Special applications
76
Extracting juice with steam
This appliance is ideal for extracting
juic
e from soft, firm and hard fruit.
It is best to use overripe fruit, as the rip‐
er the fruit the gr
eater the quantity of
juice produced. Very ripe fruit will also
produce a more intense flavour.
Preparation
Sort and clean the fruit. Cut out any
blemishes.
Remove the stalks from grapes and
mor
ello cherries as these are bitter. The
stalks do not need to be removed from
raspberries etc.
Cut larger fruit into chunks approx. 2
cm in siz
e. The harder the fruit the
smaller the pieces should be.
Tips
– Try experimenting with mild and tart
fruit.
– Adding sugar will increase the quanti‐
ty of juice
produced and improve the
flavour. Sprinkle the fruit with sugar
and leave to absorb for a few hours
before juicing. For 1 kg of sweet fruit
add 50–100 g of sugar, and for 1kg of
tart fruit add 100–150 g of sugar.
– If you wish to bottle the juice rather
than co
nsume it straight away, pour it
whilst hot into hot, sterilised bottles,
and then seal immediately with steri‐
lised tops.
Procedure
P
ut the prepared fruit (cleaned, wash‐
ed, chopped etc.) into a perforated
cooking container.
Place a solid container or the con‐
densat
e tray underneath to catch the
juice.
Settings
T
emperature: 100 °C
Duration: 40 - 70 minutes
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