Installation and operation
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EN
Indications and tips
• When squeezing juice from various fruit and vegetables, it may be helpful to
create different variations/combinations, e.g. when squeezing apple and orange
juice, it is best to start with soft fruit (oranges) and then proceed with the hard
fruit (apples). Thus, the best juice yield will be obtained.
• When squeezing juice from fresh herbs, for example, mint or parsley, they
should be processed in the so-called 'meantime', that is between squeezing
juice from fruit and vegetables, to obtained the possibly best yield. If the amount
of herbs is small, they should be squeezed together with a chunk of a fruit or
vegetable.
• Fruit that contain starch (bananas, papaya, figs, avocado, mango, etc.) are
difficult to squeeze juice (the produced mousse may lead to clogging of the
sieve basket). It is best to prepare these types of fruit in a food processor or a
blender. If, however, a juice needs the banana taste, banana should be
squeezed first or second in the line. Thanks to blending with other juices, the
banana nectar may drip a bit easier. Though, there may be frothing present in
the process.
• When squeezing juice from small fruit, for example, grapes or strawberries,
place them in the appliance in the handful size of portions and avoid throwing
them in one by one. This helps to obtain better results.
• Please remember that red beets dye all other fruit and vegetables. When
producing many different juices, the red beet juice should be squeezed at the
end, to avoid dying all other juices.
• The apple juice will quickly acquire a bronze colour in the open air; thus, add a
drop of lemon juice.
• The juice is best served directly after preparation, as with time in the open air
juices lose their tastes and nutritional values.
• Never put ice cubes nor frozen fruit in the hopper.
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