Catler JS 8010, Инструкция по эксплуатации

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USEFUL TIPS AND ADVICE
USEFUL TIPS AND ADVICE
ALL-ROUND USE
• You can use the slow juicer to prepare refresh-
ing combinations of fresh fruit and vegetable
juices, delicious smoothie drinks with the ad-
dition of milk or yoghurt, homemade nut milks
rich in vitamins and minerals, or refreshing
homemade sorbets or ice creams, which will
without a doubt be enjoyed by your children
also. It's all up to you, which combination you
will choose and what your drinks, sorbets or
ice creams will contain.
FRESH JUICES AND THEIR NUTRITIONAL IM-
PORTANCE
• 95 % of the nutrients contained in fresh fruit
and vegetables is contained in the juice. Fresh-
ly pressed juice from fruit and vegetables is an
integral part of a healthy and balanced diet.
It represents an important source of vitamins
and minerals. The juice extracted using the
slow juicing process contains only a minor
amount of fibre, oxidises slower and retains
valuable vitamins and enzymes. Fresh juice
will provide your body with energy and vi-
tamins much faster because nutrients in this
form are absorbed by the cardiovascular sys-
tem faster than from whole fruits and vege-
tables. To prevent losing valuable vitamins,
consume the fresh juice immediately.
PURCHASING AND STORING FRUIT AND
VEGETABLES
• Buy fruit and vegetables when they are in
season.
• For juicing, always choose fresh, well ripened
fruit and vegetables. The juice extraction yield
from over-ripened or unripe fruit and vege-
tables, withered leafy vegetables or floury
apples will not be satisfactory and, further-
more, the resulting taste of the beverage may
be negatively affected. Always carefully check
the quality of the individual fruit and vegeta-
bles when purchasing them in a store. Visually
inspect their appearance and smell for aroma.
• The majority of fruit and harder types of veg-
etables can be stored at room temperature.
Foods that spoil faster, such as berries, leafy
vegetables or herbs may be stored in the re-
frigerator until the time of their use.
CORRECT JUICING TECHNIQUE
• You will achieve the maximum juice extraction
yield when the ingredients are inserted grad-
ually. Certain ingredients such as for example
apples which have a slippery peel may require
the use of the pusher. Push the ingredients
through the feed tube gently with mild pres-
sure. The juicing process takes place in two
stages, first the ingredients are are pulverised
by the screw auger and then they are pressed
though a strainer. In this phase, the juice is
pressed out and pulp is separated. The pro-
cess cannot be sped up by pushing ingredi-
ents through quickly, actually you may clog up
the juicer with large amounts of ingredients.
• To make juice with a lower pulp content, use
the fine strainer.
• To make juice with a higher pulp fibre con-
tent and for juicing softer types of fruit and
vegetables, such as for example currants,
raspberries, bilberries, tomatoes, etc., use the
coarse strainer.
• Bananas are not particularly suitable for
juicing because they have a very low juice
content. They may, however, be used when
preparing smoothies and are an outstanding
base ingredient when making fruit ice creams
or sorbets using the homogenisation insert.