Salton DH1273 User manual

®
Food Dehydrator
Instruction Booklet
Model: DH1273
Booklet DH1273_EN_Salton Booklet 10/27/11 5:11 PM Page 1

IMPORTANT SAFEGUARDS
When using electrical appliances, basic safety precautions should always be
followed including the following:
1. Read all instructions.
2. Always use on a heat resistant surface.
3. DO NOT touch hot surfaces.
4. To protect against electrical hazards, do not immerse cord, plugs,
or the appliance in water or any other liquid. Do not switch the appliance
ON if surfaces are wet.
5. Close supervision is necessary when any appliance is used by or near children.
6. Unplug from outlet when not in use and before cleaning. Allow to cool
before putting on or taking off parts.
7. DO NOT operate any appliance with a damaged cord or plug or after
the appliance malfunctions, or has been damaged in any manner.
Return appliance to Salton for examination, repair or adjustment.
See Warranty section.
8. The use of accessories or attachments not recommended by Salton
may cause hazards.
9. DO NOT use outdoors.
10. DO NOT let cord hang over edge of table or counter, or touch hot surfaces.
11. DO NOT place on or near a hot gas or electric burner, or in a heated oven.
12. DO NOT block the air vents in the Dehydrator Cover.
13. DO NOT use for other than intended use.
14. To disconnect, turn the power switch to ‘OFF’, then unplug from
the wall outlet.
15. This appliance is for Household Use Only. DO NOT use appliance for other
than its intended use.
16. DO NOT pour liquids into the appliance.
17. DO NOToperate near combustible or pressurized spray cans.
18. DO NOT leave unit unattended while in use for longer than the times
indicated in this instruction booklet.
19. DO NOT use for longer than 40 continuous hours. After a maximum of 40
hours, turn OFF the appliance, unplug and allow it to cool.
SAVE THESE INSTRUCTIONS
HOUSEHOLD USE ONLY 2
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POLARIZED PLUG
This appliance has a polarized plug (one blade is wider than the other). To reduce
the risk of electric shock, this plug will fit in a polarized outlet only one way.
If the plug does not fit fully in the outlet, reverse the plug. If it still does not fit,
contact a qualified electrician. Do not modify the plug in any way.
INTRODUCTION
Your Salton Food Dehydrator provides a fast economic way to dehydrate food.
Dried food can be eaten as a snack or used in preparation of meals. Follow
the easy directions in this booklet to dehydrate fruits, vegetables, meats and
more. You will discover different tastes and textures by drying different types
of food. You can even use the Dehydrator to dry flowers for arrangements
or potpourri.
DESCRIPTION OF PARTS
1. Vented See-through Cover
2. 5 Stackable Dehydrator Trays
3. Base
4. On/Off Switch
5. Temperature Control
BEFORE FIRST USE
1. Unpack and remove all parts and packaging materials from the carton.
2. DO NOT plug the power cord into any outlet before reading the instructions.
3. Wash the Dehydrator Trays and Cover in warm soapy water. Rinse well and dry.
4. Wipe the Base with a damp cloth. NEVER IMMERSE THE BASE IN WATER
OR ANY OTHER LIQUID.
TEMPERATURES FOR DRYING
Herbs 35 - 40°C (95 - 105°F)
Greens 40°C (105°F)
Bread 40 – 45°C (105 – 115°F)
Vegetables 50 – 55°C (120 – 130°F)
Fruits 55 – 60°C (130 – 140°F)
Meats/Fish 65 – 70°C (150 – 160°F)
Flowers 35 - 40°C (95 - 105°F)
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HOW TO USE
1. Before using your Salton Food Dehydrator read this Instruction Booklet.
2. Prepare the food according to its type (See the sections in the following
pages for fruits, vegetables, etc.). Arrange food on Dehydrator Trays. Food
should be placed on the Dehydrator Trays so the slices are not overlapping.
Foods that take a longer period of time to dry (consult the Drying Tables)
should be placed near the bottom of the Dehydrator Tray stack.
3. Put the Dehydrator Trays aside.
4. Place the Base on a flat, smooth heat resistant surface. Plug into the wall
outlet, press the On/Off switch to ‘I’ (On) and preheat for 5 minutes.
