Juice Extractor Important Safeguards .................... 2 Know Your Juice Extractor ............ 3 How to Assemble & Use ................ 4 Care & Cleaning .............................. 4 Juicing Tips & Techniques ............ 5 Recipes ...................................... 6-10 Customer Service..........................
IMPORTANT SAFEGUARDS When using electrical appliances, basic safety precautions should be followed, including the following: 1. Read all instructions. 2. To protect against risk of electrical shock, do not immerse cord, plug, or motor base in water or other liquid. 3. Close supervision is necessary when any appliance is used by or near children. 4. Unplug cord from outlet when not in use, before putting on or taking off parts, and before cleaning. 5. Avoid contacting moving parts.
wWARNING To reduce risk of personal injury and/or damage to your juice extractor: • Never wash cutter/strainer or other removable parts in a dishwasher. • Always inspect cutter/strainer before each use. • Do not use a cracked, bent or damaged cutter/strainer. IMPORTANT INFORMATION: The cutter/strainer is a very delicate screen subject to wear, and therefore is not covered under warranty. Call our toll-free customer service number to order a new cutter/strainer.
How to Assemble & Use Read and follow instructions in “Before First Use.” 1. Place separator on top of base as shown on page 3. Place pulp bowl in separator. 2. Place cutter/strainer into pulp bowl and gently push until firmly in place. Once in place, the cutter/strainer should spin easily. 3. Place cover on top of pulp bowl aligning arrows on front. 4. Position the top of both safety latches in place, then push in at bottom to lock. Lock both sides. DO NOT OPERATE UNIT UNTIL SAFETY LATCHES ARE LOCKED. 5.
3. USE CAUTION: The cutter/strainer teeth are sharp. Handle carefully. Wash the cutter/strainer in hot, soapy water. Rinse then let dry. DO NOT WASH the cutter/strainer in the dishwasher. 4. Wash the food pusher, cover, separator, and pulp bowl, in hot, soapy water. Rinse, dry, and reassemble for storage. 5. Some foods may stain plastic parts. Make a paste of baking soda and water and rub on stained area with a damp cloth. Rinse and dry. NOTE: Carrots will stain the unit permanently. 6.
Recipes The following drink recipes yield a single serving of 6 to 10 ounces. Red Tango Kiwi Surprise ⁄ cup cranberries 2 tangerines 1⁄2 teaspoon sugar Juice cranberries, then tangerines. Add sugar to juice. 1 kiwi fruit, not peeled 1⁄4 lime 11⁄8 cup white grapes Sugar to taste Juice kiwi first, then lime and grapes. Add sugar to juice if needed. 12 Sweet Cranberry Zing ⁄ -inch slice fresh ginger ⁄ cup cranberries 11⁄2 cups white grapes Sugar to taste Juice ginger first, then cranberries, then grapes.
Cinnamon Special Ruby Surprise 2 apples Cinnamon Slice apples. Generously sprinkle with cinnamon and push slices through juice extractor. 12 Banana Citrus Surprise ⁄ banana 1 tangerine 1⁄2 cup white grapes Juice banana first, then tangerine and grapes. 12 Veggie Patch ⁄ small head cabbage 1 celery stalk 1 apple Juice cabbage first, then celery and apple. 14 Tomato Zest ⁄ small clove garlic ⁄ green pepper 1 celery stalk 1 large tomato Juice garlic and green pepper first, then celery and tomato.
Salad Tingle Honeydew Express ⁄ red onion 1 medium tomato 1 handful spinach 1 handful romaine lettuce 1 lemon, peeled 1 banana, peeled 1⁄2 honeydew, peeled 1⁄4 cup blueberries Italian Delight 12 18 6 fresh mushrooms 1 medium tomato 1 stalk celery Dash of oregano Veggie Fiesta 1 handful romaine lettuce 1 handful alfalfa sprouts 1 carrot 2 handfuls spinach 1 stalk celery Berry Bubbly 2 lemons, peeled 1⁄4 cup blueberries 1⁄4 cup Seltzer water 1 tablespoon sugar Juice fruit; then add water and sugar.
Hot Veggie Delight Green Pepper Relish 2 broccoli flowerets with stalk 1⁄4 green pepper 1 carrot 1 celery stalk 1 tomato Tabasco sauce to taste Juice broccoli and green pepper first, then carrot, celery and tomato. Add Tabasco sauce. 8 green peppers, seeded 3 medium onions, peeled 1⁄2 cup sugar 1 teaspoon salt 11⁄2 cup white vinegar 1⁄2 teaspoon celery salt Process peppers and onions in juice extractor. Combine juices and pulps in saucepan. Bring to boiling point. Drain. Add remaining ingredients; mix.
Carrot Cake 5 to 8 carrots, or enough to produce 11⁄2 cups carrot pulp and 1⁄2 cup carrot juice 1 cup flour 11⁄2 teaspoons baking powder 1⁄2 teaspoon cinnamon 1⁄2 teaspoon salt 2 eggs 1 cup granulated sugar 3⁄4 cup vegetable oil 2 teaspoons vanilla 1⁄2 cup chopped nuts Confectioners sugar Preheat oven to 350°F. Process carrots in juice extractor. Measure and set aside 11⁄2 cups pulp and 1⁄2 cup juice. Mix flour, baking powder, cinnamon, and salt together, set aside.
