Menuett 004430, Руководство по эксплуатации

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EN
10
TECHNICAL DATA
Volume 5 l
Height 260 mm
Diameter Ø 220 mm
Weight 1.9 kg
DESCRIPTION
1. Fruit basket with lid.
2. Juice pan with drain hose.
3. Water pan.
FIG. 1
• The steam juicer is made of stainless steel.
• The lid is made of toughened glass and
has a steam vent.
• Pans intended for induction hobs can be
used on all types of hobs.
USE
WARNING!
The juice is very hot – risk of scalding.
1. Wash the steam juicer before use, boil up
some water and pour out.
NOTE:
Do not put an empty steam juicer on a hot hob.
This can discolour the steel. It will not affect its
function, but is less pleasing to the eye.
2. Turn down the heat when the water has
boiled to prevent overheating.
3. Fill the bottom pan with water to about 2
cm below the brim.
4. Put on the juice pan and fruit basket.
5. Put well-cleaned fruit or berries in the
basket. Soft fruit and berries (strawberries,
bilberries, raspberries, raisins) can be put
in whole. Hard fruit should be chopped up
into 3 x 3 cm pieces.
6. Pour the required amount of sugar over
the fruit.
7. Put the lid on and put the clamp on the
hose.
8. Put the steam juicer on the stove and
bring the water to boil.
9. When using a gas stove, make sure the flame
does not go over the edge of the pan.
Juice from the fruit collects in the juice pan.
10. Open the clamp on the hose when water
has been boiling for about 15 minutes and
bottle the juice.
JUICING TIME
• Soft fruit: 20–30 minutes
• Medium-hard fruit: 30–40 minutes
• Hard fruit: 45–60 minutes
NOTE:
• Allow an overheated steam juicer to cool
at room temperature, do not pour in
cold water.
• Do not put salt into an empty steam
juicer, or add salt to cold water, this can
cause discolouration.
• Some ingredients, such as starch, or
prolonged exposure to salty or acidic
food, can also result in discolouration.
• Do not keep food in stainless steel pans
for long periods.
MAINTENANCE
NOTE:
• Hot temperatures in dishwashers can
cause corrosion and rust. Some types of
water can also cause corrosion.