Back to Basics Steam Juicer Instruction Manual - page 3
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.
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