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For superior results with the Hurom
1
CUT SMALL
The smaller your cut of product the better the results -
general rule of thumb is cut to the size you would put in your
mouth to eat.
2
CUT FIBEROUS LENGTHS
Whole pieces of celery, leafy greens and vanilla beans will
all do a great job of blocking up your Hurom. Anything with
lengths of bre should be cut down to 1cm pieces to avoid
blockages.
3
CHILL
Refrigerate everything you put in the Hurom. Refrigeration
has the eect of crisping the product and thus lending itself to
being better pressed by the Hurom. Refrigeration also ensures
your juice will taste its best as room temperature juices really
just don’t compare to chilled ones.
4
LUBRICATE
If you’re juicing leafy greens a lot then try pouring 1-2
tablespoons of your favourite edible oil into the Hurom prior to
juicing the greens. The eect of this is elimination of frictional
heat and dense foaming that can often occur when pressing
dry leafy greens. I recommend trying Udo’s Oil or a good quality
ax or nut oil.
Coconut oil becomes solid at cooler temperatures so assuming
you’re following the previous point it doesn’t work so well.
HUROM’S
TOP 4 TIPS
www.hurom.com.au
5


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