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VICTORIO
Food
DEHYDRATOR
VKP1006
Instruction Manual
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Table of Contents
Parts Diagram ...........................................................................................1
Important Safety Instructions ................................................................2
Operating Precautions .............................................................................2
Product Overview ....................................................................................3
Care Instructions ......................................................................................3
Product Specications .............................................................................4
Assembly & Use Instructions ................................................................4
Drying Fruits ............................................................................................5
Drying Vegetables ....................................................................................7
Drying Herbs ............................................................................................9
Drying Meats ............................................................................................9
Making Fruit Leathers .......................................................................... 11
Helpful Tips ........................................................................................... 12
Troubleshooting Guide ........................................................................ 13
Recipes .................................................................................................... 14
Notes ....................................................................................................... 17
Warranty/Contact Info ........................................................ Back Cover
*For the most up-to-date manual, or for more information regarding
this product, visit our website: www.Victorio.info.
Copyright © 2014 Victorio Kitchen Products. All Rights Reserved.
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Victorio Food Dehydrator
Model VKP1006
Parts Diagram:
Your complete Food Dehydrator includes everything shown below:
(1)
(2)
(3)
(4)
Parts List:
(1) VKP1006-1 - Lid
(2) VKP1008 - Fruit Leather Tray (1 Included)
(3) VKP1007 - Drying Trays (5 Included)
(4) Heating Base - (Not Sold Separately)
All replacement parts are available on our website, www.Victorio.info.
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IMPORTANT SAFETY INSTRUCTIONS
WARNING! - Failure to follow these safety
instructions correctly will lead to a risk of re, electric
shock or personal injury.
SAVE THESE INSTRUCTIONS
When using electric appliances, basic precautions should always be
followed, including the following:
• Read and follow all instructions before operating the motor.
• Do not use electrical outlet adapters with this appliance.
• Do not operate if the cord or plug is damaged, or after the appliance
malfunctions, or is dropped or damaged in any way. Return the
appliance to the manufacturer for examination, repair, or electrical or
mechanical adjustment.
• Do not disassemble. The motor must be serviced by qualied
technicians only.
• To disconnect the motor, turn all controls to the off (“O”) position,
then remove the plug from the outlet.
• Do not unplug by pulling on the cord. To unplug, grasp the plug, not
the cord.
• Do not leave the Food Dehydrator plugged in when not in use and
before cleaning.
• To reduce the risk of electric shock, do not immerse the Food
Dehydrator in water or other liquid. Do not place or store the Food
Dehydrator where it can fall or be pulled into a tub or sink.
• Children should only operate under adult supervision.
• Do not cover the motor ventilation holes.
• This appliance is for household use only.
Operating Precautions
Read and follow ALL instructions and warnings before
operating your Food Dehydrator for the rst time. If certain
precautions are not taken, damage to the Food Dehydrator
and/or personal injury could result.
• Never operate the Food Dehydrator if any parts are missing or
damaged.
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• Always make sure the Food Dehydrator heating base is placed on a
sturdy, at surface before using.
• Do not use on carpeted areas or rugs
• Do not use for drying anything other than food items.
• Do not turn on the heating base until the drying trays are securely in
place.
• Use caution when near the working dehydrator, as it can get very hot
and could cause a serious burn injury.
• Do not put the heating base in a dishwasher.
Product Overview:
Congratulations on your purchase of the Victorio Food Dehydrator!
You will nd it to be a very valuable tool to have on hand. You’ll enjoy
the natural avors of dried foods, prepared fresh and free from all the
preservatives and additives contained in commercially processed foods.
Your Victorio Food Dehydrator will serve you well for years to come if you
care for it properly, so be sure to read through all the instructions contained
in this manual before using it for the rst time.
