Kuvings M7 ULD-732NB Manuel page 9

INGREDIENTS PREPARATION
Ingredients with small seeds
| (E.g. apples, oranges & tomatoes)
Slowly insert ingredients with small seeds to prevent the seeds from clogging the strainer.
Insert ingredients slowly For best result, juice with
to minimize the amount ingredients with higher
of leftover seeds in the amount of fluid(e.g. apple,
strainer. pear)
PREPARATION TIPS:
• When juicing frozen ingredients(e.g. raspberry, strawberry), make sure they are completely thawed.
• Thoroughly rinse ingredients like grapes. Take the grapes off and discard the stem.
• For pomegranate, discard the skin and juice only the inner part
EXTRACTION TIPS:
• Depending on the size of the grape, 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 from thawing. When juicing, 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 second to extract any leftover seeds. If the lid is still stuck,
REVERSE - OFF- FORWARD 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 feeding tube for quick rinsing to help dislodging).
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(e.g. raspberry, pomegranate, grape):
repeat
Fibrous and/or tough leafy ingredients
| (E.g. apples, oranges & tomatoes)
Fibrous ingredients like celery and kale should be cut into small lengths before juicing
5 cm
When juicing leafy If leafy ingredients
ingredients like celery and wrap around the
kale, do not collect more juicing screw, open
than 500g per session. For the lid and remove
best result, disassemble the fibers before
and wash the top-set continue juicing.
before juicing again.
PREPARATION TIPS:
• Soak fibrous ingredients in cold water for about 30 minutes before cutting them.
• Separate each stem. Cut the outer stems that are thick and tough to
EXTRACTION TIPS:
• One at a time, slowly insert the prepared ingredients.
• Insert more ingredients after the previously inserted ingredients have been completely extracted.
① Roll leaves in spiral as inserting into the juicer.
② Insert the leafy part of the ingredients first then alternate between leafy parts and stems.
③ For ingredients like wheatgrass, grab a handful and insert in a bundle.
Caution | • The fibers from tough ingredients like celery can wrap around the juicing screw and affect
juicer's performance. Cut the stems that are thick and tough to
• Foam can build up from juicing fibrous ingredients. Use strainer to remove the foam before
serving.
• For ingredients like pineapple, slice off the rind of the pineapple and cut around the fibrous
core. Cut the flesh of the pineapple to smaller pieces.
• Recommended amount of juicing per session is 500g. When juicing more than 500g, wash the
top-set before continue juicing.
(e.g. celery, kale, pineapple):
It's best to juice with
ingredients with higher
amount of fluid, like
apples or carrots.
Carrots, apples : fibrous
ingredients = 9:1
[recommended ratio]
5 cm long or less.
5 cm long or less.
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