Juice Extraction; Technical Details - BIELMEIER BHG 411 Mode D'emploi

EN

JUICE EXTRACTION

To use the juice extraction function, you will need
the BIELMEIER juice extraction top BHG 430 (not
included) or another standard juice extraction
top with a diameter of 35 cm.
Fill the preserving cooker with

6 litres of water.
 Place the juice extraction top
preserving cooker, as shown in
Fig.2.
Juice
Extractor
Auto-Pre-
serving
Cooker
...up to now ...today
 Place the prepared fruit, vegetables, etc. in
the fruit basket, taking care not to fill it more
1
than 3/4 full. For more information about
preparing the items for juicing, refer to
instructions with your juice extraction top
or your own cookery books.
2
Place the lid (1) on the juice extraction top and

make sure that it is closes tightly. Otherwise,
energy will be wasted due to escaping steam.
6
3
WEEE-Reg.- Nr.:
 Plug your preserving cooker into a Schuko DE30751975
°C 70 50 min.
4 60 40 60
80 30 70
50
90
40 20 80
100
90
socket (Type F) (use an adapter if required).
100
0 110
120
5
 Turn the temperature control to 100°C to
ensure a continuous heating.
 Set the timer to the "Dauerbetrieb" (continu-
ous mode) setting and start juicing by
reconfirming the "On/Off" button.
 When you have finished using the cooker,
press the "On / Off" button and unplug
your preserving cooker.
Important: Your cooker needs to be refilled each
time you use the juice extraction function!
24
CARING FOR THE ENVIRONMENT
Please do not simply throwaway packaging and
disused appliances. These can be recycled. Con-
tact your local authority for details of the relevant
recycling centre orthe nearest collection point.
To claim warranty, please contactyour retailer or
at least
your local BIELMEIER customer service center.
on the According to the European Directive 2002/96/
EC on waste electrical and electronic equipment
and its transposition into national law any used
electrical appliances must be collected separa-
tely and recycled in an environmentally correct
manner. Ask your local municipal administration
for currently valid measures of disposal for waste
electrical equipment.
(Fig. 2)

TECHNICAL DETAILS

220-230 V ~ / 50 Hz
Power source:
1800 Watt
Power consumption:
I
Protection class:
Capacity:
27 litres in normal mode
23 litres in cooking mode (corresponds to filling
height of 4 cm below the rim of the pot)
Lizenz Nr.:
5452569
6,05 kg
Weight:
This appliance conforms with EU Directive 73/23
EEC and 89/336/EEC.
Technical changes reserved.
RECIPES
APPLE PRESERVE
Sugar
For sweet apples:

Add 300-400 g of sugarto 1 litre of water
 For sour apples:
Add 500-600 g of sugarto 1 litre of water
STRAWBERRY AND RASPBERRY PRESERVE
Ingredients
 500 g sugar
750 g strawberries

 500 g raspberries
 Juice of half a lemon
HOME-CANNEDCARROTS
Info: Carrots must be preboiled before preserving!
Cooking times vary:
Caution!
 for sliced or diced carrots:
90 minutes at 100°C
 for whole carrots:
120 minutes at 100°C
EN
To prepare
Peel and quarter the apples, and remove the
cores. Immediately cover the apple pieces with
cold water. Add a few drops of lemon juice to pre-
vent browning.
At the same time, mix the sugar solution in the
specified concentration and bring to the boil on
the stove.
Next, fill your jars with the fruit and pour over the
boiled sugar solution. Finally, leave to cook in your
preserving cooker for
30 minutes at 90°C.
To prepare
Carefully sort the raspberries and press them
through a sieve. Mix the strawberries, raspberry
pulp and sugar, and leave the mixture standing
fora short time. Next, add the lemon juice.
Bring the fruit mixture to the boil, stirring cons-
tantly and then boil until it passes "the set test"
(i.e. put 1 tsp of the preserve on a cold china plate
- if it sets quickly, it's ready!). Fill your preserving
jars or screw-top jars with the jam, seal immedia-
tely and leave to cook in your preserving cooker
for
10 minutes at 90°C.
To prepare
When slicing or dicing carrots, it pays to choose
the youngest carrots that are not too small. The-
se are the most flavorsome and tender, which will
make the extra effort worthwhile.
Remove the foliage from the carrots, peel the ou-
ter layer of skin with a vegetable peeler, and im-
mediately place the carrots in fresh water so that
they lose none of their colour. Next,
slice or dice
and boil them in a saucepan of water
the carrots
for approx. 5 minutes. Then quench with cold wa-
ter, fill the jars, pour over a mild salt solution (boi-
led) and leave the carrots to cook for
90 minutes
in your preserving cooker.
at 100°C
25