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• Leafy vegetables, such as spinach,

should be processed in batches no
larger than 2 pounds. Stop the unit
and clean between batches to avoid
clogging the cutter/strainer and pulp
bowl.

• Juicing avocados or bananas

produces a puree rather than a juice.

• Form leafy vegetables into compact

balls or rolls before inserting into food
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 bowl as it
begins to fill. The cutter/strainer
should also be cleaned regularly, as
the extraction will decrease consider-
ably if it becomes clogged.

• 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.

• To keep juices from discoloring 

during storage, add a few teaspoons
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.

• The flavor, color, and consistency

of freshly juiced fruits will be different
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 nutritional value.

• Potato juice can be used in place of

cornstarch or flour as a thickening
agent in gravies and soups.

• Vegetable juice mixed with carrot

juice will produce a sweeter 
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.

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. 

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, sepa-

rator, 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. Wipe outside of base with a damp

cloth. Never immerse base in water.