Care Instructions:
To ensure your Food Dehydrator works properly at all times, please
follow the care and handling instructions below:
1. When you receive your Food Dehydrator, remove the trays and heating
base from the packaging. Wash all trays in warm, soapy water to
remove any residue from manufacturing. Using a damp cloth, wipe
down the heating base. Never submerse the heating base in water
or let puddles form on the top of the base. The motor and
heating unit can be damaged if water gets inside.
2. After each use, and before storage, wash the Food Dehydrator as
instructed above to keep it functioning properly.
3. Drying trays are dishwasher safe.
4. Fruit leather trays ARE NOT dishwasher safe.
5. For long term storage, place the Food Dehydrator in the original
product packaging and store in a cool, dry place, away from moisture
and extreme temperatures.
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Product Specications:
The drying trays and fruit leather tray and heating base are made with BPA
free plastic. The motor specications are as follows:
• 120V
• 60Hz
• 250W
Assembly & Use Instructions:
Once you have washed your Food Dehydrator as directed, follow the steps
below:
1. Place the heating base on a at surface, such as a table or counter top.
It is important that the ventilation holes in the bottom of the unit do
not get covered or blocked.
2. Do not set the dehydrator
on a carpeted surface or rug.
This could restrict proper
air circulation and cause
overheating and damage to
the unit, and result in a risk
of re. (See the diagram at
right for proper air ow in the
Dehydrator.)
3. Prepare your food items as
directed in the following sections of this manual.
4. Fill Trays with evenly cut or sliced food pieces. If food is not
prepared in equal thickness, it will not dry evenly and can mold
or spoil quickly.
5. Do not overll the drying trays. This could keep air from
circulating and lengthen the drying time signicantly. It is best to
place the food pieces close together, but
not touching or overlapping.
6. Stack the trays as shown in the diagram on
the right, with the tab on the tray above
resting on the small ‘block’ on the tray
below. This extended height allows the
air to ow freely around the food on each
tray to aid efcient drying.
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7. Place the lid on top of the stacked drying trays.
8. Plug in the heating base and turn the switch to the ‘On’ position. Air
will begin to circulate throughout the dehydrator.
9. For best results, rotate the bottom tray to the top of the stack once
during each hour of drying time. This will help food dry more evenly.
10. When drying wet foods like meat, moisture can drip down through
the trays and collect on the heating base. Wipe off any puddles that
form to keep liquid from overowing into the heating base.
Drying Fruits:
The following information was adapted from the University of
Georgia’s So Easy to Preserve, pp. 324-329.
Preparing Fruit
Begin by washing the fruit and coring it, if needed. For drying, fruits can be
cut in half or sliced. Thin, uniform, peeled slices dry the fastest. The peel
can be left on the fruit, but unpeeled fruit takes longer to dry.
Fruits dried whole take the longest to dry. Before drying small fruits like
grapes or blueberries, skins need to be “checked” or cracked to speed
drying.
Check Fruit Skins - To crack the fruit skins, place the fruit in boiling water
briey. Then quickly plunge it into cold water to keep it from cooking. This
step allows the moisture inside to escape during the drying process.
Pretreating the Fruit
Pretreatment prevents fruits from darkening. Many light-colored fruits, such
as apples, darken rapidly when cut and exposed to air. If not pretreated,
these fruits will continue to darken after they have dried.
• Ascorbic Acid - Ascorbic acid (vitamin C) mixed with water is a safe
way to prevent fruit browning. However, its protection does not last as
long as sulfuring or sulting. Ascorbic acid is available in the powdered
or tablet form, from drugstores or grocery stores. One teaspoon of
powdered ascorbic acid is equal to 3000 mg of ascorbic acid in tablet
form. (If you buy 500 mg tablets, this would be six tablets).
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Directions for Use - Mix 1 teaspoon of powdered ascorbic acid (or 3000
mg of ascorbic acid tablets, crushed) in 2 cups water. Place the fruit in
the solution for 3 to 5 minutes. Remove fruit, drain well and place on
dryer trays. After this solution is used twice, add more acid.
