•
Choose fresh ingredients which contain more juice.
For example:
apples, pears, pineapple, watermelon, oranges, carrots, tomatoes,
cucumbers, etc.
(Remove thick skins from melons, pineapples, citrus
fruits, and others. It’s also good to remove seeds, as skins and
seeds can add a bitter flavor to the juice.)
• Different types of apples produce different amounts and flavors of
juice. Experiment and see which type of apple juice is your favorite!
• Freshly pressed apple juice will naturally turn brown as a result of
oxidation. This is nothing to worry about, but can be slowed down by
adding a few drops of lemon juice.
• Leafy and other vegetables such as
spinach, kale, celery, wheatgrass
etc.
can also be added to this juicer.
• Soft produce with low water content or extremely fibrous produce
such as
bananas, papayas, figs, mangoes, etc. are not ideal for juice
extraction.
They are better processed in food processors or blenders.
• Fruits with high protein and fat content such as
jackfruit or avocados
are not suitable for this juicer.
•
Seeds, beans, peanuts, corn, and other similar ingredients need to
be fresh or soaked before use.
• It’s best to drink your juice as soon as possible after creating it. If it’s
exposed to the air for too long, the taste and nutritional value will
be affected.
• Any food with hard seeds, stones, or thick skins, such as mangos,
grapes, or oranges, should be processed in a food processor (and
peeled, in some cases) before being juiced. These fruits can damage the
juicer if not properly treated before being inserted into the food inlet.
• Fibrous foods such as celery and ginger should be cut down into 1.2”
(3 cm) chunks to prevent excess residue from the fibers, which can slow
down juice production and also negatively affect the usage of the juicer.
• Strongly acidic fruits (especially lemons) should only be included in
quantities of 0.7 oz (20g)/approximately 3 pieces, or less.
10
TIPS - CHOOSING INGREDIENTS
TIPS - CHOO
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