GB
12. Select the Vital programme P2 using the 
and 
buttons.
13.Press the OK button to start cooking. The display shows "–
14.When the appliance beeps (after about 15 - 20 minutes), press OK. Add the juice for the extraction and any other ingredients from the recipe.
15.Programme the cooking time for the recipe using the 
and 
buttons and validate by pressing the OK button.
16.When the extraction time has finished, the jam maker stops and beeps. Press OK to stop it beeping.
17.Testto see if the jam is cooked (see page 19).
18.If the test is OK, while the jelly is still hot, ladle the jelly into sterilized jars (see recipe book on how to sterilize jars) , then tighten the metal lid. Alternatively, seal with wax coated jam papers and cellophane covers straightaway.
If using metal lids, immediately after filling invert the jar and leave to cool upside down for a better seal and to improve the storage time.
19.If the test is not OK, the jelly needs to be cooked for longer. Increase
the cooking time using the 
and 
buttons. Press OK to start cooking again. Return to step 16 and follow the instructions.
Traditional jelly Juice extraction
programme (P1) + Tradition programme (P3)
1.Prepare the fruits according to the recipe chosen.
2.Add 750 ml of cold water to the bowl (without the paddle).
3.Fit the strainer with the fruit inside into the bowl (refer to the recipe for the quantities required) then fit the lid.
4.Select the Juice Extraction programme P1 using the 
and 
buttons and validate by pressing the OK button.
5.Programme the extraction time for the recipe using the 
and 
buttons and validate by pressing the OK button.
6.When the extraction time is complete, the jam maker stops and beeps. Press OK to stop it beeping.
7.If you wish to continue the extraction, you can add time using the
and 
buttons and validate by pressing the OK button.
8. During extraction and when you consider that the extraction is complete, you can stir and press the fruit with the ladle to extract the maximum amount of the juice. Remove the fruits from the strainer.
9. Pour the juice into a measuring jug and retain.
10. Measure or weigh the quantity of juice extracted in order to use the correct quantity of granulated sugar in the recipe.
11. in the bowl (fitted with the paddle) add the sugar (refer to the recipe for the quantities required) and the juice. Do not fit the lid to increase evaporation.
12. Select the Tradition programme P3 using the 
and 
buttons and validate by pressing the OK button.
13. Programme the cooking time for the recipe using the 
and 
buttons and validate by pressing the OK button.
14. When the cooking time has finished, the jam maker stops and beeps. Press OK to stop it beeping.
15. Testto see if the jelly is cooked (see page 19).
16. If the test is OK, while the jelly is still hot, ladle the jelly into sterilized jars (see recipe book on how to sterilize jars) , then tighten the metal lid. Alternatively, seal with wax coated jam papers and cellophane covers
IMPORTANT:the recommended quantity of sugar in the recipes is for 1 litre of extracted juice, therefore the amount of sugar needs to be adjusted in proportion to the quantity of juice extracted.
For example if you have less than 1 litre, then use less sugar than stated in the recipe and conversely if you have more than 1 litre, use more sugar than stated in the recipe.
straightaway.
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