17
16
4 inches
If the lid does not open due to excessive amount of small seeds left in the juicing bowl,
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. Then twist the lid to open while
pushing downwards on the lid with palms(depending on the ingredient, pour some water down
the feeding tube for quick rinsing to help dislodging).
• The
fi bers from tough ingredients like celery
can wrap around the juicing screw and aff ect
juicer’s performance. Cut the stems that are thick and tough to
4 inches long or less.
• Foam can build up from juicing fi brous ingredients. Use strainer to remove the foam before
serving.
• For ingredients like pineapple
, slice off the rind of the pineapple and cut around the fi brous
core. Cut the fl esh of the pineapple to smaller pieces.
• Recommended amount of juicing per session is 500g. When juicing more than 500g, wash the
top-set before continue juicing.
INGREDIENTS PREPARATION
Slowly insert ingredients with small seeds to prevent the seeds from clogging the strainer.
| (E.g. apples, oranges & tomatoes)
Ingredients with small seeds
(e.g. raspberry, pomegranate, grape):
Fibrous ingredients like celery and kale should be cut into small lengths before juicing
| (E.g. apples, oranges & tomatoes)
Fibrous and/or tough leafy ingredients
(e.g. celery, kale, pineapple):
Insert ingredients slowly
to minimize the amount
of leftover seeds in the
strainer.
When juicing leafy
ingredients like celery and
kale, do not collect more
than 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 fi bers before
continue juicing.
It’s best to juice with
ingredients with higher
amount of fl uid, like
apples or carrots.
Carrots, apples : fi brous
ingredients = 9:1
[recommended ratio]
For best result, juice with
ingredients with higher
amount of fl uid(e.g. apple,
pear)
PREPARATION TIPS:
• When juicing frozen ingredients(e.g. raspberry, strawberry), make sure they are completely thawed.
• Thoroughly rinse ingredients like grapes. Take the grapes off and discard the stem.
• For pomegranate, discard the skin and juice only the inner part
EXTRACTION TIPS:
• Depending on the size of the grape, insert 3~5 grapes at a time while monitoring the extraction result.
• Thaw frozen ingredients like pomegranate and raspberry then insert about 1 tablespoon (5g) at a time.
• Frozen ingredients usually lose signifi cant amount of fl uid from thawing. When juicing, mix milk or
yogurt to balance the fl uid lost.
PREPARATION TIPS:
• Soak fi brous ingredients in cold water for about 30 minutes before cutting them.
• Separate each stem. Cut the outer stems that are thick and tough to
4 inches lon g or less.
EXTRACTION TIPS:
• One at a time, slowly insert the prepared ingredients.
• Insert more ingredients after the previously inserted ingredients have been completely extracted.
①
Roll leaves in spiral as inserting into the juicer.
②
Insert the leafy part of the ingredients fi rst then alternate between leafy parts and stems.
③
For ingredients like wheatgrass, grab a handful and insert in a bundle.
Caution |
Caution |
