Hamilton Beach 840097100 Instruction Manual

Contents

Hamilton Beach 840097100 Instruction Manual Manual pdf 5 page image

5• Leafy vegetables, such as spinach,should be processed in batches nolarger than 2 pounds. Stop the unitand clean between batches to avoidclogging the cutter/strainer and pulpbowl.• Juicing avocados or bananasproduces a puree rather than a juice.• Form leafy vegetables into compactballs or rolls before inserting into foodchute.• One pound of raw produce usuallyyields one cup (8 ounces) of juice.• When working with large quantitiesof fruits and vegetables, be sure tostop unit to empty pulp bowl as itbegins to fill. The cutter/strainershould also be cleaned regularly, asthe extraction will decrease consider-ably if it becomes clogged.• If you desire a clear juice, filter juicethrough layers of cheesecloth or acoffee filter. This will also remove anyfoam which results during juicing.• To keep juices from discoloringduring storage, add a few teaspoonsof lemon juice or ascorbic acidpowder.• Serve juices immediately, as theflavor and nutrient content decreasesrapidly when juices are stored. If itis necessary to juice fruits andvegetables some time before serving,cover container tightly and refrigerate.Do not store for more than 24 hours.• The flavor, color, and consistencyof freshly juiced fruits will be differentfrom canned juices.• Substitute fruit or vegetable juicesfor stock or water in cooking.• Some pulp remaining in juice isnormal. It increases the juice’s flavorand nutritional value.• Potato juice can be used in place ofcornstarch or flour as a thickeningagent in gravies and soups.• Vegetable juice mixed with carrotjuice will produce a sweetervegetable flavor.• Freeze vegetable pulp for use inmaking soups.• The softer the texture of a fruit orvegetable, the thicker the juiceproduced. Apricots, peaches, pears,melons, and strawberries are soft-textured fruits. The juice that isextracted from these fruits is verythick and is known as nectar. It isbest to combine these juices withthinner juices, such as carrot, apple,etc. Beet greens, parsley, spinach,and watercress yield very rich andthick juices. They are very strong-flavored and taste best whencombined with other fruits andvegetables.Juicing Tips & TechniquesWash fruits and vegetables thoroughly. Remove pits, stones, and large seedsfrom apricots, cherries, peaches, plums, etc. Peel thick-skinned fruits andvegetables such as oranges, lemons, grapefruit, tangerines, watermelons,pineapples and winter squash.3. USE CAUTION: The cutter/strainerteeth are sharp. Handle carefully.Wash the cutter/strainer in hot,soapy water. Rinse then let dry.DO NOT WASH the cutter/strainer inthe dishwasher.4. Wash the food pusher, cover, sepa-rator, and pulp bowl, in hot, soapywater. Rinse, dry, and reassemblefor storage.5. Some foods may stain plastic parts.Make a paste of baking soda andwater and rub on stained area witha damp cloth. Rinse and dry.NOTE: Carrots will stain the unitpermanently.6. Wipe outside of base with a dampcloth. Never immerse base in water.