Juice Fountain
®
Professional Juice Extractor
INSTRUCTIONS FOR USE
Model JE95
CONTENTS
Page
Introduction
3
Breville Recommends Safety First
4
Know your Breville Juice Fountain
5
Assembling your Breville Juice Fountain
7
Operating your Breville Juice Fountain
10
Disassembling your Breville Juice Fountain
12
Care and Cleaning
14
Trouble Shooting Guide at a glance
16
Tips on juicing
17
Purchasing and Storage of Fruit and Vegetables
17
Preparation of Fruit and Vegetables
18
The Right Technique
18
Getting the Right Blend
19
Using the Pulp
Fruit and Vegetable Facts
Recipe Ideas
2
17
The Inside Information on Juice
19
20
22
Fresh Starts
22
Vitamin Replacers
24
Liquid Lunches
25
Icy Coolers
27
Spirited Juices
29
Energy Fuel
30
Fibre Favourites
31
Juice Fountain®
Congratulations
Congratulations on the purchase of your new Breville
Juice Fountain Professional Juice Extractor.
BREVILLE RECOMMENDS SAFETY FIRST
We at Breville are very safety conscious. We design and manufacture consumer products with
the safety of you, our valued customer foremost in mind. In addition we ask that you exercise a
degree of care when using any electrical appliance and adhere to the following precautions:
IMPORTANT SAFEGUARDS FOR YOUR JUICE FOUNTAIN
PROFESSIONAL AND FOR ALL ELECTRICAL APPLIANCES
• Carefully read all instructions before
operating and save for future reference.
• Do not push produce into the Feed Chute
with your fingers. Always use the Food
Pusher provided.
• Do not touch the small cutting blades in the
base of the Stainless Steel Filter Basket.
• Do not leave the Juice Fountain
unattended when in use. Close
supervision is necessary when this
appliance is being used near children. Do
not allow children to use this appliance.
• Always make sure the Juice Fountain is
properly and completely assembled
before operating. The unit will not turn
'ON' unless properly assembled.
• Always use the Juice Fountain on a dry,
level surface.
• Always turn the Juice Fountain off then
turn off at the power point before
disconnecting from the power outlet when
not in use or when assembling.
• Regularly inspect the supply cord, plug
and actual appliance for any damage. If
found damaged in anyway, immediately
cease use of the appliance and return the
entire appliance to the nearest Breville
Service Centre for examination,
replacement or repair.
• Do not immerse power cord or motor
base in water or any other liquid.
• Do not leave the appliance unattended when
in use. Close supervision is necessary when
this appliance is near children.
• This appliance is not intended for use by young
children or infirm persons without supervision.
• Do not operate any electrical appliance
with a damaged cord or plug or after the
appliance has malfunctioned or been
damaged in any manner. Return the
appliance to the nearest authorised
Breville Service Centre for examination,
adjustment or repair.
• Do not let the cord hang over the edge of
a table or counter, or touch hot surfaces
or become knotted.
• Do not place this appliance on or near a
hot gas or electric burner, or where it
could touch a heated oven.
• Always turn 'OFF' at the power point and
remove cord - if the appliance is left
unattended, - if not in use, - before cleaning,
- before attempting to move the appliance.
• Any maintenance other than cleaning
should be performed at an authorised
Breville Service Centre.
• This appliance is for household use only.
WHEN USING THE JUICE FOUNTAIN ON HIGH SPEED, DO NOT RUN THE
JUICER CONTINUOUSLY FOR LONGER THAN 4 MINUTES AT A TIME WHEN
JUICING HARD FRUITS AND VEGETABLES.
4
EXTRA WIDE FEED CHUTE. DO NOT PLACE HANDS OR FOREIGN OBJECTS
DOWN FEED CHUTE. ALWAYS USE THE FOOD PUSHER PROVIDED.
KNOW YOUR BREVILLE JUICE FOUNTAIN
Patented Extra Wide Feed Chute fits
whole apples, carrots, tomatoes and
peeled oranges. Makes juicing fruit
and vegetables fast and easy.
Food Pusher for pushing whole fruit and
vegetables down the patented wide Feed Chute.
Safety locking arm - Juicer will not
operate without Juicer Cover in place
and safety locking arm in place in the
vertical operating position.
Juicer Cover (dishwasher safer.)
Stainless Steel Micro Mesh Filter
Basket (dishwasher safe).
Large Pulp Container
with integrated handle
(dishwasher safe).
Filter Bowl Surround
(dishwasher safe).
Dishwasher safe
1 Litre Juice Jug
with integrated
handle for left or
right handed use.
Slide-in froth
separator for
removing
froth from
juice when
pouring.
High performance
Motor Base - 700 watt motor.
Cord Wraps around feet and
clips into position under base.
3 position switch with two speeds and Off
Low speed for juicing soft fruits with high
water content such as watermelon. High
speed for juicing hard fruit and vegetables.
5
KNOW YOUR BREVILLE JUICE FOUNTAIN cont’d
JUICE JUG
Juice Jug Lid allows juicer to operate with
the lid on, therefore eliminating any splatter
during operation. Place lid onto juice jug to
store juice in refrigerator.
Slide-in froth separator.
Frother attachment ensures juice
froth is separated from juice when
poured into a glass.(if preferred)
1 litre dishwasher safe juice jug.
To have froth in the juice
simply remove the slide-in
froth separator attachment
before juicing.
6
ASSEMBLING YOUR BREVILLE JUICE FOUNTAIN
STEP 1.
1
Place Filter Bowl Surround on top of the
Motor Base.
STEP 2.
Align the arrows on the filter basket with the
arrows on the motor drive coupling and push
down until it clicks into place. Ensure the
Stainless Steel Filter Basket is fitted securely
inside the Filter Bowl Surround and onto the
Motor Base.
