Ventray 809 Manuel D'utilisation page 9

PREPARING INGREDIENTS
Ingredients with small seeds (e.g. raspberries, pomegranates, grapes)
Insert ingredients slowly to minimize the amount of leftover seeds in the strainer.
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PREPARATION:
• When juicing frozen ingredients (e.g. raspberries, strawberries), make sure they are
completely thawed.
• Thoroughly rinse ingredients like grapes. Take the grapes off and discard the stem.
• For pomegranates, discard the skin and juice only the inner part
EXTRACTION:
• Depending on the size of the grapes, insert 3-5 grapes at a time while monitoring
the extraction result.
• For frozen ingredients like pomegranates and raspberries, thaw completely, then
insert about 1 tablespoon (5g) at a time.
• Frozen ingredients may lose significant amount of fluid from defrosting. When juic-
ing, mix milk or yogurt to compensate the fluid loss.
Stuck lid
The lid may get stuck due to excessive amount of small seeds left in the juicing bowl. If
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this happens.
• Continuously run the juicer for 30 second to extract any leftover seeds
• If the lid is still stuck.
• Repeat REVERSE - OFF- FORWARD until the ingredients become dislodged.
• Twist the lid to open while pushing downwards on the lid with palms
• Add water to the feeding tube for quick rinsing to help dislodging.
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Ingredients with fibrous texture (e.g. leafy greens, celery, spinach, kale)
When juicing leafy ingredients like celery and kale, do not collect more than 1.1lbs
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(500g) per session. For best result, disassemble and wash the top-set before juicing
again.
If leafy ingredients wrap around the juicing screw, open the lid and remove the fibers
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before continue juicing.
For the best results, juice leafy ingredients with high water content such as apples or
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carrots. The recommended proportion is 9 parts of juicy ingredients per 1 part of leafy
ingredients.
PREPARATION:
• Soak fibrous ingredients in cold water for about 30 minutes before cutting them.
• Separate each stem. Cut into small pieces of 2 inches long or less.
EXTRACTION:
• One piece at a time, slowly insert the prepared ingredients.
• Insert more ingredients after the previously inserted ingredients have been com-
pletely extracted.
- Roll leaves into spiral as inserting into the juicer.
- Insert the leafy part of the ingredients first then alternate between leafy parts
and stems.
- For ingredients such as wheatgrass, grab a handful and insert as a bundle.
The fiber from tough ingredients like celery can wrap around the juicing screw and
affect the juicer's performance. Cut the stems that are thick and tough to 2 inches long
or less to prevent this from happening.
If leafy ingredients wrap around the juicing screw, open the lid and remove the fibers
before continue juicing.
Foam can build up from juicing fibrous ingredients. Use a strainer to remove the foam
before serving.
For Ingredients like pineapple, slice off the rind of the pineapple and cut around the
fibrous core. Cut the pineapple to smaller pieces.
Recommended amount of juicing per session is 1.1lbs (500g), When juicing more than
1.1lbs (500g), wash the top-set before continue juicing.
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