Waring JEX328, User Manual, Page: 8 / 13

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For best juice extraction, carrots should be juiced at room
temperature rather than when they are cold. Carrot juice
should be consumed as soon as it is made, but can be
stored in the refrigerator for use the same day. If a few drops
of orange or lemon juice are added, carrot juice will keep its
color much longer.
CABBAGE JUICE: A, B, C, G and U
Chlorine, calcium, sodium and iron
After washing, cut into wedges so that they can be fed into
the juice extractor.
CELERY JUICE: A, B, E and C
Potassium, calcium and sulfur
Separate stalks and push into juicer with leaf end first.
BEET JUICE: A, B, C and G
Sodium, iron, calcium, potassium and chlorine
Wash thoroughly and cut into sections to fit feed chute.
CUCUMBER JUICE: B, C and B
2
Potassium, calcium, sodium, sulfur and chlorine
Wash thoroughly; quarter the cucumber lengthwise and use
a slow, continuous, even motion to feed. Peel if desired.
LEAFY VEGETABLE JUICE: A, B
12
, B
6
, C and E
Parsley, lettuce, spinach, turnip greens, dandelion,
watercress, etc. Wash thoroughly, then wrap in a dry towel
and refrigerate until greens become crisp. When ready for
juicing, twist and roll into a small ball and use pusher to feed
through chute. Greens should be juiced first when making a
combination drink with other firmer produce.
APPLE JUICE: A, B
1
, B
2
and C
Magnesium, iron, silicon, potassium, phosphorus, sodium,
calcium, sulfur and chlorine
Wash thoroughly. It is not necessary to peel or core apples,
but we do recommend removing the stems. Cut into
sections to fit feed chute.