Salton VitaPro DH1454 User manual

Instruction Booklet
Model DH1454
food dehydrator
VitaPro
TM
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IMPORTANT SAFEGUARDS
When using electrical appliances, basic safety precautions should always
be followed including the following:
1. Read all instructions before using.
2. Always use 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.
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 NOT operate 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
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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. Fruit Roll-Up Tray
3. Herb Tray
4. 5 Collapsible
Dehydrator Trays
5. Base
6. On/Off Switch
7. 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.
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3. Wash the Dehydrator Trays, Cover, Herb and Fruit Roll-Up Trays 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 95-105°F 35-40°C
Greens 105°F 40°C
Bread 105-115°F 40-45°C
Vegetables 120-130°F 50-55°C
Fruits 130-140°F 55-60°C
Meats/Fish 150-160°F 65-70°C
Flowers 95-105°F 35-40°C
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. For larger items the distance between the
Trays can be increased by lining up the 6 tabs on the underside of the
Tray with the 6 Tab supports on the top of the Tray.
3. Put the Dehydrator Trays aside.
4. Place the Base on a flat, smooth heatproof surface. Plug into wall
outlet, press the On/Off switch to ‘I’ (On) and preheat for 5 minutes.
5. Place full Dehydrator Trays on the Base. Cover with Lid 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. Begin to check on food before the
dehydration time is complete.
6. When dehydration is completed 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.
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7. Press the On/Off Switch to the ‘O’ (Off) position and unplug from wall
outlet.
8. 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.
FRUITS
Preparation and Pretreatment
1) Wash all fresh fruit thoroughly. Dry.
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 6mm (1/4”) and 13mm (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 Dehydrating Trays.
b) 5ml (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 Dehydrating Trays. NOTE:
Sodium Bisulfite must be food-safe (USP) grade only.
c) 15ml (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 DehydratingTray.
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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 Dehydrating Trays.
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 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, total drying time and
final results.
FRUIT PREPARATION TEXTURE
WHEN DRY
TIME
(Hrs)
Apples Peel (if desired), core and slice. Pretreat if
desired.
Pliable 4-15
Apricots Dry in halves or quarters. Pretreat if desired. Pliable 10-36
Bananas Remove peel, cut into 3mm (1/8”) slices. Crisp 8-36
Berries Leave berries whole or cut strawberries
in 10mm (3/8”) slices. Pretreat if desired.
Blanch wax coated berries in water bath for
1-2 minutes
Leathery &
crisp
8-24
Cherries Pitting is optional. Stem when ready to use.
Cut in half. Place skin side down on tray.
Leathery &
sticky
6-36
Cranberries Blanch in boiling water 1-2 minutes. Cut in
half or chop.
Pliable 4-24
Grapes
(Raisins)
Remove stems. Blanch in boiling water for
1-2 minutes.
Pliable 6-36
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Kiwi Peel, remove seeds and cut into 6mm (1/4”)
slices.
Pliable 15-24
Lemons Do not peel. Cut into 6mm (1/4”) slices.
Grate when ready to use.
Brittle 4-24
Mango Peel, remove seeds and cut into 6mm (1/4”)
slices.
Pliable 15-24
Nectarines Peeling not necessary. Remove pit. Cut in
6mm (1/4”) slices.
Pliable 8-24
Oranges Do not peel. Cut in 6mm (1/4”) slices Pliable 4-15
Papaya Peel, remove seeds and cut into 6mm (1/4”)
slices.
Pliable 15-24
Peaches Peel and/or pretreat if desired. Remove pit.
Slice in 6mm (1/4”) slices.
Pliable 4-24
Pears Peel, remove core, cut into 6mm (1/4”)
slices. Pretreat if desired.
Pliable 8-24
Pineapple Remove core. Cut in slices, wedges or
chunks. If canned, drain and pat dry.
Pliable/
Leathery
8-20
Plums Cut in half, remove pit. Cut in 6mm (1/4”)
slices.
Pliable 6-24
Prunes Blanch in water bath 1-2 minutes. Cut in
half. Remove pits. Place on tray in slices or
halves.
Pliable 10-36
Rhubarb Cut into 25mm (1”) lengths. Place on tray
to dry.
Leathery 3-15
Watermelon Cut into wedges or long slices 6mm (1/4”)
thick. Remove seeds and rind. Place on
tray.
Pliable/ Sticky 8-20
To Make Fruit/Leather Roll-Ups
1. Puree in a blender. The Fruit Roll-Up Tray holds about 1-1/2 to
2 cups of pureed fruit. Most fruits are naturally sweet and do not
require added sweeteners. The amount of sweetener such as honey
or sugar can be added and is dependent on personal preference.
Other flavourings and spices can be added such as flax seeds, dried
coconut, dried raisins or cranberries, nuts, cinnamon, nutmeg, etc.
