Homogenizing Instructions
(French)
PRODUCE RECOMMENDATIONS
Nut Butters ‐ Use only DRY ROASTED & SHELLED nuts.
Fruit Whips ‐ Fruits such as bananas, strawberries and pineapple make the best whips.
Soups & Baby Food ‐ Vegetables such as potatoes, broccoli and tomatoes.
Sauces – Fruits and vegetables, such as apples, pears, tomatoes and avocados.
PRODUCE PREPARATI
ON
Fruit Whips ‐ Freeze the fruits after skins and/or large seeds are removed. Cut all fruits into feedable size chunks (about 1¼ inch x 1¼ inch x 3 inches or less) prior
to freezing.
Soups & Baby Foods ‐ The vegetables need to be skinned and then pre‐cooked, preferably in boiling water. Homogenize after they have been allowed to cool.
Sauces ‐ To achieve a smooth, consistent sauce, items with skins, large seeds, cores and/or pits must have them removed. Most vegetables and some fruits should
be pre‐cooked, preferably in boiling water. Homogenize after they are allowed to cool.
HOMOGENIZING ‐ GRINDING AUGER
1. See Table 1, page 31, for selection of insert, restrictor and auger.
2. Install the black restrictor for the finest texture, the gray restrictor for a coarser texture or the almond restrictor for the coarsest texture.
3. Install the funnel when homogenizing small items.
4. Use of the deflector is optional.
5. Place bowl under the front opening of the body.
Note: For small items such as nuts and berries, the feeding tube should be partially filled and the tamper should be inserted prior to starting the motor to prevent
material from being flung out by the auger.
6. Turn on the juicer.
7. Using the tamper with its “GRINDING” face (larger diameter end) down, push the material down the feeding tube.
Note: If the processing chamber begins to back up, allow extra time for the homogenized material to expel prior to additional feeding.
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