STEP 3.
2
3
Place the Juicer Cover over the Filter Bowl
Surround, positioning the Feed Chute over
the Stainless Steel Filter Basket and lower
into position.
7
ASSEMBLING YOUR BREVILLE JUICE FOUNTAIN cont’d
STEP 4
4
Raise the Safety Locking Arm up and locate
into the two grooves on either side of the
Juice Cover. The Safety Locking Arm should
now be in a vertical position and locked into
place on top of the Juice Cover.
4B
STEP 5.
Slide the Food Pusher down the Feed Chute
by aligning the groove in the Food Pusher
with the small protrusion on the inside of the
top of the Feed Tube.
5A
FOOD PUSHER
GROVE
SMALL
PROTRUSION
INSIDE FEED
TUBE
8
ASSEMBLING YOUR BREVILLE JUICE FOUNTAIN cont’d
Continue to slide the food pusher down the
feed chute.
5B
STEP 6.
6
Place the Pulp Container into position by
tilting slightly.
Hint:
To minimize washing up we suggest you
place a plastic freezer bag (or plastic
grocery bag) into the pulp container to
collect the pulp.
STEP 7
7
Place the juice jug provided under the spout
on the right hand side of the Juice Fountain.
The lid can be placed on to avoid any splatter.
A glass could also be used to
collect the juice.
9
OPERATING YOUR BREVILLE JUICE FOUNTAIN
STEP 1.
SPEED SELECTOR TABLE
Wash your selection of fruit and vegetables
ready for juicing.
Apples
Apricots (stone removed)
Beetroot
Blueberries
Broccoli
Brussels sprouts
Cabbage
Carrots
Cauliflower
Celery
Cucumber
Fennel
Grapes (seedless)
Kiwi fruit
Mangoes
Melons
Nectarines (stone removed)
Oranges (peeled)
Peaches (stone removed)
Pears
Most fruit and vegetables
such as apples, carrots and
cucumbers will not need to
be cut to size as these will fit
into the feed chute whole.
When juicing carrots place
the tip of the carrot into the
feed chute last.
STEP 2.
Ensure the Juice Fountain is correctly
assembled. Ensure the stainless steel filter
is thoroughly cleaned before each use (refer
to care and cleaning on page 14). Ensure you
place the juice jug (or a glass) under the
spout before commencing juicing.
STEP 3.
Plug the power cord into a 230/240v power
outlet and turn the power 'On'. Push the Two
Speed switch either up for low speed or
down for high speed depending on the type
of fruit or vegetable being juiced. Use the
speed selector table as a guide for juicing
different fruits and vegetables.
Pineapple (peeled)
Plums (stone removed)
Raspberries
Tomatoes
Watermelon
High
Low
High
Low
Low
High
Low
High
Low
High
Low
High
Low
Low
Low
Low
Low
High or Low
Low
High for hard
or Low for soft
High
Low
Low
Low
Low
WHEN USING THE JUICE FOUNTAIN ON HIGH SPEED, DO NOT RUN THE
JUICER CONTINUOUSLY FOR LONGER THAN 4 MINUTES AT A TIME WHEN
JUICING HARD FRUITS AND VEGETABLES, SUCH AS APPLES, CARROTS,
AND BEETROOT. AFTER SUCH TIME, SWITCH THE JUICE FOUNTAIN
PROFESSIONAL "OFF" FOR APPROXIMATELY 1 MINUTE BEFORE YOU
10
RESUME JUICING.
OPERATING YOUR BREVILLE JUICE FOUNTAIN cont’d
STEP 4.
With the motor running, place food into the
Feed Chute. Using the Food Pusher, gently
guide food down the Feed Chute. To extract
the maximum amount of juice, always push
the Food Pusher down slowly.
Do not allow the Pulp
Container to overfill as this
may prevent correct
operation or damage the unit.
4
TO EXTRACT
MAXIMUM
JUICE PUSH
DOWN
SLOWLY
HINT:
TO MINIMIZE
WASHING UP
PLACE A
PLASTIC
FREEZER BAG
INTO THE
PULP
CONTAINER
TO COLLECT
THE PULP.
STEP 5.
Juice will flow into the juice jug and the
separated pulp will accumulate in the Pulp
Container.
The Pulp Container can be
emptied during juicing by
turning the Juice Fountain
"OFF" and then carefully
removing the Pulp
Container. (Replace empty
Pulp Container before
continuing to juice).
NEVER USE FINGERS TO PUSH FOOD DOWN THE FEED CHUTE OR TO
CLEAR THE FEED CHUTE. ALWAYS USE THE FOOD PUSHER PROVIDED.
11
DISASSEMBLING YOUR BREVILLE JUICE FOUNTAIN
STEP 1.
2
Turn Juice Fountain Professional "Off" at the
power outlet and unplug.
STEP 2.
Remove the Pulp Container by holding the
handle and pivoting the bottom of the pulp
container away from the juicer.
STEP 3.
3
Place both hands on either side of the
Locking Arm and pull back and lift over the
grooves on either side of the Juice Cover.
STEP 4.
4
Move the Locking Arm down.
STEP 5.
Lift the Juice Cover off the Juicer.
12
5
DISASSEMBLING YOUR BREVILLE JUICE FOUNTAIN cont’d
STEP 6.
6
To remove Stainless Steel Filter Basket, hold
base of juicer and turn Filter Bowl Surround
by the juice spout.
7
STEP 7.
Lift off the Filter Bowl Surround with the
Stainless Steel Filter Basket still in place.
8
STEP 8.
