to use your fruit press
1 Lift off the slow speed outlet cover
3.
2 With the attachment in the position
shown, locate to the slow speed
outlet and rotate to lock in place 4.
3 Fit the hopper.
4 Place a suitable collecting vessel
under the juice outlet to collect the
juice and under the pulp adjustable
nozzle to collect the pulp.
5 Cut the food into small pieces to fit
the feed tube.
6 Switch on to speed 2 and lightly
push the food down evenly with the
pusher.
Clogging will occur if the feed tube is
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overfilled or food packed too tightly.
Note: the pulp will take a while to
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start coming out of the front of the
pulp adjuster nozzle – this is normal
operation.
During juicing the pulp
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adjuster nozzle can be turned
to adjust the rate the pulp is
ejected - turn anti-clockwise
to increase and clockwise to
decrease the flow.
Hard and more fibrous foods
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will generally require the
adjuster nozzle to be in
the open position and soft
food will require the closed
position.
7 After adding the last piece, let the
attachment run until juice stops
dripping from the juice outlet.
for best results
During juicing use the pulp adjuster
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nozzle to control the flow of juice.
Always use fresh firm fruit and
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vegetables. Over-ripened fruit and
vegetables will be more difficult to
juice and less healthy.
Insert the food slowly to get the
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most juice.
Process no more than 500g of food
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at a time and clean the filter regularly
during juicing to maintain the
optimum performance and prevent
the filter from becoming blocked.
If the pulp is very wet after juicing
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it can be processed again – use
maximum speed and adjust the
pulp adjuster nozzle as required.
Switch off as soon as the pulp starts
to come out dry or the filter starts
to clog or the juice starts to drip
instead of flow out of the outlet. Do
not allow the pulp to become
too dry as this may cause
the scroll and filter to clog
together making them difficult
to dismantle.
If no juice comes out of the juice
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outlet or the filter starts to clog
increase the speed and open the
pulp adjuster nozzle.
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