Panasonic MJ-L600 Instrucciones De Funcionamiento página 9

Before Use
-Preparation of ingredients for Juice / Smoothie attachment- (Continued)
Using the smoothie cone
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Recommended ingredients for the juices with high amounts of flesh.
• Ingredients suitable for high-flesh juices
Mangos, kiwis, peaches, plums, pineapples, etc.
(fruits with high amounts of flesh)
Pears, melons, strawberries, watermelons, etc.
(Soft and less fibrous fruits)
Tomatoes (small tomatoes excluded)
• Softly cooked vegetables
Eggplant, zucchinis, broccoli, onions, etc.
(vegetable with flesh but less fiber)
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Prohibited ingredients
• Unheated carrots
(May cause parts damages)
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Common
• Use fresh fruit and vegetables.
Taste and extracting amount may vary with freshness and harvesting timing of ingredients.
• When using ingredients with less moisture, add equivalent amount of liquid such as water or milk little
by little.
• It is better juicing ingredients which contain a lot of flesh such as bananas, peaches or mangos with
moist fruit such as apples or oranges.
• Leaf vegetable is easy to stick to the squeezing screw and / or inside of attachments or easy to jam
the pulp spout. Recommend to feed them into the feeding tube with stems.
• Cooked mushrooms are not recommended.
• Do not put the pulp into the feeding tube again for extracting.
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Juice cone
• Using Juice cone is recommended for carrots since pulp and solid fruit content may clog the juice
spout and prevent normal flow.
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Smoothie cone
• This is suitable to flesh full fruits. A lot of pulp is mixed when squeezing hard vegetable ingredients
with large amounts of fiber.
• The outflow of fruit flesh may differ depending on ripeness and fruit variety. A high amount of flesh is
produced from ripened fruits, soft and ripened vegetables, and softly cooked vegetables.
• The flesh texture of juice will be decreased when using fruit with less flesh (citrus, crispy apple,etc.).
• Cooked vegetables with flesh but less fiber can be squeezed into a puree. (Add cooking liquid as
necessary). It can be used to soups, sauces, etc.
• This is recommended to enjoy the juice with natural texture of the ingredients.
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When squeezing large amounts of juice
• Juice may not flow well pulp is clogged and pressing against the gear section (depending on
ingredients).
Stop juicing and washout clogged pomace when pulp release stops or juice does not flow freely.
Ingredient that more easily clog with pulp: Grapes, pineapples, cooked asparagus, broccoli, ginger,
etc.
• Juice may not flow because solid fruit content or pulp is blocking juice spout when squeezing low
moisture ingredients and cooked vegetables. Use high moisture ingredients or some liquid to make
smooth squeezing.
GB16
Smoothie cone
(Blue)
Tips
Before Use
-Preparation of ingredients for frozen cone-
Prohibited ingredients
<Ingredients that may cause parts damages>
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Ice cubes and deeply frozen ingredients.
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Coffee beans, dry beans, grains etc.
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Pumpkin, sweet potato etc.
(Frozen when raw or after being boiled)
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Bread, rice, noodles and pasta.
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Liquor, vegetable oil, other cooking oils.
Ingredients preparations
1 Peel skin and remove large and / or hard seeds and stones etc. from ingredients such as apples,
pineapples, oranges and avocado.
For citrus fruit, peel thin skin to have better texture.
For tomatoes, boil them and peel skin.
2 Cut ingredients into pieces that are small enough to fall down into the feeding tube.
(Less than 3 cm cubes.)
3 Freeze ingredient.
When freezing ingredients, spread them out flat on an aluminium tray
avoiding that they touch each other.
4 Thaw frozen ingredients at room temperature until a fork can penetrate to their centres.
(approx. 5-30 minutes)
Tips
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W hen thawing is insufficient, ingredients are not uniformly mixed or they do not become a smooth
texture.
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Do not use re-frozen ingredients or ingredients which are stored in a freezer for a long period of time.
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Frozen ingredients should be used within one month.
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I f frozen ingredients are used immediately after taking out from a freezer, it may cause a malfunction on
the appliance.
Frozen cone
GB17