To remove the Stainless Steel Filter Basket,
turn the Filter Bowl Surround upside down
and carefully remove the Filter Basket. (It is
recommended to remove the Filter Basket
over the sink).
Filter Basket
CAUTION:
SHARP
BLADES
THE STAINLESS STEEL FILTER BASKET CONTAINS SMALL SHARP
BLADES TO CUT AND PROCESS FRUITS AND VEGETABLES. DO NOT
TOUCH BLADES WHEN HANDLING THE FILTER BASKET.
13
CARE AND CLEANING
• For easy cleaning - immediately after
each use rinse removable parts under
running water (to remove wet pulp). Allow
parts to air dry.
• After disassembling the unit (see page 12)
all removable parts may be washed in hot
soapy water.
• The Juice Fountain Juice Cover, Filter
Bowl Surround, Pulp Container, Stainless
Steel Filter Basket and 1 litre Juice Jug
are dishwasher safe (Top shelf only).
• Wipe the Motor Base with a damp cloth.
• Before washing Juice Jug, remove
froth attachment and rinse under
running water.
• For consistent juicing results always
ensure that the stainless steel filter basket
is thoroughly cleaned using the supplied
nylon brush. Using the nylon washing up
brush, hold the Filter basket under running
water and brush from the inside of the
basket to outer rim. After cleaning the filter
basket, hold it up towards a light to ensure
the fine mesh holes are not blocked. If the
holes are blocked soak the Filter Basket in
hot water with 10% lemon juice to loosen
the blocked holes. Alternatively wash the
filter basket in the dishwasher.
• Do not soak the Stainless Steel Filter
Basket in bleach.
• Always treat the Filter Basket with care
as it can be easily damaged.
DO NOT IMMERSE THE MOTOR BASE IN WATER OR ANY OTHER LIQUID.
THE CENTRE OF THE FILTER BASKET AND FEED CHUTE CONTAIN SMALL
SHARP BLADES TO PROCESS FRUIT AND VEGETABLES DURING THE
JUICING FUNCTION. DO NOT TOUCH BLADES WHEN HANDLING THE
14
FILTER BASKET OR FEED CHUTE.
CARE AND CLEANING cont’d
• Discolouration of the plastic may occur
with strongly coloured fruit and
vegetables. To help prevent this, wash
parts immediately after use.
• If discolouration does occur, the plastic
parts can be soaked in 10% lemon juice
and water or they can be cleaned with a
non abrasive cleaner.
Hint:
To minimize washing up place a freezer bag
(or plastic grocery bag) into the Pulp
Container to collect the pulp. When juicing is
completed simply place the bag containing
the pulp into a bin. (Refer page 19 for "Ideas
on Using the Pulp").
To assist with cleaning soak
the Stainless Steel Filter
Basket in hot soapy water
for approximately 10
minutes immediately after
juicing is completed. If pulp
is left to dry on the filter it
may clog the fine pores of
the filter mesh thereby
lessening the effectiveness
of the Juicer.
For your convenience a
nylon cleaning brush has
been included with your
Juice Fountain.
15
TROUBLE SHOOTING GUIDE
16
Possible Problem
Easy Solution
Machine will not work
when switched “ON”
The Safety Locking Arm may not be correctly
engaged in the vertical operating position with the
locking arm located into the two grooves on either side
of the Juice Cover (see picture on page 8 step 4).
Motor appears to stall
when juicing
Wet pulp can build up under the cover if the juicing
action is too vigorous. Try slower juicing action
by pushing the Food Pusher down more slowly
(refer page 10 step 4). Clean the filter bowl surround,
the stainless steel filter and the Juicer Cover.
Select high speed instead of the low speed setting.
Excess pulp building
up in the Micro Mesh
Filter Basket
Stop the juicing process. Remove the Juicer Cover,
scrape off pulp. Re-assemble and begin juicing
again. Try alternating (soft and hard) vegetable
and fruit varieties.
Pulp too wet and
reduced extracted juice
Try a slower juicing action. Remove stainless steel
Mesh Filter Basket and thoroughly clean mesh walls
with a fine brush. Rinse the filter basket under hot
water. If the fine mesh holes are blocked, soak the
basket in a solution of hot water with 10% lemon
juice to unblock the holes or wash in the dishwasher.
This will remove excess fibre build up (from fruit or
vegetables) which could be inhibiting the juice flow.
Juice leaks between
the rim of the Juicer
and Cover the Filter
Try a slower juicing action by pushing the Food
Pusher down more slowly (refer page 11 step 4).
Fruit and vegetables with a high water content (tomatoes
and watermelon) should be juiced on low speed.
Bowl Surround
Juice sprays out
from spout
Try a slower juicing action by pushing the Food
Pusher down more slowly (refer page 11 step 4).
TIPS ON JUICING
THE INSIDE INFORMATION
ON JUICE
PURCHASING AND STORAGE OF
FRUIT AND VEGETABLES
Although the juice drinks contained in this
booklet were developed with flavour, texture
and aroma at the forefront, the health
benefits certainly add to the pleasurable
taste experience.
95% of the nutrient content of fruit and
vegetables is found in the juice. Liquids
extracted from fresh fruits and vegetables
from an important part of a well-balanced
healthy diet. Fresh fruit and vegetable juices
are an easy to make source of vitamins and
minerals. Juices are rapidly absorbed into
the blood stream therefore being the
quickest way in which the body can
digest nutrients.
When you make your own juices, you have
complete control over what you include in
them. You select the ingredients and decide
if you need to use sugar, salt or other
flavouring agents.
Freshly extracted juices should be
consumed just after they have been made to
avoid a loss of vitamin content.
• Always wash fruit and vegetables
before juicing.
• Always use fresh fruit and vegetables
for juicing.
