4
ASSEMBLY
INSTRUCTIONS
1. Rinse all removable parts –
DO NOT rinse motor base.
Motor base can be wiped
clean with a damp cloth.
2. Place the juice container over
the spindle on the motor base
with the drip spout aligned with
the opening.
3. Slide drip spout lever to
open position.
4. Position the juicing reamer/sieve
over the juice container, securing
it into place.
5. Place juicer cover over
the reamer.
6. Position carafe underneath
drip spout.
7. Plug in power cord. Your juicer
is now ready to be used.
TIPS AND HINTS
Choose fresh fruit that is firm,
not soft – it will yield more juice.
Always wash citrus fruit before
juicing to remove pesticides and
residue from handling.
Room-temperature fruit will yield
more juice than refrigerated fruit.
Roll fruits on the countertop with the
palm of your hand a few times to
increase juice yield.
Remove all seeds, but leave in pulp
when using juice in baking – it will
add flavor.
If a recipe calls for citrus “zest,”
remove zest prior to juicing.
Freeze leftover juice in measured
“juice cubes,” using ice cube trays.
Thaw to use.
Choose oranges, lemons and limes
with smooth, brightly colored skin.
The best are firm, plump and heavy
for their size. Small brown areas on
the skin (“scald” spots) will not affect
flavour or juiciness. Avoid lemons/
limes with hard or shriveled skin.
Lemon and lime juice can be used
interchangeably in most recipes
(margaritas are an exception).
Grapefruits should have thin, finely
textured, brightly coloured skin and
be firm yet springy to palm texture.
The thinner the skin, the more juice.
Hollow skins that remain after juicing
citrus fruit are nice containers for
desserts such as sorbets.
Sweet oranges make the best juice,
but you can make orange juice from
any type of orange. Sweet oranges
include both juice oranges and navel
oranges. Navel oranges are
identifiable by their prominent navel –
their thick skins are much easier to
peel, and are generally seedless.
Juice oranges have thinner skins,
and often are chock-full of seeds.
Juice from pink grapefruit contains
more vitamin A than from white
grapefruit.
YIELDS
• Grapefruit – 1 medium grapefruit is
approximately 1 pound (450 g) and
will yield about 1 cup (250 ml) of
juice.
• Lemons – Approximately 4 to 6
lemons equal one pound and will
yield about 1 cup (250 ml) of
lemon juice. One lemon yields
about 3 tablespoons (45 ml) juice
and 2 to 3 teaspoons (10 - 15 ml)
zest.
• Limes – Approximately 6 to 8
medium limes equal one pound
(450 g), which will yield about
2
∕
3
–
¾ cup (150 ml) of juice.
• Oranges – Approximately 2 to 4
oranges equal one pound (450 g)
and will yield about 1 cup (250 ml)
of juice, 1 to 2 tablespoons (15-30
ml) zest.