User manual BREVILLE JE95

[. . . ] Juice Fountain Plus ® Professional Juice Extractor Instructions for use Includes recipes Model JE95 Contents Page Introduction Breville recommends safety first Know your Breville Juice Fountain Assembling your Breville Juice Fountain Operating your Breville Juice Fountain Disassembling your Breville Juice Fountain Care and cleaning Trouble shooting guide Tips on juicing The inside information on juicing Purchasing and storage of fruit and vegetables Preparation of fruit and vegetables The right technique Getting the right blend Using the pulp Fruit and vegetable facts Recipe ideas 3 4 6 8 11 13 15 17 18 18 18 18 19 19 19 20 R2 Congratulations on the purchase of your new Breville Juice Fountain® Plus Juice Extractor. 2 Breville recommends safety first We at Breville are very safety conscious. We design and manufacture consumer products with the safety of you, our valued customer foremost in mind. In addition we ask that you exercise a degree of care when using any electrical appliance and adhere to the following precautions: · Any maintenance other than cleaning should be performed at an authorised Breville Service Centre. · The installation of a residual current device (safety switch) is recommended to provide additional safety protection when using electrical appliances. [. . . ] Liquids extracted from fresh fruits and vegetables from an important part of a wellbalanced healthy diet. Fresh fruit and vegetable juices are an easy to make source of vitamins and minerals. Juices are rapidly absorbed into the blood stream therefore being the quickest way in which the body can digest nutrients. When you make your own juices, you have complete control over what you include in them. You select the ingredients and decide if you need to use sugar, salt or other flavouring agents. Freshly extracted juices should be consumed just after they have been made to avoid a loss of vitamin content. Preparation of fruit and vegetables · If using fruits with hard or inedible skins such as mangoes, guava, melons or pineapple, always peel before juicing. · Citrus fruit can be juiced in the Juice Fountain Professional if peeled first. · All fruits with pits, hard seeds or stones such as nectarines, 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. Your Juice Fountain Professional makes invigorating, frothy orange 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 on low speed then change to high speed for the harder textured ingredients. 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 on low speed 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 with a combination of other fruit and vegetables. 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. There are a number of recipes contained in this book for the use of pulp (refer page R12). Apart from these, some of the other 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. [. . . ] Melt butter in a large saucepan, cook onion over a medium heat for 2-3 minutes or until golden. Add ham bone to pan, stir in beetroot pulp, potato pulp, carrot pulp, tomato pulp, cabbage pulp, reserved juices and water, bacon and lemon juice. Remove ham bone, discard bone, finely chop meat and return to the pan. Combine leek, pumpkin, carrot, feta cheese, eggs, egg white, milk, orange rind and parsley. [. . . ]