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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
morello cherries as these are bitter.
Berries do not need to have their stalks
removed.
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
quantity 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
sterilised tops.
Special applications
Extracting juice from fruit
Put the prepared fruit into a
perforated 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
115
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