• To save money and obtain fresher
produce, purchase fruit or vegetables that
are in season (see the Fruit and Vegetable
Facts chart on pages 20 and 21).
• Keep your fruit and vegetables ready for
juicing by washing them before storing.
• Most fruits and hardier type vegetables
can be stored at room temperature. The
more delicate and perishable items such
as tomatoes, berries, leafy greens, celery,
cucumbers and herbs should be stored in
the refrigerator until required.
17
TIPS ON JUICING cont’d
PREPARATION OF FRUIT
AND VEGETABLES
• If using fruits with hard or inedible skins
such as mangoes, guava, melons or
pineapple, always peel before juicing.
• Citrus fruit can be juiced in the Juice
Fountain Professional if peeled first.
• All fruits with pits, hard seeds or stones
such as nectarines, peaches, mangoes,
apricots, plums and cherries must be
pitted before juicing.
• A small amount of lemon juice can be
added to apple juice to prohibit browning.
Hint:
Your Juice Fountain Professional makes
invigorating, frothy orange juice. Simply peel
the oranges and juice. (It is best to
refrigerate oranges before juicing).
THE RIGHT TECHNIQUE
When juicing a variety of ingredients with
varying textures start with the softer
textured ingredients on low speed then
change to high speed for the harder
textured ingredients.
If you are juicing herbs, sprouts or leafy
green vegetables either wrap then 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.
18
TIPS ON JUICING cont’d
GETTING THE RIGHT BLEND
USING THE PULP
It is easy to create great tasting juice. If
you have been making your own vegetable
and fruit juices, then you know how simple it
is to invent new combinations. Taste, colour,
texture and ingredient preferences are a
personal thing. Just think of some of your
favourite flavours and foods - would they
work well together or would they clash.
Some strong flavours could over power the
more subtle flavours of others. It is however,
a good rule of thumb to combine starchy,
pulpy ingredients with those high
in moisture.
The remaining pulp left after juicing fruit or
vegetables is mostly fibre and cellulose
which, like the juice, contains vital nutrients
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.
There are a number of recipes contained in
this book for the use of pulp (refer page 31).
Apart from these, some of the other 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.
Quite apart from the consumption use,
pulp is great used in the garden for compost.
When using the pulp, there
may be some pieces of fruit
or vegetable remaining.
These should be removed
before using the pulp in
any recipes.
19
FRUIT AND VEGETABLE FACTS
20
Fruit and
Vegetables
Best Season
To Buy
Storage
Nutritional Value
Kilojoule/
Calorie Count
Apples
Autumn/
Winter
Vented plastic bags
in refrigerator
High in Dietary Fibre
and Vitamin C
200g Apple
=300kj (72 cals)
Apricots
Summer
Unwrapped in
crisper of refrigerator
High in Dietary Fibre
Contains Potassium
30g Apricot
=85kj
(20 cals)
Beetroot
Winter
Cut off tops, then
refrigerate unwrapped
Good source Folate
and Dietary Fibre
Vitamin C and
Potassium
160g Beetroot
=190kj (45 cals)
Blueberries
Summer
Cover in the
refrigerator
Vitamin C
125g Blueberries
=295kg (70 cals)
Broccoli
Autumn/
Winter
Plastic bag in
refrigerator
Vitamin C
Folate, B2, B5, E, B6
and Dietary Fibre
100g Broccoli
=195kj (23 cals)
Brussels
Sprouts
Autumn/
Winter
Unwrapped in crisper
of refrigerator
Vitamin C
B2, B6, E, Folate and
Dietary Fibre
100g Brussels
Sprouts
=110kj (26 cals)
Cabbage
Winter
Wrap, trimmed in
the refrigerator
Vitamin C
Folate, Potassium
B6 and Dietary Fibre
100g Cabbage
=110kj (26 cals)
Carrots
Winter
Uncovered in
refrigerator
Vitamin A, C, B6
and Dietary Fibre
120g Carrots
=125kj (30 cals)
Cauliflower
Autumn/
Winter
Remove outer leaves,
store in plastic bag
in refrigerator
Vitamin C, B5, B6
Folate Vitamin K
and Potassium
100g Cauliflower
= 55kj (13 cals)
Celery
Autumn/
Winter
Refrigerate in
plastic bag
Vitamin C and
Potassium
80g stick
=55kj (7 cals)
Cucumber
Summer
Crisper in
refrigerator
Vitamin C
280g Cucumber
=120kj (29 cals)
Fennel
Winter/
Spring
Crisper in
refrigerator
Vitamin C and
Dietary Fibre
300g Fennel
= 145kj (35 cals)
Grapes
(seedless)
Summer
Plastic bag in
refrigerator
Vitamin C, B6 and
Potassium
125g Grapes
=355kj (85 cals)
Kiwi Fruit
Winter/
Spring
Crisper in
refrigerator
Vitamin C and
Potassium
100g Kiwi Fruit
=100j (40 cals)
FRUIT AND VEGETABLE FACTS cont’d
Fruit and
Vegetables
Best Season
To Buy
Storage
Nutritional Value
Kilojoule/
Calorie Count
Fruit and
Vegetables
Best Season
To Buy
Storage
Nutritional Value
Kilojoule/
Calorie Count
Mangoes
Summer
Covered in
refrigerator
Vitamins A, C, B1,
B6 and Potassium
240g Mango
=200kj (102 cals)
Melons
including
Watermelon
Summer/
Autumn
Crisper in
refrigerator
Vitamin C, Folate,
Dietary Fibre and
Vitamin A
200g Melon
=210kj (50 cals)
Nectarines
Summer
Crisper in
refrigerator
Vitamin C
B3, Potassium and
Dietary fibre
180g Nectarines
=355kj (85 cals.)
