Russell Hobbs RHJM05, Instructions And Warranty

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
When juicing fruit and vegetables of different consistency it may help to juice
different combinations, i.e. juice soft fruit first, (i.e. oranges) then follow with hard
fruit (i.e. apples). This will help you achieve maximum juice extraction.

If juicing herbs or leafy vegetables, wrap them together to form a bundle before
placing in the juicer or combine them with other ingredients on low speed.
NOTE: The juicer will only function correctly if all parts have been assembled
correctly and the hopper is in position.
Metric Conversion Chart
Source: http://www.exploratorium.edu/cooking/convert/measurements.html
Volume (Dry)
American Standard Metric
1/8 teaspoon .5 ml
1/4 teaspoon 1 ml
1/2 teaspoon 2 ml
3/4 teaspoon 4 ml
1 teaspoon 5 ml
1 tablespoon 15 ml
1/4 cup 59 ml
1/3 cup 79 ml
1/2 cup 118 ml
2/3 cup 158 ml
3/4 cup 177 ml
1 cup 225 ml
2 cups or 1 pint 450 ml
3 cups 675 ml
4 cups or 1 quart 1 liter
1/2 gallon 2 liters
1 gallon 4 liters
Volume (Liquid)
American
Standard
(Cups &
Quarts )
American
Standard
(Ounces)
Metric
(Milliliters &
Liters)
Oven Temperatures
American Standard Metric
250° F 130° C
300° F 150° C
350° F 180° C
400° F 200° C
450° F 230° C
Weight (Mass)
American Standard
(Ounces)
Metric
(Grams)
1/2 ounce 15 grams
1 ounce 30 grams
3 ounces 85 grams
3.75 ounces 100 grams
4 ounces 115 grams
8 ounces 225 grams
12 ounces 340 grams
16 ounces or 1 pound 450 grams
Dry Measure Equivalents
3 teaspoons
1
tablespoon 1/2
ounce 14.3
grams
2 1/8 cup 1 ounce 28.3