Juice Life
Multipurpose wheatgrass, fruit
and vegetable juicer
Instruction Booklet
JS7300
Please read these instructions carefully
and retain for future reference.
Download from Www.Somanuals.com. All Manuals Search And Download.
Sunbeam’s Safety Precautions
SAFETY PRECAUTIONS FOR YOUR
SUNBEAM SLOW JUICER.
• Ensure the juicer is correctly and completely
assembled before turning the appliance ‘On ’.
• Do not put fingers or other objects into the feed • Always operate the juicer on a flat, level
chute whilst the juicer is in operation.
surface.
• Do not push fruit or vegetables into the feed
chute with your fingers, always use the food
pusher provided.
• If any fruit or vegetables become lodged in the
feed chute, use the food pusher or turn off the
juicer, remove the plug from the power outlet
and disassemble to remove the lodged fruit or
vegetables.
• Make sure the juicer body is securely fastened
before the appliance is turned ‘On’.
• Be sure to turn the power switch to ‘Off’
position after every use of the juicer.
• Do not operate with covers removed.
• Do not touch moving parts.
• Do not operate for more than 13 minutes at
a time.
• Never operate without pulp container.
Sunbeam are very safety conscious when
• Young children should be supervised to ensure
that they do not play with the appliance.
designing and manufacturing consumer products,
but it is essential that the product user also
exercise care when using an electrical appliance.
Listed below are precautions which are essential
for the safe use of an electrical appliance:
• Never leave an appliance unattended while
in use.
• Do not use an appliance for any purpose
other than its intended use.
• Read carefully and save all the instructions
provided with an appliance.
• Do not place an appliance on or near a hot gas
flame, electric element or on a heated oven.
Do not place on top of any other appliance.
• Always turn the power off at the power outlet
before you insert or remove a plug. Remove
by grasping the plug - do not pull on the cord.
• Do not let the power cord of an appliance hang
over the edge of a table or bench top or touch
any hot surface.
• Turn the power off and remove the plug
when the appliance is not in use and
before cleaning.
• Do not operate any electrical appliance with
a damaged cord or after the appliance has
been damaged in any manner. If damage is
suspected, return the appliance to the nearest
Sunbeam Appointed Service Centre
• Do not use your appliance with an extension
cord unless this cord has been checked
and tested by a qualified technician or
service person.
for examination, repair or adjustment.
• Always use your appliance from a power
outlet of the voltage (A.C. only) marked
on the appliance.
• For additional protection, Sunbeam
recommend the use of a residual current
device (RCD) with a tripping current not
exceeding 30mA in the electrical circuit
supplying power to your appliances.
• Close supervision is necessary when your
appliance is being used near children or
infirm persons.
• Do not immerse the appliance in water
or any other liquid unless recommended.
If you have any concerns regarding the performance and use of your appliance,
Ensure the above safety precautions are understood.
3
Download from Www.Somanuals.com. All Manuals Search And Download.
Features of your Sunbeam
Juice Life
Food pusher
Guides food evenly down the food tube.
Reverse/off/on switch
Easy to use operating switch starts and stops the
operation of the slow juicer and also includes
a reverse function to free up any wedged food
stuffs.
Visor
Designed to stay on the benchtop, the visor
totally encloses and protects the juicer, when
unassembled.
Powerful Motor
The base houses a powerful motor that
supports the slow moving gear, squeezing
and crushing the food releasing nutrients
deep inside the vegetable fibres.
Non-slip feet
Keeps the slow juicer secure on the bench top
during use.
Pasta and noodle nozzles
Blank strainer
4
Download from Www.Somanuals.com. All Manuals Search And Download.
Hopper
Juicing screw
The slow moving "stone mill" style
juicing gear (screw) grinds fruit
and vegetables at a gentle 100
revolutions per minute.
Strainer cap
Juicer end nozzle
Pulp catch bowl
Juicer catch bowl
Juice strainer
Puree nozzle
Grind nozzle
Juice nozzle
5
Download from Www.Somanuals.com. All Manuals Search And Download.
PHaeratsdionfgyour Sunbeam Juice Life
1. Juicer body, juicing screw, strainer,
strainer cap, juicer end nozzle. Figure 1
illustrates parts from left to right and in
order of assembly.
5. Hopper and food pusher, figure 5.
2. Five pasta and noodle end nozzles. Figure
2 illustrates large and small flat noodles
left, large and small round noodles right
and square hole noodles.
6. Motor body of the Sunbeam Juice Life,
figure 6.
3. Figure 3 illustrates the blank strainer left
and the juice strainer right.