Oranges
Winter/
Autumn/
Spring
Cool, dry place for 1
week, tansfer
refrigerator keep
longer
Vitamin C
35mg/100g
150g Orange
= 160kj
Peaches
Summer
Refrigerate
uncovered
Vitamin C, B3
Potassium and
Dietary Fibre
150g Peach
=205kj (49 cals)
Pears
Autumn
Refrigerate
uncovered
Dietary Fibre
150g Pear
=250kj (60 cals)
Pineapples
Summer
Refrigerate
uncovered
Vitamin C
150g Pineapple
=245kj (59 cals)
Plums
Summer
Refrigerate
uncovered
Dietary Fibre
70g Plums
=110kj (26 cals)
Raspberries
Summer
Covered in
refrigerator
Vitamin C, Iron,
Potassium and
Magnesium
125g Raspberries
=130kj (31cals)
Tomatoes
Summer
Uncovered in crisper
of refrigerator
Vitamin C
Dietary fibre
Vitamin E, Folate
and Vitamin A
100g Tomatoes
=90kj (22 cals)
Hint:
Your Juice Fountain Professional makes
invigorating frothy orange juice. Simply peel
the oranges and juice. (Best to refrigerate
oranges before juicing)
21
RECIPES - FRESH STARTS
APPLE, CARROT
AND CELERY JUICE
CARROT, BEETROOT AND
ORANGE JUICE
Makes approximately 2 cups
You may alter the amounts of either the
carrots or apple to make the juice sweeter
or savoury to suit your taste buds:
4 small Granny Smith apples
3 medium sized carrots, trimmed
4 sticks celery
Makes approximately 2 cups
2 medium carrots, trimmed
3 medium beetroot, trimmed
4 oranges, peeled
1. Process apples, carrots and celery
through Juice Fountain.
Mix well and serve immediately.
TOMATO, CARROT, CELERY
AND LIME JUICE
Makes approximately 3 cups
2 medium tomatoes
1 large carrot, trimmed
2 celery stalks, trimmed
1 lime, peeled
1. Process tomatoes, carrot, celery and
lime through Juice Fountain.
Serve immediately.
1. Process carrots, beetroot and oranges
through Juice Fountain.
Serve immediately.
APPLE, PEACH AND
GRAPEFRUIT JUICE
Makes approximately 21⁄2 cups
1 small Delicious apple
2 large peaches, halved and seeds removed
2 grapefruits, peeled
1. Process apple, peaches and grapefruit
through Juice Fountain.
Serve immediately.
PINEAPPLE, PEACH
AND PEAR JUICE
Makes approximately 3 cups
1
⁄2 small pineapple, peeled and halved
2 peaches, halved and seeds removed
2 small ripe pears
1. Process pineapple, peaches and pears
through Juice Fountain.
Serve immediately.
22
RECIPES - FRESH STARTS cont’d
APPLE, PEAR AND
STRAWBERRY JUICE
KUMERA, CELERY, GINGER
AND ORANGE JUICE
Makes approximately 3 cups
1 small Granny Smith apple
3 small ripe pears
1 cup strawberries, trimmed
Makes approximately 3 cups
4 sticks celery, trimmed
1 small kumera (sweet potato), peeled
and halved
2.5 cm piece fresh ginger
4 oranges, peeled
1. Process apple, pears and strawberries
through Juice Fountain.
Serve immediately.
ROCKMELON, MINT AND
MANGO JUICE
Makes approximately 21⁄4 cups
1
⁄2 small rockmelon, peeled, seeded
and halved
3 sprigs fresh mint leaves
1 mango, halved, seeded and peeled
1. Process rockmelon, mint and mango
through Juice Fountain.
Serve immediately.
1. Process celery, kumera, ginger and
oranges through Juice Fountain.
Serve immediately.
PARSNIP, CELERY
AND PEAR JUICE
Makes approximately 3 cups
2 parsnips, trimmed
4 sticks celery, trimmed
4 medium pears, stalks removed
1. Process parsnips, celery and pears
through Juice Fountain.
Serve immediately.
TOMATO, CUCUMBER,
PARSLEY AND CARROT JUICE
Makes approximately 3 cups
3 medium tomatoes
1 large cucumber
1 large bunch fresh parsley
3 medium carrots, trimmed
1. Process tomatoes, cucumber, parsley
and carrots through Juice Fountain.
Serve immediately.
23
RECIPES - VITAMIN REPLACERS
TOMATO, CARROT AND
RED CAPSICUM JUICE
BLUEBERRY, BLACKBERRY,
STRAWBERRY AND LIME JUICE
Makes approximately 3 cups
2 small red capsicums
3 medium tomatoes
3 carrots, trimmed
4 sprigs parsley
Makes approximately 31⁄2 cups
500g blackberries
500g blueberries
500g strawberries, hulled
1 lime, peeled
1. Trim base of capsicums and remove seeds.
2. Process tomatoes, carrots, parsley and
capsicums through Juice Fountain.
1. Process blackberries, blueberries,
strawberries and lime through
Juice Fountain.
Serve immediately.
Serve immediately.
BLACKBERRY, PEAR AND
GRAPEFRUIT JUICE
CUCUMBER, CELERY, FENNEL
AND BEAN SPROUT JUICE
Makes approximately 3 cups
250g blackberries
3 ripe pears
2 grapefruits, peeled
Makes approximately 3 cups
1 large cucumber
3 sticks celery
1 bulb fennel, trimmed
2 cups bean sprouts
1. Process blackberries, pears and
grapefruit through Juice Fountain.
Serve immediately.
1. Process cucumber, celery, fennel and
bean sprouts through Juice Fountain.
Serve immediately.
