The pressure cooker is a true all-rounder: it's not only suitable for cooking, preserving, and baking, but is also the ideal choice for juicing fruits and vegetables. One kilogram of raw produce yields between 500 and 700 ml of juice. Important: Wash the fruits and vegetables thoroughly before juicing in the pressure cooker and transfer the finished juice to a sterile container. To preserve the juice, you can either freeze it or can it.
1. Fill the pot
Fill the pot with a minimum amount of water (see the "Min" mark).
2. Prepare fruit & vegetables
Place the fruit or vegetables in the perforated insert. Put the tripod in the pressure cooker and place the insert on top.
Set cooking level 3.
Set the cooking knob to the highest setting and heat the pot at maximum stove power.
4. Cooking
Reduce the heat as soon as the yellow ring appears. Let the contents of the pot simmer for 15 minutes. Cooking time varies depending on the quantity and type of ingredients.
5. Evaporation
After cooking, steam the pot, remove the insert and transfer the juice for further use.
Tip
During the cooking process, most of the water in the pot evaporates. If you want to obtain 100% juice, you can place a second, unperforated insert under the perforated insert to collect the juice. Please observe the maximum fill level.