5. Place full Dehydrator Trays on the Base. Place Cover on top of trays and
allow food to dry for the recommended drying times in the Drying Charts.
NOTE: All 5 trays should be placed on the Dehydrator Base even if some
of them are empty. Put full trays at the bottom of the tray stack. Always
use the Dehydrator Cover.
6. Begin to check on food before the dehydration time is complete.
7. When dehydration is complete remove individual pieces and store
in containers or food bags (See the Packing and Storage section).
If some pieces are not yet done, leave them on the dehydrator
and check frequently until all food dehydration is complete.
8. Press the On/Off Switch to the ‘O’ (Off) position and unplug from wall outlet.
9. Follow the instructions in the Care and Maintenance section.
SELECTING AND PREPARING FOODS FOR DEHYDRATION
All foods to be dried should be in good condition.
• Fruits:
Almost all fruits are suitable for drying but some require more drying time
than others. Check the guidelines in the Fruit Drying Chart . Select fruits
that are just ripe as they have the highest natural form of sugar and
are best for drying. Fruits that are not ripe may have a flat, bitter taste.
• Vegetables:
Choose vegetables that are fresh and tender without spoiled spots.
• Meat, poultry and fish:
Use fresh not frozen, with as little fat as possible.
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FRUIT
Preparation and Pretreatment
1. Wash all fresh fruit. Dry thoroughly before placing on trays.
2. Remove any blemishes or spoiled spots.
3. Pit fruits such as cherries, apricots, prunes, etc.
4. Smaller fruits such as grapes may be dried whole.
5. Fruits that have been waxed to prevent moisture loss should always
be peeled. Peeling is optional with other fruits.
6. Most fruits dry best when sliced between 6 mm (1/4") and 13 mm (1/2").
7. Many of the light coloured fruits such as apples, pears, peaches, etc.
tend to darken during drying and storage. If desired, you can prevent
discoloration by pretreating fruit. Slice fruit directly into one of the four
following solutions:
a) Pineapple or lemon juice. Slice fruit directly into juice. Remove fruit
after 2 minutes. Drain and remove excess moisture by placing on
paper towels. Pat dry then place on Dehydrator Trays.
b) 5 ml (1 tsp) Sodium Bisulfite in 1 litre/quart of water. Remove fruit
after 2 minutes. Drain and remove excess moisture by placing on
paper towels. Pat dry then place on Dehydrator Trays.
NOTE: Sodium Bisulfite must be food-safe (USP) grade only.
c) 15 ml (1 tbsp.) ascorbic acid or citric acid powder, (found in most
pharmacies) and 2 litres/quarts of water. Remove fruit after
2 minutes. Drain and remove excess moisture by placing on paper
towels. Pat dry then place on Dehydrator Trays.
d) Syrup blanching: To achieve a sweeter tasting candied fruit, use syrup
blanching to retain the colour of fruit. Mix 250ml (1 cup) sugar,
250ml (1 cup) white corn syrup and 500ml (2 cups) water in a large
heavy saucepan. Add .7 kgs (1–1/2 lbs.) of cut fruit. Bring to a boil.
Remove from heat and let stand (do not stir) about 35 minutes. Drain
and lightly rinse with water. Remove excess moisture by placing on
paper towels. Pat dry then place on Dehydrator Trays.
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NOTE:
• Fruits with tough skins (grapes, prunes, cherries, etc.) may be water
blanched. Dip fruits in boiling water for a few seconds to crack the skins.
This will allow moisture inside to surface more readily during drying.
• Before drying pretreated or blanched food, remove any excess moisture
by placing the food on paper towels or clean cloths and pat dry.
Fruit Drying Chart
Fruits should be dried at 55 - 60°C (130 - 140°F). Exact dehydrating time varies
greatly depending on several factors: Type, size, quality of food, quantity placed
on trays and personal preference. Use the Fruit Drying Chart below as a
guideline. It will help to keep notes on the type of food, weight before and after
drying, total drying time and final results.
FRUIT PREPARATION TEXTURE TIME
WHEN DRY (Hrs)
Apples Peel (if desired), core and slice. Pliable 4 – 15
Pretreat if desired.
