Slow Juicer - 17
FIBROUS AND/OR LEAFY VEGETABLES (such as celery, kale and pineapple) :
Fibrous ingredients such as celery and kale must be cut in short pieces before juicing.
When the pulp spout is jammed by fibrous ingredients, press the buttons REVERSE-OFF-FORWARD
in this order; repeat 2 to 3 times.
TIPS TO PREPARE INGREDIENTS:
• Soak fibrous ingredients for thirty minutes before cutting them into pieces.
• Remove all the stems and put them aside. Cut hard, thick stems in pieces of less than ten centimetres.
CONSEILS D’EXTRACTION:EXTRACTION
• Slowly insert the prepared ingredients one by one in the feeding shaft.
• Add more ingredients in the feeding shaft when the first ingredients are completely juiced.
1. Roll leaves into a spiral before inserting them in the juicer.
2. First insert the leaf part of the ingredient in the juicer, then alternate leaves and stems.
3. For ingredients such as wheatgrass: take a handful, and insert them together in the juicer.
CAREFUL
• The fibres of hard ingredients such as celery can wrap themselves round the extraction screw, which will
influence the performance of the juicer. Cut hard, thick stems in pieces of less than ten centimetres.
• Peel fibrous ingredients such as pineapple and remove the fibrous centre. Cut the flesh into small pieces.
• The recommended quantity per juicing is 500 grams. Wash the upper part after each juicing of 500 grams
ingredients.
PREPARE THE INGREDIENTS FOR THE JUICER
When juicing leafy vegetables
such as celery and kale, don’t
use more than 500 grams at
once. Disassemble the upper
part and wash the parts after
juicing leafy vegetables for the
best result.
If leafy vegetables
are stuck round the
extraction screw,
open the lid and
remove the fibres
before continuing
juicing.
It is better to juice watery
ingredients such as car-
rots and apples.
The recommended ratio
between watery
ingredients and fibrous
ingredients is 9:1.