• Ascorbic Acid Mixtures - Ascorbic acid mixtures are a mixture of
ascorbic acid and sugar sold for use on fresh fruits and in canning or
freezing. It is more expensive and not as effective as using pure ascorbic
acid.
Directions for Use - Mix 1 1⁄2 tablespoons of ascorbic acid mixture
with one quart of water. Place the fruit in the mixture and soak 3 to
5 minutes. Drain the fruit well and place on dryer trays. After this
solution is used twice, add more ascorbic acid mixture.
• Fruit Juice Dip - A fruit juice that is high in vitamin C can also be
used as a pretreatment, though it is not as effective as pure ascorbic
acid. Juices high in vitamin C include orange, lemon, pineapple, grape
and cranberry. Each juice adds its own color and avor to the fruit.
Directions for Use - Place enough juice to cover the fruit in a bowl. Add
cut fruit. Soak 3 to 5 minutes, remove fruit, drain well and place on
dryer trays. This solution may be used twice, before being replaced.
(The used juice can be consumed.)
For more information about pretreating fruits visit the USDA’s website,
nchfp.uga.edu.
Drying the Prepared Fruit
Because fruits contain sugar and are sticky, spray the drying trays with
nonstick cooking spray before placing the fruit on the trays. Put fruit pieces
on the drying trays, making sure they do not touch or overlap. After the
fruit dries for one to two hours, lift each piece gently with a spatula and
turn. Since drying times vary widely due to many factors make sure you
never leave your dehydrator unattended for long periods of time. Food
dries much faster at the end of the drying period and can easily burn, so
monitor it closely.
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Determining Dryness of Fruits
Since dried fruits are generally eaten without being rehydrated, they should
not be dehydrated to the point of brittleness. Most fruits should have about
20 percent moisture content when dried.
To test for dryness, cut several cooled pieces in half. There should be no
visible moisture and you should not be able to squeeze any moisture from
the fruit. Some fruits may remain pliable, but are not sticky or tacky. If a
piece is folded in half, it should not stick to itself. Berries should be dried
until they rattle when shaken.
After drying, cool fruit 30 to 60 minutes before packaging. Packaging food
warm can lead to sweating and moisture buildup. However, excessive delays
in packaging could allow moisture to re-enter food.
Conditioning Fruits
When dried fruit is taken from the dehydrator, the remaining moisture may
not be distributed equally among the pieces because of their size or their
location in the dehydrator. Conditioning is a process used to equalize the
moisture and reduce the risk of mold growth.
To condition the fruit, take the dried fruit that has cooled and pack it
loosely in plastic or glass jars. Seal the containers and let them stand for
seven to ten days. The excess moisture in some pieces will be absorbed by
the drier pieces. Shake the jars daily to separate the pieces and check for
moisture condensation. If condensation develops in the jar, return the fruit
to the dehydrator for more drying. After conditioning, package and store
the fruit.
Drying Vegetables:
The following information was adapted from the University of
Georgia’s So Easy to Preserve, pp. 334-335.
Preparing Vegetables
To prepare vegetables for drying, wash in cool water to remove soil and
chemical residues. Trim, peel, cut or slice the vegetables. Remove any
brous or woody portions and core when necessary, removing all decayed
and bruised areas. Keep pieces uniform in size so they will dry at the same
rate. A food slicer or food processor can be used. Prepare only as many
pieces as can be dried at one time.
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Pretreating Vegetables
Blanching is a necessary step in preparing vegetables for drying. Blanching
is the process of heating vegetables to a temperature high enough to
destroy enzymes present in tissue. Blanching stops the enzyme action
which could cause loss of color and avor during drying and storage. It
also shortens the drying and rehydration time by relaxing the tissue walls so
moisture can escape and later re-enter more rapidly.
Vegetables can be water blanched or steam blanched. Water blanching
usually results in a greater loss of nutrients, but it takes less time than steam
blanching.
