West Bend Back to Basics L5725A 01-09 User Manual

NUTRI STEAMER

Instruction Manual

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Operating Precautions.............................................................................................. 2

Steam Juicing With The Nutri Steamer ................................................................... 2

Steam Cooking With The Nutri Steamer ................................................................. 5

Cleaning Your Nutri Steamer ................................................................................... 6

Recipes and Ideas.................................................................................................... 7

Warranty ................................................................................................................ 15

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To prevent personal injuries, read and follow all instructions and warnings.

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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 Nutri

Steamer.

• 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.

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TEAM JUICING WITH THE NUTRI STEAMER

Lid
Colander (food

basket)

Juice Kettle

Water Pan

• Wash the Nutri Steamer in warm, soapy water before each use. Pay special
attention to hard-to-reach areas. Thoroughly clean the drain tube and juice
kettle. Keep your work area, all equipment, and utensils clean.

• Wash jars and check for nicks and cracks.

• Always use fresh, ripe berries and fruit. Carefully wash fruit to remove dirt from

cracks and crevices. Check for blemishes and remove them as needed. Rinse
well. Apples and large fruits do not need to be peeled or cored, but will extract
juice quicker when cut into pieces. Washing grapes and berries is not
necessary, just rinse them well and remove the overripe ones.

Drain Spout
Drain Tube

Release Clamp

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• The fruit can be prepared with or without sugar. For a sweeter tasting juice, add
approximately ¼ to ½ cup of sugar per pound of fruit. Sprinkle the sugar
throughout the fruit in the colander. Do not add the sugar directly to the jars.

• To sweeten with honey, dissolve desired amounts in a few tablespoons of hot
water and add to the juice just before serving.

JUICING INSTRUCTIONS

1. Fill the water pan with 4 or 5 quarts of water (about ¾ full) and place on the
stove on a high temperature. When the water starts to boil, reduce the heat to
medium or medium-high making sure the water continues to boil.

2. Make sure the drain tube is pushed on the drain spout as far as possible and
place the clamp at the midpoint of the tube. Set the juice kettle on the water
pan.

3. Place the colander filled with the fruit on top of the juice kettle and cover with the
lid.

4. When the steam begins to escape from the upper portion of the steamer, start
timing. Make sure the water continues boiling and producing steam.

5. Wash and sterilize all jars in a 200°F (93.3°C) oven for 15 minutes. Sterilize
caps and lids before use.

6. Before filling the jars with juice, place the jar to be filled in a baking pan or tray.
The tray will catch any drips or spills.

7. To get a clear juice, do not touch the fruit in the food basket during the
processing time. For a pulpy juice, stir fruit after the contents have become soft
and mushy.

8. After 40 minutes, you may begin filling the jars. Place the end of the drain tube
in the hot, sterilized jar and press the clamp to release the juice. CAUTION:
Use extreme care when filling the jars. The juice will be scalding hot. Keep
children away and use mitts or rubber gloves while handling the hot bottles.

9. Pour the first quart of juice back into the juicer to even out the sweetness and
sterilize the drain tube. (If the fruit is quite juicy and has steamed for longer than
45 minutes, the juice could overflow from the juice kettle into the water pan.)
Complete the juicing process to the end of the steaming period.

10. Fill the jars within ¼” of the jar top to avoid too much air left in the jars. Seal
immediately with sterilized lids.

11. Place the sealed jars in a hot water bath of 190°F (87.7°C) for 15 minutes.
Note: Use heat resistant gloves or a jar lifter to remove the jars from the hot
water.

12. Place the hot jars on a towel in a draft free area and let cool. After 24 hours,
check the seals and store in a cool, dry, dark room.

13. If the juicing procedure is repeated, more water will have to be added to the
water pan. Note: Never let your Nutri Steamer water pan boil dry.

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Juicing Timetable

Processing times may vary according to fruit, variety, ripeness, and altitude.

Apples 90 minutes
Apricots 60 minutes
Blackberries 60 minutes
Cherries 60 minutes
Crabapples 90 minutes
Cranberries 70 minutes
Currants 60 minutes
Elderberries 60 minutes
Gooseberries 80 minutes
Grapes 60 minutes
Peaches 60 minutes
Pears 80 minutes
Plums 60 minutes
Prunes 80 minutes
Raspberries 60 minutes
Rhubarb 70 minutes
Strawberries 60 minutes
Tomatoes 60 minutes

INSTRUCTIONS FOR TOMATO JUICE: After filling the jar with plain hot tomato
juice, add 2 teaspoons of lemon juice or vinegar per quart leaving a ¼” space at the
top. Seal and put in a boiling water bath for 15 minutes for quarts and 10 minutes for
pints. For thicker juice, stir occasionally as they steam, or put juice and pulp through
a blender.

INSTRUCTIONS FOR OTHER VEGETABLE JUICES: Any juice containing
vegetables (except plain tomato) needs to be bottled and sealed then placed in a
pressure cooker for 30 minutes for quarts and 20 minutes for pints at 10 pounds of
pressure.

INSTRUCTIONS FOR TOMATO JUICE: After filling the jar with plain hot tomato
juice, add 2 teaspoons of lemon juice or vinegar per quart leaving a ¼” space at the
top. Seal and put in a boiling water bath for 15 minutes for quarts and 10 minutes for
pints. For thicker juice, stir occasionally as they steam, or put juice and pulp through
a blender.

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INSTRUCTIONS FOR OTHER VEGETABLE JUICES: Any juice containing
vegetables (except plain tomato) needs to be bottled and sealed then placed in a
pressure cooker for 30 minutes for quarts and 20 minutes for pints at 10 pounds of
pressure.

GRAPE JUICE IS KING: Many people buy a Nutri Steamer for the sole purpose of
making grape juice. Simply rinse grapes well, but do not stem them unless you have
unusually sensitive tastebuds. Pile grapes into the food basket. Don’t be concerned
if the lid does not fit on to begin with. After the fruit has steamed a while it will start
to collapse. Steam grapes for 60 minutes then seal with the lids.

YIELDS: What you get out of the Nutri Steamer depends entirely on what you put
into it. There is a big difference in the juice contents of fruit.

High Yield – Apricots, Tomatoes, 7 quarts.
Average Yield – Grapes, Cherries, 4 quarts.
Low Yield – Apples, Peaches, 2 quarts.

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TEAM COOKING WITH THE NUTRI STEAMER

Simply bring water to a full boil in the water pan. Place vegetables in the food basket
and set on the boiling water pan. Steam until the vegetables are warm and tender.
Season to taste.

Use your Nutri Steamer for blanching foods for freezing. Boil water in the water pan.
When the steam escapes from the juicer top, put the vegetables in the food basket.
Secure the lid and steam.

Steaming Times for Freezing Vegetables

Asparagus 2-4 minutes
Beans, green 4 minutes
Broccoli 5 minutes
Brussel Sprouts 5 minutes
Corn, on the cob 8-12 minutes
Corn, whole kernel 5 minutes
Eggplant 5 minutes
Peas 3 minutes
Peppers 2½ minutes
Pumpkin 10 minutes
Squash 10 minutes
Zucchini 5 minutes

Note: Fill the food basket no more than half full. Cool steamed vegetables in ice
water, drain, package, and freeze.

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