Instruction Manual

NOTES:
• The juicer will only function correctly if all parts have been assembled correctly.
• Do not insert hands or other objects into the feeding tube to press food ingredients.
Always use the provided pusher. Do not exert too much pressure on the pusher.
• Only operate the appliance when the pulp jug is placed under the pulp outlet. Regularly
empty the pulp jug when processing larger quantities of fruit or vegetables. Empty the pulp jug
when it is full.
• Only operate the appliance when the juice jug is placed under the juice outlet. Regularly
empty the juice jug when processing larger quantities of fruit or vegetables. Empty the juice jug
when it is full.
Refer to the following tables for the nutritional values of a wide range of fruits and vegetables.
Vegetables
Nutrition Facts
Raw, edible weight portion. Percent Daily Values (%DV) are based on a 2,000 calorie diet.
Vegetables
Serving Size
(gram weight/
ounce weight)
Calories
Calories
from Fat
Total Fat
Sodium
Potassium
Total
Carbo-
hydrate
Dietary
Fiber
Sugars
Protein
Vitamin
A
Vitamin
C
Calcium
Iron
(g) (%DV) (mg) (%DV) (mg) (%DV) (g) (%DV) (g) (%DV) (g) (g) (%DV) (%DV) (%DV) (%DV)
Asparagus
5 spears
(93 g/3.3 oz)
20 0 0 0 0 0 230 7 4 1 2 8 2 2 10 15 2 2
Bell Pepper
1 medium
(148 g/5.3 oz)
25 0 0 0 40 2 220 6 6 2 2 8 4 1 4 190 2 4
Broccoli
1 medium
stalk
(148 g/5.3 oz)
45 0
0.
5
1 80 3 460 13 8 3 3 12 2 4 6 220 6 6
Carrot
1 carrot, 7"
long, 1 1/4"
diameter
(78 g/2.8 oz)
30 0 0 0 60 3 250 7 7 2 2 8 5 1 110 10 2 2
Cauliflower
1/6 medium
head
(99 g/3.5 oz)
25 0 0 0 30 1 270 8 5 2 2 8 2 2 0 100 2 2
Celery
2 medium
stalks
(110 g/3.9 oz)
15 0 0 0 115 5 260 7 4 1 2 8 2 0 10 15 4 2
Cucumber
1/3 medium
(99 g/3.5 oz)
10 0 0 0 0 0 140 4 2 1 1 4 1 1 4 10 2 2
Green
(Snap)
Beans
3/4 cup cut
(83 g/3.0 oz)
20 0 0 0 0 0 200 6 5 2 3 12 2 1 4 10 4 2
Green
Cabbage
1/12 medium
25 0 0 0 20 1 190 5 5 2 2 8 3 1 0 70 4 2
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