Waring JE2000 Instruction Manual - Page 8

CABBAGE JUICE A, B, C, G and U Chlorine, Calcium, Sodium and Iron After washing, cut into wedges that can be fed into the juicer. CELERY JUICE A, B, C and E Potassium, Calcium and Sulphur Separate stalks and push into juicer with leaf end first. BEET JUICE A, B, C and G Sodium, Iron, Calcium, Potassium and Chlorine Wash thoroughly; cut into sections to fit entry tube. Beet tops may also be juiced. See instruction for leafy vegetable juices. CUCUMBER JUICE B, B2, C Potassium, Calcium, Sodium, Sulphur and Chlorine Wash thoroughly, quarter the cucumber lengthwise and use a slow, even motion to feed. Peel if desired. LEAFY VEGETABLE Parsley, Lettuce, Spinach, Turnip Greens, Dandelion, JUICE Watercress, etc. Wash thoroughly, then wrap in a dry towel and refrigerate until greens become crisp. When ready for juicing, twist and roll into a small ball and use plunger to feed. These should be juiced first when making a combination with other vegetables. APPLE JUICE A, B1, B2 and C Magnesium, Iron, Silicon, Potassium, Phosphorus, Sodium, Calcium, Sulphur and Chlorine Wash thoroughly. It is not necessary to peel or core apples, but we recommend removing the stem. Cut into sections to fit entry tube. Hard, firm apples produce the best juice. CITRUS JUICES Orange, Grapefruit, Lemons, etc. Large source of Vitamin C, Pectin and Bioflavonoids, especially in white portion under peel. Note: Very soft fruits and vegetables such as tomatoes, peaches, and grapes can be juiced; however, they should be alternately juiced with firmer fruits and vegetables. 8