Victorio VKP1150 User manual

Deluxe Multi-Use
Steam Juicer
VKP1150
Instruction Manual

Table of Contents
Parts Diagram...........................................................................................1
Operating Precautions.............................................................................2
Product Overview....................................................................................2
Care Instructions......................................................................................3
Preparing Fruit for Juicing......................................................................3
Preparing Specic Fruit Types...............................................................3
Assembly and Use Instructions .............................................................4
Jar Sterilization..........................................................................................6
Juice Preservation.....................................................................................6
Recipes.......................................................................................................7
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.
Copyright © 2017 VICTORIO Kitchen Products. All Rights Reserved.

1
VICTORIO Deluxe Multi-Use Steam Juicer
Model VKP1150
Parts Diagram:
Your complete Steam Juicer includes everything shown below:
Parts List:
(1) VKP1150-1 Lid
(2) Colander (Not Sold Separately)
(3) Juice Kettle (Not Sold Separately)
(4) VKP1140-6 - Hose with Metal Tip
(5) VKP1140-5 - Spring Clamp
(6) VKP1150-10 - 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 dry. 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.
• Oven safe to 400°.
• Do not use by or near children.
• For household use only.
Product Overview
Congratulations on your purchase of a VICTORIO Deluxe Steam Juicer!
You will denitely nd this to be a useful addition to your kitchen. It is a
helpful tool in creating healthy juices, jellies and syrups right at home. As
this steam juicer is multi-use, you’ll be able to use the parts separately for
preparing foods on a regular basis. This manual will give you step by step
instructions to guide you through the whole process of using and caring for
your juicer.
To give you a good idea of the basic procedure, you will start by washing
and assembling your juicer and selecting good quality fruit. Next, ll the
stock pot with water, and once the fruit is properly prepared, you will add
it to the colander portion of the juicer. As the water boils, the hot steam
will rise up through the colander, heat the fruit and begin the extraction
process. The juice will drip down into the juice kettle, and in approximately
one hour, you can start to drain fresh juice into a pot to be used for juice
concentrates, jellies, syrups 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:
• However you choose to wash your juicer, be sure to use a soft cloth to
keep from scratching the shiny surface of the stainless steel.
• For a hassle-free clean, 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.
Preparing Fruit for Juicing - General
Select fruit that is of the appropriate ripeness for the recipe you will be
using, is rm, has a good color and texture, and is of ideal quality for
eating fresh or cooking. Any fruit that has mold, is bruised, split or has
otherwise been compromised should be discarded, or the damaged section
cut away. Using fruit that is 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 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.
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.

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• 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 that doesn’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 raw fruit, then do not put them in the
juicer. This could result in the nished juice having an undesirable avor.
Assembly & Use Instructions
Make sure you have read through the sections - Operating
Precautions (p. 2) and Preparing Fruit Types (p. 3) - 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 there 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.
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
fruit. (Refer to p. 3 for proper fruit preparation methods and amounts).
Make sure the fruit does not overow the colander.

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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 fruit.
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 fruit to go through the entire juicing
process. However, times may vary depending
upon your burner temperature, altitude and
the type of fruit you use. Stirring the fruit is not recommended as that
will result in cloudy juice. For a clean, clear-looking juice it is best to
leave the fruit untouched during the juicing process.
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).

6
14. If you will be juicing several batches of fruit in a row, 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.
Jar Sterilization
According to the USDA, all jams, jellies, juices and pickled products
processed for less than 10 minutes in a water bath canner should be lled
into sterile empty jars.
To sterilize empty jars after washing in soap and rinsing thoroughly,
submerge them, right side up, in a boiling-water canner with the rack in the
bottom. Fill the canner with enough warm water so it is 1 inch above the
tops of the jars. Bring the water to a boil, and boil 10 minutes at altitudes
of less than 1,000 ft. At higher elevations, boil 1 additional minute for
each additional 1,000 ft of elevation. Reduce the heat under the canner,
and keep the jars in the hot water until it is time to ll them. Remove and
drain hot sterilized jars one at a time, saving the hot water in the canner for
processing lled jars. Fill the sterilized jars with food, add lids, and tighten
screw bands.
Juice Preservation
Once you have nished the juicing process you can use your juice for
several different things. You can consume it immediately and store the
remaining amount in your refrigerator for up to 1 week. You can preserve
it by freezing it in containers, or canning it in a water-bath canner. Or, you
can use the juice for syrups and jellies (see recipe section on p. 7). The
information in the following three sections 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

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over one-half gallon. Foods in larger containers freeze too slowly to result
in a satisfactory product.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.
Preserving Juice by Water-Bath Canning: For instructions on how to
properly and safely use a water-bath 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.”
Recipes
These recipes are for fruit juices, syrups and jellies that can be made with
the nished product from your steam juicer. 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
and processing times are the same. (Please adjust time based on your
altitude.If you are unsure of your altitude level, please contact your
local extension ofce.)

