Salton VitaPro DH1454 Instruction Booklet

Instruction Booklet

Model DH1454

food dehydrator

VitaPro

TM

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 fi t in a polarized outlet
only one way. If the plug does not fi t fully in the outlet, reverse the plug.
If it still does not fi t, contact a qualifi ed 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 fl owers 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 fl at, 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 fl at,
bitter taste.

• Vegetables:

Choose vegetables that are fresh and tender without spoiled spots.

• Meat, poultry and fi sh:

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 Bisulfi te 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 Bisulfi te 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
fi nal 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