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 are only
half open as full bloom flowers will lose their petals.
2. Position flowers on the Trays. Remember that if a stem or stalk is bent
on the Tray it will remain bent when dry.
3. Dry for 8 – 10 hours until flowers are brittle.
Flower Petals:
1. To make potpourris spread petals loosely on the Trays.
2. Dry for approximately 5 hours.
3. Store the petals in decorative containers or sachet bags and tie with
a ribbon.
NOTE:
You can sprinkle the petals with spices like powdered
cinnamon, whole cloves, a bit of dried rosemary or mint for variety.
Keep the container closed until all of the fragrances have blended.
PACKING & STORAGE
•
Wait until cool before packing food in storage containers. Pack food in
clean, dry, air- tight containers. Glass jars or freezer bags make good
containers. When using plastic bags ensure that excess air is removed.
When using other containers pack food as tightly as possible without
crushing to eliminate excess air space.
•
Label and date all foods.
•
Packaged foods (except meats & chicken) can be stored in a dry, dark
place, the cooler the better. Food that is not going to be eaten within
a few days should be 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.
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Booklet DH-1171_ENG.qxd:Salton Booklet 6/8/09 11:11 AM Page 12
