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5
Important Information
• The juice extractor is manufactured
for NORMAL HOUSEHOLD USE. If
you have large quantities, such as
10 pounds or more, process in small
batches, allowing motor to cool
completely between uses.
• DO NOT OVERLOAD
THE FOOD CHUTE. For best results,
simply drop food pieces, one at a
time, into chute. Gently and slowly
press down with food pusher. This
will extract the maximum amount of
juice.
• If the juice extractor
SEEMS TO STRUGGLE or slow
down, turn the unit OFF ( ) and
unplug. Thoroughly wash the cutter/
strainer and separator according
to instructions. Reassemble and
continue juicing.
• Juicing avocados or bananas
produces a puree rather than a juice.
• Form leafy vegetables into compact
balls or rolls before inserting into
food chute.
• One pound of raw produce usually
yields one cup (8 ounces) of juice.
• When working with large quantities
of fruits and vegetables, be sure
to stop unit to empty pulp bin as
it begins to fill. The cutter/strainer
should also be cleaned, since the
extraction will decrease considerably.
• If you desire a clear juice, filter juice
through layers of cheesecloth or a
coffee filter. This will also remove any
foam which results during juicing.
• To keep juices from discoloring
during storage, add a few teaspoons
of lemon juice.
•
Serve juices immediately, since the
flavor and nutrient content decreases
rapidly when juices are stored. If it
is necessary to juice fruits and
vegetables some time before serving,
cover container tightly and refrigerate.
Do not store for more than 24 hours.
• The flavor, color, and consistency of
freshly juiced fruits will be different
from canned juices.
• Substitute fruit or vegetable juices for
stock or water in cooking.
• Some pulp remaining in juice is
normal. It increases the juice’s flavor
and nutritional value.
• Potato juice can be used in place of
cornstarch or flour as a thickening
agent in gravies and soups.
• Vegetable juice mixed with carrot
juice will produce a sweeter
vegetable flavor.
• Freeze vegetable pulp for use in
making soups.
• The softer the texture of a fruit or
vegetable, the thicker the juice
produced. Apricots, peaches,
pears, melons, and strawberries
are soft- textured fruits. The juice
that is extracted from these fruits is
very thick and is known as nectar.
It is best to combine these juices
with thinner juices, such as carrot or
apple. Beet greens, parsley, spinach,
and watercress yield very rich and
thick juices. They are very strong-
flavored and taste best when
combined with other fruits and
vegetables.
Juicing Tips and Techniques
Wash fruits and vegetables thoroughly. Remove pits, stones, and large seeds
from apricots, cherries, peaches, plums, etc. Remove rind from thick-skinned
fruits and vegetables, such as oranges, lemons, grapefruit, tangerines, watermel-
ons, pineapples, and winter squash.
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