Apricots Dry in halves or quarters. Pliable 10 – 36
Pretreat if desired.
Bananas Remove peel, cut into 3 mm Crisp 8 – 36
(1/8") slices.
Berries Leave berries whole or cut Leathery & crisp 8 – 24
strawberries in 10 mm (3/8")
slices. Pretreat if desired.
Blanch wax coated berries
in water bath for 1 – 2 minutes
Cherries Pitting is optional. Stem when Leathery & sticky 6 – 26
ready to use. Cut in half. Place
skin side down on tray.
Cranberries Blanch in boiling water Pliable 4 – 24
1 – 2 minutes. Cut in half
or chop.
Grapes Remove stems. Blanch in Pliable 6 – 36
(Raisins) boiling water for
1 – 2 minutes.
Kiwi Peel, remove seeds and Pliable 15 – 24
cut into 6 mm (1/4") slices.
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FRUIT PREPARATION TEXTURE TIME
WHEN DRY (Hrs)
Lemons Do not peel. Cut into 6 mm Brittle 4 – 24
(1/4") slices. Grate when ready
to use.
Mango Peel, remove pit and cut Pliable 15 – 24
into 6 mm (1/4") slices.
Nectarines Peeling not necessary. Remove Pliable 8 – 24
pit. Cut in 6 mm (1/4") slices.
Oranges Do not peel. Cut in 6 mm Pliable 4 – 15
(1/4") slices
Papaya Peel, remove seeds and cut Pliable 15 – 24
into 6 mm (1/4") slices.
Peaches Peel and/or pretreat if desired. Pliable 10 – 34
Remove pit. Slice in 6 mm
(1/4") slices.
Pears Peel, remove core, cut into Pliable 8 – 24
6 mm (1/4") slices. Pretreat
if desired.
Pineapple Remove core. Cut in slices, Pliable/ Leathery 8 – 20
wedges or chunks. If canned,
drain and pat dry.
Plums Cut in half, remove pit. Cut Pliable 6 – 24
in 6 mm (1/4") slices.
Prunes Blanch in water bath Pliable 10 – 36
1 – 2 minutes. Cut in half.
Remove pits. Place on tray
in slices or halves.
Rhubarb Cut into 25 mm (1") lengths. Leathery 3 – 15
Place on tray to dry.
Watermelon Cut into wedges or long slices Pliable/ Sticky 8 – 20
6 mm (1/4") thick. Remove
seeds and rind. Place on tray.
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VEGETABLES
Preparation and Pretreatment
1. Choose vegetables that are fresh and crisp.
2. Wash thoroughly and dry. Remove any blemishes or spoiled spots.
3. Whenever possible slice vegetables into 6 mm (1/4") slices. For other
vegetables follow instructions in the drying chart.
4. As with fruits, pretreating of vegetables is optional. If you wish you can
pretreat vegetables to help retain colour, extend shelf life and enhance
nutritional value. Pretreat vegetables by blanching or steam blanching
as described below.
a) Blanching
Soak vegetables in boiling water for 1 – 2 minutes. Plunge into ice
cold water. Drain. Place on paper towels and pat dry. Place on
Dehydrator Trays.
b) Steam Blanching
Bring a saucepan of water to the boil. Place vegetables in a colander
above the saucepan and cover. See Vegetable Drying Chart for cooking
time. Plunge vegetables into ice cold water. Drain. Place vegetables on
paper towels and pat dry. Place on Dehydrator Trays.
c) Microwave Blanching
NOTE: Microwave blanching leaves the vegetables with a brighter
colour than steam blanched vegetables.
Place a small amount of water in a shallow, microwave-safe cooking
dish. Refer to your microwave instructions for cooking times. Use only
1/4 of the time suggested. Plunge vegetables into ice cold water.
Drain. Place vegetables on paper towels and pat dry.
Vegetable Drying Chart
Vegetables should be dried at 50 - 55°C (120 - 130°F). Greens such as spinach
and kale should be dried at 40°C (105°F). Exact dehydrating time varies greatly
depending on several factors: Type, size, quality of food, quantity placed on
trays and personal preference. Use the Vegetable Drying Time Chart as a
guideline. It will help to keep notes on the type of food, weight before and
after drying, total drying time and final results.
