Juice Extraction - BIELMEIER BHG 645 Mode D'emploi

Insert the mains plug into the socket after this
step . The appliance takes a short time to heat up
before juice extraction or steaming begins, i . e .
when the water in the steaming unit (8) begins
to boil .
MaKING tHE juICE
There are holes in the walls and the bottom of the
sieve insert (2) to allow the steam to penetrate
the basket freely from all sides .
This releases the juice from fruit, vegetables and
herbs, which flows through the holes in the sieve
insert (2) and is collected in the juice collection
container (3) . Hot steam kills all germs and bac­
teria in the fruit and juice .
PREPaRING tHE FRuIt
Note that riper fruits are juicier and their juice is
more aromatic . Give the fruit a quick, thorough
wash . Any sugar required is to be layered on top
of the fruit in the sieve insert (2) before you start
juicing .

Do not add sugar to the fruits if you want to
make jelly from the fruit juices . Unripe fruit is
most suitable for this purpose because it con­
tains more pectin (a natural gelling agent) .

However, if you plan to dilute the fruit juices
before consumption, you will need to add
more sugar .
you can use the following rule of thumb:

Add 100 – 150 g of sugar to 1 kg of sweet fruit .
 Add 200 – 250 g of sugar to 1 kg of sour fruit .
PREPaRING tHE BottlES
Clean the bottles thoroughly and rinse in clear,
hot water . You can also pre­heat the bottles be­
fore filling them by placing them in hot water or
in your oven at 75°C .
The stoppers or rubber caps you will be using
must be heated to boiling and placed in clear
water until the bottles are ready to be sealed .

juICE ExtRaCtIoN

The prepared bottles must be filled with the juice
as soon as it is extracted because it only remains
sterile at a temperature of 75 °C .
To do this, place the juice outlet tube (5) in the
neck of the bottle and open the tube fastener
(6) to allow the fruit juice to drain into the bot­
tle . The tube fastener (6) remains open until the
bottle is full to the brim and the forming froth
may spill over . Seal the bottles as soon as they
have been filled and leave them to cool stand­
ing upright away from draughts . You can then
label the bottles and leave them to stand in a
cool place .
If the juice is already too cold when the bot­
tles are filled or sealed, place the bottle on
soft padding in a water bath . Heat the water
and stand the bottle in the boiling water for
10 minutes . Or, to make things even easier:Put
the lid on the bottle and then place the bottle
in boiling water at 90 °C for 10 minutes in the
BIELMEIER preserving cooker .
StEaM FoR (aVERaGE tIME)
Note: Please note that steaming does not start
until you can audibly detect that the water in the
steaming unit (8) is bubbling and boiling . Only at
this point will it intensively generate hot steam .
Fruit and berries
Item for juicing
Apples (ripe / unripe),
washed and chopped
Pears (ripe / unripe),
washed and chopped
Quinces (ripe / unripe),
washed and chopped
Blackberries,
washed
Strawberries,
washed
Blueberries,
washed
Raspberries,
washed
GB
Steam for
75 – 90 mins .
75 – 90 mins .
75 – 90 mins .
45 mins .
45 mins .
60 mins .
45 mins .
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