Handleiding Bielmeier BHG 411.1 (pagina 13 van 37) (Duits, Engels, Frans, Italiaans, Spaans)

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Juice

Extractor

Auto-

Preserving

Cooker

(Fig. 2)

JUICE EXTRACTION

To use the juice extraction function, you will need

the BIELMEIER juice extraction top BHG 430 (not

included) or another standard juice extraction

top with a diameter of 35 cm.



Fill the preserving cooker with at least 6 litres

of water.



Place the juice extraction top on the preserv-

ing cooker, as shown in Fig. 2.



Place the prepared fruit, vegetables, etc. in the

fruit basket, taking care not to ﬁll it more than ¾

full. For more information about preparing the

items for juicing, refer to instructions with your

juice extraction top or your own cookery books.



Place the lid (1) on the juice extraction top and

make sure that it is closes tightly. Otherwise,

energy will be wasted due to escaping steam.



Plug your preserving cooker into a Schuko

socket (Type F) (use an adapter if required).



Turn the temperature control to 100°C to en-

sure a continuous heating.



Set the timer to the "Dauerbetrieb" (continu-

ous mode) setting

and start juicing by recon-

ﬁrming the "On / Oﬀ" button.



When you have ﬁnished using the cooker,

press the "On / Oﬀ" button and unplug your

preserving cooker.

Important: Your cooker needs to be reﬁlled each

time you use the juice extraction function!

CARING FOR THE ENVIRONMENT

Please do not simply throw away packaging and

disused appliances. These can be recycled. Con-

tact your local authority for details of the relevant

recycling centre or the nearest collection point.

To claim warranty, please contact your retailer or

your local BIELMEIER customer service center.

According to the European Directive 2002/96/

EC on waste electrical and electronic equipment

and its transposition into national law any used

electrical appliances must be collected separately

and recycled in an environmentally correct man-

ner. Ask your local municipal administration for

currently valid measures of disposal for waste

electrical equipment.

TECHNICAL DETAILS

Power source: 220 – 230 V ~ / 50 Hz

Power consumption: 1800 Watt

Protection class: I

Capacity:

27 litres in normal mode

23 litres in cooking mode (corresponds to ﬁlling

height of 4 cm below the rim of the pot)

Weight: 6.05 kg

This appliance conforms with EU Directive 73/23

EEC and 89/336/EEC.

Technical changes reserved.

To prepare

Peel and quarter the apples, and remove the

cores. Immediately cover the apple pieces with

cold water. Add a few drops of lemon juice to

prevent browning.

At the same time, mix the sugar solution in the

speciﬁed concentration and bring to the boil on

the stove.

Next, ﬁll your jars with the fruit and pour over

the boiled sugar solution. Finally, leave to cook in

your preserving cooker for 30 minutes at 90°C.

STRAWBERRY AND RASPBERRY PRESERVE

Ingredients



500 g sugar



750 g strawberries



500 g raspberries



Juice of half a lemon

To prepare

Carefully sort the raspberries and press them

through a sieve. Mix the strawberries, raspberry

pulp and sugar, and leave the mixture standing

for a short time. Next, add the lemon juice.

Bring the fruit mixture to the boil, stirring con-

stantly and then boil until it passes "the set test"

(i.e. put 1 tsp of the preserve on a cold china plate

– if it sets quickly, it's ready!). Fill your preserving

jars or screw-top jars with the jam, seal immedi-

ately and leave to cook in your preserving cooker

for 10 minutes at 90°C.

HOMECANNED CARROTS

Info: Carrots must be preboiled before preserving!

Caution! Cooking times vary:



for sliced or diced carrots:

90 minutes at 100°C



for whole carrots:

120 minutes at 100°C

To prepare

When slicing or dicing carrots, it pays to choose

the youngest carrots that are not too small. These

are the most ﬂavorsome and tender, which will

make the extra eﬀort worthwhile.

Remove the foliage from the carrots, peel the

outer layer of skin with a vegetable peeler, and

immediately place the carrots in fresh water so

that they lose none of their colour. Next, slice or

dice the carrots and boil them in a saucepan of

water for approx. 5 minutes. Then quench with

cold water, ﬁll the jars, pour over a mild salt so-

lution (boiled) and leave the carrots to cook for

90 minutes at 100°C in your preserving cooker.

RECIPES

APPLE PRESERVE

Sugar



For sweet apples:

Add 300 – 400 g of sugar to 1 litre of water



For sour apples:

Add 500 – 600 g of sugar to 1 litre of water

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