Hamilton Beach 67804 Use & Care - Page 5

840095504 ENv01.qxd:840095500 Ev00 9/30/09 1:57 PM Page 5 Important Information • The juice extractor is manufactured for NORMAL HOUSEHOLD USE. If you have large quantities, such as 10 pounds or more, process in small batches, allowing motor to cool completely between uses. • When juicing CARROTS, DO NOT PACK food chute. Place carrots in food chute one by one, and press down gently with food pusher. • DO NOT OVERLOAD THE FOOD CHUTE. For best results, simply drop food pieces, one at a time, into chute. Gently and slowly press down with food pusher. This will extract the maximum amount of juice. • If the juice extractor SEEMS TO STRUGGLE or slow down, turn the unit OFF and unplug. Thoroughly wash the cutter/strainer and separator according to instructions. Reassemble and continue juicing. Juicing Tips and Techniques Wash fruits and vegetables thoroughly. Remove pits, stones, and large seeds from apricots, cherries, peaches, plums, etc. Remove rind from thick-skinned fruits and vegetables, such as oranges, lemons, grapefruit, tangerines, watermelons, pineapples, and winter squash. • 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 bin as it begins to fill. The cutter/strainer should also be cleaned, since 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. • To keep juices from discoloring during storage, add a few teaspoons of lemon juice. • Serve juices immediately, since 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 softtextured 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 or apple. Beet greens, parsley, spinach, and watercress yield very rich and thick juices. They are very strongflavored and taste best when combined with other fruits and vegetables. • The optional sieve may be used to further reduce pulp and foam. 5