Breville JE95XL - Manual (Page 10)

THE INSIDE INFORMATION
ON JUICE
Although the juice drinks contained in this
booklet were developed with flavor, texture
and aroma at the forefront, the health
benefits certainly add to the pleasurable
taste experience.
95% of the nutrient content of fruit and
vegetables is found in the juice. Liquids
extracted from fresh fruits and vegetables
form an important part of a well-balanced
healthy diet. 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 flavors
such as lemon, ginger or garlic.
Freshly extracted juices should be
consumed just after they have been made to
avoid a loss of vitamin content.
PURCHASING AND STORAGE OF
FRUIT AND VEGETABLES
• Always wash fruit and vegetables before
juicing.
• Always use fresh fruit and vegetables for
juicing.
• To save money and obtain fresher
produce, purchase fruit or vegetables that
are in season (see the Fruit and Vegetable
Facts chart on pages 21 and 22).
• Keep your fruit and vegetables ready for
juicing by washing them before storing.
• Most fruits and hardier type vegetables
can be stored at room temperature. The
more delicate and perishable items such
as tomatoes, berries, leafy greens, celery,
cucumbers and herbs should be stored in
the refrigerator until required.
19 18
TIPS ON JUICING
PREPARATION OF FRUIT
AND VEGETABLES
• If using fruits with hard or inedible skins
such as mangoes, guava, melons or
pineapple, always peel before juicing.
• Citrus fruit can be juiced in the Juice
Fountain if peeled first.
• All fruits with pits, hard seeds or stones
such as nectarines, peaches, mangoes,
apricots, plums and cherries must be
pitted before juicing.
• A small amount of lemon juice can be
added to apple juice to prevent browning.
Hint:
Your Juice Fountain makes invigorating,
frothy orange juice. Simply peel the oranges
and juice. (It is best to refrigerate oranges
before juicing).
THE RIGHT TECHNIQUE
When juicing a variety of ingredients with
varying textures start with the softer
textured ingredients on low speed then
change to high speed for the harder
textured ingredients.
If you are juicing herbs, sprouts or leafy
green vegetables either wrap then 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. This varies within the
same group i.e. 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.
TIPS ON JUICING cont’d
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.
To extract the maximum
amount of juice always push
the food pusher down slowly.