8
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.
Procedure: Once you have nished juicing your apples (refer to p. 4
for juicing instructions) measure the amount you would like to preserve
and pour into a large, heavy bottom saucepan. Heat quickly, stirring
occasionally until juice begins to boil. Fill immediately into hot, sterile
quart jars, leaving ¼-inch headspace. Wipe rims of jars with a dampened
clean paper towel. Adjust lids and tighten rings nger-tip tight ONLY.
Then, process in a water-bath canner for 5 minutes. (Please adjust time
based on your altitude.If you are unsure of your altitude level, please
contact your local extension ofce.)
*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.
Procedure: Once you have nished juicing your grapes (refer to p. 4 for
juicing instructions), measure the amount you would like to preserve and
pour into a large, heavy bottom saucepan. Then sweeten to taste. Heat
and stir until sugar is dissolved and juice begins to boil. Fill immediately
into hot, sterile quart jars (refer to p. 6 for proper sterilization instructions),
leaving ¼-inch headspace. Wipe rims of jars with a dampened clean paper
towel. Adjust lids and tighten rings nger-tip tight ONLY. Then, process
in a water-bath canner for 5 minutes. (Please adjust time based on your
altitude.If you are unsure of your altitude level, please contact your
local extension ofce.)

9
*This recipe has been adapted from the grape juice recipe in the USDA’s
Complete Guide to Home Canning, section 2-15.
Apple-Cinnamon Syrup
Yield: About 6 pints.
Ingredients:
6 c. apple juice
4 c. water
3 sticks cinnamon, broken
3 c. corn syrup
5 c. sugar
¼ c. lemon juice
Procedure: Once you have nished juicing your apples (refer to page 5
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. Ladle hot syrup into sterile
jars, (refer to p. 6 for proper sterilization instructions), leaving ¼-inch
headspace. Wipe rims of jars with a dampened clean paper towel. Adjust
lids and tighten rings nger-tip tight ONLY. Then, process in a water-bath
canner for 10 minutes. (Please adjust time based on your altitude.
If you are unsure of your altitude level, please contact your local
extension ofce.)
*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
Yield: About 9 half-pints.
Ingredients:
5 c. Berry Juice
6 ¾ c. Sugar
Procedure: Once you have nished juicing the berries of your choice
(refer to p. 4 for juicing instructions), measure 5 cups of juice into a large,

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heavy bottom saucepan. Combine the juice with 6 ¾ cups of sugar, bring
to a boil, and simmer 1 minute, stirring occasionally. Remove from heat,
skim off foam, and ll into sterile half-pint jars, (refer to p. 6 for proper
sterilization instructions), leaving 1/2-inch headspace. Remove air bubbles
and adjust headspace if needed. Wipe rims of jars with a dampened, clean
paper towel. Adjust lids and tighten rings nger-tip tight ONLY. Then,
process in a water-bath canner for 10 minutes. (Please adjust time based
on your altitude.If you are unsure of your altitude level, please
contact your local extension ofce.)
*This recipe has been adapted from the berry syrup recipe in the USDA’s
Complete Guide to Home Canning, section 2-10.
Blueberry Jelly
Yield: 7-8 half-pint jars.
Ingredients:
4 c. Blueberry Juice
7 ½ c. Sugar
2 Pouches Liquid Pectin
Procedure: Once you have nished juicing your blueberries (refer to p. 4
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. Pour jelly immediately into sterile half-pint jars, (refer to p. 6 for
proper sterilization instructions), leaving ¼-inch headspace. Wipe rims
of jars with a dampened clean paper towel. Adjust lids and tighten rings
nger-tip tight ONLY. Then, process in a water-bath canner for 5 minutes.
(Please adjust time based on your altitude.If you are unsure of your
altitude level, please contact your local extension ofce.)
*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.

