Extracting Juice From Fruits; Extracting Juice From Vegetables - BIELMEIER BHG 430 Instructions

EN

Extracting juice from fruits

Food for Sugar per
juice making kg of fruit
Apples ripe / unripe 20-50 g
Pears 50 g
Blackberries 100 g
Strawberries 50 g
Blueberries 100 g
Raspberries 50 g
Elderberries 80 g
Currants, red 100 g
Currants, black 150 g
Sweet cherries 50 g
Sour cherries 100 g
Plums 100 g
Peaches 50 g
Cranberries 100 g
Quinces 100 g
Rhubarb 100 g
Gooseberries 100 g
Grapes 50 g
Damsons 80 g
14
Steaming time Preparation of the food
in minutes for juice making
60
60
Berries
30
ƒ wash in cold water
ƒ allow to drain
30
ƒ destalk as desired
45
30
Stone fruit
30
ƒ wash fruit
ƒ destalk
45
ƒ stone as desired
45
ƒ extract sour cherry juice with
the stone
45
45
Pip fruit
45
ƒ cut out bad parts
45
ƒ wash fruits
ƒ chop up unpeeled
60
60
45 Rhabarb
ƒ wash stalks
45
ƒ allow to drain
45
ƒ
chop up unpeeled
45

Extracting juice from vegetables

Food for Steaming time
juice making in minutes
Cucumbers
Carrots
Radishes
Beetroot
Asparagus (with cuttings and
peelings)
Celery
Spinach (unfertilized only)
Tomatoes
Onions
Preparation of the food
for juice making
45 Peel and slice cucumbers.
60 Chop finely and grate.
60 Wash, clean and grate.
60 Wash, do not peel, and grate.
60 Wash and peel, cut into small pieces.
Wash tubers and leaves and cut into small
60
pieces.
45 Wash well and cut into small pieces.
45 Wash and cut into small pieces.
Extract juice with peel: clean well beforehand
60
and cut into small pieces.
Just like fruit juices, vegetable juices are
rich in essential nutrients, vitamins and
minerals, and thus have a health-pro-
moting effect. Vegetable juices are also
highly suitable for seasoning and enri-
ching soups and sauces.
EN
15