1010
en
MAKING SORBET
Thisjuicerisabletoproducesorbetfromfrozenfruits
or vegetables.
Removethefeedingchuteandpulloutfromthejuicing
bowlthescrew/lterassembly.Dismountthelterwith
holes(13)andmountthelterwithoutholes(14)as
showninPICTUREA.Assembly again thejuiceras
described in dedicated section.
Placethecontainersonbothsidesofthemainjuicer
bodyclosetothepulpandjuicechute.
Remove hard seeds from the ingredients and peel
theskinsfromtheingredientsbeforejuicing,besides,
the fruit need to cut into small pieces. Introduce frozen
fruit slowly and carefully with liquids (milk, cream,
yogurt or similar).
Neverintroducefrozenfruitwithoutliquids.Take
out from freezer the frozen fruit at least 15
minutesbeforejuicing.
The sorbet come out from the pulp chute, but some
liquidcancomeoutalsofromjuicechute.
When juicing is complete, ensure that the screw is
stoppedbypressingthestopbuttonandthejuiceris
unplugged. Now the unit can be disassembled safely
in the following order:
1. Remove the food pusher.
2. Remove the lid.
3. Removethejuicescrew/lterassembly
4. Removethejuicingbowl
Regular maintenance and cleaning of your appliance
willkeepitsafeandinproperoperationalorder.Refer
to “Cleaning and Maintenance” section.
TIPS FOR JUICING
Beforejuicing:
• The Slow Juicer is suitable for celery, spinach,
carrots, apples, bananas, tomatoes, cucumbers,
pear and all the fruits and vegetables which
containjuice,butnotforthosecontainingstarch.
• Clean the fruit and vegetables thoroughly,
making them ready for juicing. If the pieces of
fruit or vegetables are very large, chop them to
a size that will t down the juicer’sfood chute.
Cut food items into small pieces for optimal
extraction.
• Pit fruit with stones or hard seeds (i.e. mangoes,
nectarines,apricotsandcherries)beforejuicing.
Always peel fruits with hard or inedible skins.
Examplesincludemangoes,citrusfruits,melons,
and pineapples.
• Whenselectingfruitandvegetables for juicing,
always select fresh and properly ripe specimens.
Freshfruitandvegetablescarrymoreavorand
juicethanthosethatarenotproperlyripe.Juice
is best consumed when freshly made, as this
is when its vitamin and mineral content is the
highest.
Whilejuicing:
• For optimum results, insert one ingredient at a
time.
• Insert food at regular speed, allowing all the pulp
tobeextractedwithmaximumefciency.
• Whenjuicingcelerywithotherfruits/vegetables,
it is recommended to interchange the celery with
other items to prevent pulp build-up inside the
juicebowl.
• Whenjuicingleafygreenslikespinachandkale,
itisrecommendedtojuicewithacombinationof
watery or brous fruits and vegetables to help
with juice ow and yield and achieve optimal
results.
• Insert nuts to be juiced only with other foods
suchassoakedsoybeansorliquids.
• Do not operate with an empty bowl.
• A small amount of lemon can be added to apple
juicetopreventthejuiceformbrowning.
• Bananas can be difcult to juice. When you
use bananas, add them as the rst or second
ingredient: the nectar of the bananas will follow
throughintothejuiceformtheotherfruits.
• When juicing fruits and vegetables having
different consistencies, it may help to juice
different combinations. For example, juice soft
fruitrst(i.e.oranges),thenfollowwithhardfruit
(i.e.apples).Thiswillhelpyouachievemaximum
juiceextraction.
• For better tasting citrus juice, also remove the
inner white peel from fruit.
• If juicing herbs or leafy vegetables, wrap them
together to form a bundle before placing them in
thejuicerorcombinethemwithotheringredients
at low speed.
Afterjuicing:
• Leftoverjuiceshouldberefrigeratedorfrozen.
• Saved pulp can be used for other recipes, as
compost for your garden, or can be discarded.
• Asyoujuice,cleanpartstoavoiddried-onjuice
and pulp.
• After each use, immediately rinse removable
parts in hot water to remove pulp and juice. It
may be necessary to use the cleaning brush to
remove.