OPERATING THE JUICER
Pulp |
| Juice | |
|
|
| |
|
|
|
|
| To make |
|
|
3 | juice, the pulp chute should | ||
always be pushed in; this is the open | |||
position. When the pulp chute is open, pulp created while juicing will flow through the pulp chute, separating it from the juice.
4 | To make sauces, pull the pulp chute |
out; this is the closed position. Make |
sure the rubber gasket is in place. When the pulp chute is closed, the juice and fiber exit through the juice chute as a sauce.
English
TIPS FOR GREAT RESULTS
Quick tips
•The pulp chute controls how much fibrous material or pulp exits through the juice chute.
-Pulling the pulp chute out closes the chute, increasing the amount of pulp and fiber for your sauce recipes.
-Pushing the pulp chute in opens the chute, reducing the amount of pulp for your juice recipes.
•Remember to open the pulp chute when using the high or low pulp screens. Keeping the pulp chute open will prevent the Juicer from locking up.
•The rubber gasket on the bottom of the juicer needs to be in place to reduce loss of juice into the pulp chute. Only remove the rubber gasket if you want juice to flow into the pulp ejector.
•The drip stop should be opened before juicing.
•Large seeds or pits need to be removed prior to juicing to avoid damage to the auger or baskets. This includes fruits such as: nectarines, peaches, mangoes, apricots, plums, cherries, etc.
•Before saucing hard fruits (such as apples), it is recommended that you steam the fruit for
•Run Juicer Attachment for
11
