Salton VitaPro DH1246A User manual

Instruction Booklet
Model DH1246
food dehydrator
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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 an 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. If you are unable to remove
the pit in fruits such as cherries, you can remove it halfway through the
dehydrating process.
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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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 TIME
(Hrs)
Basil Wash, place leaves on trays. 4 – 6
Chives Wash, slice into desired lengths 6 – 8
Ginger Slice, place onto trays 6 – 8
Mint Wash, place whole stems on trays 6 – 8
Oregano Wash, place whole stems on trays 6 – 8
Parsley Wash, place whole stems on trays 4 – 6
Thyme Wash, place whole stems on trays 4 – 6
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"x 1/4") thick.
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.
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2. Marinate for approximately 6 – 8 hours in the refrigerator. (See the
Recipe section for marinade recipes.)
3. Dry meat in an uninterrupted drying cycle for 8 – 10 hours until it cracks
when bent.
FLOWERS
Preparation
Whole Flowers:
Flowers should be dried at 35 - 40°C (95 - 105°F). The times suggested
below are only a guideline.
1. Cut flowers when they are dry and cool. Choose flowers that are only
half open as full bloom flowers will lose their petals.
2. Position flowers on the Trays. Remember that if a stem or stalk is bent
on the Tray it will remain bent when dry.
3. Dry for 8 – 10 hours until flowers are brittle.
Flower Petals:
1. To make potpourris spread petals loosely on the Trays.
2. Dry for approximately 5 hours.
3. Store the petals in decorative containers or sachet bags and tie with
a ribbon. NOTE: You can sprinkle the petals with spices like powdered
cinnamon, whole cloves, a bit of dried rosemary or mint for variety.
Keep the container closed until all of the fragrances have blended.
PACKING & STORAGE
• Wait until cool before packing food in storage containers. Pack food in
clean, dry, air- tight containers. Glass jars or freezer bags make good
containers. When using plastic bags ensure that excess air is removed.
When using other containers pack food as tightly as possible without
crushing to eliminate excess air space.
• Label and date all foods.
• Packaged foods (except meats & chicken) can be stored in a dry, dark
place, the cooler the better. Food that is not going to be eaten within
a few days should be stored in the refrigerator or freezer to extend
the shelf life. Light and heat cause the deterioration process to accelerate.
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• Store meats or chicken in the refrigerator or freezer.
• If storing foods in the freezer, be sure to use containers or bags that are
designed for freezer storage. See the Packing & Storage section.
• Dehydrated food should be checked about once a month for signs
of moisture or mold.
• If stored properly, the shelf life for fruits and vegetables is approximately
1 year. Meat is 3 months.
REHYDRATING
Fruits are usually eaten in their dried form but can be rehydrated to use for
pies, sauces, baby food, etc. Most vegetables need to be rehydrated except
when used in soups, stews, etc.
Both fruits and vegetables can be rehydrated by soaking, boiling, steaming
or adding directly into your recipe. DO NOT add sugar or salt to the water
as this will slow down the rehydrating process.
Soaking
Soak fruits in the refrigerator for a few hours until they reach desired
consistency. Use enough water to barely cover the fruit. One cup
of dried fruits will yield about two cups of rehydrated fruit.
Soak vegetables in covered saucepan in unsalted water for 2 – 10 hours.
Use water that has been used for rehydrating in your recipes. One cup
of dried vegetables will yield about two cups of rehydrated vegetables.
Boiling
• Place 250 ml (1 cup) of dehydrated fruits into 250 ml (1 cup) of water.
Simmer until tender. NOTE: If using fruits for pie, the mixture may need
to be thickened.
• Place 250 ml (1 cup) of vegetables into 250 ml (1 cup) of boiling water.
Set aside and let soak for 5 to 20 minutes. Time depends on the type
of vegetable. After soaking, use the vegetables for soups, stews
or casseroles.
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Steaming
• Fruits can be softened by steaming for approximately three to five
minutes.
• Vegetables can be steamed until cooked. Time depends on the kind
and size of vegetables.
Cooking
• Simply add the vegetables to the desired recipe. Be sure to add enough
extra water to sufficiently re-hydrate the dried produce.
HELPFUL HINTS
1. Always preheat the Dehydrator for at least 5 minutes before using.
2. If the Dehydrator has been stored for some time, wash and clean
before using.
3. Fresh vegetables and fruits are best for Dehydrating. Canned goods
do not dehydrate as well.
4. Vegetables and fruits should always be cleaned before preparation
and pretreatment.
5. Always prepare and pretreat fruits and vegetables as instructed
in this booklet.
CARE AND MAINTENANCE
1. Press the switch to the OFF position.
2. Unplug from wall outlet.
3. Wash the Dehydrator Trays and Lid after each use.
The Trays and Lid are dishwasher safe.
4. Wipe the Base with a soft, slightly damp cloth or sponge.
NOTE: DO NOT allow water or any other liquid to get into the Base.
5. Make sure the Trays and Lid are completely dry before replacing them on
the Base and storing.
6. Any other servicing should be performed by an authorized service
representative.
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RECIPES
Mixed Fruit
225 g (1/2 lb.) Strawberries
2 Kiwi
250 ml (1 cup) Pineapple chunks, canned
Slice fruit about 3 – 6 mm (1/8 – 1/4") thick. Place on Dehydrator Trays.
