9
English
TIPS FOR GREAT RESULTS
RECIPES
• The pulp chute controls how much
fibrous material or pulp exits through
the juice chute.
- Pulling the pulp chute out closes
the chute, increasing the amount of
pulp and fiber for your sauce recipes.
- Pushing the pulp chute in opens the
chute, reducing the amount of pulp
for your juice recipes.
• Remember to open the pulp chute
when using the high or low pulp screens.
Keeping the pulp chute open will prevent
the Juicer from locking up.
• The rubber gasket on the bottom of
the juicer should be placed properly to
reduce loss of juice into the pulp chute.
Only remove the rubber gasket if you
want juice to flow into the pulp ejector.
• The drip stop should be opened
before juicing.
• Large seeds or pits need to be removed
prior to juicing to avoid damage to the
auger or baskets. This includes fruits
such as: nectarines, peaches, mangoes,
apricots, plums, cherries, etc.
• Before saucing hard fruits (such as apples),
it is recommended that you steam the
fruit for 2-3 minutes.
WINTER FRUIT JUICE
makes 2 cups
1 gala apple
1 d’anjou pear
1 navel orange, peeled if desired
NOTE: When we left the peel
on the orange it had a very strong
flavor of the peel. The flavor was
improved by peeling the orange.
VITAMIN C JUICE
makes 1 cup
6 large strawberries
1 kiwi
1/2 cup peeled and chopped mango
POMEGRANATE APPLE JUICE
makes 1 1/2 cups
1 large gala apple
1 1/2 cups pomegranate seeds
RUBY RED JUICE
makes 1 cup
1/2 cup packed kale
1 small apple
1 beet
3 medium carrots
CARROT GINGER JUICE
makes 1 cup
12 small-medium carrots
1/2 inch piece of ginger (spicy)
CUCUMBER REFRESHER
makes 1 1/2 cups
2 large english cucumbers
1 cup packed fresh spinach
1/2 lemon
NOTE: If you prefer a more
sweet juice, add 1 apple.
Juices
