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Helpful Tips
Carrots
Carrots can be a bit challenging to juice due to their dense nature and
irregular shape. Do not over stuff the chute. Leave some room on the sides
to be able to maneuver the carrots while juicing. They tend to bounce around
inside the chute. Use the pusher to guide them to the blade.
Citrus Fruits
In our Recipes for Healthy Living book we recommend you remove the
skins from citrus fruits. They certainly can be juiced with the skin on and
some recipes we actually tell you to juice with the skin. The reason we
recommend you remove the skin is mostly due to the tart avor. It is a
personal preference. It may be a bit more difcult to juice with the skin on as
it is very thick. To juice with the skin on, use a slow gentle, twisting pressure
to process. Apply a bit more pressure if necessary, but do not use excessive
force with the pusher.
Juicing Leaves
Leaves process best when rolled in a bunch then followed by a fruit or
vegetable containing a larger volume of juice such as celery, tomato,
or cucumber. See chart pages 15–16.
Mango, Apricot and Peaches
Important: Always remove large pits.
Do not put any produce in the juicer with large pits. Pits will damage the
blade and possibly seize the motor.
Pomegranates and Cherries
These wonder fruits can absolutely be juiced. When juicing cherries it is
necessary to remove the pits. We recommend using a cherry pitter. When
juicing pomegranate (seeds) it is necessary to separate the seeds from the
outer skin and the inner membrane before they can be processed.
Pineapple and Melons
Although the juicer can process the rind on these fruits, they taste best
when the rind is removed. Again, this is a personal preference. When
juicing pineapple, especially very ripe pineapple you may need to clean the
spout often. Pineapple is stringy in nature and can cause a blockage at the
opening of the spout. This can cause juice to back up in the receptacle.
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