Champion Entsafter, Руководство пользователя

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Champion
®
Juicer – The Classic Juicer
Recipes
- A) Vegetable Juices
Beetroot Juice
Cut off the top 0.5 cm to remove dirt that might
be hidden there. Wash well and cut into pieces
that fit into the feeding chute. Beetroot leaves
can also be juiced: see instructions for spinach
and other leafy vegetables. Beetroot is ideal for
mixing with other types of juice.
Celery Juice
Only use fresh, crisp, pre-chilled celery. Wash
the celery well, and remove possible traces of
chemicals. It is best to use celery that is certified
organic or is from your chemical-free garden.
The stalks should be cut into pieces that are
max. 5 cm long; the fibres of larger pieces
could wrap themselves around the cutter.
Add the celery stalks steadily at a medium
speed, and push the plunger down for 5-10
seconds after every filling. If the juicer happens
to clog up, push the plunger again for a few
seconds. If the plunger is repeatedly pushed
up, then
immediately empty the juicer (see
page 36). If you wish to juice several celery
bundles at once, stop juicing after each bundle,
remove the nylon parts, and rinse them and
the screen with cold water. Then you can con-
tinue juicing.
Spinach juice and juice from
other green leafy vegeta-
bles (chlorophyll juices)
Types of vegetables: The Champion pro-
cesses every type of fresh, crisp, and tender
leafy vegetable such as parsley, spinach, celery
leaves, beetroot leaves, carrot leaves, sorrel,
endives, cress, fennel, artichokes, lettuce,
mustard greens, beet leaves, alfalfa, clover
(only young tender offshoots), and dandelion.
All of these green plants can be used to make
mixed juices as previously described
Preparation: Wash well and cut into pieces
that are no longer than 5-10 cm long. Lay into
a bowl of water. The stems can also be juiced.
Juicing smaller amounts - 1⁄2 litre and less:
Assemble the Champion to juice. Remove the
green plants from the bowl, and put them into
the juicer without draining the water off first.
Push the plunger down 5-10 seconds after
every filling. Green vegetables have little pulp
– so little, that there are not enough solids
that could be pushed through to the front to
necessitate it being expelled. If you wish to just
make 1⁄2 litre or less, it might, therefore, be
necessary for you to stop the Champion, rinse
the parts, and re-assemble it. Pure chlorophyll
juice is very concentrated; half a litre will suf-
fice for a long time.
Juicing larger amounts – 1⁄2 litre and
more:
Prepare the juice for homogenising by
inserting the nylon blank.
Take the green vegetables out of the water wit-
hout draining the water off first, and fill them
into the Champion. Push the plunger down
for 5-10 seconds after every filling, always
adding some water to the vegetables so that
the puree is very moist. When everything is
pureed, remove the nylon parts, remove all
fibres that might have got stuck to the cutter,
and re-assemble everything, this time using
the screen for juicing. Run the pureed green
plants through the juicer again. This way, you
can make a highly concentrated chlorophyll
juice.
If the body gets too warm, stop juicing, clean
the cutter and screen, and then continue jui-
cing. Never make more juice than you will use
within 24 hours.