Victorio VKP 1140 Stainless Steel Steam Juicer User manual

Multi-Use
Steam Juicer
VKP1140
Instruction Manual

Table of Contents
Parts Diagram...........................................................................................1
Operating Precautions.............................................................................2
Product Overview....................................................................................2
Care Instructions......................................................................................3
Assembly and Use Instructions .............................................................3
Tips & Tricks ............................................................................................5
Preparing Food for Juicing .....................................................................6
Preparing Specic Fruit Types...............................................................6
Recipes.......................................................................................................7
Juice Preservation...................................................................................12
Warranty/Contact Info ........................................................ Back Cover
*For the most up-to-date manual, or for more information regarding
this product, visit our website: www.Victorio.info.

1
Victorio Multi-Use Steam Juicer
Model VKP1140
Parts Diagram:
Your complete Steam Juicer includes everything shown below:
Parts List:
(1) VKP1140-1 - Lid
(2) VKP1140-2 - Colander
(3) VKP1140-3 - Juice Kettle
(4) VKP1140-6 - Hose with Metal Tip
(5) VKP1140-5 - Spring Clamp
(6) VKP1140-10 - Stock Pot
All replacement parts are available on our website, www.Victorio.info.
(1)
(2)
(3)
(4)
(5)
(6)

2
Operating Precautions
TO PREVENT PERSONAL INJURY AND TO PREVENT
DAMAGE TO YOUR STEAM JUICER, PLEASE READ AND
FOLLOW ALL OF THE FOLLOWING INSTRUCTIONS AND
WARNINGS:
• Always use heat protective gloves or mitts when handling any part of
your juicer.
• When removing lid from steam juicer, be sure to always tilt it away
from you to avoid steam burns.
• Any steam produced will be hot and can cause a serious burn injury.
Use extreme caution while using your juicer.
• Check the stock pot water level often. Do not let the stock pot boil
dr y. This will cause serious damage and warping to your juicer and
may render it unusable. Your stove top could also be damaged if this
happens.
• Never leave your steam juicer unattended while in use.
• Do not use by or near children.
• For household use only.
Product Overview
Congratulations on your purchase of the Victorio Steam Juicer! In addition to
helping you create healthy juices, jellies and syrups, you’ll nd a multitude of
other uses for this handy tool.
This manual includes instructions for assembling your steam juicer, how to use
your steam juicer for preparing fruits, vegetables, meats, shellsh, etc. It also
includes a recipe section.
The procedure for steam juicing with your Victorio Steam Juicer is relatively
simple and straightforward. Fill the stock pot with water; place the juice
kettle on top of the stock pot, and colander on top of the juice kettle. Fill the
colander with the high quality food of your choice and cover with the lid. As
the water boils, hot steam will rise up through the colander heating the food and
juice extraction will begin. The extracted juice will be collected in the juice kettle
where the spring clamp will be used to open the hose, emptying the juice into
a pan of your choice. You can then store the juice using USDA tested home-
canning methods, or turn the juice into jams, jellies, syrups, gravies, and more.

3
Care Instructions
Use a soft cloth and warm, soapy water to wash your Victorio Steam Juicer
by hand before the initial use. This will help to remove any particles or
residue from the factory. Then follow these simple care instructions for
keeping your steam juicer clean and looking new:
• Before rst use, ll the Juice Kettle with water to test the hose. If water
does not freely ow, turn the metal tubing inside the kettle slightly to
one side.
• However you choose to wash your juicer, be sure to use a soft cloth to
avoid scratching the shiny surface of the stainless steel.
• For a hassle-free cleaning, the entire juicer may be placed in your
dishwasher, including the juicer hose, as it is made of a high
temperature silicone.
• If hard water stains form on any portion of your steam juicer, they
are easily cleaned by soaking the affected portion in a diluted vinegar
solution. Use ½ c. vinegar to 1 qt of water, let soak for 30-60 minutes,
use a dish cloth to wash off any remaining hard water, rinse and dry.
You may need to increase the soak time and/or the amount of vinegar
used for tough stains.
• Once clean, dry juicer with a soft dish towel to keep water spots from
forming.
Assembly & Use Instructions
Make sure you have read through the sections - Operating
Precautions (p. 2) and Preparing Food For Juicing (p. 6) - before
assembling and using your juicer.
Juicer Assembly & Use:
1. Remove your new Victorio Steam Juicer from the box and packaging
and check that all items are included and in good condition. Refer to
the diagram on p. 1 for a list of all parts.
2. Wash all parts of the juicer thoroughly by hand, including the hose and
clamp, in warm soapy water, and rinse carefully.
3. Once clean, take the stock pot and ll it with 5 quarts of fresh water
and place it on your stove top.
4. Next, place the juice kettle on top of the stock pot so the juice hose
can fall lower than the juice kettle. If the hose is raised too high, the
juice will not drain properly.

