Special applications
97
Extracting juice with steam
This appliance is ideal for extracting
juice from soft and medium firm fruit.
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
raspberries etc.
Cut larger fruit into chunks approx. 2
cm in size. The harder the fruit the
smaller the pieces should be.
Tips
– Try experimenting with mild and tart
fruit.
– Adding sugar will increase the quant-
ity of juice produced and improve the
flavour. Sprinkle the fruit with sugar
and leave to absorb for a few hours
before juicing. For 1 kg of sweet fruit
add 50–100 g of sugar, and for 1 kg
of tart fruit add 100–150 g of sugar.
– 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 steril-
ised tops.
Procedure
Put the prepared fruit (cleaned,
washed, chopped etc.) into a perfor-
ated cooking container.
Place a solid container or the con-
densate tray underneath to catch the
juice.
Settings
Steam cooking
Temperature: 100 °C
Duration: 40–70 minutes
