User manual BREVILLE JE95XL

[. . . ] 2006 Due to continual improvements in design or otherwise, the product you purchase may differ slightly from the one illustrated in this booklet. Page Breville recommends safety first 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 Tips on juicing Fruit and vegetable facts Warranty Recipes French Spanish 4 6 8 11 13 15 17 18 20 22 23 38 76 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: Read all instructions before operating and save for future reference â· Do not push produce into the feed chute with your fingers. [. . . ] â· If discoloration does occur, the plastic parts can be soaked in 10% lemon juice and water or they can be cleaned with a non abrasive cleaner. When juicing is complete, simply place the bag containing the pulp into a bin, or you can refer to page 19 for ideas on using the pulp Possible problem Machine will not work when switched `ON' 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 9 step 5). 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 page 9 step 5). Remove the juicer cover, scrape off pulp. Remove stainless steel reduced mesh filter basket and thoroughly clean mesh walls with a fine brush. rinse the filter basket under hot water. If the fine mesh holes are blocked, soak the basket in a solution of hot water with 10% lemon juice to unblock the holes or wash in the top shelf of any dishwasher. This will remove excess fiber build up (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 page 12 step 4). Excess pulp building up in the micro mesh filter basket Pulp too wet and reduced extracted juice Juice leaks between the rim of the Juicer and cover the filter Bowl surround juice sprays out from spout Try a slower juicing action by pushing the food pusher down more slowly (refer page 12 step 4). Although the juice drinks contained in this booklet were developed with flavor, texture and aroma for the most part, the health benefits certainly add to the pleasurable taste experience. Fresh fruit and vegetable juices are an easy to make source of vitamins and minerals. 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 flavoring agents. Freshly extracted juices should be consumed just after they have been made to avoid a loss of vitamin content. If using fruits with hard or inedible skins such as mangoes, guava, melons or pineapple, always peel before juicing. All fruits with pips, hard seeds or stones such as nectarines, peaches, mangoes, apricots, plums and cherries must be pitted before juicing. â· A small amount of lemon juice can be added to apple juice to prohibit browning. Your Juice Fountain makes invigorating, frothy orange juice. Simply peel the oranges and juice (It is best to refrigerate oranges before juicing). [. . . ] 2 tablespoons butter 1 small onion, finely chopped 41/ 2 cups carrot, apple and celery pulp, strained (see juice recipe on page 25) 1 cup cottage cheese 2 tablespoons chopped fresh mint 1 egg, beaten 12 sheets filo pastry 1 / 4 cup butter, melted extra 1 cup grated fresh Parmesan cheese 2 cups parsnip pulp, strained 1 / 4 cup milk 2 eggs, separated 1 / 4 cup polenta (corn meal) 1 / 4 cup self-raising flour 1 teaspoon chopped fresh thyme 1 teaspoon chopped fresh rosemary 1 teaspoon cajun seasoning 1 small red bell pepper, finely chopped 1 tablespoon oil 8 sheets filo pastry 11/ 4 cups butter, melted 1 leek finely sliced 1 cup pumpkin pulp 1 cup carrot pulp 8oz feta cheese, crumbled 3 eggs 1 egg white 1 / 2 cup milk 2 tablespoons orange rind 3 tablespoons chopped fresh parsley 1 tablespoon butter 1 onion, finely chopped 1 ham bone 3 cups beet pulp, strained and juice reserved 1 / 2 cup potato pulp, strained and juice reserved 1 / 2 cup carrot pulp, strained and juice reserved 1 cup tomato pulp, strained and juice reserved 1 / 2 cup cabbage pulp, strained and juice reserved reserved juices and enough water to make up 2 liters (2 quarts) 4 bacon strips, chopped 1 tablespoon lemon juice 1 / 2 cup sour cream 1. Melt butter in a large saucepan, cook onion over a medium heat for 2-3 minutes or until golden. Remove ham bone, discard bone, finely chop meat and return to the pan. Melt butter in a saucepan, add onion, cook for 2-3 minutes, or until soft, seasoning to taste. [. . . ]