Homogenizing Instructions
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 (See Table 1, page 5)
1. Install the grinding auger (gray).
2. Install the juicing restrictor (gray) for the finest texture or the open restrictor (almond) for the coarsest texture.
3. Installation of the deflector is recommended.
4. Installation of the funnel is recommended when homogenizing small items.
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. Use the tamper with its “GRINDING” face (larger diameter end) down to 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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