Hamilton Beach 840095500 Manuel D’Utilisation
5
• Juicing avocados or bananas
produces a puree rather than a juice.
• Form leafy vegetables into compact
balls or rolls before inserting into food
chute.
chute.
• One pound of raw produce usually
yields one cup (8 ounces) of juice.
• When working with large quantities of
fruits and vegetables, be sure to stop
unit to empty pulp bin as it begins to
fill. The cutter/strainer should also be
cleaned, as the extraction will
decrease considerably.
unit to empty pulp bin as it begins to
fill. The cutter/strainer should also be
cleaned, as the extraction will
decrease considerably.
• If you desire a clear juice, filter juice
through layers of cheesecloth or a
coffee filter. This will also remove any
foam which results during juicing.
coffee filter. This will also remove any
foam which results during juicing.
• To keep juices from discoloring
during storage, add a few teaspoons
of lemon juice or ascorbic acid
powder.
of lemon juice or ascorbic acid
powder.
• Serve juices immediately, as the
flavor and nutrient content decreases
rapidly when juices are stored. If it
is necessary to juice fruits and
vegetables some time before serving,
cover container tightly and refrigerate.
Do not store for more than 24 hours.
rapidly when juices are stored. If it
is necessary to juice fruits and
vegetables some time before serving,
cover container tightly and refrigerate.
Do not store for more than 24 hours.
• The flavor, color, and consistency of
freshly juiced fruits will be different
from canned juices.
from canned juices.
• Substitute fruit or vegetable juices for
stock or water in cooking.
• Some pulp remaining in juice is
normal. It increases the juice’s flavor
and nutritive value.
and nutritive value.
• Potato juice can be used in place of
cornstarch or flour as a thickening
agent in gravies and soups.
agent in gravies and soups.
• Vegetable juice mixed with carrot
juice will produce a sweeter
vegetable flavor.
vegetable flavor.
• Freeze vegetable pulp for use in
making soups.
• The softer the texture of a fruit or
vegetable, the thicker the juice
produced. Apricots, peaches, pears,
melons, and strawberries are soft
textured fruits. The juice that is
extracted from these fruits is very
thick and is known as nectar. It is
best to combine these juices with
thinner juices, such as carrot, apple,
etc. Beet greens, parsley, spinach,
and watercress yield very rich and
thick juices. They are very strong-
flavored and taste best when
combined with other fruits and
vegetables.
produced. Apricots, peaches, pears,
melons, and strawberries are soft
textured fruits. The juice that is
extracted from these fruits is very
thick and is known as nectar. It is
best to combine these juices with
thinner juices, such as carrot, apple,
etc. Beet greens, parsley, spinach,
and watercress yield very rich and
thick juices. They are very strong-
flavored and taste best when
combined with other fruits and
vegetables.
• The optional strainer may be used to
further reduce pulp and foam.
Fruit & Vegetable Preparation
Wash fruits and vegetables thoroughly. Remove pits, stones, and large seeds
from apricots, cherries, peaches, plums, etc. Peel thick-skinned fruits and
vegetables such as oranges, lemons, grapefruit, tangerines, watermelons,
pineapples and winter squash.
from apricots, cherries, peaches, plums, etc. Peel thick-skinned fruits and
vegetables such as oranges, lemons, grapefruit, tangerines, watermelons,
pineapples and winter squash.
Juicing Tips & Techniques
840095500 Ev00 1/3/02 3:43 PM Page 5