12
Usage
7. When the juice dish is empty and only air exits from the juice pipe, block
off the juice pipe with the hose clamp and wait until fresh juice has accu-
mulated in the juice dish.
8. Cap the bottles immediately after filling and sore the upright.
9. Clean the soft pressure valve after every juice extraction process.
Unscrew the plastic cap and remove the steel ball. Regularly clean the
soft pressure valve. This way it can not become blocked or may stick and
will work reliably.
In the following table sample values are given for the amount of sugar,
extraction time and yield. These values can only provide a rough figure,
because the amount of juice and the time needed for extraction are strongly
influenced by the degree of ripeness of the fruit. The time values are counted
from the point of boiling.
Fruit
Sugar added for
4 Kg of Fruit
Approximate
yield in ¾l Bottles
Approximate
Extraction Time
Ripe Apples
approx. 100 g
4 Bottles
50 min
Unripe Apples
approx. 200 g
3 Bottles
50 min
Pears
approx. 100 g
3 - 4 Bottles
40 min
Blackberries
approx. 300 g
4 Bottles
35 min
Blueberries
approx. 400 g
4 Bottles
35 min
Raspberries
approx. 200 g
4 Bottles
35 min
Cherries
approx. 300 g
4 Bottles
50 min
Currants
approx. 400 g
4 Bottles
40 min
Strawberries
approx. 200 g
4 Bottles
35 min
Gooseberries
approx. 400 g
4 Bottles
40 min
Apricots
approx. 300 g
3 - 4 Bottles
40 min
Pumpkins
approx. 300 g
3 Bottles
40 min
Plums
approx. 300 g
4 Bottles
40 min
Prune
approx. 300 g
4 Bottles
40 min
Grapes
approx. 100 g
4 Bottles
40 min
Peaches
approx. 300 g
4 Bottles
40 min
Rhubarb
approx. 500 g
4 Bottles
50 min
Cranberries
approx. 500 g
3 - 4 Bottles
50 min
Summary of Contents for 17 91 01
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