Manual Westfalia SW-201 - 761262 (page 17 of 25) (English, German)

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5. Fill the prepared fruits or vegetables into the food basket (2) and place the lid

on it.

6. Heaten the pot with highest energy supply. Keep the lid closed to save

energy.

7. Reaching the boiling point, reduce from high heat to a medium setting, to

save the cooked food and to preserve vitamins.

Normally this is done with a medium temperature setting of the energy source

(level 1.5 – 2 of electric cooker) after the parboiling phase.

8. Make sure that the water in the water pan always boils and that it does not

boil dry. Thereby you get the required steam to juice the food.

The steam produced by the boiling water, escapes upwards to the food

basket and let the cell walls of the fruits burst. Juice escapes from the fruits

and is collected in the juice collecting pot.

9. Fill the extracted juice into thoroughly cleaned and in hot water preheated

bottles. Fill the juice conveniently into the bottles by opening and closing the

tube clamp.

The juice has to be bottled immediately. It is germfree while it has a

temperature of min. 75° C.

10. Seal the bottles e. g. with canning lids. Before sealing, please boil the lids out

and keep them sterilized.

11. Allow the closed bottles to cool down at a draught-free place and after that

store it vertically in a cool room.

12. After each juicing process, check the content of the water pan and fill in

water. The water pan contains 4 l, but only fill in ca. 3 l to avoid over boiling. It

will last out ca. 75 min. juicing time.

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Westfalia SW-201 - 761262 Manual

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