User manual BREVILLE BJE510XL

[. . . ] 2007 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 ikon Juice Fountain Assembling your Breville ikon Juice Fountain Operating your Breville ikon Juice Fountain Dissembling your Breville ikon Juice Fountain Care and cleaning Troubleshooting Tips on juicing Fruit and vegetable facts Warranty Recipes French 4 6 7 9 12 13 15 16 18 20 22 38 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: Do not use this appliance for anything other than its intended use. [. . . ] ⷠCitrus fruit can be juiced in the ikon Juice Fountain but remove the skin and excess pith before juicing. ⷠA small amount of lemon juice can be added to apple juice to reduce discoloration. Your ikon Juice Fountain makes invigorating, frothy orange juice. Simply peel the oranges and remove any excess pith before juicing. When juicing a variety of ingredients with varying textures, start with the softer textured ingredients on low speed then gradually change to high speed for the harder textured 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. 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. To extract the maximum about of juice, always push the food pusher down slowly. The remaining pulp left after juicing fruit or vegetables is mostly fiber and cellulose which, like the nutrients in the juice, are 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. There are a number of recipes contained in this book for the use of pulp (refer to page 33). Apart from these, pulp can be used to add bulk to rissole mixtures, thicken casseroles or soups, or with fruit pulp, simply place in a heat-proof bowl, top with meringue and bake in the oven for a simple dessert. Apart from consumption use, pulp is great to create compost for the garden. 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. 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 choice. Think of some of your favorite flavors and foods ­ would they work well together or would they clash. Some strong flavors could over power the more subtle flavors of others. [. . . ] Remove ham bone, discard bone, finely chop meat and return to the pan. 8 sheets filo pastry 60g butter, melted 1 leek, finely sliced 1 cup pumpkin pulp 1 cup carrot pulp 8oz (250g) feta cheese, crumbled 3 x 60g eggs 1 egg white 1 /2 cup milk 2 tablespoons orange rind 3 tablespoons chopped fresh parsley 1. Layer the sheets of pastry, brushing between each sheet with melted butter. Combine leek, pumpkin, carrot, feta cheese, eggs, egg white, milk, orange rind and parsley. [. . . ]