Gastroback Design Juicer Advanced Pro Bedienungsanleitung PDF herunterladen (Seite 16)

Preparation of fruit and vegetables

• If using fruits with hard or inedible skins such as mangoes, kiwi, guava, melons or pineapple,

always peel before juicing.

• Citrus fruits can be juiced in the Design Juicer Advanced Pro if peeled first.

• All fruits with pits, hard seeds or stones such as nectarine, peaches, mangoes, apricots,

plums and cherries must be pitted before juicing.

• A small amount of lemon juice can be added to apple juice to prohibit browning.

NOTE: Your Design Juicer Advanced Pro makes invigorating, frothy orange juice.

Simply peel the oranges and juice. (It is best to refrigerate oranges before juicing).

The right technique

• When juicing a variety of ingredients with varying textures start with the softer textured

ingredients then change to for harder texture ingredients. Choose the correct speed

according to the speed selection table.

• If you are juicing herbs, sprouts or leafy green vegetables either wrap then together

to form a bundle or juice them in the middle of a combination of ingredients to obtain the

best extraction.

• If juicing herbs or leafy green vegetables on their own, the juice yield will be low

due to the nature of centrifugal juicing, it is advised to juice them as with a combination

of other fruit and vegetables.

• All fruit and vegetables produce different amounts of liquids. This varies within the

same group i.e. one batch of tomatoes can produce more juice than another batch.

Since juice recipes are not exact, the precise quantities of any juice are not crucial to

the success of a particular mixture.

NOTE: To extract the maximum amount of juice always push the food pusher down slowly.

Getting the right blend

It is easy to create great tasting juice. If you have been making your own vegetable and

fruit juices, then you know how simple it is to invent new combinations. Taste, colour, texture

and ingredient preferences are a personal thing. Just think of some of your favourite

flavours and foods – would they work well together or would they clash. Some strong

flavours could over power the more subtle flavours of others. It is however, a good rule

of thumb to combine starchy, pulpy ingredients with those high in moisture.

Using the pulp

The remaining pulp left after juicing fruit or vegetables is mostly fibre and cellulose

which, like the juice, contains vital nutrients necessary for the daily diet and can be used

in many ways. However, like the juice, pulp should be used that day to avoid loss of vitamins.

40133_DesignJuicerAdvancedPro_manual_english_Jan09.qxp 24.02.2009 14:47 Seite 16

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Gastroback Design Juicer Advanced Pro Bedienungsanleitung Seite 16