Back to Basics Steam Juicer, Инструкция по эксплуатации

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Always use fresh produce. Carefully wash all fruit to remove dirt from cracks and
crevices. Check for blemishes and remove as needed. Rinse well. Cut larger fruit
into halves or quarters.
Juicing
Fill the water pan with 3 quarts of water, approximately ¾ full and place on a medium
sized burner over high heat. NEVER LET YOUR STEAM JUICER BOIL DRY!
Check the water level after each batch.
Push the tube over the drain spout as far as possible and clamp the tube at mid-
point. Set the juice kettle on the water pan. Position the food basket on the juice
kettle. Place the lid on the food basket.
After the water boils, you may want to reduce from high heat to a medium setting,
making sure the water continues to boil and produce steam. When the steam begins
to escape from the upper portions of the juicer, start timing.
J
UICING
T
IMETABLE
Produce Minutes
To Steam
Yield Preparation
Apples 90 1 lb. fruit = 1-1½ cups juice Wash, quarter
Apricots 60 1 lb. fruit = 1-1½ cups juice Wash, halve, pit
Blackberries 60 1 qt. fruit = 2-3 cups juice Wash
Cherries 60 1 qt. fruit = 2 cups juice Wash
Crabapples 90 1 lb. fruit = 1-1½ cups juice Wash, remove stems
Cranberries 70 1 qt. fruit = 1½-2 cups juice Wash
Currants 60 1 qt. fruit = 2-3 cups juice Wash
Elderberries 60 1 qt. fruit = 2-3 cups juice Wash
Gooseberries 80 1 qt. fruit = 2-3 cups juice Wash
Grapes 60 1 qt. fruit = 2-3 cups juice Wash
Peaches 60 1 lb. fruit = 1-2 cups juice Wash, halve, pit
Pears 90 1 lb. fruit = 1-2 cups juice Wash, halve
Plums 60 1 lb. fruit = 1-2 cups juice Wash
Prunes 60 1 lb. fruit = 1-2 cups juice Wash
Raspberries 60 1 qt. fruit = 2-3 cups juice Wash
Rhubarb 90 1 qt. fruit = 1½-2 cups juice Wash stalks, slice
Strawberries 60 1 qt. fruit = 2-3 cups juice Wash
Tomatoes 60 1 lb. fruit = 1-2 cups juice Wash, remove stems