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Les langues disponibles
Les langues disponibles
recommended usage chart
Fruit/Vegetable
Apples
Carrots
Pineapple
Seedless Grapes
Tomatoes
Mangoes
Melons
Kiwi fruits
Soft berries- (Raspberries,
Blackberries etc.)
Harder berries- (Cranberries
etc.)
Beetroot (Raw)
Leafy Vegetables- spinach,
kale, wheatgrass etc.
Celery
Cucumber
Citrus fruits- Oranges
Fruit with stones or hard seeds
(Nectarines, Plums, Cherries
etc.)
Pomegranates
Almond Milk
250g almonds (skinned)
500ml (boiling water)
Preparation
Cut down to fit the feed tube.
Cut down to fit the feed tube.
Remove the leaves and stalks by slicing off
the top and base. Remove the skin and cut
into lengthwise pieces.
Remove stalks.
Cut down to fit the feed tube.
Remove tough skin and stones.
Remove tough skin.
Cut down to fit the feed tube.
Juice whole.
Remove leaves and peel.
Wrap leaves into a bunch.
Juice whole.
Cut down to fit the feed tube.
Peel and remove white pith.
Remove the stones or hard seeds before
juicing.
Open the fruit by scoring the outside skin and
breaking apart. Submerge in a large bowl of
cold water and remove the seeds from the
pulp (this helps to separate the seeds as they
will sink to the bottom of the bowl and the
white pulp will float to the top).
Soak the almonds in boiling water for 1 hour
before processing.
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Hints and Tips
To maximise juice extraction
hard foods are best juiced
when at room temperature.
To prevent the filter from
clogging clean the filter after
every large pineapple.
Process small handfuls at
a time to maximise juice
extraction.
A thick pulpy juice will be
produced rather than a
smooth juice.
The juice produced will be
very thick.
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Process small handfuls at
a time to maximise juice
extraction.
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