TIPS:
1.
Do not overfill. Give produce time to be processed and clear before
introducing more.
2.
When using soft and hard produce, alternate between the two. Hard
produce helps push softer produce through. (The hard interior core of
pineapple should be juiced last for example.)
3.
If you get build up in the juicing arm, allow time to clear before adding more
produce. If the build-up is persistent, put the machine in reverse for 5 seconds,
then use forwards to clear.
4.
Generally, little or no cutting is required for celery or leafy greens. Carrots etc.
may be sliced vertically if they don’t fit.
5.
Pure Fruit Ice Cream: Feed 1 – 2 inch pieces of frozen fruit (ensure fruit is not
rock hard from deep freeze) at a steady pace using the tamper if required. Close
the juice outlet and catch from the pulp spout. Creates fluffy, delicious, healthy,
sugar-free ice cream. Best eaten immediately.
6.
Thin skins of fruits and vegetables do not need to be peeled. Thick skin of fruits
and vegetables like oranges, pineapples, etc., should be removed. Large seeds
should be removed to protect the machine and avoid making the juice bitter.
7.
Freshly juiced apple may quickly turn brown. Add a few drops of lemon juice
to slow this process.
8.
Wheatgrass, leaves (such as lettuce) and leaf stems can be juiced with the
juicer.
