Switching on and off (fig. A)
To switch on the appliance for normal use •
(forward operation), set the on/off switch
(1) to the forward position ("ON").
To switch on the appliance to discharge •
food ingredients (backward operation),
set the on/off switch (1) to the backward
position ("R").
To switch off the appliance, set the on/off •
switch (1) to the off position ("O").
Note: The appliance is equipped with a current
limiting device that locks the motor when
processing hard food ingredients. When the
current is larger than 1.3 A, the motor will
stop running. If the motor is locked and does
not reverse automatically, set the on/off
switch to the off position ("O"), then to the
backward position ("R") to discharge food
ingredients and finally to the forward position
("ON") for normal use. If the motor is still
locked afterwards, remove the food ingredients
from the food processing spiral.
Hints for use (fig. A - H)
Assemble the appliance. Refer to the •
section "Assembly".
Insert the mains plug into the wall socket.•
Switch on the appliance. Refer to the •
section "Switching on and off".
Cut the food ingredients into pieces that fit •
into the feeding tube (13).
Put the food ingredients into the feeding •
tube (13).
Fig. H: Use the pusher (6) to press the food •
ingredients through the feeding tube (13).
Do not exert too much pressure on the
pusher (6).
If necessary, clean the juice filter (11) and •
the juice attachment (12).
Switch off the appliance. Refer to the •
section "Switching on and off".
Remove the mains plug from the wall socket.•
Allow the appliance to cool down •
completely.
Making juice
Preferably use fresh fruits and vegetables, •
as they contain more juice.
Do not use fruits or vegetables with hard •
seeds or thick skins. Always remove hard
seeds or thick skins.
Very hard fruits or vegetables (e.g. sugar •
cane) are not suitable for the slow juicer.
Use a food processor, blender or stick blender
to process very hard fruits or vegetables.
It is recommended to drink the juice •
immediately after extraction, as the juice
will quickly lose its taste and nutritional
value. Add a little lemon juice or lime juice
to slow down the process.
Refer to the below table for the nutritional •
values of a wide range of fruits and
vegetables.
Fruit/vegetable Nutrient Energy
Apple Vitamin C 200g = 150kJ (72Cal)
Pear Dietary fibres 150g = 250kJ (60Cal)
Peach Vitamin B3, C & K;
Dietary fibres 150g = 205 kJ (49Cal)
Nectarine Vitamin B3, C & K;
Dietary fibres 180g = 35kJ (85Cal)
Apricot Vitamin K;
Dietary fibres 30g = 85kJ (20Cal)
Melon Vitamin A & C;
Dietary fibres;
Folic acid 200g = 210kJ (50Cal)
Kiwi Vitamin C & K 100g = 100kJ (40Cal)
Pineapple Vitamin C 150g = 245kJ (59Cal)
Grape Vitamin B6, C & K
125g = 355kJ (85Cal)
Raspberry Vitamin C, Fe, K & Mg
125g = 130kJ (31Cal)
Blueberry Vitamin C 125g = 295kJ (70Cal)
Tomato Vitamin A, C & E;
Dietary fibres;
Folic acid 1100g = 90kJ (22Cal)
Cucumber Vitamin C 280g = 120kJ (29Cal)
Carrot Vitamin A, B6 & C;
Dietary fibres 120g = 125kJ (30Cal)
Celery Vitamin C & K 80g = 55kJ (7Cal)
Cabbage Vitamin B6, C & K;
Dietary fibres;
Folic acid 100g = 110kJ (26Cal)
Beet Vitamin C & K;
Dietary fibres;
Folic acid 160g = 190kJ (45Cal)
Fennel Vitamin A, B6 & C;
Dietary fibres 300g = 145kJ (35Cal)
Brussels sprout Vitamin B, B6, C & E;
Dietary fibres;
Folic acid 100g = 110kJ (26Cal)
