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. [. . . ] 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. Select HIGH speed instead of the LOW speed setting. Remove Stainless Steel Filter Basket (refer to page 16-18, steps 1 - 8) and thoroughly clean mesh walls with a fine brush. rinse Stainless Steel Filter Basket under hot water. 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. all fruit and vegetables produce different amounts of liquids. One batch of tomatoes can produce more juice than another batch. Since juice recipes are not exact, the precise quantities of any juice are not crucial to the success of a particular mixture. 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, 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. [. . . ] 10z (30g) butter 1 small onion, finely chopped 4 1/2 cups carrot, apple and celery pulp, strained (see Recipe-Fresh Starts on page 26) 8oz (250g) cottage cheese 2 tablespoons chopped fresh mint 1 egg, beaten 12 sheets filo pastry 2oz (60g) butter, melted extra 1 cup grated fresh Parmesan cheese 1. Melt butter in a saucepan, add onion, cook for 2-3 minutes, or until soft, seasoning to taste. Cut filo sheets in half, place 3 sheets on counter, cover remaining pastry with greaseproof paper, then a damp cloth to prevent drying. Brush 1 sheet of pastry with extra butter, sprinkle with Parmesan cheese, top with another sheet of pastry, brush with butter, sprinkle with more cheese. [. . . ]