The Right Technique; Getting The Right Blend; Using The Pulp - Gastroback DESIGN MULTI JUICER Bedienungsanleitung

• All fruit 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 Multi Juicer« 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 accord-
ing 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.
Some of the uses of pulp are to bulk out rissoles, thicken casseroles or soups or in the case of
fruit, simply placed in a bowl topped with meringue and baked for a simple dessert. Quite
apart from the consumption use, pulp is great used in the garden for compost.
NoTE: When using the pulp, there may be some pieces of fruit or vegetables remaining.
These should be removed before using the pulp in any recipes.
44