7. Juice and pulp container, figure 7.
4. Nozzle for grinding nuts and biscuits,
nozzle for pureeing frozen desserts, baby
food and sauces, and nozzle for fruit,
vegetable and wheatgrass juice. Figure 4
illustrates nozzles left to right.
6
Download from Www.Somanuals.com. All Manuals Search And Download.
HAsesaedminbgling your Sunbeam
Juice Life
Before Use
3. Set the motor body on a dry, level surface.
Make sure the power cord is unplugged
during assembly.
After unpacking your Sunbeam Juice Life
Juicer, we recommend that you disassemble
the unit before using for the first time. Wash
all parts except the motor body in hot soapy
water. Rinse and dry immediately.
4. Insert the juicer body and its gear shaft
into the motor body. Then lock the juicer
body by turning the locking nut clockwise,
figure 10.
Important: Always ensure your juicer is
unplugged from the power outlet when not
in use, during assembling or whilst removing
parts.
1. Insert the juicing screw into the juicer
body, figure 8.
[Insert drawing]
5. Insert the hopper onto the top of the
juicer body chute and slide both the juice
(small) and the pulp (bigger) containers
underneath the juicer body. The juice
container sits closest to the motor,
figure 11.
2. Then, add the following, figure 9;
a. Juice strainer (or blank strainer).
b. The strainer cap. Tighten it by turning it
to the left or anti-clockwise.
c. Finally, add the juicing end nozzle (the
one with the green washer) or any of
the other seven end nozzles. Tighten by
turning left or anti-clockwise.
7
Download from Www.Somanuals.com. All Manuals Search And Download.
Helpful Hints for Juicing
• The Sunbeam Juice Life juices wheatgrass,
leafy greens and herbs, fruit and
vegetables.
• Think of fresh squeezed juice as your
vitamin and mineral supplementation.
Drink juice daily.
• Never force the food pusher down the chute
with heavy pressure. Heavy downward
pressure may bend the steel juicer screw
shaft. Such heavy pressure indicates that
1) the feed chute is overfilled, or 2) the
juicer body is clogged. Try the reverse
button or clean out the juicer body. Put
less food in the chute.
• Wash all fruit and vegetables well before
juicing. There is no need to peel vegetables
that have a thin skin but a light scrub with
a clean sponge will help rid of any dirt that
may be stuck on or any waxy coatings.
• Peel fruit and vegetables that have a thick
skin such as melons, pineapple and citrus
fruit.
• Choose the best end of the vegetable to
insert first. Some vegetables, such as
wheatgrass, juice more easily if the tips
are inserted first. Other green vegetables
such as parsley are best inserted with their
bottoms or stalks first. Test which end of
your vegetable works best.
• Cut large pieces of fruit, such as melons
into wedges.
• Remove seeds and stones from fruit such
as mangoes, papaya and stone fruit.
• When juicing different fruit and vegetables
it may help to juice in different
combinations.
• Some vegetable parts, such as the leaves
of beets, are very bitter, whereas the beet
roots are very sweet. When experimenting
with unusual vegetables taste them first
and be selective.
For example, when juicing apples and
oranges, juice the soft fruit (oranges) first,
and then follow with the hard fruit (apples)
second. This will help you to achieve the
maximum juice extraction from the fruit and
vegetables.
• Some seeds from citrus fruits can be bitter
so you may want to remove some of the
seeds if desired.
When juicing fresh herbs such as mint or
parsley, add the herbs in between the fruit
and vegetables to get the most out of the
herb or if only using a small quantity, add the
herb at the same time as a piece of fruit and
vegetable.
• Juice only the freshest produce to get the
most out them and the best flavours.
• Wheatgrass can be alternated with other
greens, such as celery, spinach, or cabbage
for those who prefer to moderate its strong
taste.
• When juicing small fruit such as grapes
or strawberries, add the fruit in handfuls
rather than one at a time, this will
• Alternate hard-to-juice fruits and vegetables
with ones that are softer and easier-to-
juice.
maximise the amount of juice extracted.
• Be aware that beetroot stains all other fruit
and vegetables. If juicing several different
juice combinations, juice the drink with
the beetroot last, so as to not stain the
other drinks.
• Juice can be successfully stored for one-
two days by chilling it just above freezing
and refrigerating it inside a pre-chilled
thermos. But whenever possible, for best
results, drink juice right away.
8
Download from Www.Somanuals.com. All Manuals Search And Download.
