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1716
2 inches
Fibrous ingredients like celery and kale should be cut into small lengths before juicing
Fibrous and/or tough leafy ingredients
(e.g. celery, kale, pineapple):
When juicing leafy
ingredients like celery and
kale, do not collect more
than 500g per session. For
best result, disassemble
and wash the top-set
before juicing again.
If leafy ingredients
wrap around the
juicing screw, open
the lid and remove
the bers before
continue juicing.
It’s best to juice with
ingredients with higher
amount of uid, like
apples or carrots.
Carrots, apples : brous
ingredients = 9:1
[recommended ratio]
Caution |
Insert into the feeding tube
(Basket lid close)
How to Use
the Smart
Cap:
Adjusting
the amount
of pulp in
the juice:
Hard fruits and vegetables
(e.g. carrots, potato, beets & spinach):
Hard fruits and
vegetables may
put excess strain
onto the motor
and cause it to
stall.
Soak in cold
water prior to
juicing and cut
to appropriate
sizes.
To increase
the juice yield,
juice fruits and
vegetables
with high water
content.
2-6 inches
1 inch
1 inch
Insert into the feeding tube
(Basket lid close)
INGREDIENTS PREPARATION
·
The fibers from tough ingredients like celery can wrap around the juicing screw and aect
juicer’s performance. Cut the stems that are thick and tough to
2 inches long or less.
·
Foam can build up from juicing brous ingredients. Use strainer to remove the foam before|
serving.
·
For ingredients like pineapple, slice o the rind of the pineapple and cut around the brous
core. Cut the esh of the pineapple to smaller pieces.
·
Recommended amount of juicing per session is 500g. When juicing more than 500g, wash the
top-set before continue juicing.
PREPARATION TIPS:
· Sock the leafy greens in cold water for about 30 min prior to juicing for the best result.
· Separate each stem. Cut the outer stems that are thick and tough to
2 inches lon g or less.
EXTRACTION TIPS:
· One at a time, slowly insert the prepared ingredients.
· Insert more ingredients after the previously inserted ingredients have been completely extracted.
①
Roll leaves into spiral as inserting into the juicer.
②
Insert the leafy part of the ingredients rst then alternate between leafy parts and stems.
③
For ingredients like wheatgrass, grab a handful and insert in a bundle.
PREPARATION TIPS:
· Slice the ingredients 1 inch thick or cut 1 inch wide and 2-6 inches long.
· Sock ingredients like carrots in cold water for about 30 min prior to juicing for the best result.
EXTRACTION TIPS:
· Slowly insert the ingredients one at a time.
· Pace the juicing speed ensuring each ingredient is thoroughly extracted.
· To maximize the juice yield, juice with ingredients with high water content.
· Juicing with the smart cap closed allows mixed juice creations with dierent
fruits, vegetables and liquids.
· After juicing, close the smart cap to block excess juice from dripping,
especially when disassembling the juicing bowl o the body.
· When making dierent juices quickly rinse away any leftover avors by
running a glass of water in the juicer with the smart cap closed.
· Leave the smart cap open when juicing ingredients that create excessive
foam during extraction (e.g. apples, celery).
· Pay close attention when operating the juicer with the smart cap closed.
Juice may overow if the juice collected in the juicing bowl exceeds its
capacity marked on the juicing bowl.
· Depending on the ingredient, you may get extra pulp in the juice when
juicing continuously.
· To reduce the amount of pulp, disassemble the top-set and wash frequently.
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