17
JUICING TIPS
1. In order to get the optimal performance and juice extraction
from your juicer, we find it best to make sure the fruits and vege-
tables are cut to manageable pieces so they fit easily into the
feeding chute.
2. Unlike conventional juicers that “chew” the food for maximum
extractor and need you to force the food down with the pusher,
this juicer does not require you to apply much force. Gently use
the pusher when the food is stuck or to aid passage through the
chute esp. for food like leafy vegetables.
3. If multiple selection of fruits or vegetables is used, it is best to
alternate between hard and soft items. We have provided a
sample list below to make it easy to determine the nature of the
items:
Soft: Cucumber, leafy greens, parsley, mint, watermelon, mango,
wheat grass, pineapple
Hard: Carrot, apple, beets, celery, ginger
4. For juicing celery, beets or ginger with other ingredients, it is
recommended to cut into small pieces and juice towards the
end of your juicing as they are most fibrous.
5. Pits and Seeds: Stone fruits such as peach, mango, plums,
cherries, apricot etc., you need to remove the pits before placing
food into the juicer. Otherwise the parts and motor can be dam-
aged.
6. Skin and Rinds: You can juice most fruits and vegetables with
their skin and rinds on; however, some of the harder skins and
rinds are bitter and may not taste good. These include oranges,
lemons, limes, watermelon, and pineapple. Therefore, it is advis-
able to remove before juicing.
