Omega MMV700 MegaMouth Serie Manual Del Usuario página 16

INGREDIENTS PREPARATION
Fibrous and/or tough leafy ingredients
Fibrous ingredients like celery and kale should be cut into small lengths before 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.
PREPARATION TIPS:
• Soak fibrous 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 first then alternate between leafy parts
and stems.
— For ingredients like wheatgrass, grab a handful and insert in a bundle.
CAUTION:
• The fibers 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 fibrous ingredients. Use strainer to remove the foam
before serving.
• For ingredients like pineapple, slice off the rind of the pineapple and cut around the
fibrous core. Cut the flesh 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.
14
If leafy ingredients
wrap around the
juicing screw,
open the lid and
remove the fibers
before continue
juicing.
(e.g. celery, kale, pineapple):
It's best to juice with
ingredients with higher
amount of fluid, like
apples or carrots.
Carrots, apples :
fibrous ingredients = 9:1
[recommended ratio]