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Philips HR1866 Manual

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- Fruits that contain starch, such as bananas, papayas, avocados, gs and mangoes are not suitable
for processing in the juicer. Use a food processor, blender or bar blender to process these fruits.
- The juicer is not suitable for processing very hard and/or brous or starchy fruits or vegetables
such as sugar cane.
- Leaves and leaf stalks of e.g. lettuce can also be processed in the juicer.
- Remove stones from cherries, plums, peaches, etc. You do not have to remove cores or
seeds from fruits like melons, apples and grapes.
- You do not have to remove thin peels or skins. Only remove thick peels that you would not eat,
e.g. those of oranges, pineapples, kiwis, melons and uncooked beetroots.
- You can juice citrus fruits with your juicer. We advise you to peel them before juicing
because the peel may be chemically treated and because the white pith contains bitter-tasting
compounds that inuence the taste of the juice.

- When you prepare apple juice, keep in mind that the thickness of the apple juice depends on
the kind of apple you use. The juicier the apple, the thinner the juice. Choose a kind of apple
that produces the type of juice you prefer.
- For hard fruits/vegetables (e.g. apples, beetroot and carrots) we advise you to use speed 2
(normal speed). For soft fruit (e.g. berries, kiwi, grapes, tomatoes, cucumbers and melon) we
advise you to use speed 1 (low speed).
- If you juice soft fruits, put the fruit in the feeding tube one by one to obtain an optimal juice
output. Do not exert any pressure on the fruit with the pusher.
- To extract the maximum amount of juice, always press down the pusher slowly.

- If you want clear juice without a foam layer, put the foam separator in the jug. If you want cloudy
juice with a foam layer, remove the foam separator from the jug.
- Apple juice turns brown very quickly. To slow down this process, add a few drops of lemon juice.
- Drink the juice immediately after you have extracted it. If it is exposed to air for some time, the
juice loses its taste and nutritional value.

Fruit/vegetable Vitamins/minerals Kilojoule/calorie
count
Juicing speed
Apples Vitamin C 200g=150kJ (72
cals)
high
Apricots High in dietary bre, contains
potassium
30g=85kJ (20
cals)
low
Beetroot Good source of folate, dietary bre,
vitamin C and potassium
160g=190kJ (45
cals)
high
Blueberries Vitamin C 125g=295kJ (70
cals)
low
Brussels sprouts Vitamin C, B, B6, E, folate and dietary
bre
100g=110kJ (26
cals)
low
Cabbage Vitamin C, folate, potassium, B6 and
dietary bre
100g=110kJ (26
cals)
high
Carrots Vitamin A, C, B6 and dietary bre 120g=125kJ (30
cals)
high
 9
… 9 …


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