• Water Blanching - Fill a large pot 2/3 full of water, cover and bring
to a rolling boil. Place the vegetables in a wire basket or a colander and
submerge them in the water. Cover and blanch (for blanching times
on specic vegetables, visit our website www.Victorio.info). Begin
timing when the water returns to boiling. If it takes longer than one
minute for the water to come back to boiling, too many vegetables were
added. Reduce the amount in the next batch.
• Steam Blanching - Use a deep pot with a tight tting lid and a wire
basket, colander or sieve placed so the steam will circulate freely around
the vegetables. Add water to the pot and bring to a rolling boil. Place
the vegetables loosely in the basket no more than 2 inches deep. Place
the basket of vegetables in the pot, making sure the water does not
come in contact with the vegetables. Cover and steam (for steaming
times on specic vegetables, visit our website www.Victorio.info).
Cooling and Drying the Prepared Vegetables
After blanching, dip the vegetables briey in cold water. When they feel
only slightly hot to the touch, drain the vegetables by pouring them directly
onto the drying tray held over the sink. Wipe the excess water from
underneath the tray and arrange the vegetables in a single layer. Then place
the tray immediately on the dehydrator. The heat left in the vegetables from
blanching will cause the drying process to begin more quickly. Watch the
vegetables closely at the end of the drying period. They dry much more
quickly at the end and could scorch.
Determining Dryness of Vegetables
Vegetables contain less acid than fruits. Because of this, vegetables are
dried until they are brittle. At this stage, only 10% moisture remains and
no microorganism can grow. Because they are so dry, they do not need
conditioning like fruits.
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Drying Herbs:
The following information was taken from the University of
Georgia’s So Easy to Preserve, pp. 347-348.
The best time to harvest most herbs for drying is just before the owers
rst open when they are in the bursting bud stage. Gather the herbs in
the early morning after the dew has evaporated to minimize wilting. Avoid
bruising the leaves. They should not lie in the sun or unattended after
harvesting. Rinse herbs in cool water and gently shake to remove excess
moisture. Discard all bruised, soiled or imperfect leaves and stems.
After rinsing under cool, running water and shaking to remove excess
moisture, place the herbs in a single layer on the dehydrator trays. Drying
times may vary from 1 to 4 hours. Check periodically. Herbs are dry when
they crumble, and stems break when bent.
Drying Meats:
The following information was taken from the University of
Georgia’s So Easy to Preserve, pp. 343-346, and Colorado State University
Extension’s Fact Sheet, No. 9.311.
Meat Choice & Preparation
Jerky can be made from almost any lean meat, including beef, pork, venison
or smoked turkey breast. (Raw poultry is generally not recommended
for use in making jerky because of the texture and avor of the nished
product.)
Use only lean meats in excellent condition. Round, ank and chuck steak,
rump roast, brisket and cross rib are good choices. Highly marbled and
fatty cuts do not work as well. When preparing jerky products, keep raw
meats and their juices away from other foods. Remove any thick connective
tissue and gristle from the meat. Trim off visible fat with a sharp knife. Fat
becomes rancid quickly and causes the development of off-avors during
drying or storage. Freeze meat in moisture-proof paper or plastic wrap until
rm but not solid to make slicing easier. Slice meat no thicker than ¼ inch.
If a chewy jerky is desired, slice with the grain.
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Slice across the grain if a more tender, brittle jerky is preferred. The meat
can be marinated for avor and tenderness. Marinade recipes may include
oil, salt, spices and acid ingredients such as vinegar, lemon juice, teriyaki,
soy sauce or wine.
Place strips of meat in a shallow pan and cover with marinade. Cover pan
and refrigerate 1-2 hours or overnight. Products marinated for several hours
may be more salty than some people prefer. If you choose to heat the meat
prior to drying to decrease the risk of food borne illness, do so at the end
of the marination time. To heat, bring strips and marinade to a boil and
boil for 5 minutes before draining and drying. If strips are more than ¼
inch thick, the length of time may need to be increased. If possible, check
the temperature of several strips with a metal stem-type thermometer to
determine that 160ºF has been reached.
