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• For pomegranate, discard the skin and juice only the inner part.
Extraction tips
• Depending on the size of the grapes, insert 3-5 grapes at a time while monitoring
the extraction result.
• Thaw frozen ingredients like pomegranate and raspberry then insert about 1
tablespoon (5g) at a time.
• Frozen ingredients usually lose significant amount of fluid when thawing. When
juicing, you can mix milk or yogurt to balance the fluid lost.
Caution:
If the lid does not open due to excessive amount of small seeds left in the juicing bowl,
continuously run the juicer for 30 seconds to extract any leftover seeds. If the lid is still struck,
repeat REVERSE-OFF-ON until the ingredients become dislodged. Then twist the lid to open
while pushing downwards on the lid with palms (depending on the ingredient, pour some
water down the food chute for quick rinsing to help dislodging).
Fibrous and/or tough leafy ingredients (e.g. celery, kale, pineapple):
• Fibrous ingredients like celery and kale should be cut into small lengths before
juicing.
• If the pulp outlet is blocked by the fibrous ingredients, press the REVERSE-OFF-ON
button in this order, switching back and forth 2-3 times.
Preparation tips
• Soak fibrous ingredients in cold water for about 30 minutes before cutting them.
• Separate each stem and cut the outer stems that are thick and tough to 4" long or
less.
When juicing leafy
ingredients, like celery
and kale, do not collect
more than 500g per
session. For best results,
disassemble and wash
the topset before juicing
again.
If leafy ingredients
wrap around the
juicing screw, open
the lid and remove
the fibres before
continuing to juice.
It’s best to juice the
ingredients with high
amount of fluid, like
carrots, apples and
other fibrous
ingredients. (9:1
recommended ratio)