Common Usage of Selected Herbs
Herb
Reputed benefits
Common Uses
Alfalfa
Laxative
Diuretic
Antiseptic
Urinary tract infections
Kidney, bladder and prostate
disorders
Bone and joint conditions
Aloe Vera
Antiviral and antibacterial
Antiinflammatory
Moisturising
Constipation
Peptic ulcers
Viral infections
Wound-healing
Topically for burns and skin irritation
Calendula
(Marigold)
Muscle relaxant
Digestive remedy
Gastritis
Ulcers
Menstrual problems
Fennel
Antiinflammatory
Diuretic
Respiratory infections
Wind and bloating
Digestive aid
Increases milk flow in lactation
Fenugreek
Expectorant
Antiinflammatory
Demulcent
High blood pressure
Improves digestion
Increases milk flow in lactation
Menopause
Vulnerary
Flaxseed
Garlic
Laxative
Pain relief
Constipation
Respiratory problems
Soothes gut irritation
Antibacterial, antiviral,
antifungal
High cholesterol
High blood pressure
Antiinflammatory
Antioxidant
Digestive and respiratory problems
Reduces blood clotting
Ginger
Antibacterial
Antioxidant
Motion sickness
Nausea
Antiinflammatory
Anti-clotting
Pain relief
Vomiting
Inflammatory conditions eg arthritis
Improve digestion
Antispasmodic
Horseradish
Parsley
Stimulates circulation
Antibiotic
Treat infections
Rheumatism
Diuretic
Urinary infections and stones
Improve digestion
Flatulence
9
Download from Www.Somanuals.com. All Manuals Search And Download.
Common Usage of Selected Herbs continued
Herb
Reputed benefits
Common Uses
Peppermint
Antispasmodic
Improves digestion
Bile flow stimulant
Relieves smooth muscle spasms
Raspberry leaf Strengthens and tones uterus
Prepare mothers for child birth
Diarrhoea
Sage
Carminative
Colds
Antispasmodic
Antimicrobial
Antiinflammatory
Sore throats
Hot flushes
Menstrual problems
Indigestion
Thyme
Carminative
Antispasmodic
Antimicrobial
Expectorant
Sore throats
Colds
Coughs
Improves digestion
Flatulence
10
Download from Www.Somanuals.com. All Manuals Search And Download.
Colour Wheel of Plant Food
Nutrition
11
Download from Www.Somanuals.com. All Manuals Search And Download.
Colour Wheel of Plant Food Nutrition continued
Plant food
Green
Nutrition
Alfalfa
Beta carotene, calcium, vitamins D, E, K
Apple
Pectin, potassium, vitamin C, dietary fibre, boron,
flavonoids, phenolics
Asparagus
Dietary fibre, beta carotene, vitamins C, E, folate,
phenolics, other carotenoids
Beans (green)
Bok Choy
Dietary fibre, vitamin C, beta carotene, folate, iron,
flavonoids, phenolics, other carotenoids
Vitamin C, iron, folate, dietary fibre
Brussels Sprouts
Cabbage
Vitamins C, E, beta carotene, folate, iron, phenolics
Vitamin C (especially red cabbage), beta carotene,
calcium, iron, dietary fibre, other strong antioxidants
Capsicum
Vitamin C, beta carotene, flavonoids, carotenoids,
phenolics
Celery
Flavonoids, coumarins, phenolics, terpenoids
Flavonoids, coumarins, phenolics, terpenoids
Small amount of vitamins and minerals
Coriander
Cucumber
Grapes
Dietary fibre, vitamin C, potassium, vitamin A,
flavenols, phenolics, vitamin E
Honeydew melon
Lettuce
Vitamin C, carotenoids
Dietary fibre, beta carotene, lutein, zeaxanthin, other
carotenoids, folate, flavonoids, phenolics, other
antioxidants (darker colours contain more antioxidants)
Lime
Flavonoids, pectin, vitamin C
Parsley
Vitamin C, iron, flavonoids, coumarins, phenolics,
terpenoids, lutein, zeaxanthin
Pea (green)
Dietary fibre, protein, vitamin C, zinc, iron, niacin,
potassium, phenolics, carotenoids
Thyme
Terpenoids, luteolin (flavonoids)
Watercress
Vitamins C, E, folate, beta carotene, iron, carotenoids,
phenolics, flavonoids, glucosinolates
12
Download from Www.Somanuals.com. All Manuals Search And Download.