4
5. Squeeze the clamp and slide it to the center of
the hose. (See diagram at right).
6. Then, place the colander on top of the juice
kettle and ll to top with previously prepared
food. (Refer to p. 6 for proper food preparation
methods and amounts). Make sure the food
does not overow the colander.
7. Put the lid on top of the colander, making sure it ts securely in place.
If it does not, you may need to remove any excess food.
8. After correctly assembling your juicer, turn on the burner unit to the
High position. Be sure to always use heat protective gloves or
mitts while working with your juicer. The steam is very hot and
will burn you.
9. Once the water has come to a rapid boil, begin turning down your
burner temperature until the water remains at a consistent rolling
boil that is not too vigorous. Depending on your stove, this will be
anywhere between medium-high to high heat.
10. Do not let the stock pot boil dry. Check the water level often and
add more water as needed. Do not
leave your steam juicer unattended
while it is in use.
11. You will need a saucepot ready for the
juice to drain into. Place it slightly below
the juicer so the juice hose hangs down
into the pot by 3-4 inches. (See diagram
at right). It takes approximately 1 hour
before there is enough juice in the juice
kettle to drain.
12. It will take approximately 2-3 hours for
one batch of food to go through the
entire juicing process. However, times may vary depending upon your
burner temperature, altitude and the type of food you use. Stirring the
food is not recommended as that will result in cloudy juice. For a
clean, clear-looking juice it is best to leave the food untouched during
the juicing process.

5
13. You can check for juice one of two ways:
First, carefully squeeze open the hose clamp
and juice will automatically begin draining
into the saucepot if there is enough. Second,
lift the juice hose straight up by holding
onto the clamp. Do not touch the hose as
it will be very hot. If you do not see any
juice in the hose, then there is not enough
juice in your juice kettle to be measured,
using this method. (See diagram at right).
14. If you will be juicing several consecutive
batches of fruit be sure to juice one colander full at a time and remove
waste before adding another batch for optimal performance. Be sure
you do not wait too long before draining the juice kettle, as the juice
could overow into the stock pot below.
Tips & Tricks
• To keep the stock pot from boiling dry, add a few marbles to it with the
water. If sound of the marbles slows or stops, you need to add more
water.
• Add the colander directly to the stock pot and you have a steamer/
blancher. This combination will allow you to steam blanch your green
beans for freezing, steam a batch of tamales, holiday puddings, or
seafood for dinner.
• Don’t dispose of the pulp when steam juicing fruits. Make sauces
or butters. Run the juiced fruit pulp through your Victorio Food
Strainer (sold separately) and then either consume, can, freeze or
dehydrate. For example, quarter and steam juice your apples. Run the
juiced apples through your Victorio Food Strainer (sold separately) and
you now have applesauce!
• Don’t dispose of the pulp when steam juicing fruits. Make fruit
leather. Puree the leftover pulp through your Victorio Food Strainer
(sold separately) and pour onto the fruit leather trays of your Victorio
Electric Food Dehydrator (sold separately).
• Juice fruit when fresh and can it right way. Then make your jellies from
the canned juice during the slower and cooler months.