BEETROOT, APPLE AND
CELERY JUICE
Makes approximately 2 cups
4 medium sized beetroot, trimmed
2 medium Granny Smith apples
4 sticks celery
Serves 4 /Makes 8-10 cups
1kg oranges, peeled
1. Process beetroot, apples and celery
through Juice Fountain.
(Best to refrigerate oranges before juicing)
Serve immediately.
24
FROTHIE ORANGE JUICE
1. Process oranges through juice fountain.
Serve immediately.
RECIPES - LIQUID LUNCHES
FRESH VEGETABLE
SOUP WITH NOODLES
Serves 4
1 small tomato
1 small onion, peeled and trimmed
2 carrots
1 green capsicum, base removed and seeded
1 tablespoon butter
1 tablespoon wholemeal flour
375ml vegetable stock
425g canned baked beans
1 packet 2 Minute Noodles
Freshly ground black pepper
1. Process tomato, onion, carrots and green
pepper through Juice Fountain.
2. Melt butter in a large saucepan over a
medium heat.
GAZPACHO
Serves 4
4 medium tomatoes
4 sprigs fresh parsley
1 large clove garlic, peeled
1 small onion, peeled and trimmed
2 carrots
2 stalks celery
1 red capsicum, base removed and seeded
1 lebanese cucumber
2 tablespoons red wine vinegar
freshly ground black pepper
1 cup crushed ice
3 tablespoons chopped fresh basil
1. Process tomatoes, parsley, garlic, onion,
carrots, celery, red capsicum and
cucumber through Juice Fountain.
3. Stir in flour, cook for one minute,
stirring constantly.
2. Stir in vinegar and black pepper.
4. Stir in the extracted juice, vegetable
stock and baked beans.
Pour in extracted juice, sprinkle with basil
and serve immediately.
3. Arrange ice in four soup bowls.
5. Bring to the boil, then reduce heat and
allow to simmer for 10 minutes.
6. Add noodles, cook for 2 minutes or until
noodles are tender.
Pour into 4 soup bowls, sprinkle with black
pepper to taste and serve immediately.
25
RECIPES - LIQUID LUNCHES cont’d
PASTA WITH PROVENCALE
STYLE SAUCE
MANGO, ROCKMELON AND
ORANGE YOGHURT DRINK
Serves 4
4 tomatoes
2 sprigs fresh parsley
1 stick celery
2 large cloves garlic
1 small onion, peeled and trimmed
1 red capsicum, base removed and seeded
1 tablespoon tomato paste
1
⁄2 cup red wine
2 teaspoons dried oregano
500g cooked pasta
3 tablespoons grated Parmesan cheese
1 mango, halved, peeled and seeded
1
⁄2 small rockmelon, peeled, seeded and
cut into two equal portions
5 oranges, peeled
3 tablespoons natural yoghurt
1. Process tomatoes, parsley, celery, garlic,
onion and red capsicum.
2. Blend tomato paste with red wine, stir in
the extracted juice.
3. Pour into a saucepan and cook over
medium heat for 3-4 minutes.
4. Add pasta and toss to coat pasta well.
Divide mixture between 4 serving bowls.
5. Sprinkle with oregano and
Parmesan cheese.
Serve immediately.
26
1. Process mango, rockmelon and oranges
through Juice Fountain.
2. Pour into a large bowl whisk in yoghurt.
Serve immediately.
RECIPES - ICY COOLERS
SPARKLING PEAR AND
APRICOT COOLER
TROPICAL BLEND
Serves 4
4 large apricots, halved and seeded
3 large pears
250 ml mineral water
1 cup crushed ice
Serves 4
2 mangoes, halved, seeded and peeled
3 kiwi fruit, peeled
1
⁄2 small pineapple, peeled and halved
1
⁄2 cup fresh mint leaves
1 cup crushed ice
1. Process apricots and pears through
Juice Fountain.
1. Process mangoes, kiwi fruit, pineapple
and mint through Juice Fountain.
2. Scoop ice into 4 tall glasses.
3. Divide extracted juice between the glasses.
2. Scoop ice into 4 glasses, pour over juice,
mix well to combine.
4. Top with mineral water, stir well to blend.
Serve immediately.
Serve immediately.
ROCKMELON, STRAWBERRY
AND PASSION CRUSH
Serves 4
1
⁄2 rockmelon, peeled, seeded and divided
into 2 equal portions
250g strawberries, hulled
pulp of 2 passion fruit
1 cup crushed ice
1. Process rockmelon and strawberries
through Juice Fountain.
2. Stir in passion fruit pulp.
3. Scoop ice into 4 glasses, pour over juice,
mix well to combine.
TOMATO, NECTARINE,
PASSIONFRUIT AND MINT ICER
Serves 4
6 tomatoes
2 nectarines
1
⁄2 cup fresh mint leaves
pulp of 4 passion fruit
1 cup crushed ice
1. Process tomatoes, nectarines and mint
leaves through Juice Fountain.
2. Stir in passionfruit pulp.
3. Scoop ice into 4 glasses, pour over juice,
mix well to combine.
Serve immediately.
Serve immediately.
27
RECIPES - ICY COOLERS cont’d
28
CUCUMBER, PINEAPPLE AND
CORIANDER ICE
PEAR, RADISH AND
CELERY CRUSH
Serves 4
1
⁄2 small pineapple, peeled and halved
2 cucumbers
1
⁄2 cup fresh coriander leaves
1 cup crushed ice
Serves 4
3 medium pears
4 radishes, trimmed
3 sticks celery
1 cup crushed ice
1. Process pineapple, cucumbers and
coriander through Juice Fountain.
1. Process pears, radishes and celery
through Juice Fountain.
