The pressure cooker is a true all-rounder: It is not only suitable for cooking, canning and baking, but is also the ideal choice for juicing fruit and vegetables. One pound of produce yields between 500 and 700ml of juice. Important: Wash the fruits and vegetables thoroughly before juicing in the pressure cooker and transfer the finished juice into a sterile container. To preserve the juice, you can either freeze or can it.
1. Fill the pot
Fill the pot with a minimum amount of water (see “Min” mark).
2. Prepare fruit and vegetables
Place the fruit or vegetables in the perforated insert. Place the tripod in the pressure cooker and place the insert on top.
3. Set the cooking level
Set the hob to the highest setting and heat the pot at maximum 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 texture of the ingredients.
5. Steaming
After cooking, steam the pot, remove the insert, and transfer the juice for further use.
6. Pour
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 in the water under the perforated insert to catch the juice. Please note the maximum fill level.
