Waring JE2000, Руководство пользователя

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TIPS FOR JUICING PROPERLY
The Waring ® Commercial Juice Extractor is a precision machine and the following
hints will help you obtain optimum performance. Vegetables should always be fresh
and crisp. All fruits and vegetables should be fed through the feeder chute. Cut all
vegetables in the largest pieces possible for feeding. With hard fruits and vegetables
(carrots, beets, celery, etc.) we recommend a steady, light push. With softer fruits
and vegetables (apples, cucumbers), we recommend a slow, even feeding motion
to allow the skins to be torn apart completely. The Waring
®
Juice Extractor is a
centrifugal pulp-ejecting type juicer; by following the instructions above, you can
avoid juicer vibration.
PREPARATION OF FRUITS AND VEGETABLES
Fruit or vegetable should be washed before being used. (It is necessary to wash the
vegetable or fruit in order to remove foreign matter and pesticides).
The fruit or vegetable should be cut before being introduced into the machine, in
order to simplify the work (for instance the apple in four pieces). It is necessary to
remove the pits from the fruit (for instance, peaches, cherries, etc.). For citrus fruit,
we recommend removing skins. Otherwise, juice will have a bitter taste.
THE VITAMIN & MINERAL CONTENT
OF MOST POPULAR JUICES AND “HOW TO JUICE”
We have listed some of the most popular fruits and vegetables used for juicing.
Of course, there may be fruits or vegetables we have not listed, so please apply the
following instructions to any similar fruit or vegetable.
CARROT JUICE A, B, C and G
Potassium, Iron, Magnesium, Calcium, Manganese,
Sodium, Silicon and Iodine
Carrot juice, the favorite of many people, can be mixed
with most any other juice to make a tasty blend.
Carrots should be scrubbed with a vegetable brush.
Do not peel or cut into small pieces. Leave carrots
whole, and cut them only if they are too large to fit into
the feeder chute. For best juice extraction, carrots should
be juiced at room temperature rather than cold. Carrot
juice should be consumed as soon as it is made, or can
be stored in the refrigerator for use the same day. Add a
few drops of orange or lemon juice, to keep its color
much longer.
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