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Grape Jelly
Yield: Approx. 5 half-pints
Ingredients:
3 c. Grape Juice
1 Package Powdered Pectin
4 ½ c. Sugar
Procedure: Once you have nished juicing your grapes (refer to p. 4 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. Ladle jelly
immediately into sterile half-pint jars, (refer to p. 6 for proper sterilization
instructions), leaving ¼-inch headspace. Wipe rims of jars with a
dampened clean paper towel. Adjust lids and tighten rings nger-tip tight
ONLY. Process in a water-bath canner for 10 minutes. (Please adjust
time based on your altitude.If you are unsure of your altitude level,
please contact your local extension ofce.)
Peach Jelly
Yield: 5-6 half-pint jars.
Ingredients:
3 c. Peach Juice
5 c. Sugar
½ c. Lemon Juice
1 Box Powdered Pectin
Procedure: Once you have nished juicing your peaches (refer to p. 4
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. Ladle jelly immediately
into sterile half-pint jars, (refer to p. 6 for proper sterilization instructions),
leaving ¼-inch headspace. Wipe rims of jars with a dampened clean paper
towel. Adjust lids and tighten rings nger-tip tight ONLY. Process in a

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water-bath canner for 5 minutes. (Please adjust time based on your
altitude.If you are unsure of your altitude level, please contact your
local extension ofce.)
*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.
Plum Jelly
Yield: 7-8 half-pint jars.
Ingredients:
5 ½ c. Plum Juice (about 5 pounds)
7 ½ c. Sugar
6 Tbsp. Powdered Pectin
Procedure: Once you have nished juicing your plums (refer to p. 4
for juicing instructions), measure 5 ½ cups of juice in a large stockpot.
Combine pectin with juice and bring to a boil over high heat, stir frequently.
Add sugar, stirring until dissolved.Return to a rolling boil. Boil hard one
minute, stirring constantly.Remove from heat. Skim foam if necessary.
Ladle hot jelly into hot jars, leaving ¼ inch headspace. Wipe rims of jars
with a dampened clean paper towel. Adjust lids and tighten rings nger-
tip tight ONLY. Process10 minutes in a waterbath canner. (Please adjust
time based on your altitude.If you are unsure of your altitude level,
please contact your local extension ofce.)
*This recipe has been adapted from the plum jelly recipe in Ball’s Blue Book,
Guide to Preserving, 100th Anniversary Edition, p. 36.
Pomegranate Jelly
Yield: 5-6 half-pint jars.
Ingredients:
3 ½ c. Pomegranate Juice (about 5 pounds)
5 c. Sugar
6 Tbsp. Powdered Pectin
Procedure: Once you have nished juicing your plums (refer to p. 4

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for juicing instructions), measure 3 ½ cups of juice in a large stockpot.
Combine pectin with juice and bring to a boil over high heat, stir frequently.
Add sugar, stirring until dissolved.Return to a rolling boil. Boil hard one
minute, stirring constantly.Remove from heat. Skim foam if necessary.
Ladle hot jelly into hot jars, leaving ¼ inch headspace. Wipe rims of jars
with a dampened clean paper towel. Adjust lids and tighten rings nger-
tip tight ONLY. Process10 minutes in a waterbath canner. (Please adjust
time based on your altitude.If you are unsure of your altitude level,
please contact your local extension ofce.)
*This recipe has been adapted from the pomegranate jelly recipe in Ball’s
Blue Book, Guide to Preserving, 100th Anniversary Edition, p. 36.
Currant Jelly
Yield: 7-8 half-pint jars.
Ingredients:
5 c. currant juice (about 5 pounds)
7 c. Sugar
1 pouch liquid pectin
Procedure: Once you have nished juicing your plums (refer to p. 4 for
juicing instructions), measure 5 cups of juice in a large stockpot. Combine
sugar with juice and bring to a boil over high heat, stir frequently. Add
liquid pectin and return to a rolling boil. Boil hard one minute, stirring
constantly.Remove from heat. Skim foam if necessary. Ladle hot jelly into
hot jars, leaving ¼ inch headspace. Wipe rims of jars with a dampened
clean paper towel. Adjust lids and tighten rings nger-tip tight ONLY.
Process 10 minutes in a waterbath canner. (Please adjust time based on
your altitude.If you are unsure of your altitude level, please contact
your local extension ofce.)
*This recipe has been adapted from the currant jelly recipe in Ball’s Blue
Book, Guide to Preserving, 100th Anniversary Edition, p. 35.

Product Warranty
Model VKP1150 - Deluxe 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 2017 VICTORIO Kitchen Products, Inc. All rights reserved.