CLEANING
• If cleaned immediately after being used, it is especially easy to be cleaned.
• Don't use abrasive agent, scrubber, acetone, alcohol, etc. to clean the juicer.
• All the dismountable components may be cleaned in a dish-washing machine.
• The dismountable components shall be placed on the top-part tray, so as to ensure that the
position where they are placed is far away from the heating element.
Postup:
1) Turn the juicer off, pull off the plug from the socket, and wait till the filter stops rotating completely.
2) Dismantle the juicer in the following order;
Take the propeller off; Unlock the fastening cramps; Take the upper cover off;
Take the residue keg off; Take the juice collector off together with the filter.
3) Clean these components with the cleaning brush that has been dipped in the lukewarm
boiled water with a little cleaning agent in it, then washing them under the running water tap.
4) It is allowed to wipe the electric motor assembly of the machine body with a wet cloth.
Be sure!
Not to immerse the electric motor device in water, and don't wash it under the running water tap,
lest it should be scratched.
fruit/veg
Vitamin/mineral
Apple
C
Apricot
Bohatá na vlákninu
a obsahující draslík (K)
Beet
Good source of VM, diet
fiber, blue-berry VC and K
Blue-berry
C
Cabbage
C, K, M, B6 and diet fiber
Carrot
A, C, B6 and diet fiber
Celery
V C and K
Cucumber
C
Anise
VC and diet fiber
Grape
C B6 and K
Kiwi-fruit
C a K
Hami-melon VC, VM, diet fiber and VA
Nectarine
VC, B3, K and diet fiber
Peach
C, B3, K and diet fiber
Pear
Diet fiber
Pineapple
C
Strawberry
C, Fe, K and Mg
Tomato
VC, diet fiber, VE, VM and VA 100 g=90 KJ 22 Cal
KCal/cal
200 g=150 KJ (72 Cal)
30 g=85 KJ (20 Cal)
160 g=190 KJ (45 Cal)
125 g=295 KJ (70 Cal)
100 g=110 KJ (26 Cal)
120 g=125 KJ 30 Cal
80 g=55 KJ 7 Cal
280g=120 KJ 29 Cal
300 g=145 KJ 35 Cal
125 g=355 85 Cal
100 g=100 KJ 40 Cal
200 g=210 KJ 50 Cal
180 g=355 KJ 85 Cal
150 g=205 KJ 49 Cal
150 g=205 KJ 60 Cal
150 g=250 KJ 59 Cal
125 g=130 Kj 31 Cal
31 / 40
Juicing speed
High
Low
High
Low
High
High
High
Low
Low
Low
Low
Low
High
High
High
High
Low
Low
ENG