18
12. Select the Vital programme P2 using the
and
buttons.
13. Press the OK button to start cooking. The display shows "
– –
". Do not
add the extracted juice.
14. When the appliance beeps (after about 15 - 20 minutes), press OK. Add
the juice for the extraction and any other ingredients from the recipe.
15. Programme the cooking time for the recipe using the
and
buttons and validate by pressing the OK button.
16. When the extraction time has finished, the jam maker stops and beeps.
Press OK to stop it beeping.
17. Test to see if the jam is cooked (see page 19).
18. If the test is OK, while the jelly is still hot, ladle the jelly into sterilized
jars (see recipe book on how to sterilize jars) , then tighten the metal lid.
Alternatively, seal with wax coated jam papers and cellophane covers
straightaway.
If using metal lids, immediately after filling invert the jar and leave to
cool upside down for a better seal and to improve the storage time.
19. If the test is not OK, the jelly needs to be cooked for longer. Increase
the cooking time using the
and
buttons. Press OK to start
cooking again. Return to step 16 and follow the instructions.
Traditional jelly Juice extraction
programme (P1) + Tradition programme (P3)
1. Prepare the fruits according to the recipe chosen.
2. Add 750 ml of cold water to the bowl (without the paddle).
3. Fit the strainer with the fruit inside into the bowl (refer to the recipe for
the quantities required) then fit the lid.
4. Select the Juice Extraction programme P1 using the
and
buttons and validate by pressing the OK button.
5. Programme the extraction time for the recipe using the
and
buttons and validate by pressing the OK button.
6. When the extraction time is complete, the jam maker stops and beeps.
Press OK to stop it beeping.
7. If you wish to continue the extraction, you can add time using the
and
buttons and validate by pressing the OK button.
8. During extraction and when you consider that the extraction is
complete, you can stir and press the fruit with the ladle to extract the
maximum amount of the juice. Remove the fruits from the strainer.
9. Pour the juice into a measuring jug and retain.
10. Measure or weigh the quantity of juice extracted in order to use the
correct quantity of granulated sugar in the recipe.
11. in the bowl (fitted with the paddle) add the sugar (refer to the recipe for
the quantities required) and the juice. Do not fit the lid to increase
evaporation.
12. Select the Tradition programme P3 using the
and
buttons and
validate by pressing the OK button.
13. Programme the cooking time for the recipe using the
and
buttons and validate by pressing the OK button.
14. When the cooking time has finished, the jam maker stops and beeps.
Press OK to stop it beeping.
15. Test to see if the jelly is cooked (see page 19).
16. If the test is OK, while the jelly is still hot, ladle the jelly into sterilized
jars (see recipe book on how to sterilize jars) , then tighten the metal lid.
Alternatively, seal with wax coated jam papers and cellophane covers
straightaway.
IMPORTANT: the
recommended quantity
of sugar in the recipes is
for 1 litre of extracted
juice, therefore the
amount of sugar needs
to be adjusted in
proportion to the
quantity of juice
extracted.
For example if you have
less than 1 litre, then use
less sugar than stated in
the recipe and
conversely if you have
more than 1 litre, use
more sugar than stated
in the recipe.
GB