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VEGETABLE PREPARATION DRYNESS TEST TIME
(Hrs)
Artichokes Cut hearts into 3 mm (1/8") strips. Brittle 4 – 12
Boil 5 – 8 minutes in a mixture
of 15 ml (1 tbsp.) lemon juice
and 250 ml (1 cup) water.
Asparagus Cut into 25 mm (1") pieces. Brittle 4 – 10
Beans, wax Cut into 25 mm (1") pieces. Steam Brittle 4 – 15
and green blanch until translucent. Stir beans
on tray once half dried to ensure
more even drying.
Beets Steam, remove tops, skin and roots. Brittle/dark red 4 – 12
Slice or dice into 6 mm (1/4") pieces.
Broccoli Separate into florets. Steam until Brittle 4 – 15
tender, 3 – 5 minutes.
Brussel Cut sprouts from stocks. Cut in half Brittle 4 – 16
Sprouts lengthwise. Steam until tender.
Cabbage Trim, then cut into 3 mm (1/8") Leathery 4 – 10
thick strips.
Carrots Slice or dice into 6 mm (1/4”) pieces. Leathery 4 – 15
Steam until tender.
Cauliflower Separate into florets. Dip into mixture Leathery 4 – 15
of 2 litres/quarts water and 45 ml
(3 tbsp.) salt for 2 minutes. Steam
until tender.
Celery Separate leaves and stalks. Brittle 4 – 12
Cut stalks into 6 mm (1/4")
slices. Place both on tray
to dry. Remove leaves first
they dry faster.
Chives Chop and spread on tray. Brittle 4 – 6
Corn Remove husks and silks. Steam Brittle 4 – 16
on cob until tender. Cut from cob
and spread on tray. Use cheese
cloth to prevent kernels from
falling through tray. To ensure
even drying, stir several times.
Cucumbers Pare and cut into 3 mm (1/8") slices. Leathery 4 – 15
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VEGETABLE PREPARATION DRYNESS TEST TIME (Hrs)
Eggplant Peel then slice 6 mm – 12 mm Leathery 4 – 15
(1/4" – 1/2") thick
Garlic Separate into cloves. Remove outer Brittle 4 – 12
skin, slice, then place to dry. Grind
when ready to use.
Greens – Spinach, Wash very thoroughly, trim stems. Very brittle 4 – 10
Kale, Chard, Turnip Steam until wilted.
Mushrooms Choose young mushrooms. Gently Leathery 5 – 12
brush to remove dirt. Slice 10 mm
(3/8") thick, dip in lemon juice
to retain white colour.
Okra Choose young okra. Wash, trim Leathery 4 – 10
pods, cut into 6 mm (1/4") circles.
Onions, Leeks Remove tops, bottoms and skin. Cut Brittle 5 – 12
into 12 mm (1/2") slices or chunks.
Use cheesecloth to prevent falling
through tray. Stir while drying.
Parsnips Slice or dice into 6 mm (1/4") Leathery 4 – 12
pieces. Steam until tender.
Peas Use tender young peas. Shell. Blanch Brittle 4 – 12
until tender. Stir during drying.
Peppers, sweet, Cut in half. Remove seeds, cut into Leathery 4 – 12
green, red 6 mm (1/4") strips.
Peppers, hot Wear rubber gloves while handling. Leathery 4 – 16
Place whole pepper on trays to dry.
Potatoes No need to peel potatoes. Slice or dice Brittle 4 – 16
into 6 mm (1/4") pieces. Steam until tender.
Rutabagas Slice thin or dice into 6 mm (1/4") Leathery 10 – 6
pieces. Steam until tender.
Squash/summer Do not peel. Wash and trim. Slice Leathery 4 – 16
into 6 mm (1/4") thick pieces.
Tomatoes Remove stems. Remove skin by Leathery 6 – 20
dipping in boiling water. Halve or
slice into 6 mm (1/4") pieces.
Turnips Slice thin or dice into 6 mm (1/4") Leathery 24 – 36
pieces. Steam until tender
Zucchini Slice 3 mm (1/8") thick. Leathery 24 – 36
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