6
Preparing Food for Juicing - General
Select fruits and vegetables which are ripe, rm, have a good color and
texture, and are of ideal quality for eating fresh or cooking. Any fruit
or vegetable which has mold, is bruised, split or has otherwise been
compromised should be discarded, or the damaged section cut away.
Using fruits or vegetables which are overripe will cause your juice to
have a watery avor.
Quartering larger fruit, like apples and peaches, can help to accelerate
the overall juicing process because it allows the fruit to release its liquid
more quickly. For fruit or vegetables with stems, thicker rinds and pits
that would not normally be consumed when eating fresh, you will need to
remove these portions beforehand, otherwise you may end up with bitter or
unwanted avors in your juice.
The best cuts of meat for your Victorio Steam Juicer are cuts for braising.
Beef examples are chuck, brisket, ank steak, etc. Pork examples are ribs,
shoulder, smoked hocks, etc. Whole or bone-in poultry are also great steam
juicing options.
Preparing Specic Fruit Types
• Berries & Grapes – To prepare this type of fruit, you will need
to remove all stems and discard any damaged fruit. Wash the fruit
thoroughly, then place in the colander of the steam juicer.
• Fruits with Cores – These are fruits containing a core like apples and
pears. Once the fruit has been washed and checked for blemishes,
you will need to remove the stems, cut into quarters, and place in the
colander of the steam juicer. There is no need to remove cores and
seeds from this type of fruit.
• Stone Fruit - When preparing fruit that has stones like peaches, plums,
apricots, nectarines, etc, you should remove the stones before juicing.
Once the produce has been washed and checked for blemishes, you will
need to remove the stone. Cut fruit into halves or quarters, depending
on size, and place in the colander portion of the steam juicer.
If you are juicing any fruit or vegetables which don’t fall within these three
categories, then the main thing to remember is if there are portions you
would not normally consume while eating the fruit or vegetable, then do
not put them in the juicer. This could result in the nished juice having an
undesirable avor.

7
Recipes
All recipes were taken from USDA approved sources: USDA’s Complete
Guide to Home Canning, the University of Georgia’s So Easy to Preserve,
and Ball’s Blue Book, Guide to Preserving. While some of the wording has
been changed to adapt them for use with your Victorio Steam Juicer, the
ingredient amounts are the same.
If you are looking to preserve your recipes via home canning, please visit
the National Center for Home Food Preservation (http://nchfp.uga.edu/)
for the most current research-based recommendations for home food
preservation.
Apple Juice
Quantity: For a canner load of 7 quarts, you will need about 28-30 pounds
of apples. Approximately 4 pounds of fruit yield 1 quart (4 cups) of juice.
Quality: Good quality apple juice is made from a blend of varieties. For
best results, use apples that are rm, have a good color, and are at the peak
of their sweetness. Overripe fruit of any kind will result in watery juice.
*This recipe has been adapted from the apple juice recipe in the USDA’s
Complete Guide to Home Canning, section 2-6
Grape Juice
Quantity: An average of 24-1/2 pounds of grapes are needed per canner
load of 7 quarts; an average of 16 pounds per canner load of 9 pints. A
lug weighs 26 pounds and yields 7-9 quarts of juice – an average of 3-1/2
pounds per quart.
Quality: Select sweet, well-colored, rm, mature fruit of ideal quality for
eating fresh or cooking.
*This recipe has been adapted from the grape juice recipe in the USDA’s
Complete Guide to Home Canning, section 2-15.

8
Apple-Cinnamon Syrup
Ingredients:
6 c. apple juice
4 c. water
3 sticks cinnamon, broken
3 c. corn syrup
5 c. sugar
¼ c. lemon juice
Once you have nished juicing your apples (refer to page 3 for juicing
instructions) measure 6 cups of juice into a medium saucepot, then add the
cinnamon sticks. Simmer 5 minutes; set aside. Combine sugar and water
in a medium saucepot; boil to 230° F (adjust for altitude). Add apple juice,
cinnamon sticks and corn syrup to sugar syrup. Boil 5 minutes. Remove
cinnamon sticks. Stir in lemon juice.
*This recipe has been adapted from the apple-cinnamon syrup recipe in
Ball’s Blue Book, Guide to Preserving, 100th Anniversary Edition, p. 82.
Berry Syrup
Ingredients:
5 c. Berry Juice
6 ¾ c. Sugar
Once you have nished juicing the berries of your choice (refer to p. 3 for
juicing instructions), measure 5 cups of juice into a large, heavy bottom
saucepan. Combine the juice with 6-3/4 cups of sugar, bring to a boil, and
simmer 1 minute, stirring occasionally.
*This recipe has been adapted from the berry syrup recipe in the USDA’s
Complete Guide to Home Canning, section 2-10.

