Vitek VT-1611 - Инструкция (Страница 5)

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HOW TO USE
1. Wash the fruits / vegetables well, peel fruit such as carrots, orange,
lemon, mandarin, mango, kiwi, melon, pineapple.
2. Remove the cores of e.g. apples. Remove the stone, seeds, pips from
cherries, prunes, apricots, peaches, etc. Tiny seeds such as those
found in kiwi fruit, strawberries may be ignored
3. Remove white pith (lower skin) from the citrus fruit, otherwise the juice
may taste bitter.
4. Cut the fruit or vegetables into pieces, which will pass through the chute
without forcing.
5. Ensure the juice extractor is fully and correctly assembled, plug it into
the power socket.
6. Switch on the unit at either high or low speed.
•
High speed should be for hard and less juicy fruit such as carrot, pineap
ple, apple, etc
• Low speed should be for soft and more juicy fruit such as melon, peach,
grape fruit, etc
7. Insert the fruit/ vegetables into the chute.
8. If necessary push down gently using the pusher. Keep your fingers well
out of the way.
9. If the container is full of pulp, please switch off and then empty the pulp
container.
10. Keep a close watch on both the pulp and the juice containers. Do not let
them overfill. If this happens first switch off then remove and empty
these parts. 11 .If the unit starts to vibrate violently and produce less
juice, switch it off, then remove and clean the grating sieve.
TIPS FOR USE
1. Use only good quality, fruit and vegetables, preferably fresh vegetables
and ripe fruits.
2. Soft vegetables and overripe fruit make the juice thicker and less clear.
3. Apple juice may turn brown quickly. A few drop of lemon juice will slow
down the process.
4. It is advisable to shake leaves of vegetable or herbs, discard stalks,
stems, leaves, fern, etc before processing.
DISMANTLING
1. Ensure the unit is switched off and unplugged.
2. Wait until the grating sieve stop completely.
3. Lift up the fruit pusher from the chute.
4. Unlock the top cover by rotating clockwise direction.
темно красные плоды и такой же густоокрашенный сок, более кислые
на вкус, и аморелли плоды более светлой окраски (светло розовой
или светло коричневой), сок слабо окрашенный. Более сладкие и
пригодные для еды в свежем виде.
ЧЕРЕШНЯ
Черешня ранняя культура. По цвету бывает белая, розовая и черная.
В плодах содержатся сахара
глюкозал фруктоза, витамины,
органические кислоты, минеральные, дубильные и пектиновые
вещества.
АБРИКОСЫ
Плоды весьма ценны по вкусовым качествам и химическому составу. В
них содержатся органические кислоты, минеральные соли, витамины
В1, В2, РР, С и каротин.
ПЕРСИК
Персик обладает приятным вкусом и нежным запахом. По сочности
превосходит многие плоды. Мякоть плодов содержит сахара,
органические кислоты, минеральные, пектиновые вещества и
витамины.
РУССКИЙ
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ENGLISH
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