Dehydrate, using the Fruit Time Chart as a guide. Remove fruit from
Dehydrator Trays. When fruit has cooled mix with 1/4 cup of raisins.
Citrus Mix
2 Oranges
4 Lemons
2 Limes
1 Grapefruit
Wash fruit. DO NOT remove rind. Slice 3 – 6 mm (1/8 – 1/4") thick and place
on trays to dry. Check the Fruit Time Chart for drying time.
Fruit Sauce
750 ml (3 cups) Dried strawberries
250 ml (1 cup) Warm water
125 ml (1/2 cup) Dried banana chips
250 ml (1 cup) Dried blueberries or raspberries
Combine all ingredients in a saucepan. Simmer until tender and mixture
has thickened slightly. Add 125 ml (1/2 cup) maple syrup and 85 ml (1/3 cup)
oat bran. Blend in a blender or food processor until smooth. Serve with
pancakes or waffles.
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Vegetable Soup
500 ml (2 cups) Boiling water
500 ml (2 cups) Mixed dried vegetables
1 clove Garlic, minced
3 ml (1/2 tsp.) Dried basil
3 ml (1/2 tsp.) Dried tyme
500 ml (16oz.) Can of crushed tomatoes
750 ml (3 cups) Broth
180 ml (3/4 cup) Small pasta
Salt and pepper To taste
Pour boiling water over the mixed vegetables and set aside for 30 minutes.
Heat the broth and tomatoes then add pasta. Add garlic, basil, thyme,
salt and pepper. Add rehydrated vegetables with liquid and cook for
approximately 30 minutes.
Beef Jerky
450 g (1 lb.) Steak, sliced 3 mm (1/8") thick
Marinade:
125 ml (1/2 cup) Soya Sauce
30 ml (2 tbsp.) Worcestershire sauce
10 ml (2 tsp.) Brown sugar
1 clove Garlic, minced
3 ml (1/2 tsp.) Salt
Pepper, to taste
Combine marinade ingredients. Add the meat and marinate for 6 – 8 hours.
Drain meat and place on Trays. Dry for approximately 10 – 12 hours. Meat
will be bendable and pliable when ready.
Spicy Jerky Marinade
10 ml (2 tsp.)each, Chili powder, garlic powder, pepper,
onion powder, salt
5 ml (1 tsp.) Brown sugar
3 ml (1/2 tsp.) Cayenne pepper
250 ml (1 cup) Water
900 g (2 lbs.) Lean meat, sliced 3 mm (1/8")
Mix all ingredients except meat. Add meat and marinate for 6 – 8 hours in
the refrigerator. Dry for approximately 10 – 12 hours. Meat will be bendable
and pliable when ready.
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NOTES:
Type of Food Size Total Quantity Weight Per Tray Dehydrating
Time
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A short supply cord is provided to reduce the hazards of becoming
entangled in or tripping over a long cord. Extension cords may be used
if care is exercised in their use. If an extension cord is used, the marked
electrical rating of the detachable power-supply cord or extension cord
should be at least as great as the electrical rating of the appliance. If
the appliance is of the grounded type, the extension cord should be a
grounded 3-wire cord. The extension cord should be arranged so that
it will not drape over the counter top or table top, where it can be pulled
on by children or tripped over.
This warranty does not include the cost of shipping, which is to be borne by the
customer.
LIMITED WARRANTY
**The original sales receipt is the only acceptable proof of purchase**
Salton Canada warrants that this appliance shall be free from defects in material
and workmanship for a period of two (2) years from the date of original purchase.
Salton Canada, at its sole discretion during this warranty period, will repair or
replace a defective product or issue a refund. Any refund to the purchaser will
be at a pro-rated value based on the remaining period of the warranty. All liability
is limited to the amount of the purchase price. This warranty covers normal
domestic usage and does not cover damage which occurs in shipment or failure
which results from alteration, accident, misuse, abuse, glass breakage, neglect,
improper maintenance, use contrary to the operating instructions or commercial
use. This warranty is not available to retailers or other commercial purchasers or
owners.
Salton_2yrWarranty_E.indd 1Salton_2yrWarranty_E.indd 1 13-02-12 4:08 PM13-02-12 4:08 PM

TO OBTAIN PROMPT WARRANTY SERVICE:
Contact one of our many Service Centers found on our website
www.salton.com/customer-care
or
Securely package and return the appliance to us. Please enclose:
• Original proof of purchase
• The completed form below with a $12.50 Return Shipping & Handling
fee – either a cheque, money order or credit card (A personal cheque
will delay return shipping by 2-3 weeks)
For added protection, we suggest that you use an insured delivery
service with tracking information when returning your product. Salton
Canada will not be held responsible for in-transit damage or for
packages that are not received.
Name
Address
City Prov/State Postal/Zip Code
Daytime Phone No. Email
Product defect:
Type of payment Cheque/Money Order □Visa □MasterCard □
Name on card Expiry Date CSV No
Card No.
To contact our Customer Service Department:
SALTON CANADA Telephone: [phone] (Ext. 226)
81A Brunswick, E-mail: [email protected]
Dollard-des-Ormeaux, Quebec H9B 2J5 Fax: [phone]
Canada www.salton.com
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