14 - Slow Juicer
BEFORE USE
• If the juicer is jammed or if the lid doesn’t open, press the ‘REVERSE’ button and keep it down until the ingredients
get unjammed. Repeat ‘REVERSE’-‘OFF-‘FORWARD’ as often as needed.
• Keep juicing until all ingredients are juiced out. The lid will be difficult to open if there is still a lot of pulp in the
juicer.
• Each ingredient has a different quantity of juice.
YIELD OF JUICE
• Follow these steps and cut the vegetables as explained here for an optimal juicing and a maximum yield of juice.
• Monitor the juice quantity when ingredients are added. The yield of juice will depend on the juicing speed.
SOFT FRUIT AND VEGETABLES (such as tomatoes and oranges)
TIPS FOR JUICING:
• Slowly insert prepared ingredients one by one in the feeding shaft.
• Use the tamper to push the ingredients in the feeding shaft. (The tamper also avoids that juice of watery
ingredients splashes out of the feeding shaft).
• Leave the smart cap open when juicing ingredients that foam heavily.
(The foam accumulates if the smart cap is closed)
• It is recommended to consume the juices within 48 hours after juicing. Depending on the density of the
ingredients, the juice could show layers.
• Sieve the juice if there is too much foam.
• When the extraction screw is turning, the juice of some ingredients might splash out of the feeding shaft.
Use the tamper to keep the juice in the juicer.
PREPARE THE INGREDIENTS FOR THE JUICER
TIPS TO PREPARE THE INGREDIENTS:
cut them in 1 to 4 pieces
Peel the oranges and remove the stem of apples and
tomatoes
• If the ingredients are bigger than the feeding shaft,
cut the ingredients in pieces that do fit.
• Fruit with pits must be pitted before juicing.
Cut the fruit in 1 to 4 pieces and slowly insert them
in the feeding shaft.
1-4 pieces