2. Scoop ice into 4 glasses, pour over juice,
mix well to combine.
2. Scoop ice into 4 glasses, pour over juice,
mix well to combine.
Serve immediately.
Serve immediately.
RECIPES - SPIRITED JUICES
COCONUT PINEAPPLE COLADA
BLOODY MARY
Serves 4
1
⁄2 coconut, peeled and halved
1
⁄2 large pineapple, peeled and quartered
3 tablespoons Malibu liqueur
500ml soda water
1 cup crushed ice
Serves 4
4 medium tomatoes
2 sticks celery
1 large red capsicum, base removed
and seeded
1
⁄3 cup Vodka
1 cup crushed ice
1. Process coconut and pineapple through
Juice Fountain.
2. Stir in liqueur and soda water.
3. Scoop ice into 4 tall glasses, pour over
juice mixture, mix well to combine.
Serve immediately.
1. Process tomatoes, celery and red
capsicum through Juice Fountain.
2. Stir in Vodka. Scoop ice into 4 glasses,
pour over tomato mixture, mix well
to combine.
Serve immediately.
HONEYDEW DREAM
Serves 4
1 honeydew melon, peeled, seeded
and quartered
3 tablespoons Midori liqueur
500ml soda water
1 cup crushed ice
1. Process honeydew melon through
Juice Fountain.
2. Stir in liqueur and soda water.
3. Scoop ice into 4 tall glasses, pour over
melon mixture, mix well to combine.
Serve immediately.
PEACH AND MINT JULEP
Serves 4
6 peaches, halved and seeded
1
⁄2 cup fresh mint leaves
2 tablespoons Creme de Menthe
2 teaspoons sugar
1
⁄2 cup crushed ice
500ml mineral water
1. Process peaches and mint leaves
through Juice Fountain.
2. Stir in Creme de Menthe and sugar.
3. Scoop ice into 4 glasses, pour over peach
mixture, mix well to combine.
Serve immediately.
29
RECIPES - ENERGY FUEL
GRAPE, KIWI FRUIT AND
BERRY BOOSTER
APRICOT, APPLE
AND PEAR SPARKLE
Serves 6
Grapes contain potassium and iron,
providing a great pick-me-up after a
strenuous day.
500g green seedless grapes, stems removed
2 kiwi fruit, peeled
250g strawberries, hulled
500ml skim milk
2 tablespoons powdered protein drink mix
1
⁄2 cup crushed ice
Serve 4
4 large apricots, halved and seeded
4 small red apples
3 medium pears
250ml sparkling mineral water
1
⁄2 cup crushed ice
1. Process apricots, apples and pears
through Juice Fountain.
2. Stir in mineral water and ice.
Serve immediately.
1. Process grapes, kiwi fruit and
strawberries through Juice Fountain.
2. Mix in milk, protein drink mix and
crushed ice.
Serve immediately.
BEETROOT, CARROT AND
ORANGE QUENCHER
Serves 4
8 carrots
2 small beetroots, trimmed
1
⁄4 cup fresh mint leaves
4 oranges, peeled
1. Process carrots, beetroot, mint leaves
and oranges through Juice Fountain.
Serve immediately.
30
RECIPES - FIBRE FAVOURITES
Rather than waste the fibre from the fruit
and vegetables that have been juiced, the
following recipes have been developed using
the left over pulp.
CARROT, PUMPKIN
AND FETA FLAN
Serves 6
8 sheets filo pastry
60g butter, melted
1 leek finely sliced
1 cup pumpkin pulp
1 cup carrot pulp
250g feta cheese, crumbled
3 eggs
1 egg white
1
⁄2 cup milk
2 tablespoons orange rind
3 tablespoons chopped fresh parsley
1. Layer the sheets of pastry, brushing
between each sheet with butter. Lift
pastry into a 25cm flan tin, press over
base and side. Trim pastry edge to about
1.5cm higher than side of tin.
2. Combine leek, pumpkin, carrot, feta
cheese, eggs, egg white, milk, orange
rind and parsley. Pour into pastry case
and bake at 180°c for 25-30 minutes or
until golden and set.
VEGETABLE AND BACON SOUP
Serves 4
3 teaspoons butter
1 onion, finely chopped
1 ham bone
350g beetroot pulp, strained and
juice reserved
50g potato pulp, strained and juice reserved
50g carrot pulp, strained and juice reserved
100g tomato pulp, strained and juice reserved
50g cabbage pulp, strained and juice reserved
reserved juices and enough water to
make up 2 litres
4 bacon rashers, chopped
1 tablespoon lemon juice
1
⁄2 cup sour cream
1. Melt butter in a large saucepan, cook
onion over a medium heat for 2-3
minutes or until golden. Add ham bone
to pan, stir in beetroot pulp, potato pulp,
carrot pulp, tomato pulp, cabbage pulp,
reserved juices and water, bacon and
lemon juice. Bring to the boil, reduce
heat and simmer for 30-40 minutes.
2. Remove ham bone, discard bone, finely
chop meat and return to the pan.
Serve topped with sour cream.
31
RECIPES - FIBRE FAVOURITES cont’d
CARROT, APPLE AND
CELERY STRUDELS
PARSNIP, HERB AND
POLENTA HOT CAKES
Makes 8
30g butter
1 small onion, finely chopped
41⁄2 cups carrot, apple and celery
pulp, strained
(see juice recipe on page 22)
250g cottage cheese
2 tablespoons chopped fresh mint
1 egg, beaten
12 sheets filo pastry
60g butter, melted extra
1 cup grated fresh Parmesan cheese
Serves 6
2 cups parsnip pulp, strained
1
⁄4 cup milk
2 eggs, separated
1
⁄4 cup polenta (corn meal)
1
⁄4 cup self-raising flour
1 teaspoon chopped fresh thyme
1 teaspoon chopped fresh rosemary
1 teaspoon cajun seasoning
1 small red capsicum, finely chopped
1 tablespoon oil
1. Melt butter in a saucepan, add onion,
cook for 2-3 minutes, or until soft,
seasoning to taste. Combine onion,
carrot, apple and celery pulp, cottage
cheese, mint and egg in a bowl. Mix well.
