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Special modes
72
Juicing
This appliance is ideal for extracting
ju
ice from soft, firm and hard fruit.
It is best to use overripe fruit, as the rip‐
er the
fruit the greater the quantity of
juice produced. Very ripe fruit will also
produce a more intense flavor.
Preparation
Sort and rinse the fruit. Cut out any
blemishes.
Remove the stalks from grapes and
cherri
es as these are bitter. The stalks
do not need to be removed from ber‐
ries.
Cut larger fruit into chunks approx. 1" (2
cm) in siz
e. The harder the fruit the
smaller the pieces should be.
Tips
– Try experimenting with mild and tart
flavors.
– The juice quantity and aroma are im‐
pr
oved 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 co
nsume it straight away, while
still hot pour it into clean bottles and
seal immediately.
Method
P
ut the prepared fruit (cleaned, wash‐
ed, chopped etc.) into a perforated
cooking pan.
Place
a solid pan or the drip tray un‐
derneath to catch the juice.
Settings
Steam Cooking
T
emperature: 215°F / 100°C
Duration: 40–70 minutes
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