SSW Vitalo Installation instructions

Use and care tips for the Vitalo stainless steel juicer
The stainless steel juicer is a steam juicer.
It gently juices fruits and various vegetables.
Before first use:
Wash out the stainless steel cookware with hot water and washing-up liquid and dry thoroughly.
Care instructions:
You can easily clean this outstanding material – as soon as possible after use – with a dish-washing brush
or sponge and commercial washing-up liquid.
et stronger and stubborn stains soak for a while.
To avoid water stains, dry the pots and pans immediately after cleaning. We recommend cleaning by hand.
If you clean your stainless steel cookware in the dishwasher, limescale deposits can form on the inner
surface. You can remove these with washing-up liquid and a sponge.
For stubborn residues on stainless steel cookware, we recommend using half of a lemon or a solution of 9
parts hot water and one part vinegar.
A commercially available stainless steel care product will help maintain the high-gloss finish of the stainless
steel cookware.
Attention: Never use steel brushes, scouring sand, glass wool or similar harsh objects.
General information:
Use the high heat level only to warm the cookware up briefly and then lower it immediately. A medium level
of heat is sufficient for cooking. Be careful not to overheat the cookware. This is especially true for induction
hobs – empty cookware and roasting dishes can reach temperatures of up to 500°C in no time at all.
Please make sure to add salt only after the water is boiling, not when it is cold. Adding salt to cold water
causes a high concentration of salt to form at the bottom of the pot. This can lead to corrosion (even holes)
in the surface. This in turn can result in unsightly stains on the bottom of the stainless steel cookware,
which, while having no effect on functionality, are difficult or impossible to remove.
Purple-blue / colourful discolouration can occur on stainless steel surfaces. This is a unique characteristic
of the material. The colourful spots develop through, during or after cooking or rinsing. Stainless steel tends
to form an invisible, passive layer to protect against external attack. Under certain conditions, this layer may
become visible - it discolours, but it is neither harmful to health nor does it harm the corrosion protection or
the usability of stainless steel cookware.
When using on vitroceramic cooktops, check the bottom of the cookware and the vitroceramic hob for any
residue or unevenness before each use. Even light particles can leave scratches on vitroceramic cooktops.
Always lift the stainless steel cookware on hobs –do not push. Pushing may leave scratches or marks, or
cause damage.
Follow the instructions of your cooking appliance manufacturer.
Bolted fittings can loosen over time. You can easily tighten them with a standard screwdriver.
Note for induction cookers:
When using induction cookware, you may hear a buzzing noise. This noise is normal and does not indicate
a defect in your cookware.
The bottom diameter of the pot and hob size must match, otherwise the hob (magnetic field) may not
respond to the bottom of the pot (especially with a smaller-sized pot). Make sure that the hob is always
centred on induction hobs.

Attention:
The product is not intended for frying. Make sure not to overheat the (empty) cookware. In addition, ensure
that any liquid does not evaporate completely. If the cookware does overheat, ventilate the area thoroughly.
Fittings / handles / stems can get hot. We recommend the use of a pot-holder, and that you never leave
small children unattended near hot cookware. Do not extinguish burning grease with water. Use a fire
blanket or a suitable fire extinguisher. Please note that the glass lid is heat resistant up to max. 180°C and
the plastic fittings up to max. 150°C. Do not use them with the grill function in the oven. In rare cases,
odours may develop. If this happens, turn off the heat, open the oven door if necessary and ventilate the
room completely.
Savin ener y while cookin and roastin :
For optimal energy use, the diameter of the pot/pan should be the same size of the hob and no larger.
Please always select the appropriate cooking zone for the size of the cookware. If possible, use a lid and
place the cookware in the centre of the cooking zone.
Cooking zone diameter: Ø 12/14.5cm Ø 18cm Ø 21/22cm
Cookware diameter: Ø 14/16/18cm Ø 20/22cm Ø 24/28cm
Induction/eff. Diameter: Ø~12.5/14.9cm Ø ~18.9cm
Caution – risk of burns! Stainless steel cookware is made of thermally conductive material and gets hot.
Avoid direct contact with the product during use and use pot-holders or the like for protection.
MAKING JUICE FROM FRUIT
The steam juicer can process about 3 to 4 kg of fruit at once. There is no need for time-consuming
preparation – you do not have to core or stem berries or stone fruit. Simply slice apples and pears into
pieces, leaving the skin and core intact. See Table 1 for sugar requirements. Apples and pears can also be
processed without added sugar.
Fill the bottom receptacle of the juicer with water to about ¾. Place the middle pot on top and bring the
water to a boil. Then place the fruit basket with the lid on the juicer. After about 40 to 60 minutes of cooking,
drain the juice from the middle section into prepared, heated bottles via the adjustable tube. Fill the bottles
to the brim (let them overflow when foaming) and close immediately with sterilized rubber caps.
Juices made from different types of mixed fruits are particularly delicious.
PREPARATION OF JELLY
To make jelly, use juice from fruits that contain a lot of gelling agent (pectin). Apples, quinces, currants,
cranberries are rich in pectin. Weigh the obtained juice, add sugar (see Table 2), and boil until a drop
placed onto a cold plate stops running. Jelly must be ready in 7 minutes if possible. Always cook in small
quantities (about ½ litre). The shorter the cooking time, the better the taste.
MAKING JUICE FROM VEGETABLES
ike fruit juices, vegetable juices contain valuable nutrients and compounds. They are also great for
seasoning and enriching soups and sauces.
Some examples:
- Peel cucumbers and cut into pieces Steaming time: 45 minutes
- Do not peel red beets, simply grate them Steaming time: 60 minutes
- Cut tomatoes into small pieces Steaming time: 45 minutes
- Juice onions with peel, dice Steaming time: 60 minutes

The fi ures in the tables serve as uidelines. Feel free to modify them to your tastes:
TABLE 1
Type of fruit Su ar for 1 k of fruit
Juice, ready to drink
Su ar for 1k of fruit
Juice, needs to be
diluted
Steam time in
minutes
Apples 30 - 50 g 100 g 60 - 75
Pears 50 g 100 g 60
Blackberries 100 g 150 - 200 g 30
Strawberries 50g 100 g 30
Blueberries 100 g 200 g 45
Raspberries 50 g 150 g 30
Elderberries 90 - 100 g 200 - 250 g 30 - 45
Currants 150 - 200 g 200 - 250 g 45 - 60
Peaches 50 g 100 g 45
Plums 50 - 100 g 200 g 45
Rhubarb 200 g 250 - 300 g 30 - 50
Sour cherries 50 - 100 g 200 g 45
Sweet cherries 50 g 100 g 45
Gooseberries 50 - 100 g 150 - 200 g 45 - 60
Grapes 50 g 100 g 45
Plums 30 - 50 g 100 g 45

TABLE 2
The added sugar for the different types of juice amounts to 500 g each of juice for
Apple jelly 250 g
Apple and cherry jelly 375 g
Strawberry jelly 500 g
Raspberry jelly 500 g
Elderberry jelly 375 g
Currant jelly 375 g
Currant and strawberry jelly 450 g
Currant and raspberry jelly 450 g
Cherry jelly 500 g
Quince jelly 300 g
We wish you a lot of fun with your new cookware while cookin and roastin !
Yours SSW Team