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18
GB
MakIng tHE juIcE
There are holes in the walls and the bottom of the
sieve insert
(2)
to allow the steam to penetrate
the basket freely from all sides.
This releases the juice from fruit, vegetables and
herbs, which flows through the holes in the sieve
insert
(2)
and is collected in the juice collection
container
(3)
. Hot steam kills all germs and bac-
teria in the fruit and juice.
pREpaRIng tHE fRuIt
Note that riper fruits are juicier and their juice is
more aromatic. Give the fruit a quick, thorough
wash. Any sugar required is to be layered on top
of the fruit in the sieve insert
(2)
before you start
juicing.
Do not add sugar to the fruits if you want to
make jelly from the fruit juices. Unripe fruit is
most suitable for this purpose because it con-
tains more pectin (a natural gelling agent).
However, if you plan to dilute the fruit juices
before consumption, you will need to add
more sugar.
you can use the following rule of thumb:
Add 100 – 150 g of sugar to 1 kg of
sweet
fruit.
Add 200 – 250 g of sugar to 1 kg of
sour
fruit.
pREpaRIng tHE BottLEs
Clean the bottles thoroughly and rinse in clear,
hot water. You can also pre-heat the bottles be-
fore filling them by placing them in hot water or
in your oven at 75°C.
The stoppers or rubber caps you will be using
must be heated to boiling and placed in clear
water until the bottles are ready to be sealed.
juIcE ExtRactIon
The prepared bottles must be filled with the juice
as soon as it is extracted because it only remains
sterile at a temperature of 75 °C.
To do this, place the juice outlet tube
(5)
in the
neck of the bottle and open the tube fastener
(6)
to allow the fruit juice to drain into the bot-
tle. The tube fastener
(6)
remains open until the
bottle is full to the brim and the forming froth
may spill over. Seal the bottles as soon as they
have been filled and leave them to cool stand-
ing upright away from draughts. You can then
label the bottles and leave them to stand in a
cool place.
If the juice is already too cold when the bot-
tles are filled or sealed, place the bottle on
soft padding in a water bath. Heat the water
and stand the bottle in the boiling water for
10 minutes. Or, to make things even easier:Put
the lid on the bottle and then place the bottle
in boiling water at 90 °C for 10 minutes in the
BIELMEIER preserving cooker.
stEaM foR (aVERagE tIME)
note:
Please note that steaming does not start
until you can audibly detect that the water in the
steaming unit
(8)
is bubbling and boiling. Only at
this point will it intensively generate hot steam.
Fruit and berries
Item for juicing
steam for
Apples (ripe / unripe),
washed and chopped
75 – 90 mins.
Pears (ripe / unripe),
washed and chopped
75 – 90 mins.
Quinces (ripe / unripe),
washed and chopped
75 – 90 mins.
Blackberries,
washed
45 mins.
Strawberries,
washed
45 mins.
Blueberries,
washed
60 mins.
Raspberries,
washed
45 mins.
Insert the mains plug into the socket after this
step. The appliance takes a short time to heat up
before juice extraction or steaming begins, i. e.
when the water in the steaming unit
(8)
begins
to boil.