MMV700ManualEFS081221email 1631791755231

14
INGREDIENTS PREPARATION
Fibrous and/or tough leafy ingredients (e.g. celery, kale, pineapple):
Fibrous ingredients like celery and kale should be cut into small lengths before juicing.
PREPARATION TIPS:
• Soak brous ingredients in cold water for about 30 minutes before cutting them.
• Separate each stem. Cut the outer stems that are thick and tough to 4 inches (10 cm)
long 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.
— Roll leaves in spiral as inserting into the juicer.
— Insert the leafy part of the ingredients rst then alternate between leafy parts
and stems.
— For ingredients like wheatgrass, grab a handful and insert in a bundle.
CAUTION:
• The bers from tough ingredients like celery can wrap around the auger and affect
juicer’s performance. Cut the stems that are thick and tough to 4 inches (10 cm)
long or less.
• Foam can build up from juicing brous ingredients. Use strainer to remove the foam
before serving.
• For ingredients like pineapple, slice off 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
2 cups (500 g) . When juicing more
than
2 cups (500 g) , wash the top-set before continue juicing.
10 cm
When juicing leafy
ingredients like celery and
kale, do not collect more
than 2 cups (500 g) per
session. For best result,
disassemble and wash
the top-set before juicing
again.
It’s best to juice with
ingredients with higher
amount of uid, like
apples or carrots.
Carrots, apples :
brous ingredients = 9:1
[recommended ratio]
If leafy ingredients
wrap around the
juicing screw,
open the lid and
remove the bers
before continue
juicing.