Colour Wheel of Plant Food Nutrition continued
Plant food
Dark green
Basil
Nutrition
Terpenoids, flavonoids
Beetroot
Broccoli
Leaves: beta carotene, calcium, iron
Vitamin C, dietary fibre, iron, potassium, vitamin
E, folate, beta carotene, flavonoids, sulphoraphane,
phenolics, lutein, zeaxanthin
Kale
Carotenoids, vitamin C, flavonoids, sulphur compounds
Vitamin C, flavonoids, dietary fibre
Flavonoids, menthol, volatile oils, terpenoids
Terpenoids, flavonoids
Kiwifruit
Mint
Rosemary
Sage
Terpenoids, flavonoids
Spinach
Carotenoids (lutein and zeaxanthin), vitamin C, beta
carotene, folate, fibre, iron
Wheatgrass
Coumarins
Yellow
Banana
Potassium, dietary fibre, vitamins B6, C
Corn
Dietary fibre, vitamin C, beta carotene, niacin, folate,
potassium, phenolics, carotenoids
Grapefruit
Lemon
Vitamin C, dietary fibre, flavonoids
Flavonoids, pectin, vitamin C
Nashi
Small amount of vitamins and minerals, some dietary
fibre
Passionfruit
Peach
Vitamin C, dietary fibre, riboflavin, niacin, iron
Vitamin C, dietary fibre, beta carotene
Pear
Dietary fibre, small amount of vitamins and minerals
Pineapple
Vitamin C, fibre, small amount of other vitamins and
minerals
13
Download from Www.Somanuals.com. All Manuals Search And Download.
Colour Wheel of Plant Food Nutrition continued
Plant food
Orange
Nutrition
Apricot
Beta carotene, vitamin C, dietary fibre, flavonoids
Beta carotene, folate, dietary fibre
Vitamin C, Dietary fibre
Carrot
Mandarin
Mango
Beta carotene, vitamin C, potassium, flavonoids, dietary
fibre, vitamin E
Nectarine
Orange
Beta carotene, vitamin C, flavonoids, dietary fibre
Vitamin C, dietary fibre, beta carotene, carotenoids,
pectin, flavonoids, phenolics
Rockmelon
Vitamin C, beta carotene, carotenoids
Red
Apple
Pectin, potassium, vitamin C, dietary fibre, boron,
flavonoids, phenolics
Capsicum
Vitamin C, beta carotene, flavonoids, carotenoids,
phenolics
Cherry
Vitamin C, dietary fibre, flavonoids, phenolics
Raspberry
Lignin (dietary fibre), vitamin C, folate, anthocyanidins,
flavonoids, phenolics
Strawberry
Tomato
Vitamin C, dietary fibre, folate, flavonoids, phenolics
Lycopene, vitamins C, E, folate, dietary fibre, beta
carotene, phenolics
Pink
Pink Grapefruit
Vitamin C, dietary fibre, flavonoids, lycopene
Carotenoids, vitamin C, fibre, papain, vitamin E
Papaya
Pawpaw
Beta carotene, flavonoids, magnesium, papain, vitamin
E
Watermelon
Carotenoids, beta carotene, vitamin C, dietary fibre,
lycopene
14
Download from Www.Somanuals.com. All Manuals Search And Download.
Colour Wheel of Plant Food Nutrition continued
Plant food
Purple
Nutrition
Beetroot
Root: Folate, potassium, phenolics
Dietary fibre, antioxidants
Eggplant
Grapes
Dietary fibre, vitamin C, potassium, vitamin A,
flavenols, phenolics, vitamin E
Olive
Plum
Vitamin E
Vitamins C, E, potassium, carotenoids, phenolics,
flavonoids, dietary fibre
White
Cauliflower
Vitamin C, dietary fibre, folate, indoles
Sulphur compounds, flavonoids
Chives
Fennel
Beta carotene, dietary fibre, folate, vitamin C, iron,
flavonoids, coumarins, phenolics, terpenoids, leafy tops
contain vitamin A
Garlic
Ginger
Leek
Protein, dietary fibre, potassium, iron, zinc, vitamin C,
sulphur compounds, phenolics
Coumarin, gingerols, diarylheptanoids, phenolics,
dietary fibre
Fibre, iron, beta carotene, vitamins B6, C, E, thiamine,
folate, other B vitamins
Lychee
Onion
Vitamin C, calcium, potassium, phosphorous
Oligosaccharides, dietary fibre, vitamin C, beta
carotene, flavonoids, phenolics
Parsnip
Shallots
Vitamin C, E, niacin, potassium, dietary fibre
Beta carotene, vitamin C, dietary fibre
Blue
Blueberry
Carotenoids, resveratol, vitamin C, dietary fibre,
flavonoids, phenolics, vitamin E
15
Download from Www.Somanuals.com. All Manuals Search And Download.
Health Benefits of Plant Foods
A to Z
Nutrient
Role in health
Antioxidant
A substance that prevents oxygen-damage to cells. Antioxidants
combat free radicals and are believed to slow the ageing process
and help protect the body from cancer.
Anthocyanidins
Beta Carotene
See flavonoids
A form of carotenoid, beta carotene is transformed into vitamin A
by the body.
