Important Note - Salton VitaPro DH1246A Instruction Booklet

HERBS
Preparation
1. Rinse and shake off excess water.
2. Pat dry with paper towels.
3. Remove any discoloured leaves. DO NOT remove the stalk or stem.
4. Spread loosely on Dehydrating Trays.
5. Make sure that the herbs are totally dry then remove the stems and leaves.
Herb Drying Chart
Herbs and spices should be dried at 35 - 40ºC (95 - 105ºF). Exact
dehydrating time varies greatly depending on several factors: Type, size and
quantity of food, quantity placed on the trays and personal preference. Use
the chart below as a guideline. Use the last page of the booklet to write
down your notes on the type of food, weight before and after drying, drying
time and final results.
HERB/ SPICE PREPARATION
Basil Wash, place leaves on trays.
Chives Wash, slice into desired lengths
Ginger Slice, place onto trays
Mint Wash, place whole stems on trays
Oregano Wash, place whole stems on trays
Parsley Wash, place whole stems on trays
Thyme Wash, place whole stems on trays
MEAT, CHICKEN AND FISH
Preparation

IMPORTANT NOTE:

Meat or fish should be dried at 65 - 70°C (150 - 160°F). Beef or fish do not
need to be cooked prior to dehydrating but it is recommended that turkey or
chicken be cooked.
1. Trim excess fat from meat and slice. Cut meat across the grain for more
tender jerky. Slice meat between 3 mm – 6 mm (1/8
If meat is slightly thicker, increase the marinating time. It is important
that the marinade permeate the meat thoroughly.
NOTE: The thinner the cut of meat the shorter the drying time.
TIME
(Hrs)
4 – 6
6 – 8
6 – 8
6 – 8
6 – 8
4 – 6
4 – 6
x 1/4 ) thick.
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