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Bielmeier BHG 430 Manual

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Just like fruit juices, vegetable juices are
rich in essential nutrients, vitamins and
minerals, and thus have a health-pro-
moting eect. Vegetable juices are also
highly suitable for seasoning and enri-
ching soups and sauces.
Food for
juice making
Steaming time
in minutes
Preparation of the food
for juice making
Cucumbers 45 Peel and slice cucumbers.
Carrots 60 Chop nely and grate.
Radishes 60 Wash, clean and grate.
Beetroot 60 Wash, do not peel, and grate.
Asparagus (with cuttings and
peelings)
60 Wash and peel, cut into small pieces.
Celery 60
Wash tubers and leaves and cut into small
pieces.
Spinach (unfertilized only) 45 Wash well and cut into small pieces.
Tomatoes 45 Wash and cut into small pieces.
Onions 60
Extract juice with peel: clean well beforehand
and cut into small pieces.
Extracting juice from vegetables
Food for
juice making
Sugar per
kg of fruit
Steaming time
in minutes
Preparation of the food
for juice making
Apples ripe / unripe 20-50 g 60
Berries
wash in cold water
allow to drain
destalk as desired
Stone fruit
wash fruit
destalk
stone as desired
extract sour cherry juice with
the stone
Pip fruit
cut out bad parts
wash fruits
chop up unpeeled
Rhabarb
wash stalks
allow to drain
chop up unpeeled
Pears 50 g 60
Blackberries 100 g 30
Strawberries 50 g 30
Blueberries 100 g 45
Raspberries 50 g 30
Elderberries 80 g 30
Currants, red 100 g 45
Currants, black 150 g 45
Sweet cherries 50 g 45
Sour cherries 100 g 45
Plums 100 g 45
Peaches 50 g 45
Cranberries 100 g 60
Quinces 100 g 60
Rhubarb 100 g 45
Gooseberries 100 g 45
Grapes 50 g 45
Damsons 80 g 45
Extracting juice from fruits
… 8 …


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