9
Blueberry Jelly
Yield: 7-8 half-pint jars.
Ingredients:
4 c. Blueberry Juice
7 ½ c. Sugar
2 Pouches Liquid Pectin
Once you have nished juicing your blueberries (refer to p. 3 for juicing
instructions), measure 4 cups of juice into a large saucepot. Stir in sugar.
Place on high heat; stir constantly and bring to a full rolling boil that cannot
be stirred down. Add the liquid pectin and heat again to a full rolling boil.
Boil hard for 1 minute. Remove from heat; quickly skim off foam.
*This recipe has been adapted from the blueberry jelly with liquid pectin
recipe from The University of Georgia’s So Easy to Preserve, p. 199.
Grape Jelly
Yield: Approx. 5 half-pints
Ingredients:
3 c. Grape Juice
1 Package Powdered Pectin
4 ½ c. Sugar
Once you have nished juicing your grapes (refer to p. 3 for juicing
instructions), measure 4 cups of juice into a large saucepot. Add powdered
pectin to juice and bring to a boil over high heat. Add sugar, stirring until
dissolved. Return to a boil. Boil hard for 1 minute, stirring constantly.
Remove from heat and quickly skim off foam.
*This recipe has been adapted from the quick grape jelly recipe in Ball’s Blue
Book, Guide to Preserving, 100th Anniversary Edition, p. 37.

10
Peach Jelly
Yield: 5-6 half-pint jars.
Ingredients:
3 c. Peach Juice
5 c. Sugar
½ c. Lemon Juice
1 Box Powdered Pectin
Once you have nished juicing your peaches (refer to p. 3 for juicing
instructions), measure 3 cups of juice into a large saucepot. Measure
sugar and set aside. Add powdered pectin and lemon juice to previously
measured juice in saucepot. Bring to a full boil over high heat, stirring
constantly. Immediately stir in sugar. Bring to a full rolling boil that cannot
be stirred down. Boil hard for 1 minute, stirring constantly. Remove from
heat and quickly skim off foam.
*This recipe has been adapted from the peach jelly with powdered pectin
recipe from The University of Georgia’s So Easy to Preserve, p.202.
Tomato Garden Juice Blend
Yield: approx. 14 pints
Ingredients:
22 pounds tomatoes
3/4 cup carrots
3/4 cup celery
3/4 cup green pepper
1/2 cup onion
1/4 cup parsley
1 tbsp salt
Juice the vegetables all at once (refer to p. 3 for juicing instructions). Then,
run the pulp through your Victorio Food Strainer. Add juice from steam
juicer to the milled pulp, add salt to taste.
*This recipe has been adapted from the tomato garden juice blend recipe in
Ball’s Blue Book, Guide to Preserving, 100th Anniversary Edition, p. 23.

11
Beef Stock
Yield: approx. 4 pints
Ingredients:
4 pounds meaty beef bones
1 medium onion
1 carrot
1 stalk celery
1 bay leaf
Salt and pepper to taste
Beef bouillon cubes or granules (optional)
Place rst ve ingredients in the colander. Steam juice for 2 1/2 - 3 hours.
If more avor is desired, steam longer or add bouillon cubes or granules to
stock. Allow to cool until fat solidies; skim off fat. Add salt and pepper to
taste.
*This recipe has been adapted from beef stock recipe in Ball’s Blue Book,
Guide to Preserving, 100th Anniversary Edition, p. 63.
Chicken Stock
Yield: approx. 8 pints
Ingredients:
1 chicken (3-4 pounds), bone-in, whole or cut up
2 stalks celery
2 medium onions
10 peppercorns
2 bay leaves
1 tbsp salt
Place peppercorns and bay leaves in the stock pot with the water. Place
chicken, celery and onions in the colander. Steam juice for 2 1/2 - 3 hours
(refer to p.3 for juicing instructions). Reserve chicken for another use.
Allow stock to cool until fat solidies; skim off fat. Add salt to taste.
*This recipe has been adapted from the chicken stock recipe in Ball’s Blue
Book, Guide to Preserving, 100th Anniversary Edition, p. 63.

