Practical tips
Extracting juice with steam
You can use the Steam with pressure
°programme to extract juice from fruit and vegetables. It is best to use very ripe fruit, as the riper the fruit the greater the quantity of juice produced. Very ripe fruit will also produce a more intense flavour.
°Steam with pressure
Food to be juiced | Duration |
| in minutes |
|
|
Soft fruit, e.g. berries | 20 - 35 |
|
|
Medium hard fruit, | 30 - 45 |
e.g. apples, pears |
|
|
|
Hard fruit | 40 - 50 |
e.g. rhubarb, quinces |
|
|
|
Proceed as follows:
^Put the prepared fruit or vegetables into a perforated container and place it in the steam oven.
^Place a solid container underneath to catch the juice.
^Select Steam with pressure ° 120 °C.
^Set the duration (see chart).
^Press the Start/Stop button.
Useful tips
–Wash the fruit or vegetables to be juiced and cut away any bruised or damaged parts.
–There is no need to remove pips from fruit.
–Remove the stalks from grapes and morello cherries as these are bitter. The stalks do not need to be removed from strawberries, raspberries etc.
–Dice large fruit such as apples into
2 cm thick cubes. The firmer the fruit or vegetables, the smaller it should be diced.
–Try experimenting with mild and tart flavours, for example, mix apples with elderberries.
–Adding sugar will increase the quantity of juice produced and improve the flavour. Sprinkle the fruit with sugar and leave to soak in for a few hours before juicing. For sweet fruit add 100 - 150 g of sugar and more tart fruit, 150 - 200 g of sugar.
–Adding herbs will produce a more intensely flavoured vegetable juice.
–If you wish to bottle the juice rather than consume it straight away, pour it whilst hot into hot, sterilised bottles up to the rim and then seal immedi- ately with sterilised rubber tops.
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