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Salton DH1246 VitaPro Instruction Booklet

Manual is about: food dehydrator

Summary of DH1246 VitaPro

  • Page 1

    Instruction booklet model dh1246 food dehydrator dh1246_ib_snk_e.Indd 1 dh1246_ib_snk_e.Indd 1 8/22/13 5:27 pm 8/22/13 5:27 pm.

  • 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. Always use on a heat resistant surface. 3. Do not touch hot surfaces. 4. To protect against electrical hazards, do not immerse cord, plugs, ...

  • 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: Fruit

    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 d...

  • 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: Vegetables

    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, pr...

  • 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: Herbs

    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 sp...

  • Page 12: 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. Flowers preparation whole flowers: flowers should be dried at 35 - 40°c (95 - 105°f). The times sugge...

  • Page 13: Rehydrating

    • 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 pr...

  • Page 14: Steaming

    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 th...

  • 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 dh1246_eng_q7_salton booklet 2/7/12 12:50 pm page 17.

  • Page 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 le...

  • Page 19: □

    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 – eith...