Boron
An ultra-trace element, may be involved in hormone regulation
Calcium
For healthy bones and teeth, also essential for healthy functioning
of muscles and nervous system
Carotenoids
A group of powerful antioxidants found in yellow and orange fruits
and vegetables. Carotenoids may help reduce the risk of some
cancers, may enhance the immune system and may assist in the
prevention of cholesterol build up in the arteries.
Coumarins
A potent antioxidant found in ginger, tumeric and cardamom
Diarylheptanoids
A powerful type of antioxidant found in ginger, tumeric and
cardamom
Dietary Fibre
Flavonoids
Components of the diet that are not absorbed in the small
intestine. Includes insoluble (cellulose, hemicelluloses and lignin)
and soluble (pectin, gums and mucilages) fibres. Consuming
adequate fibre aids digestion, relieves constipation, lowers
cholesterol, improves diabetes and helps prevent cancer.
A large group of antioxidants, part of the phenolic group of
compounds. Evidence suggests flavonoids work as anti-cancer
agents, and against bacteria, viruses, inflammations and allergies.
They may also reduce clogging of arteries and help the actions of
vitamins C and E.
Folate
A B vitamin, folate is used to make DNA and red blood cells. It
is especially important for women of child bearing age and in the
early stages of pregnancy to prevent neural tube defects in infants.
Gingerols
A potent antioxidant found in ginger, tumeric and cardamom
Glucosinolates
Powerful anti-cancer agents that boost the effect of other
antioxidants.
Indoles
A type of sulphur compound involved in the suppression or
blocking of DNA damage, and reduction of tumour size. See
‘Sulphur Compounds’
16
Download from Www.Somanuals.com. All Manuals Search And Download.
Health Benefits of Plant Foods A to Z continued
Iron
A mineral needed for the production of red blood cells and
muscles. Iron carries oxygen around the blood and is best
absorbed from animal sources.
Lignin
A ‘woody’ type of insoluble fibre. See ‘Dietary Fibre’.
Lycopene
A type of carotenoid that may help to prevent cancers of the
prostate, stomach and pancreas.
Lutein
A type of carotenoid that has been shown to protect the
degeneration of eyesight.
Luteolin
A type of flavonoid found mainly in citrus fruits.
Magnesium
A mineral important for the healthy functioning of enzymes and
muscles.
Menthol
Niacin
Derived from the volatile oil of peppermint.
A B vitamin used to release energy from food and deliver it to cells
in the body.
Oligosaccharides
A form of carbohydrate, unavailable for absorption in the small
intestine. Oligosaccharides are fermented by bacteria in the large
intestine and in large doses may cause wind.
Papain
Pectin
An enzyme that assists with protein digestion
A type of soluble fibre that helps reduce blood cholesterol levels
and regulate blood sugar levels. See ‘Dietary Fibre’.
Phenolics
A large group of chemical compounds found in a wide range
of foods. Includes a range of antioxidants such as flavonoids,
catechins and anthocyanins.
Phosphorous
Potassium
A mineral essential for healthy bones and teeth and also plays a
role in the body’s energy, protein and genetic make up.
A mineral essential for healthy functioning of muscles and the
nervous system. Potassium may assist in the regulation of blood
pressure.
Protein
A macronutrient essential for the growth, development and repair
of healthy cells.
Resveratrol
Riboflavin
Sulphoraphane
A phenolic compound with a powerful anti-cancer effect. See
‘Phenolics’.
A B vitamin, riboflavin is involved in energy production. It is also
needed for healthy skin, hair and nails.
A type of sulphur compound, similar to indole that is involved in
blocking or suppressing DNA damage and reducing the size of
tumours. See ‘Sulphur Compounds’.
17
Download from Www.Somanuals.com. All Manuals Search And Download.
Health Benefits of Plant Foods A to Z continued
Sulphur
A group of antioxidant compounds that enhance immune function,
Compounds
reduce the size and number of tumour cells, assist in the excretion
of carcinogens andtrigger enzyme systems that block or suppress
damage to DNA.
Terpenoids
Thiamin
A potent group of antioxidants.
A B vitamin, thiamin is used in the production of energy and to
maintain a healthy nervous system.
Vitamin A
Essential for growing cells, good vision and healthy respiratory and
urinary systems. Beta carotene is transformed into vitamin A by
the body.
Vitamin B6
Vitamin C
Used in the production and turnover of proteins in the body.
An antioxidant that enables the body’s absorption of iron, assists
wound healing, is involved in the formation of collagen and may
reduce the severity of a common cold.
Vitamin D
Vitamin E
Enables the absorption of calcium into bones and teeth.
