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30
Ingredientes
Peso aproximado (em
g)
Quantidade de sumo obtido em
ml (*) – 1 copo = 200 ml
(aproximadamente)
Maçãs 500 300
Peras 500 300
Cenouras 500 300
Pepinos
500 (cerca de 1
pepinos)
300
Ananás 500 150
Uvas 500 200
Tomates 500 300
Aipo 500 300
(*) A qualidade e quantidade de sumo varia bastante, dependendo
da frescura e variedade da fruta e legumes utilizados.
Desta forma, as quantidades de sumo apresentas são apenas estimadas.
Não utilize o aparelho durante um período contínuo superior a 1 minuto.
calcador com o pequeno entalhe da cha-
miné.
O aparelho está equipado com um bico
antigota (G). Introduza este acessório
(com o bico para baixo) no bico para ver-
ter (ver Fig. 5).
Coloque um copo por baixo do bico anti-
gota, na parte da frente do aparelho (ver
Fig. 5).
• Ligue o aparelho à tomada.
Para acionar o aparelho, utilize o botão de
comando (J).
Corte a fruta e legumes em pedaços
pequenos, retirando os caroços.
Introduza a fruta e legumes na chaminé
de enchimento (B).
A fruta e legumes devem apenas ser intro-
duzidos com o motor em funcionamento.
Não exerça demasiada pressão sobre o
calcador (A). Não utilize outros utensílios.
Nunca empurre os alimentos com os
dedos.
Quando terminar, desligue o aparelho
colocando o botão de comando (J) na
posição «0» e aguarde pela paragem
completa do filtro (D).
Quando o coletor de polpa (H) estiver cheio
ou caso o caudal de sumo diminua, esvazie
o coletor de polpa (H) e limpe o filtro (D) e
a tampa (C).
Quando terminar de fazer o sumo, rode o
bico antigota (G) cerca de 180°, antes de
retirar o copo, para interromper o caudal
de sumo (ver Fig. 6).
34


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