Operation Manual

1 Process the fruits in the juicer. Mix the resulting juice well. Add 6 ice cubes.

2 Serve immediately in medium-sized glasses garnished with strawberries or maraschino

cherries and an orange slice.

Pink cloud

1 cup strawberries

1 cored orange, peeled

1 cup cubed pear, stalk removed

1 small carrot, trimmed

1 Process all ingredients in the juicer; mix well.

2 Add a few ice cubes and serve immediately.

Miracle extract

1 cup pineapple cubes, peeled

1 cup cubed apple, stalk removed

2 small carrots, trimmed

1 orange, peeled

2 celery stalks, trimmed

1 lime, peeled

1 Process the fruits in the juicer; mix well.

2 Add a few ice cubes and serve immediately.

Pineapple, peach & pear juice

1/2 pineapple, peeled and halved

2 peaches, halved and stoned

2 small ripe pears, stalks removed

1 Process pineapple, peaches and pears in the juicer.

2 Serve immediately.

Surprise pineapple cake

3/4 cup pineapple pulp

10 tbsps butter

1 tbsp powdered sugar

2 egg yolks

1 cup sweetened condensed milk

54 sponge ngers

1/4 cup water

1 cup sugar

1 tin sliced pineapple.

6-10 maraschino cherries

1 Use the juicer to obtain pineapple pulp. With a mixer, beat the butter until creamy. Slowly add

the sugar, egg yolks and sweetened condensed milk. Continue beating until uffy and then add

the pineapple pulp.

2 Grease a spring-release cake tin lightly with butter and build the cake by covering the bottom

and sides of the mould with sponge ngers slightly moistened with the tinned pineapple

syrup. Then add a layer of cream and another layer of sponge ngers and so on. Finish with a

layer of cream. Cool the cake in refrigerator for three hours and then remove it from the

cake tin.

ENGLISH10