Food Safety
Raw meats can be contaminated with microorganisms that cause disease.
These harmful bacteria can easily multiply on moist, high protein foods
like meat and poultry and can cause illness if the products are not handled
correctly. If pork or wild game is used to make jerky, the meat should be
treated to kill the trichinella parasite before it is sliced and marinated. This
parasite causes the disease trichinosis. To treat the meat, freeze a portion
that is 6 inches or less thick at 0ºF or below for at least 30 days. Freezing
will not eliminate bacteria from the meat.
Follow these recommendations for safe handling of meat and poultry:
• Always wash hands thoroughly with soap and running water for at least
20 seconds before and after handling raw meats.
• Use clean equipment and utensils.
• Keep meat and poultry refrigerated at 40ºF or below. Use ground beef
and poultry within 2 days, red meats within 3 to 5 days or freeze for
later use.
• Thaw frozen meat in the refrigerator, not on the kitchen counter.
• Marinate meat in the refrigerator. Do not save and re-use marinade.
Drying Meats
Remove meat strips from the marinade and drain on clean, absorbent
towels. Arrange strips on dehydrator trays. Place the slices close together,
but not touching or overlapping. Place the racks on the dehydrator heating
base.
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Dry until a test piece cracks but does not break when it is bent (10 to 24
hours for samples not heated in marinade). Samples heated in marinade will
dry faster. Begin checking samples after 3 hours. Once drying is completed,
pat off any beads of oil with clean, absorbent towels and cool.
If the strips were not heated in marinade prior to drying, they can be heated
in an oven after drying as an added safety measure. Place strips on a baking
sheet, close together, but not touching or overlapping. For strips originally
cut 1/4 inch thick or less, heat 10 minutes in an oven preheated to 275ºF.
(Thicker strips may require longer heating to reach 160ºF.)
Storing Jerky
Place cooled jerky strips in an airtight plastic food bag or jar with a tight
tting lid. Pack jerky with the least possible amount of air trapped in the
container. Too much air causes off-avors and rancidity to develop. Label
and date packages. Store containers of jerky in a cool, dry, dark place or the
refrigerator or freezer.
Properly dried jerky will keep for approximately two weeks in a sealed
container at room temperature. It will keep for 3 to 6 months in the
refrigerator and up to one year in the freezer. Check occasionally to be sure
no mold is forming.
Making Fruit Leathers:
The following information was adapted from the University of
Georgia’s So Easy to Preserve, pp. 340-342.
The advantages of making your own fruit leathers are saving money, using
less sugar and mixing fruit avors. Leftover fruit pulp from making jelly can
be blended and made into fruit rolls.
Leathers From Fresh Fruit
• Select ripe or slightly overripe fruit.
• Wash fresh fruit or berries in cool water. Remove peel, seeds and stem.
• Cut fruit into chunks. Use 2 cups of fruit per tray. Puree fruit until
smooth.
• Add 2 teaspoons of lemon juice or 1/8 teaspoon ascorbic acid (375
mg) for each 2 cups light colored fruit to prevent darkening.
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• Optional: To sweeten, add corn syrup, honey or sugar. Corn syrup or
honey is best for longer storage because it prevents crystals. Sugar is
ne for immediate use or short storage. Use ¼ to ½ cup sugar, corn
syrup or honey for each 2 cups of fruit.
Leathers From Canned or Frozen Fruit
• Home preserved or store-bought canned or frozen fruit can be used.
• Drain fruit, save liquid.
• Use 1 pint of fruit per tray.
• Puree fruit until smooth. If thick, add liquid.
• Add 2 teaspoons of lemon juice or 1/8 teaspoon ascorbic acid (375
mg) for each 2 cups of light colored fruit to prevent darkening.
• Applesauce can be dried alone or added to any fresh fruit pureé as an
extender. It decreases tartness and makes the leather smoother and
more pliable.
