187
Type of fruit
Temperature
Time in
Time in
Container
in °C
minutes
minutes
(al dente)
(well done)
Cooking apples (sliced)
100
-
1–2
Solid
Apples (sauce)
100
-
4–6
Solid
Blackberries
85
-
1–2
Solid
Blackcurrants / redcurrants
75
-
1
Solid
Blueberries
75
-
1–2
Solid
Gooseberries
75
3
4–5
Solid
Papaya (halved)
100
3
-
Solid
Peaches (halved)
100
-
4–6
Perforated or
solid
Pears (halved)
100
2
4–5
Perforated or
solid
Pineapple rings
90
2
4
Perforated or
solid
Plums (halved)
100
2
4
Solid
Rhubarb (sliced)
100
2
4
Solid
Fruit
Juicing
All fruits are suitable for extracting juice, e.g. for drinks or to make jelly. The steam softens the cell walls of
the fruit, causing them to burst, releasing the juice.
Place the fruit in a perforated container above a solid container to collect the juice.
Food
Time in
Time in
minutes at 120°C
minutes at 100°C
Soft fruit, e.g. berries
20–35
40– 75
Medium hard fruit, e.g. apples
30–45
60– 90
Hard fruit, e.g. quinces and rhubarb
40–50
80–100
Vegetables
30–45
60– 90