12
Vegetable Stock
Yield: approx. 14 pints
Ingredients:
1 pound carrots
6 stalks celery
3 medium onions
2 sweet red peppers
2 medium tomatoes
2 medium turnips
3 garlic cloves
3 bay leaves
1 tsp crushed thyme
8 peppercorns
Place bay leaves, thyme and peppercorns in the stock pot with the water.
Place remaining ingredients in the colander. Steam juice for 2-3 hours (refer
to p.3 for juicing instructions). Discard vegetables and seasoning. Add salt to
taste.
Juice Preservation
Once the juicing process is complete you can consume the juice immediately
or store in your refrigerator for up to 1 week. You can also preserve it by
freezing or canning. Fruit juices may be canned in a water-bath canner, but
all non-fruit juices must be canned in a pressure canner. Fruit juices can also
be used to make syrups and jellies.Vegetable and meat juices can be used
for soups, stocks, gravies, etc. The information in the following sections
regarding freezing was taken from the University of Georgia’s book, So Easy
to Preserve, section on “Freezing,” pp. 239-248.
Preserving Juice by Freezing: Freezing is one of the easiest, most
convenient, and least time-consuming methods of preserving foods.
Freezing does not sterilize foods; the extreme cold simply retards the growth
of microorganisms and slows down the chemical changes that affect food
quality or cause food to spoil. To maintain top quality, frozen fruits and
vegetables should be stored at 0°F or lower. A freezer thermometer can help
you determine the actual temperature of your freezer. Do not freeze fruits
and vegetables in containers with a capacity over one-half gallon. Foods in
larger containers freeze too slowly to result in a satisfactory product.

13
Freezer Pointers:
Freeze foods at 0°F or lower. To facilitate more rapid freezing, set the
temperature control at -10°F or lower about 24 hours in advance.
Freeze foods as soon as they are packed and sealed.
Do not overload your freezer with unfrozen food. Add only the amount
that will freeze within 24 hours, which is usually 2 to 3 pounds of food per
cubic foot of storage space. Overloading slows down the freezing rate, and
foods that freeze too slowly may lose quality.
Place packages (or containers) in contact with refrigerated surfaces in
the coldest part of the freezer.. Leave a little space between packages (or
containers) so air can circulate freely. Then, when the food is frozen, store
the packages (or containers) close together.
Headspace for Liquid Packs:
(Crushed or pureed fruit, or fruit juice)
Wide-Mouth Containers Narrow or Regular Mouth
Containers
Pints Quarts Pints Quarts
1/2 inch 1 inch 3/4 inch 1 1/2 inch
Preserving Juice by Water-Bath (fruit juice) or Pressure Canning:
For instructions on how to properly and safely use a water-bath or pressure
canner, please consult the USDA’s Complete Guide to Home Canning, “Guide
1, Principles of Home Canning.” You can also nd this information on the
National Center for Home Food Preservation website at: http://nchfp.uga.
edu. Click on ‘Publications’ link then on ‘U.S. Department of Agriculture.”

Product Warranty
Model VKP1140 - Multi-Use Steam Juicer: 5 years
We are condent in the quality of our products and back each
one with a limited warranty for the length of time specied above.
Should you experience any problems with your product, please
contact our Customer Service Department.
All warranty claims must be accompanied by a proof of purchase
and are only valid if the appliance has been operated within the U.S.
or Canada and used for its intended purposes. These products are
for household use only.
Items Not Covered:
• Return shipping costs or returned items lost in transit.
• Damages to the product due to accident, misuse, abuse,
negligence, or if the appliance has been altered in any way.
• Products used outside of the United States or Canada.
Victorio Kitchen Products
1804 Sandhill Rd
Orem UT, 84058
By Phone: [phone]
By Email: [e-mail]
www.Victorio.info
© Copyright 2019 Victorio Kitchen Products, Inc. All rights reserved.