Salton VitaPro DH1454 Instruction Booklet Download

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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 fl orets. 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

Caulifl ower

Separate into fl orets. 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 fi rst 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

DH1454_DehydratorBooklet_E.indd 9

14-02-11 2:45 PM

Summary of Contents for VitaPro DH1454

Page 1: ...Instruction Booklet Model DH1454 food dehydrator VitaProTM ...

Page 2: ...ion 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 di...

Page 3: ... 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 Dehyd...

Page 4: ...r 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 Tray...

Page 5: ... 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 o...

Page 6: ...e 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 Apple...

Page 7: ...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 swee...

Page 8: ...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 v...

Page 9: ...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 Remov...

Page 10: ...n 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 ...

Page 11: ... Slice meat between 3mm 6mm 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 2 Marinate for approximately 6 8 hours in the refrigerator See Recipe Section for marinade recipes 3 Dry meat in an uninterrupted drying cycle for 8 10 hours until it cracks w...

Page 12: ...e stored in the refrigerator or freezer to extend the shelf life Light and heat cause the deterioration process to accelerate 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 I...

Page 13: ...d 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 ...

Page 14: ...ys 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 6mm 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 ingredient...

Page 15: ...Steak sliced 3mm 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 po...

Page 16: ...16 NOTES Type of Food Size Total Quantity Weight Per Tray Dehydrating Time ...

Page 17: ...17 ...

Page 18: ... 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...

Page 19: ... 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 co...

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Salton VitaPro DH1454, Instruction Booklet

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