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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,
e.g. apples, pears
30-45
Hard fruit
e.g. rhubarb, quinces
40-50
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.
Practical tips
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