A strong antioxidant, vitamin E is essential to protect cells from
damaging effects of oxygen radicals.
Vitamin K
Important for the formation of blood clots in open wounds after
injury.
Volatile Oils
Zinc
‘Essential’ aromatic oils used in complementary therapy.
Used for a healthy immune system, strong eyesight, wound healing
and in a number of enzyme systems.
Zeaxanthin
A type of carotenoid that has been shown to protect the
degeneration of eyesight.
18
Download from Www.Somanuals.com. All Manuals Search And Download.
Disassembling your Sunbeam
Juice Life
1.Turn the power ‘Off ’ at the power outlet
and unplug the cord.
5.Remove the juice strainer (blank strainer),
figure 14.
2.Separate the entire juicer body from the
motor body. Turn the locking nut on the
motor body to the left or anti-clockwise,
figure 12.
Note: If the strainer cap is too difficult to
release because food is compacted in it,
then separate the juicer body from the motor,
remove the end nozzle and get a good grip on
the strainer cap with a non-slip rubber glove.
Turn it to the right or clockwise.
6.Removing the juicing screw, figure 15.
3.Release the juicer end nozzle from the
strainer cap, by turning to the right or
clockwise.
4.Release the strainer cap by turning
clockwise, figure 13.
19
Download from Www.Somanuals.com. All Manuals Search And Download.
Fast Clean Up
Clean up is fast when done immediately after
juicing.
2.Use a hard bristle tooth brush to remove
all pulp from the juice strainer; this is best
done under a tap with running water.
1.Immerse the juicer body and its parts in
warm water, then rinse clean under running
water.
3.Wipe motor body clean with a damp cloth
or sponge.
Care and Cleaning
Note: Ensure that the juicer is unplugged
from the power outlet prior to cleaning.
If there are vegetable stains, soak the
affected parts overnight in a solution of white
vinegar diluted with an equal amount of
water. As an alternative, try the same recipe
with bicarbonate of soda. Vegetable stains on
the juicing screw are normal.
Thorough cleaning
To clean the juicer strainer use the hard
bristle brush. Tough to get out fibres can be
softened by soaking. Any remaining vegetable
fibers can be brushed off with a dry brush
when the strainer is completely dry. Keep
your strainer clean. A partially clogged juicer
strainer reduces juicer efficiency.
Dishwashing
All parts of the Sunbeam Juice Life,
excluding the motor body, can be placed in
the dishwasher for effortless cleaning after
juicing.
All parts are washable in warm soapy water
except the motor body.
Do not place juicer parts close to the heater
element in a dishwasher. If the heating
element is on bottom, place the juicer parts
on the top rack only.
Dry parts with a towel or let them drip dry in
dish rack.
Important: Do not use chemical cleaners or
scouring powders on the juicer parts. These
products will damage the machine parts and
finish.
20
Download from Www.Somanuals.com. All Manuals Search And Download.
Recipes
VEGETABLE JUICES
Green Magic
Serving size = 1 cup
4 stalks celery
All recipes are designed to make 2 serves,
but the serve size may vary according to
vegetable sizes.
2 tomatoes
2 sprigs coriander
1 green capsicum
1 clove garlic
Orange Soother
5 large carrots
Per serve
259KJ
4 stalks celery
Carbohydrate 7.7g
Protein 3.8g
Protein 1.8g
Fat 0.4g
Fat 0.2g
2 Lebanese cucumbers
1 clove garlic
Per 100ml
124KJ
Carbohydrate 3.7g
Per serve
Liquid Detox
3 large carrots
245KJ
Carbohydrate 9.3g
Protein 1.8g
Protein 1.2g
Fat 0.3g
Fat 0.2g
Per 100ml
2 stalks celery
164KJ
Carbohydrate 6.3g
2 leaves silverbeet
V-8 Boost
¼ head (100g) red cabbage
2 sprigs dill
2 large carrots
2 stalks celery
2 tomatoes
2 leaves silverbeet
2 stalks parsley
25g rocket
2 sprigs coriander
1 small red capsicum
1 clove garlic
½ lemon (no rind)
Per serve
281KJ
Carbohydrate 9.2g
Protein 2.8g
Fat 0.4g
Per 100ml
182KJ
Carbohydrate 5.9g
Protein 1.8g Fat 0.25g
Midday Pick-Me-Up
4 large carrots
Per serve
4 stalks celery
3 sprigs parsley
16g piece ginger
300KJ
Carbohydrate 9.8g
Protein 3.8g
Protein 1.8g
Fat 0.5g
Fat 0.2g
Per 100ml
147KJ
Carbohydrate 4.7g
Per serve
277KJ
Carbohydrate 10.5g Protein 2g
Fat 0.3g
Per 100ml
150KJ
Carbohydrate 5.8g
Protein 1.1g
Fat 0.2g
21
Download from Www.Somanuals.com. All Manuals Search And Download.
