Juicing Instructions
(Spanish)
PRODUCE RECOMMENDATIONS
1. Vegetables to juice include root vegetables, wheatgrass and leafy greens.
2. Fruits to juice include most fruits.
PRODUCE PREPARATION
1. Clean all vegetables and fruits thoroughly by soaking in water or brushing and then rinsing.
2. All produce with thick skins, such as oranges or with large pits, such as peaches, should have them removed.
3. All feeding portions should be no larger than 1¼ inches cross section to assure adequate clearance in feeding tube.
4. For very fibrous vegetables, such as celery, cut to 2 inches or less in length to prevent wrapping of fibers around grinding auger blades.
5. Wheatgrass should be cut to a length of no more than 4 inches.
6. For other greens, such as kale or chard, remove stalks greater than ¼” diameter and tear or cut pieces to about 3 inches x 3 inches.
7. When juicing grapes, use seedless grapes only.
8. Pomegranates are a special case. In addition to removal of its peel, it should have its internal membranes removed (i.e. juice the seeds only).
JUICING
1. See Table 1, page 24, for selection of insert, restrictor and auger.
2. When juicing, always use the deflector.
3. Install the funnel when juicing small items, such as cherry tomatoes or grapes.
4. Place bowls under the body assembly to receive the juice and pulp.
5. Turn on the juicer.
6. Use the tamper with its “GRINDING” face (larger diameter end) down when using the grinding auger; use the tamper with its “GREENS” face down when using
the greens auger. Using the tamper, push the material down the feeding tube. If the pulp begins to back up in the feeding tube, allow extra time for pulp to expel
prior to additional feeding.
7. Re‐feeding of the pulp is optional for more yield.
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