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INGREDIENT PREPARATION
Fibrous and/or tough leafy ingredients
(e.g. celery, kale)
Caution |
·
For ingredients like pineapple, slice off the rind of the pineapple and cut around the fibrous
core. Cut the flesh of the pineapple into smaller pieces.
·
Recommended amount of juicing per session is 2 cups (500g).
When juicing more than 2 cups, wash the top-set before juicing the next batch.
PREPARATION TIPS:
· Separate each stem. Cut the outer stems that are thick and tough to be 1.5 inches wide.
· Soak the leafy greens in cold water for about 30 min prior to juicing for best results.
JUICING TIPS:
· One at a time, slowly insert the prepared ingredients.
· Insert more ingredients after the previously inserted ingredients have been completely extracted.
Roll leaves into spirals before inserting into the juicer.
For best result, disassemble and wash the top-set before juicing again.
For ingredients like wheatgrass, grab a handful and insert in a bundle.
* It's best to juice with ingredients with higher amounts of liquid, like apples or carrots.
Hard fruits and vegetables
(e.g. carrots, beets, ginger, kohlrabi, quince)
How to Use
the Juice
Cap:
· Juicing with the juice cap closed allows mixed juice creations with different
fruits, vegetables and liquids.
· After juicing, close the juice cap to block excess juice from dripping,
especially when disassembling the juicing bowl off the base.
· When making different juices, quickly rinse away any leftover flavors by
running a cup of water through the juicer with the juice cap closed.
· Leave the juice cap open when juicing ingredients that create excessive
foam during extraction (e.g. apples, celery).
· Pay close attention when operating the juicer with the juice cap closed.
Juice may overflow if the juice collected in the juicing bowl exceeds its
capacity marked on the juicing bowl.
Adjusting
the Amount
of Pulp in
the Juice:
· Depending on the ingredient, you may get extra pulp in the juice when
juicing continuously.
· To reduce the amount of pulp, disassemble the top-set and wash frequently.
PREPARATION TIPS:
· Prepare carrots after removing the stem.
· Soak ingredients like carrots in cold water for about 30 min prior to juicing for best results.
JUICING TIPS:
· Slowly insert the ingredients one at a time.
·
To maximize the juice yield, juice with ingredients with high water content.
Hard fruits and vegetables may put excess strain onto the motor and cause it to stall.
Ingredients with a
thickness of 1.5 inches
or less can be inserted
whole. For thicker
ingredients, cut them
by 1.5 inches of width
or less before feeding.
Beets, ginger, quince, and
kohlrabi can be cut into
1 inch or less pieces for
easier juicing.
Auto-Cut Chute
Auto-Cut Chute
Caution |
It is not recommend to juice large amounts of dry root vegetables, such as beets, ginger,
kohlrabi, or hard fruits like quince, by themselves.
* Bulk juicing these dry ingredients may cause a decrease in product performance.
Bundle up the leafy part and insert
them facing down.
Do not collect more than 2 cups
(500g) per session.
If leafy ingredients wrap around
the juicing screw, open the lid
and remove the fibers before
continuing to juice.
Auto-Cut Chute
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