Recipes continued
Heading
Rocket Fuel
Green Dream
4 carrots
450g broccoli
2 cups alfalfa sprouts
3 stalks celery
4 sprigs parsley
2 granny smith apples
1 large stalk celery
Per serve
2 fistfuls wheatgrass
Per serve
237KJ
Carbohydrate 8g
Protein 2.7g
Fat 0.3g
661KJ
Carbohydrate 19.9g Protein 11.3g Fat 0.8g
Per 100ml
Per 100ml
197KJ
Carbohydrate 6.7g
Protein 2.2g Fat 0.25g
282KJ
Carbohydrate 8.55g Protein 4.84g Fat 0.38g
Immune booster
Popeye’s Pride
1 ½ cups broccoli, chopped
3 carrots
7 leaves spinach
4 sprigs parsley
3 carrots
¾ cup beetroot, chopped
Per serve
Per serve
589KJ
Carbohydrate 10g
Protein 15g
Protein 6.7g
Fat 1g
443KJ
Carbohydrate 7g
Protein 9.9g
Protein 3.8g
Fat 1.2g
Fat 0.5g
Per 100ml
266KJ
Per 100ml
170KJ
Carbohydrate 4.5g
Fat 0.5g
Carbohydrate 2.7g
Skin Tonic
Protector Punch
1 red capsicum
3 Carrots
¼ head white cabbage
3 tomatoes
1 small beetroot
½ red capsicum, no seeds
2 large silverbeet leaves
Per serve
2 sprigs parsley
Per serve
473KJ
Carbohydrate 13.2g Protein 7.8g
Fat 0.6g
332KJ
Carbohydrate 10g
Protein 4.9g
Fat 0.6g
Fat 0.4g
Per 100ml
163KJ
Per 100ml
215KJ
Carbohydrate 4.5g
Protein 2.4g Fat 0.21g
Carbohydrate 6.5g
Protein 3.2g
Fennel Fever
200g (½ head) lettuce
2 stalks celery
1 bulb fennel
Per serve
359KJ
Carbohydrate 10.4g Protein 4.3g
Fat 0.5g
Fat 0.2g
Per 100ml
146KJ
Carbohydrate 4.2g
Protein 1.7g
22
Download from Www.Somanuals.com. All Manuals Search And Download.
Recipes continued
Heading
FRUIT JUICES
Wake up call
Serving size = 1 cup
1 punnet strawberries
All recipes are designed to make 2 serves,
but the serve size may vary according to fruit
sizes.
2 kiwifruit
1 banana
1 orange (no rind)
Per serve
Detoxifier
543KJ
Carbohydrate 24g
Protein 3.7g
Fat 0.3g
3 apples
Per 100ml
3 pears
396KJ
Carbohydrate 17.9g Protein 2.7g Fat 0.24g
1 lime (no rind)
Per serve
Lunchtime Lifter
1 punnet blueberries
598KJ
Carbohydrate 32.4g Protein 0.8g
Fat 0.3g
Fat 0.2g
Per 100ml
1 pink grapefruit (no rind)
2 red apples (Pink Lady or Braeburn)
Per serve
378KJ
Carbohydrate 21.5g Protein 0.5g
Rise n’ Shine
772KJ
Carbohydrate 39.6g Protein 2.3g
Fat 0.6g
Fat 0.2g
2 oranges (no rind)
Per 100ml
284KJ
1 grapefruit (no rind)
1 papaya (seeds and skin removed)
1 thumb-sized piece ginger
Per serve
Carbohydrate 14.6g Protein 0.9g
Free Radical Breakthrough
1 grapefruit (no rind)
661KJ
Carbohydrate 30g
Protein 3.2g
Fat 0.6g
Fat 0.2g
2 kiwifruit
Per 100ml
175g (1 cup, chopped) pineapple
100g mixed berries (fresh or frozen)
Per serve
261KJ
Carbohydrate 12.2g Protein 1.3g
Solar powered
506KJ
Carbohydrate 21g
Protein 3.8g
Fat 0.5g
Fat 0.2g
½ pineapple
Per 100ml
198KJ
400g watermelon
2 oranges
1 pear
Carbohydrate 8.3g
Protein 1.5g
Per serve
640KJ
Carbohydrate 30g
Protein 3.2g
Fat 0.6g
Per 100ml
259KJ
Carbohydrate 12.2g Protein 1.3g Fat 0.25g
23
Download from Www.Somanuals.com. All Manuals Search And Download.
