User manual BREVILLE 800JEXL

[. . . ] © Copyright Breville Pty Ltd 2007 Due to continual improvements in design or otherwise, the product you purchase may differ slightly from the one illustrated in this booklet. Congratulations About your juicer Breville recommends safety first Know your Breville 800 Class Juicer Assembling your Breville 800 Class Juicer Operating your Breville 800 Class Juicer Disassembling your Breville 800 Class Juicer Care and cleaning Trouble shooting guide Tips on juicing Warranty Recipes Spanish Instructions French Instructions From its superbly crafted and ultra-quiet 1000-watt motor right through to the professionally styled casing, your 800 Class Juicer represents a perfect balance of functionality, reliability and absolute style. In developing this booklet, our goal was to provide you with a starting point from which you can explore the incredible versatility of your 800 Class Juicer. From beautifully fresh and healthy fruit and vegetable recipes to the guide for the 800 Class Juicer's surprisingly easy care, cleaning and maintenance, we hope each page helps you gain many years of health and enjoyment. [. . . ] When juicing is completed simply remove the bag containing the pulp and place the bag into a bin. POSSIBLE PROBLEM Machine will not work when switched "ON" Motor appears to stall when juicing EASY SOLUTION The Safety Locking Arm may not be correctly engaged in the vertical operating position with the locking arm located into the two grooves on either side of the Juicer Cover (see picture on page 11, step 4). Wet pulp can build up under the cover if the juicing action is too vigorous. Try slower juicing action by pushing the food pusher down more slowly (refer to page 14, step 4). clean the Filter Bowl Surround , the Stainless Steel Filter and the Juicer Cover. Remove Stainless Steel Filter Basket (refer to page 16-18, steps 1 - 8) and thoroughly clean mesh walls with a fine brush. If the mesh holes are blocked, soak the Stainless Steel Filter Basket in a solution of hot water with 10% lemon juice to unblock the holes or wash in the dishwasher (top rack). This will remove excess fiber buildup (from fruit or vegetables) which could be inhibiting the juice flow. Try a slower juicing action by pushing the food pusher down more slowly (refer to page 14, step 4). THE RIGHT TECHNIQUE When juicing a variety of ingredients with varying textures, start with the softer textured ingredients on low-speed then change to highspeed for harder texture ingredients. If you are juicing herbs, sprouts or leafy green vegetables either wrap them together to form a bundle or juice them in the middle of a combination of ingredients on low-speed to obtain the best extraction. To extract the maximum amount of juice always push the Food Pusher down slowly. 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. Since juice recipes are not exact, the precise quantities of any juice are not crucial to the success of a particular mixture. If you have been making your own vegetable and fruit juices, then you know how simple it is to invent new combinations. Taste, color, texture and ingredient preferences are a personal thing. Just think of some of your favorite flavors and foods ­ would they work well together or would they clash?Some strong flavors could overpower the more subtle flavors 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 fiber 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. [. . . ] Combine leek, pumpkin, carrot, feta cheese, eggs, egg white, milk, orange rind and parsley. Pour into pastry and bake at 350°F (180°C) for 25-30 minutes or until golden and set. 3 teaspoons butter 1 onion, finely chopped 1 ham bone 12oz (350g) beet pulp, strained and juice reserved 2oz (60g) potato pulp, strained and juice reserved 2oz (60g) carrot pulp, strained and juice reserved 4oz (120g) tomato pulp, strained and juice reserved 2oz (60g) cabbage pulp, strained and juice reserved Reserved juices and enough water to make up 2. 1 quart (2 liters) 4 bacon strips, chopped 1 tablespoon lemon juice 1 /2 cup sour cream 1. [. . . ]