Food Ingredient Usage Guide For Juicer - HUROM M100 Serie Manual De Instrucciones

8. Food Ingredient Usage Guide for Juicer

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* This is a reference on how to prepare each ingredient and, in case you have specific allergies, ingredients that suit your body must
be chosen.
* Refer to the ingredient preparation method and select a filter that suits the ingredients.
* Prepare ingredients in sizes able to be inserted into the hopper. If you want juicing of a large volume or fast juicing, cut the
ingredients into smaller pieces before inserting them. For about 1kg, repeat the "disassemble and clean after juicing" step for use.
* Do not insert ingredients into the hopper above the guided limit mark.
* When juicing ingredients other than root, leaf and stem vegetables with a fine filter, the ingredients may stagnate inside the
chamber.
* When juicing fibrous fruits and vegetables with a basic filter, the juice may thicken.
8-1. Basic filter (orange)
• Use it for juicing common fruits and vegetables.
• Filter classification: The filter classification mark of [A]
is displayed on the protrusion at the top of the filter.
Citrus fruits
Grapefruit, oranges, lemons, etc.
Prepare the ingredients by peeling and cutting them into
smaller pieces to fit in the hopper inlet.
Fruits with thick peels
Pineapples, dragon fruit, melons, watermelons,
pomegranate, etc.
Prepare the ingredients by peeling and cutting them into
smaller pieces to fit in the hopper inlet.
Seeded fruits
Grapes, apples, peaches, persimmons, plums,
cherries, pears, Korean melons, etc.
For ingredients containing hard, unchewable seeds or
large-sized seeds such as those in peaches, make sure to
remove the seeds first and cut and prepare only the flesh.
Hard seeds may stop the operation or damage the parts.
Apple seeds contain toxicity so remove them as much as
possible. For grapes, pluck each grape from the bunch
after cleaning them thoroughly. Do not extract only the
ingredients that are too soft; instead, mix them with other
fruits and vegetables.
Soft fruits
Single extraction (berries, cherry tomatoes,
pineapples, etc.)
Thoroughly clean and cut the ingredients into small pieces
that can fit in the hopper inlet.
For fruits and vegetables with stalks, remove the stalks
first.
Mixed extraction (strawberries, kiwi, bananas,
tomatoes, mangoes, etc.)
For dry and viscous ingredients, mix them with other
ingredients for extraction.
Remove the peel and stalks. For mangoes, remove seeds.
8-2. Fine filter (black)
• It is used when juicing fibrous ingredients or root,
stem and leaf vegetables (for common fruits and
vegetables, please use the basic filter).
• Filter classification: The filter classification mark
of [B] is displayed on the protrusion at the top of the
fitler.
Root vegetables
Carrots, beets, ginger, sweet potatoes, potatoes,
garlic, etc.
Wash the ingredients in running water to remove dirt
and other foreign substances. For fibrous ingredients
such as ginger, peel the outer skin and cut them in
small pieces. For long ingredients, cut them vertically
for extraction.
Leaf and stem vegetables
Celery, kale, cabbage, water parsley, wheatgrass,
chives, etc.
Cut the ingredients into 3-cm or shorter pieces for
extraction. Since leaf and stem vegetables are rough
and fibrous, they are not easily juiced and can get
caught in the screw.
Common item: Ingredients unable to be juiced
Inserting the following ingredients may cause
damage or malfunction.
- Ingredients that cannot be juiced such as sesame
seeds, coffee beans, Chinese peppers, tree bark and
pine needles (mudfish, eels, shrimp, marsh snails,
squid, etc.)
- Fruits soaked in alcohol, honey or sugar (grapes,
raspberries, mulberries, etc.) and enzymes
(glasswort, rock pine enzymes, etc.)
- Ingredients whose attributes make them difficult to
be juiced such as silverberries, aloe, cactus, quince,
bananas, yams, kudzu root, sugar cane, acorns and
dandelions
- Boiled ingredients such as boiled potatoes and sweet
potatoes
- Do not use it for grinding grains.
- Frozen ingredients