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Special applications
Extracting juice with steam
This combination steam oven is ideal for
extracting juice from soft and 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 mo-
rello cherries as these are bitter. Berries
do not need to have their stalks re-
moved.
Cut larger fruit such as apples into
chunks of approximately 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.
114
Extracting juice from fruit
Put the prepared fruit into a perfor-
ated cooking container.
Place a solid cooking container or the
universal tray underneath in order to
collect the juice.
Settings
|
Oven functions
Temperature: 100 °C
Duration: 40–70 minutes
Steam cooking
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