Tips For Best Results; Tips For Juicing - Gastroback DESIGN MULTI JUICER DIGITAL PRO Operating Instructions Manual

TIPS FOR BEST RESULTS

TIPS FOR JUICING

• When processing fruit and vegetables, 95% of the nutrients will be found in
the juices. Especially, this holds for vitamins soluble in water and for minerals.
However, it is unavoidable that high amounts of valuable nutrients get lost during
storing. Thus freshly prepared juices are an essential source of healthful nutrients.
• Each type of fruit and vegetables has an individual content of juices. Additionally,
the amount of juices you can get, depends on the type, quality, and freshness of
the ingredients. A special batch of tomatoes may give off more juice as another.
The recipes for juices do not require exact amounts and juicing is always done
with high tolerances. Exact proportions are not crucial for getting delightful drinks.
• Some types of fruit and vegetables are not suited for juicing with this type of jui-
cer. For example, for getting juices of mangoes, some citrus fruit, and quinces,
you may need to squeeze them.
Purchasing and Storing Fruit and Vegetables
• Always use fresh fruit and vegetables. Buy your ingredients in small portions, thus
avoiding long periods of storage.
• To preserve the valuable nutrients, consume freshly prepared juices straightaway.
• You can save money and get really fresh ingredients, when buying seasonal products.
• Most fruit and vegetables may be stored at a cool place. Only delicate food (e.g.
greens, stalks of celery, cucumbers, herbs) need to be stored in the refrigerator.
Fresh herbs and delicate greens should be packed in an airtight bag or box and
consumed before long.
• Whenever possible, buy highly perishable food (e.g. greens, most berries) just
before processing and consumption.
Preparing Fruit and Vegetables for Juicing
• Before juicing, peel fruit with hard and inedible shells and skins (e.g. melons, kiwi fruit).
• Always remove stones and hard seeds, before juicing; e.g. when processing
dates, nectarines, peaches, apricots, plums, or cherries.
• Citrus fruit must be peeled before juicing, and there will be a lot of pulp within the
juice. Depending on the type of fruit, the juice may be very sour. It may the bet-
ter to use a special citrus squeezer and add the juice to other juices for adapting
the taste. Depending on the desired consistency of the juice, you may get good
results, when juicing citrus fruit in turn with the other ingredients.
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• Your juicer can make a delicious, frothy orange drink. For this, it is best to refrige-
rate the oranges and then peel just before juicing. Give it a try.
• You avoid the typical brownish discolouration of apple juice or pulp by adding a
splash of lemon juice. Alternatively, add a piece of lemon during juicing.
The Method
• You may line the interior of the pulp container with a sufficiently large bag. This
way, emptying the pulp container is done quickly and easily by taking out the
bag. Fold the upper rim of the bag over the rim of the pulp container before posi-
tioning the pulp container at the side of the appliance.
• Even some time after operation, the juice may drip from the juice spout of the juice colle-
ctor. You can stop dripping by simply turning the drip-stop by 180° (see: 'Drip-Stop Fea-
ture'). However, do not forget to re-open the drip-stop, before juicing another portion.
• You can keep your working space clean, when holding a sufficiently large tray at
hand for placing the parts of the juicing system on it, when disassembling the juicer.
• The transparent insert in the juice jug (pouring shield) avoids splashing of the juice
during pouring and holds back the froth. You may use the juice jug without the
pouring shield. Simply pull the pouring shield out of the juice jug or push it down
into support within the juice jug as you like.
• When juicing various ingredients with different consistency, you will get the best results,
when alternating hard and soft ingredients. For example: for processing carrots and
tomatoes, start with a portion of carrots, then proceed with tomatoes and finish your
work with carrots. This way, intermediately the fibres of the carrots are flushed from
the mesh of the juicing sieve and the juicer will extract the optimum amount of juices.
• For processing herbs, sprouts, or small leaves of greens, wrap these ingredients
in a large leaf of lettuce or spinach. If possible, fill these ingredients in the middle
of the feed chute between other large ingredients.
• Insert cigar-shaped fruit and vegetables (e.g. carrots, parsnips, radish, cucum-
bers, courgettes) with the tip down into the feed chute.
• To get the largest possible amount of juice and to avoid overloading the
motor, push the ingredients down in the feed chute evenly and slowly.
• Some types of fruit, spices, or vegetables (e.g. capsicum, carrots, citrus fruit) may
cause discolouration or leave opaque stains at the transparent plastic parts. This
will not influence the performance of the juicing system. Do not leave any food
dry on the surfaces to reduce discolouration and damage to the surfaces. Espe-
cially residues of food that could easily lead to discolouration and stains on the
transparent plastic parts should be removed immediately after processing.
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