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Salton DH-1171 Instruction Booklet

Summary of DH-1171

  • Page 1

    ® food dehydrator instruction booklet model: dh-1171 booklet dh-1171_eng.Qxd:salton booklet 6/8/09 11:11 am page 1.

  • Page 2: Important Safeguards

    Important safeguards when using electrical appliances, basic safety precautions should always be followed including the following: 1. Read all instructions. 2. Do not touch hot surfaces. 3. To protect against electrical hazards, do not immerse cord, plugs, or the appliance in water or any other liqu...

  • Page 3: Polarized Plug

    3 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 electri...

  • Page 4: How To Use

    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 no...

  • Page 5

    Preparation and pretreatment of fruits 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 ...

  • Page 6: Note:

    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 ...

  • Page 7

    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. Orang...

  • Page 8: Vegetable Drying Chart

    Preparation and pretreatment of vegetables 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,...

  • Page 9

    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 britt...

  • Page 10

    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...

  • Page 11: Preparation of Herbs

    Note: 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 last page of the booklet to write down your notes on the type of food, weight before and after drying, drying time and final result...

  • Page 12: Preparation of Flowers

    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. Preparation of flowers whole flowers: 1. Cut flowers when they are dry and cool. Choose flowers that ...

  • Page 13: Rehydrating

    • 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 appro...

  • Page 14: Steaming

    Steaming • fruits can be softened by steaming for about 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 ...

  • Page 15: Recipes

    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 ra...

  • Page 16: Vegetable Soup

    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...

  • Page 17: Notes:

    Notes: type of food size total quantity weight per tray dehydrating time 17 booklet dh-1171_eng.Qxd:salton booklet 6/8/09 11:11 am page 17.

  • Page 18: Limited Warranty

    18 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...