Drying Fruit Leather
Fruit leather trays can be sprayed lightly with a cooking spray, to keep the
fruit leather from sticking.
Spread pureé evenly, about 1/8 - 1/4 inch thick, onto fruit leather trays.
Avoid overlling the trays.
Leather dries from the outside edge toward the center. Test for dryness by
touching the center of the leather; no indentation should be evident. While
warm, peel from the trays and place on plastic wrap. Roll up the leather in
the plastic wrap, allow to cool, then tightly rewrap the roll in plastic.
Storing Fruit Leather
The leather will keep up to 1 month at room temperature. It will keep
3-6 months in the refrigerator and up to one year in the freezer. In all
cases, be sure to wrap the leather tightly in plastic wrap before storage as
recommended in the previous section.
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Helpful Tips:
• Use the Victorio Apple and Potato Peeler (VKP1010 or VKP1011) for
consistent thickness of apples for dehydrating.
• When dehydrating fruits or fruit leathers, spray the drying trays or fruit
leather trays with non-stick cooking spray to prevent sticking.
• For more information regarding specic fruit and vegetable preparation
and estimated drying times, visit the USDA’s website, nchfp.uga.edu.
• To make sure all dried fruit pieces have the same moisture content you
can condition the fruit before storage. See p. 7 for more information.
• Cookie cutters can be used to cut out fun shapes in fruit leather for
kids. Roll cut shapes in plastic wrap for storage.
TROUBLESHOOTING GUIDE
PROBLEM SOLUTION
Items on the top trays dry too
slowly
Fruit leather sticks to trays and
cannot be cleanly peeled off.
Rotate one tray from the bottom
of the stack to the top during each
hour of drying time. This will even
out the dryness of the food on
each tray
The trays were not sprayed with a
cooking spray beforehand.
Whole fruit doesn’t seem to be
drying.
The problem I’m experiencing is
not listed.
The fruit leather is not fully dry.
You must ‘check’ the skins of
whole fruit before putting them in
the dehydrator. See p. 5 for more
information.
Please contact our customer service
department at: 866-257-4741.
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Recipes:
Mango Leather
(Yields about 2 dryer trays or 8 fruit rolls)
4 cups mango puree (from about 4 large, unripe mangoes)
1 cup clover honey
½ teaspoon ground cinnamon
¼ teaspoon ground nutmeg
¼ teaspoon ground cloves
Directions
1. Wash and peel mangoes, chop roughly into chunks. Puree in blender
until smooth. Pass puree through a food mill or sieve; discard any
coarse ber extracted in food mill. Add honey and spices to the puree
and mix thoroughly.
2. Lightly spray two fruit roll trays with vegetable oil cooking spray.
Spread mango mixture evenly to ¼-inch thickness on the trays.
3. Position fruit roll liners on dryer trays and place in dehydrator. Dry
continuously for about 10 hours. Remove trays from dehydrator when
puree is dry, with no sticky areas (about 10 hours - this will be highly
dependent on the relative humidity of the drying room). Test for
dryness by touching gently in several places near center of leather; no
indentation should be evident.
4. Peel leather from trays while still warm. Leave the second tray on the
dehydrator while you peel the rst leather, or re-warm leathers slightly
in the dehydrator if they cool too much prior to peeling. Cut into
quarters, lay on a piece of clean plastic food storage wrap about 1 to
2 inches longer at each end of the leather and roll together into fruit
leather rolls. When cool, twist the ends of the plastic wrap tightly to
close.
5. Store fruit rolls in freezer-quality zippered plastic bags or airtight plastic
container for short-term storage, up to about 1 month. Leathers should
be stored in a cool, dark, dry place. For longer storage up to 1 year,
place tightly wrapped rolls in the freezer.
Adapted from the University of Georgia’s So Easy to Preserve, p. 342.
