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Extracting juice with steam
You can use the steam oven to extract juices from fruit, such
as soft berries and cherries.
It is best to use overripe fruit, as the riper the fruit the greater
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 morello cherries as these
are bitter. The stalks do not need to be removed from
strawberries, raspberries etc.
Tips
Try experimenting with mild and tart fruit.
Adding sugar will increase the quantity of juice produced and
improve the flavour. Sprinkle the fruit with sugar and leave to
absorb for a few hours before juicing. For sweet fruit add 50 -
100 g sugar, and for more tart fruit 100 - 150 g sugar per kilo
of fruit.
If you wish to bottle the juice rather than consume it straight
away, pour it whilst hot into hot, sterilised bottles and then
seal immediately with sterilised tops.
Procedure
^
Put the prepared fruit (cleaned, washed, chopped etc.) into
a perforated cooking container.
^
Place a solid container or the condensate tray underneath
to catch the juice.
Settings
Temperature: 100 °C
Duration: 40-70 minutes
Special applications
60