West Bend A12 Owner's Manual
STEAM JUICER
Instruction Manual
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Operating Precautions.............................................................................................. 2
Using Your Steam Juicer ......................................................................................... 2
Juicing Timetable .................................................................................................... 3
Cleaning Your Steam Juicer .................................................................................... 5
Helpful Hints............................................................................................................. 5
Recipes & Ideas ....................................................................................................... 8
Warranty ................................................................................................................ 11
SAVE THIS INSTRUCTION MANUAL FOR FUTURE REFERENCE
2009 Back To Basics®, a Brand of Focus Electrics, LLC.
www.focuselectrics.com
To prevent personal injuries, read and follow all instructions and warnings.
O
PERATING PRECAUTIONS
•
The steam is scalding hot, use extreme caution!
•
Close supervision is necessary when this appliance is used by or near children.
•
Do not leave unattended.
•
Rubber or heat resistant gloves are recommended when handling the hot Steam Juicer.
•
Never let the pan boil dry. If excessively overheated, like most cookware, the bottom may
warp or melt. Should melting occur, do not attempt to remove the water pan from the
burner until it has cooled.
•
Be extremely cautious of steam when removing cover. Lift cover slowly, directing steam
away from you and let water drip into steamer.
U
SING YOUR STEAM JUICER
Lid
Food Basket
Juice Kettle
Drain Spout
Tube
Getting Started
Keep your work area, all equipment and utensils clean. Wash and sterilize bottles
and check for nicks and cracks.
Wash your juicer in warm, soapy water and dry thoroughly before each use. Pay
special attention to hard-to-reach areas. Thoroughly clean the tube and juice kettle
drain spout.
Lid Knob
Handle
Water Pan
Clamp
2
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 midpoint. 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 TIMETABLE
Produce Minutes
To Steam
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
Yield Preparation
3
Sweetening with Sugar
Add table sugar in layers with the fruit. Experiment with your first batch to determine
the quantity desired. For sweet fruits add approximately ¼ to ½ cup of sugar per
pound of fruit. For sour fruits add approximately ½ to ¾ cup of sugar per pound of
fruit. Do not add sugar to individual bottles before filling.
Sweetening with Honey
Dissolve the desired amount of honey in a few tablespoons of hot water and add just
before serving.
Note: Additional sweeteners are not required. Refined table sugar and honey are
only suggestions to adjust the flavor or sweetness of the juice.
Clear or Pulpy Juice
To make a clear juice, do not touch or stir the produce in the food basket during the
processing time. For a pulpy juice, stir the steamed produce after the fruit has
become soft. Pour the first few quarts of juice back into the food basket. For tomato
puree, apricot, or pear nectar, remove the stems, seeds, cores and pits before
juicing. Puree pulp in a blender and add to the juice in the juice kettle. Heat, stir,
and bottle.
Bottling Juice
CAUTION: Use extreme caution when filling the bottles with juice; juice will be
scalding hot. Keep children away. Use heavy oven mitts or rubber gloves while
handling the hot bottles. Do not hold the bottle while filling it.
Sterilize the bottles for 15 minutes in a 200 °F (93.3°C) oven. Make sure the bottles
are hot when filling with the juice.
Turn the juice burner to low heat. Insert the juicer tube in a hot, sterilized bottle and
squeeze the clamp to release the juice. Note: When bottling, pour the first quart of
hot juice back into the fruit basket. This will sterilize the juicer tube. The juice must
be bottled when it is hot, immediately after juicing. If the juice is bottled at
temperatures below 167 °F (75°C), it will spoil.
Sealing the Bottles
After filling with hot juice, seal the bottles immediately with canning lids or corks.
Bottling jars should be filled to within ½ inch of the jar top and sealed with hot lids
and rings.
Corks should be boiled for 15 minutes before use. Insert the cork in the bottle neck.
Seal the cork with sealing wax or paraffin.
After the bottles are sealed, place them on a towel, dish cloth, or cake rack in a draft-
free area. Let cool for 24 hours. Check the seal and store in a cool, dry, dark room.
Bottling jars should be stored upright. Corked bottles should be stored flat.
4
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