23
• Prepare the food before extracting:
- Clean fruit and vegetables thoroughly with water, scrub with a brush if necessary.
- Peaches, apricots, plums, cherries etc. must be pitted.
- Melons, pomelos, oranges, tangerines, citrons, grapefruits, kiwis, onions etc. must be
peeled.
- Celery, cucumbers or other large food which does not fit in the filling hole has to
be cut in suitable pieces.
- Apples, pears, strawberries, raspberries, carrots, salad, radish, cabbage, spinach, pars-
ley, tomatoes etc. must not be prepared.
- Bananas, avocados, aubergines, figs etc. are not suitable for extracting.
• Fill fruit juice in ice cube trays and make tasty ice cubes which will certainly not water any
drink down.
• The pulp which remains after extracting, contains many nutritive substances and dietary fibres
and can be used for cooking and baking. Use it for e. g. vegetable soups, casseroles or cakes
(e. g. carrot cake) and fruit desserts.
• The stated data in the below chart are approximate values and mainly depend on the fresh-
ness and quality of the food as well as on the personal taste.
Tips for extracting juice
Food to be extracted
Melons
Tomatoes
Peaches
Apricots
Plums
Strawberries
Kiwis
Pomelos
Oranges
Tangerines
Citrons
Grapefruits
Cucumbers
Pears – soft
Parsley
Onions
Cherries
Cauliflower
Spinach
Broccoli
Celery
Apples
Pears – hard
Carrots
Radish
Brussels sprouts
Fennel
Setting
1
1
2
2
2
2
2
3
3
3
3
3
3
3
3
3
3
4
4
4
5
5
5
5
5
5
5
Processing
without paring
without stalk
without pit
without pit
without pit
without stalk
without paring
without paring
without paring
without paring
without paring
without paring
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without stalk
---
without paring
without pit
---
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---
without stalk
without stalk
---
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