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Summary of Contents for Victorio VKP1006
- Page 1 VICTORIO Food DEHYDRATOR VKP1006 Instruction Manual...
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Page 2: Table Of Contents
Troubleshooting Guide ................ 13 Recipes ....................14 Notes ....................... 17 Warranty/Contact Info ............Back Cover *For the most up-to-date manual, or for more information regarding this product, visit our website: www.Victorio.info. Copyright © 2013 Victorio Kitchen Products. All Rights Reserved. -
Page 3: Parts Diagram
Your complete Food Dehydrator includes everything shown below: Parts List: (1) Lid - (Not Sold Separately) (2) VKP1008 - Fruit Leather Tray (1 Included) (3) VKP1007 - Drying Trays (5 Included) (4) Heating Base - (Not Sold Separately) All replacement parts are available on our website, www.Victorio.info. -
Page 4: Important Safety Instructions
IMPORTANT SAFETY INSTRUCTIONS WARNING! - Failure to follow these safety instructions correctly will lead to a risk of fire, electric shock or personal injury. SAVE THESE INSTRUCTIONS When using electric appliances, basic precautions should always be followed, including the following: •... -
Page 5: Product Overview
Your Victorio Food Dehydrator will serve you well for years to come. Caring properly for your Food Dehydrator will help it last, so be sure to read through all the instructions contained in this manual before using it for the first time. -
Page 6: Product Specifications
Product Specifications: The drying trays and fruit leather tray and heating base are made with BPA free plastic. The motor specifications are as follows: • 120V • 60Hz • 250W Assembly & Use Instructions: Once you have washed your Food Dehydrator as directed, follow the steps below: 1. -
Page 7: Drying Fruits
7. Place the lid on top of the stacked drying trays. 8. Plug in the heating base and turn the switch to the ‘On’ position. Air will begin to circulate throughout the dehydrator. 9. For best results, rotate the bottom tray to the top of the stack once during each hour of drying time. - Page 8 Directions for Use - Mix 1 teaspoon of powdered ascorbic acid (or 3000 mg of ascorbic acid tablets, crushed) in 2 cups water. Place the fruit in the solution for 3 to 5 minutes. Remove fruit, drain well and place on dryer trays.
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Page 9: Drying Vegetables
Determining Dryness of Fruits Since dried fruits are generally eaten without being rehydrated, they should not be dehydrated to the point of brittleness. Most fruits should have about 20 percent moisture content when dried. To test for dryness, cut several cooled pieces in half. There should be no visible moisture and you should not be able to squeeze any moisture from the fruit. - Page 10 Place the vegetables in a wire basket or a colander and submerge them in the water. Cover and blanch (for blanching times on specific vegetables, visit our website www.Victorio.info). Begin timing when the water returns to boiling. If it takes longer than one minute for the water to come back to boiling, too many vegetables were added.
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Page 11: Drying Herbs
Drying Herbs: The following information was taken from the University of Georgia’s So Easy to Preserve, pp. 347-348. The best time to harvest most herbs for drying is just before the flowers first open when they are in the bursting bud stage. Gather the herbs in the early morning after the dew has evaporated to minimize wilting. - Page 12 Slice across the grain if a more tender, brittle jerky is preferred. The meat can be marinated for flavor and tenderness. Marinade recipes may include oil, salt, spices and acid ingredients such as vinegar, lemon juice, teriyaki, soy sauce or wine. Place strips of meat in a shallow pan and cover with marinade.
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Page 13: Making Fruit Leathers
Dry until a test piece cracks but does not break when it is bent (10 to 24 hours for samples not heated in marinade). Samples heated in marinade will dry faster. Begin checking samples after 3 hours. Once drying is completed, pat off any beads of oil with clean, absorbent towels and cool. - Page 14 • Optional: To sweeten, add corn syrup, honey or sugar. Corn syrup or honey is best for longer storage because it prevents crystals. Sugar is fine for immediate use or short storage. Use ¼ to ½ cup sugar, corn syrup or honey for each 2 cups of fruit. Leathers From Canned or Frozen Fruit •...
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Page 15: Helpful Tips
Helpful Tips: • When dehydrating fruits or fruit leathers, spray the drying trays or fruit leather trays with non-stick cooking spray to prevent sticking. • For more information regarding specific fruit and vegetable preparation and estimated drying times, visit the USDA’s website, nchfp.uga.edu. •... -
Page 16: Recipes
Recipes: Mango Leather (Yields about 2 dryer trays or 8 fruit rolls) 4 cups mango puree (from about 4 large, unripe mangoes) 1 cup clover honey ½ teaspoon ground cinnamon ¼ teaspoon ground nutmeg ¼ teaspoon ground cloves Directions 1. Wash and peel mangoes, chop roughly into chunks. Puree in blender until smooth. - Page 17 Pumpkin Leather 2 cups canned pumpkin or 2 cups fresh pumpkin, cooked and pureed 1/2 cup honey 1/4 teaspoon cinnamon 1/8 teaspoon nutmeg 1/8 teaspoon powdered cloves Blend ingredients well. Lightly spray two fruit roll trays with vegetable oil cooking spray. Spread puree mixture evenly to ¼-inch thickness on the trays.
- Page 18 Home-Dried Raisins You will need 5 pounds of seedless grapes. Wash the fruit thoroughly and remove from stems. Leave the grapes whole. Bring 4 quarts of water to a boil in a medium saucepan. Dip one pound of grapes at a time into the boiling water for 30-60 seconds to ‘check’ the skins (see p.
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Page 19: Notes
Notes... - Page 20 • Products used outside of the United States or Canada. Victorio Kitchen Products 1804 Sandhill Rd Orem UT, 84058 By Phone: 866-257-4741 By Email: Help@Victorio.info www.Victorio.info © Copyright 2013 Victorio Kitchen Products, Inc. All rights reserved.
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