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Pumpkin Leather
2 cups canned pumpkin or 2 cups fresh pumpkin, cooked and pureed
1/2 cup honey
1/4 teaspoon cinnamon
1/8 teaspoon nutmeg
1/8 teaspoon powdered cloves
Blend ingredients well. Lightly spray two fruit roll trays with vegetable oil
cooking spray. Spread puree mixture evenly to ¼-inch thickness on the
trays.
Follow steps 3-5 on the previous page for drying instructions.
Taken from the USDA’s website, nchfp.uga.edu.
Jerky Marinade:
1 1/2 - 2 pounds of lean meat (beef, pork or venison)
1/4 cup soy sauce
1 tablespoon Worcestershire sauce
1/4 teaspoon each of black pepper and garlic powder
1/2 teaspoon onion powder
1 teaspoon hickory smoke-avored salt
Combine all ingredients. Place strips of meat in a shallow pan and cover
with marinade. Cover and refrigerate 1-2 hours or overnight. Products
marinated for several hours may be more salty than some people prefer. If
you choose to heat the meat prior to drying to decrease the risk of food
borne illness, do so at the end of the marination time. To heat, bring strips
and marinade to a boil and boil for 5 minutes before draining and drying.
If strips are more than ¼ inch thick, the length of time may need to be
increased. If possible, check the temperature of several strips with a metal
stem-type thermometer to determine that 160ºF has been reached.
Taken from the University of Georgia’s So Easy to Preserve, p. 345.
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Dried Apple Slices
Choose rm, ripe apples without any bruising. Wash the apples. Use your
Victorio Apple and Potato Peeler to peel and slice the apples. (If you prefer
to leave the peel on your apples, follow the instructions with your peeler
on how to core/slice without peeling.) Use a paring knife to slice down two
side of the sliced/cored apple to separate into individual slices.
Place the apple slices on the food dehydrator trays. Make sure the slices are
not overlapping or touching as this will prolong the drying process and give
you inconsistent results. Lightly sprinkle cinnamon (or other sprices such as
apple pie spice) on the apple slices (optional).
Place trays on the food dehydrator and turn it on. It will take approximately
12 - 24 hours for the apples to dry, depending on the climate in your home.
Apples should be pliable, but not sticky, when dried. (See “Determining
Dryness of Fruits, p. 7.)
Once the apples are dry, condition the fruit according to the instructions on
p. 7.
Home-Dried Raisins
You will need 5 pounds of seedless grapes. Wash the fruit thoroughly and
remove from stems. Leave the grapes whole.
Bring 4 quarts of water to a boil in a medium saucepan. Dip one pound of
grapes at a time into the boiling water for 30-60 seconds to ‘check’ the skins
(see p. 5 for more information about ‘checking fruit skins’). Then, place the
grapes in cold water to keep them from cooking. Repeat this process for
each pound of grapes.
Remove the grapes from the cold water and dry off any excess liquid
with clean paper towels or a kitchen cloth. Add 1 pound of fruit to each
drying tray. Dry the grapes until they are pliable, with no moisture pockets
remaining.
Once the raisins are dry, condition the fruit according to the instructions on
p. 7.
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Notes
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Product Warranty
Model VKP1006 - Food Dehydrator Warranty: 2 years
We are condent in the quality of our products and back each
one with a limited warranty for the length of time specied above.
Should you experience any problems with your product, please
contact our Customer Service Department.
All warranty claims must be accompanied by a proof of purchase
and are only valid if the appliance has been operated within the U.S.
or Canada and used for its intended purposes. These products are
for household use only.
Items Not Covered:
• Return shipping costs or returned items lost in transit.
• Damages to the product due to accident, misuse, abuse,
negligence, or if the appliance has been altered in any way.
• Products used outside of the United States or Canada.
Victorio Kitchen Products
1804 Sandhill Rd
Orem UT, 84058
By Phone: 866-257-4741
By Email: Help@Victorio.info
www.Victorio.info
© Copyright 2014 Victorio Kitchen Products, Inc. All rights reserved.
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