397043

Gastroback 40118 Manual

47
Zoom out
Zoom in
Previous page
1/56
Next page
47
THE RIGHT TECHNIQUE
When juicing a variety of ingredients with varying textures start with the softer tex-
tured ingredients then change to for harder texture 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 to obtain the best extrac-
tion.
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 as with a combi-
nation of other fruit and vegetables.
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.
Note:
To extract the maximum amount of juice always push the food pusher down slowly.
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,
colour, texture and ingredient preferences are a personal thing. Just think of some
of your favourite flavours and foods – would they work well together or would they
clash. Some strong flavours could over power the more subtle flavours of others. It
is however, a good rule of thumb to combine starchy, pulpy ingredients with those
high in moisture.
USING THE PULP
The remaining pulp left after juicing fruit or vegetables is mostly fibre and cellulose
which, like the juice, contains vital nutrients 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.
Some of the uses of pulp are to bulk out rissoles, thicken casseroles or soups or in
the case of fruit, simply placed in a bowl topped with meringue and baked for a
simple dessert. Quite apart from the consumption use, pulp is great used in the gar-
den for compost.
Note:
When using the pulp, there may be some pieces of fruit or vegetables remaining.
These should be removed before using the pulp in any recipes.
… 47 …


Need help? Post your question in this forum.

Forumrules


Report abuse

Libble takes abuse of its services very seriously. We're committed to dealing with such abuse according to the laws in your country of residence. When you submit a report, we'll investigate it and take the appropriate action. We'll get back to you only if we require additional details or have more information to share.

Product:

For example, Anti-Semitic content, racist content, or material that could result in a violent physical act.

For example, a credit card number, a personal identification number, or an unlisted home address. Note that email addresses and full names are not considered private information.

Forumrules

To achieve meaningful questions, we apply the following rules:

Register

Register getting emails for Gastroback 40118 at:


You will receive an email to register for one or both of the options.


Get your user manual by e-mail

Enter your email address to receive the manual of Gastroback 40118 in the language / languages: English, German as an attachment in your email.

The manual is 0,52 mb in size.

 

You will receive the manual in your email within minutes. If you have not received an email, then probably have entered the wrong email address or your mailbox is too full. In addition, it may be that your ISP may have a maximum size for emails to receive.

Others manual(s) of Gastroback 40118

Gastroback 40118 User Manual - German - 28 pages


The manual is sent by email. Check your email

If you have not received an email with the manual within fifteen minutes, it may be that you have a entered a wrong email address or that your ISP has set a maximum size to receive email that is smaller than the size of the manual.

The email address you have provided is not correct.

Please check the email address and correct it.

Your question is posted on this page

Would you like to receive an email when new answers and questions are posted? Please enter your email address.



Info