The options are endless, use your imagination.
2. Pour onto the Fruit Roll-Up Tray so that the mixture is approximately
1/4” (6mm) thick. Smooth with a spoon.
3. Dry at 57°C (135°F) for about 4 to 12 hours. To ensure proper air
circulation use the Fruit Roll-Up Tray on the top Tray. Fruit is dry
when it is no longer sticky to the touch.
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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 6mm (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 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, total
drying time and final results.
VEGETABLE PREPARATION DRYNESS
TEST
TIME
(Hrs)
Artichokes Cut hearts into 3mm (1/8”) strips. Boil 5-8
minutes in a mixture of 15ml (1 tbsp.) lemon
juice and 250ml (1 cup) water.
Brittle 4-12
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Asparagus Cut into 25mm (1”) pieces. Brittle 4-10
Beans, wax
and green
Cut into 25mm (1”) pieces. Steam blanch
until translucent. Stir beans on tray once half
dried to ensure more even drying.
Brittle 4-15
Beets Steam, remove tops, skin and roots. Slice
or dice into 6mm (1/4”) pieces.
Brittle/dark
red
4-12
Broccoli Separate into florets. Steam until tender, 3-5
minutes.
Brittle 4-15
Brussel
Sprouts
Cut sprouts from stocks. Cut in half
lengthwise. Steam until tender.
Brittle 4-16
Cabbage Trim, then cut into 3mm (1/8”) thick strips. Leathery 4-10
Carrots Slice or dice into 6mm (1/4”) pieces. Steam
until tender.
Leathery 4-15
Cauliflower Separate into florets. Dip into mixture of 2
litres/quarts water and 45ml (3 tbsp.) salt for
2 minutes. Steam until tender.
Leathery 4-15
Celery Separate leaves and stalks. Cut stalks into
6mm (1/4”) slices. Place both on tray to dry.
Remove leaves first they dry faster.
Brittle 4-12
Chives Chop and spread on tray. Brittle 4-6
Corn Remove husks and silks. Steam 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.
Brittle 4-16
Cucumbers Pare and cut into 3mm (1/8”) slices. Leathery 4-15
Eggplant Peel then slice 6mm – 12mm (1/4” - 1/2”)
thick
Leathery 4.-15
Garlic Separate into cloves. Remove outer skin,
slice, then place to dry. Grind when ready
to use.
Brittle 4-12
Greens-
spinach, turnip,
chard, kale
Wash very thoroughly, trim stems. Steam
until wilted.
Very brittle 4-10
Mushrooms Choose young mushrooms. Gently brush to
remove dirt. Slice 10mm (3/8”) thick, dip in
lemon juice to retain white colour.
Leathery 5-12
Okra Choose young okra. Wash, trim pods, cut
into 6mm (1/4”) circles.
Leathery 4-10
Onions, Leeks Remove tops, bottoms and skin. Cut
into 12mm (1/2”) slices or chunks. Use
cheesecloth to prevent falling through tray.
Stir while drying.
Brittle 5-12
Parsley Tear into small pieces. Chop once dried. Brittle 2-4
Parsnips Slice or dice into 6mm (1/4”) pieces. Steam
until tender.
Leathery 4-12
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Peas Use tender young peas. Shell. Blanch until
tender. Stir during drying.
Brittle 4-12
Peppers,
sweet, green,
red
Cut in half. Remove seeds, cut into 6mm
(1/4”) strips.
Leathery 4-12
Peppers, hot Wear rubber gloves while handling. Place
whole pepper on trays to dry.
Leathery 4-16
Potatoes No need to peel potatoes. Slice or dice into
6mm (1/4”) pieces. Steam until tender.
Brittle 4-16
Rutabagas Slice thin or dice into 6mm (1/4”) pieces.
Steam until tender.
Leathery 10-16
Squash/
summer
Do not peel. Wash and trim. Slice into
6mm (1/4”) thick pieces.
Leathery 4-16
Tomatoes Remove stems. Remove skin by dipping in
boiling water. Halve or slice into 6mm (1/4”)
pieces.
Leathery 6-20
Turnips Slice thin or dice into 6mm (1/4”) pieces.
Steam until tender
Leathery 24-36
Zucchini Slice 3mm (1/8”) thick. Leathery 24-36
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 Herb Tray.
NOTE: The Herb Tray can also be used to prevent small food pieces
such as cranberries and grapes from falling through once dried.
5. Make sure that the herbs are totally dry then remove the stems and
leaves.
Herb Drying Chart
Herbs should be dried at 35-40°C (95-105°F). Exact dehydrating time
varies greatly depending on several factors: Type, size, quality of food,
quantity placed on trays and personal preference. Use the 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, total drying time and
final results.
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