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Gastroback 40152 Manual

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and speed selections for achieving results according to your individual liking. Please
observe the instructions given in the appropriate sections, describing the use of the
various accessories (see: ‘Tips for Best Results’ and ‘Operation’).
Accessory Speed Level Use for …
Blender 1 or 2 Mousses, sorbets, batters, salad dressings, blended frozen drinks
3 or 4 Soups, whipped cream, egg white, pesto, fruit or vegetable purées
5 Smoothies and milkshakes, ice cubes, pieces of frozen fruit or vegeta-
bles
Mincer 5 Meat, onions, garlic, carrots, herbs
Grinder 1-5 Nuts, almonds, coffee beans, spices
NOTE: Select the speed according to the desired result (granules or
powder). High speed selections produce a fine result.
TIPS FOR BEST RESULTS
TIPS FOR JUICING
• When processing fruit and vegetables, 95% of the nutrients will be found in
the juices. Especially, this holds for vitamins soluble in water and for minerals.
However, it is unavoidable that high amounts of valuable nutrients get lost during
storing. Thus freshly prepared juices are an essential source of healthful nutrients.
• Each type of fruit and vegetables has an individual content of juices. Additionally,
the amount of juices you can get, depends on the type, quality, and freshness of
the ingredients. A special batch of tomatoes may give off more juice as another.
The recipes for juices do not require exact amounts and juicing is always done
with high tolerances. Exact proportions are not crucial for getting delightful drinks.
• Some types of fruit and vegetables are not suited for juicing with this type of jui-
cer. For example, for getting juices of mangoes, some citrus fruit, and quinces,
you may need to squeeze them.
Purchasing and Storing Fruit and Vegetables
• Always use fresh fruit and vegetables. Buy your ingredients in small portions, thus
avoiding long periods of storage.
• To preserve the valuable nutrients, consume freshly prepared juices straightaway.
• You can save money and get really fresh ingredients, when buying seasonal pro-
ducts.
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