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ENGLISH
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, watermelons, pineapples,
and winter squash.
• 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/273 ml) 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.
Care and Cleaning
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WARNING
Electrical Shock Hazard� Do not immerse motor base in water or any
other liquid.
To prolong the life of the Juice Extractor, it is recommended that all washable parts be
washed immediately after each use.
The Cutter/Strainer is a very delicate screen subject to wear, and therefore is not covered
under warranty. Do not wash in an automatic dishwasher. If bent or damaged, do not
use, since it could break into small pieces and cause personal injury and/or damage
the appliance. Call the toll-free customer service number to order a new Cutter/Strainer.
Replace Cutter/Strainer when it shows signs of wear.
1� Turn OFF ( ) and unplug from electrical
outlet.
2� Empty Pulp Bin and juice container.
3� Unlock Safety Latches. Remove Cover.
Remove Separator with Cutter/Strainer
immediately after using. Do not let food
dry and harden on the Cutter/Strainer. For
hard-to-remove particles, use a plastic
bristle brush or toothbrush.
4� Wash Food Pusher, Cover, Separator, Pulp
Bin, and any juice container in hot, soapy
water. Rinse, dry, and reassemble for
storage. These parts may also be washed
in the dishwasher.