Out of 12 Ratings

Owner's of the Breville Juicer JUICE FOUNTAINTM PLUS gave it a score of 3.8 out of 5. Here's how the scores stacked up:
  • Reliability

    3.75 out of 5
  • Durability

    3.75 out of 5
  • Maintenance

    3.67 out of 5
  • Performance

    3.75 out of 5
  • Ease of Use

    3.83 out of 5
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When juicing a variety of ingredients with
varying textures, start with the softer
texture ingredients on low speed and then
gradually change to high speed for the
harder textured ingredients.
If you are juicing herbs, sprouts or other
leafy green vegetables, either wrap them
together to form a bundle or juice them in
the middle of a combination of ingredients
on low speed to obtain the best extraction.
If juicing herbs or leafy green
vegetables on their own, the juice
yield will be low due to the nature
of centrifugal juicing. It is advised
to juice them with a combination of
other fruit and vegetables.
All fruit and vegetables produce different
amounts of liquids. This varies within the
same group i.e. one batch of tomatoes can
produce more juice than another batch.
Since juice recipes are not exact, the
precise quantities of any juice are not crucial
to the success of a particular mixture.
To extract the maximum amount of juice
always push the food pusher down slowly.
It is easy to create great tasting juice. If you
have been making your own vegetable or
fruit juices, then you know how simple it is
to invent new combinations. Taste, color,
texture and ingredient preferences are a
personal choice. Think of some flavors
and foods – would they work well together
or would they clash. Some strong flavors
could over power the more subtle flavors
of others. It is however, a good rule to
combine starchy, pulpy fruit and vegetables
with those high in moisture.
The remaining pulp left after juicing fruit
and vegetables is mostly fiber and cellulose
which, like the nutrients in juice, are
necessary for the daily diet and can be
used in many ways. However, like the juice,
pulp should be used that day to avoid loss
of vitamins.
Some of the uses of pulp are to bulk out
rissoles, thicken casseroles or soups or in
the case of fruit, simply placed in a bowl
topped with meringue and baked for a
simple dessert.
Apart from consumption use, pulp is great
to create compost for the garden.
When using the pulp, there may be
some pieces of fruit or vegetables
remaining. These should be removed
before using the pulp in any recipes.
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