2. Cut filo sheets in half, place 3 sheets on
bench, cover remaining pastry with
greaseproof paper, then a damp cloth to
prevent drying. Brush 1 sheet of pastry
with extra butter, sprinkle with
Parmesan cheese, top with another
sheet of pastry, brush with butter,
sprinkle with more cheese. Repeat with
last sheet of pastry.
3. Place tablespoons of carrot mixture on
one end of pastry, fold in sides and roll
up like a swiss roll. Repeat with
remaining pastry and pulp mixture. Place
on a greased oven tray and bake at 200°c
for 20-25 minutes or until golden.
32
1. Combine parsnip pulp, milk, egg yolks,
self-raising flour, polenta, thyme,
rosemary, cajun seasoning and red
capsicum in a large mixing bowl. Beat
egg whites until soft peaks form, fold
into parsnip mixture.
2. Heat oil in a large frying pan, drop
spoonfuls of mixture into pan. Cook for
about 1 minute on each side or
until golden.
Serve immediately.
RECIPES - FIBRE FAVOURITES cont’d
BERRY AND WHITE
CHOCOLATE MOUSSE
Serves 6
200g white chocolate
200g strawberry pulp
200g raspberry pulp
3 teaspoons gelatine dissolved in 3
tablespoons hot water
3 egg yolks
300ml carton thickened cream
1
⁄4 cup icing sugar
2 tablespoons Grand Marnier
1. Melt chocolate over hot water, cool,
being careful not to let it set. Combine
strawberry pulp and raspberry pulp, set
aside. Combine chocolate, gelatine
mixture and egg yolks, whisk until pale
and glossy. Beat cream until soft peaks
form, fold through chocolate mixture
with berry pulp and Grand Marnier. Pour
into a wetted 5 cup capacity mould.
Refrigerate several hours or overnight.
CARROT CAKE
13⁄4 cups plain flour
2 teaspoons baking powder
1
⁄2 teaspoon nutmeg
1
⁄2 teaspoon cinnamon
1
⁄2 teaspoon cardamom
1
⁄2 cup peanuts, chopped
1
⁄2 cup sultanas
1
⁄2 cup brown sugar, firmly packed
11⁄2 cups carrot pulp
1
⁄2 cup oil
2 eggs, lightly beaten
1
⁄4 cup sour cream
1. Grease and line a 25cm x 15cm loaf pan.
Sift flour and baking powder into a large
mixing bowl, add nutmeg, cinnamon,
cardamom, peanuts, sultanas, brown
sugar and carrot pulp, stir to combine.
Add eggs, oil and sour cream. Beat with
electric mixer, using medium speed until
all ingredients are well blended. Pour
into loaf pan.
2. Bake at 180°C for 1 hour or until cake is
cooked when tested with a skewer.
Remove from oven, stand in cake pan for
5 minutes before inverting out onto a
wire cake rack.
33
RECIPES - FIBRE FAVOURITES cont’d
FAMILY MEAT LOAF
Serves 6-8
500g lean beef mince
500g sausage mince
2 onions, finely chopped
1
⁄2 cup carrot pulp, strained
1
⁄2 cup potato pulp, strained
2 teaspoons curry powder
1 teaspoon ground cumin
1 tablespoon chopped fresh parsley
1 egg, lightly beaten
1
⁄2 cup evaporated milk
1
⁄2 cup beef stock
Freshly ground black pepper
2 tablespoons slivered almonds
TOMATO GLAZE
1
⁄2 cup beef stock
4 tablespoons tomato sauce
1 teaspoon instant coffee powder
3 tablespoons Worcestershire sauce
11⁄2 tablespoons vinegar
11⁄2 tablespoons lemon juice
3 tablespoons brown sugar
1
⁄4 cup butter
34
1. Place beef, sausage mince, onions,
carrot pulp, potato pulp, curry powder,
cumin, parsley, egg, evaporated milk,
stock and black pepper in a bowl, mix to
combine. Press mixture into a lightly
greased 11x21cm loaf pan. Pour glaze
over meatloaf, sprinkle with almonds
and bake, basting often with glaze,
for 40 minutes.
2. To make glaze, place stock, tomato
sauce, coffee powder, Worcestershire
sauce, vinegar, lemon juice, sugar and
butter in a saucepan and bring to the boil
over a medium heat. Reduce heat and
simmer, stirring frequently, for 8-10
minutes or until glaze reduces and
thickens slightly.
NOTES
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35
Breville a registered trademark of Breville Pty. Limited
ABN 98 000 092 928
Breville Customer Service Centre
Australian Customers
✉
Breville Customer Service Centre
Locked Bag 2000
Botany NSW 2019
AUSTRALIA
☎
Customer Service:
Fax
1300 139 798
(02) 9384 9601
Email Customer Service
askus@breville.com.au
New Zealand Customers
✉
☎
Breville Customer Service Centre
Private Bag 94411
Greenmount
AUCKLAND, NEW ZEALAND
Customer Service:
Fax
0800 288 513
0800 263 001
Email Customer Service
askus@breville.com.au
© Copyright. Breville Pty. Limited 2003
Due to continual improvements in design or otherwise,
the product you purchase may differ slightly from
the one illustrated in this booklet.
Model JE95
Issue 1/03