User manual BREVILLE BJE200

[. . . ] Juice Fountain Instructions for use Includes recipes ® Compact and easy clean design Model BJE200 & BJE200C Contents Page Introduction Breville recommends safety first Important safeguards for your Breville Juice Fountain Important safeguards for all electrical appliances 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 Fruit and vegetable facts Recipe ideas 3 4 4 5 6 7 10 11 13 14 15 17 R2 2 Congratulations on the purchase of your new Breville Juice Fountain® 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. Carefully read all instructions before operating and save for future reference. Important safeguards for your Breville Juice Fountain · Do not push produce into the feed chute with your fingers. [. . . ] Try slower juicing action by pushing the food pusher down more slowly. 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 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. (It is best to refrigerate oranges before juicing). That's the ideaTM Purchasing and storage of fruit and vegetables · Always wash fruit and vegetables before juicing. · To save money and obtain fresher produce, purchase fruit or vegetables that are in season. · Keep your fruit and vegetables ready for juicing by washing them before storing. · Most fruits and hardier type vegetables can be stored at room temperature. The more delicate and perishable items such as tomatoes, berries, leafy greens, celery, cucumbers and herbs should be stored in the refrigerator until required. 15 Tips on juicing continued 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. 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. 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. [. . . ] 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. [. . . ]