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Juicing
You can use the steam oven to extract juices from soft fruit
such as berries and cherries.
Overripe fruit is perfect, as the riper the fruit the greater the
quantity of juice produced and the more intense the flavor.
Preparation
Sort and clean the fruit. Cut out any blemishes.
Remove the stems from grapes and cherries as these are
bitter. The stalks do not need to be removed from berries.
Tips
Try mixing mild and tart fruit.
The juice quantity and aroma are improved if sugar is added
to the fruit and is allowed to soak in for several hours. We
recommend 1/4 - ½ cup (50-100 g) sugar per 2 lbs (1 kg) of
sweet fruit and ½ - 3/4 cup (100-150 g) sugar for 2 lbs (1 kg)
tangy fruit.
If you wish to bottle the juice rather than consume it straight
away, while still hot pour it into clean bottles and seal immedi-
ately.
Procedure
^
Put the prepared fruit into a perforated cooking pan.
^
Place a solid pan or the drip tray underneath to catch the
juice.
Settings
Steam Cooking
Temperature: 212° F / 100° C
Duration: 40–70 minutes
Special Modes
64
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