Back to Basics Steam Juicer User Manual download pdf (Page 3)

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.

UICING

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

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Back to Basics Steam Juicer User Manual Page 3