Elo TouchSystems 99136, Instructions For Use And Maintenance Manual

17

18

Extraction product 

Sugar  

per kg fruit

Steaming  

time in 

minutes

preparation 

of extraction 

product

Apples ripe/unripe

20 - 50 g 

60

Soft fruit:

Wash in 

cold water, 

remove stalks as 

required

Stone fruit:

Wash fruit, 

remove stalks, 

remove stones 

as required,

extract juice 

from sour cher-

ries with stones

pomaceous 

fruit:

Cut out bad 

areas, wash fruit 

and cut into 

pieces without

peeling

Rhubarb:

Wash stalks and

allow to drain, 

cut into pieces 

without peeling

Pears 

50 g 

60

Blackberries 

100 g 

30

Strawberries 

50 g 

30

Bilberries 

100 g

45

Raspberries 

80 g 

30

Elderberries 

80 g 

30

Redcurrants

100 g

45

Blackcurrants

150 g

45

Sweet cherries 

50 g 

45

Sour cherries 

100 g

45

Plums 

100 g 

45

Peaches 

50 g 

45

Cranberries 

100 g

60

Quinces 

100 g 

60

Rhubarb 

100 g 

45

Gooseberries 

100 g 

45

Grapes 

50 g 

45

Damsons 

80 g 

49

extractinG juice from fruit

Wash fruit briefly and thoroughly and cut into pieces. Fill jug with water. Add sugar to 
juice container (see table). Place fruit in filter insert. Bring the water to the boil. 

The juice extraction time is calculated from when the water comes to the boil. About 5 
minutes before the end of the extraction process, draw off ½ litre of juice and pour over 
the fruit so that the concentration of the juice is the same throughout. Pour the hot juice 
into warm bottles. Seal with rubber or screw caps, allow to cool, label.

The riper the fruit, the more aromatic and richer the juice. It is advisable to mix bland 
fruits with more acid ones (strawberries with currants or rhubarb, apples and pears with 
elderberries). The sugar required according to the recipe is added to the fruit in the juice 
container before the juice is extracted. Stir before drawing off, as this will achieve an even 
sweetening of the juice.

Extract fruit juices, which are to be made into jelly, without adding sugar. Only unripe 
fruits are suitable for this, as they contain more pectin (gelling agent). Fruits rich in pectin 
include currants, unripe apples and quinces.

The quantities of sugar given in the following table are applicable for juices that are ready 
to drink. Fruit juices, which are to be diluted in use, must have more sugar added. Juices 
that have been pressed raw or extracted cold are poured into bottles, heated to 72-75°C 
(not higher) in the water bath of the boiling pan for 25 minutes and then immediately 
sealed with rubber caps as directed.

the following rule gives an indication: 

100-150 g sugar for one kg of sweet fruit
200-250 g sugar for one kg of acidic fruit

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