Recipes continued
Heading
Citrus Sunrise
Cholesterol Crusher
1 pink grapefruit
2 apples
2 oranges
½ lemon (no rind)
1 lime (no rind)
1 mandarin (no rind)
1 orange (no rind)
Per serve
½ punnet raspberries or strawberries
Per serve
406KJ
Carbohydrate 17.2g Protein 2.6g
Fat 0.5g
Fat 0.2g
Per 100ml
180KJ
Carbohydrate 7.6g
Protein 1.2g
561KJ
Carbohydrate 27g
Protein 1.8g
Protein 0.9g
Fat 0.4g
Fat 0.2g
Per 100ml
Summer daze
600g watermelon
295KJ
Carbohydrate 14g
½ pineapple
2 sprig mint
Per serve
Pipe Cleaner
2 apples
200mL cranberry juice
Per serve
510KJ
Carbohydrate 24.4g Protein 2.1g
Fat 0.7g
Fat 0.3g
Per 100ml
497KJ
Carbohydrate 26g
Protein 1g
Fat 0.3g
203KJ
Carbohydrate 9.7g
Protein 0.8g
Per 100ml
208KJ
Carbohydrate 11.2g Protein 0.4g Fat 0.12g
Mango Magic
300g mango flesh (about 2 mangoes)
1 orange (no rind)
1 pear
Lyco-luscious
6 watermelon triangles
1 pink grapefruit
2 sprigs mint
Per serve
1 lemon wedge (no rind)
Per serve
693KJ
Carbohydrate 35.5g Protein 2.5g
Fat 0.5g
Fat 0.2g
503KJ
Carbohydrate 23g
Protein 2.2g
Protein 0.6g
Fat 1g
Per 100ml
270KJ
Per 100ml
134.8KJ Carbohydrate 6.4g
Carbohydrate 13.8g Protein 1g
Fat 0.3g
Enzyme Energiser
1 papaya
2 cups chopped pineapple
3 sprigs mint
Per serve
543KJ
Carbohydrate 25g
Protein 2.5g
Fat 0.4g
Fat 0.2g
Per 100ml
244KJ
Carbohydrate 11.3g Protein 1.1g
24
Download from Www.Somanuals.com. All Manuals Search And Download.
Recipes continued
Heading
MIXED VEGETABLE AND FRUIT JUICE
Juice rush
Serving size = 1 cup
¼ rockmelon
All recipes are designed to make 2 serves,
but the serve size may vary according to fruit
and vegetable sizes.
2 carrots
300g watermelon
half a lime
Per serve
Zinger
312KJ
Carbohydrate 14g
Protein 1.4g Fat 0.45g
Protein 0.55g Fat 0.2g
¼ small pineapple
Per 100ml
126KJ
2 Green apples
1 stalk Celery
1 sprig Mint
¼ small lemon
Per serve
Carbohydrate 5.6g
See the light
3 apples
4 large carrots
459KJ
Carbohydrate 23g
Protein 1.3g
Fat 0.3g
Fat 0.2g
16g piece ginger
Per 100ml
Per serve
697KJ
301KJ
Carbohydrate 15.3g Protein 0.9g
Carbohydrate 36.4g Protein 1.6g
Fat 0.4g
Per 100ml
Purple haze
323.4KJ Carbohydrate 16.9g Protein 0.8g Fat 0.17g
3 carrots
2 apples
Whiter shade
1 small beetroot
Per serve
2 carrots
2 stalks celery
1 apple
569KJ
Carbohydrate 28g
Protein 2g
Fat 0.3g
Fat 0.2g
Per 100ml
1 kiwi fruit, peeled
16g piece ginger
Per serve
347KJ
Carbohydrate 17.5g Protein 1.2g
White settler
382KJ
Carbohydrate 18.2g Protein 1.55g Fat 0.25g
3 green apples
Per 100ml
3 stalks celery
16g piece ginger
Per serve
283KJ
Carbohydrate 13.4g Protein 1.1g
Fat 0.2g
411KJ
Carbohydrate 21g
Protein 1g
Fat 0.2g
Fat 0.2g
Per 100ml
299KJ
Carbohydrate 15.4g Protein 0.7g
25
Download from Www.Somanuals.com. All Manuals Search And Download.
Recipes continued
Heading
Magenta magic
Water works
1 small beetroot
2 large carrots
2 carrots
2 green apples
2 stalk celery
Per serve
2 apples
¼ small pineapple
Per serve
474KJ
Carbohydrate 24g
Protein 1.2g
Fat 0.3g
633KJ
Carbohydrate 32g
Protein 2.4g
Fat 0.3g
Fat 0.2g
Per 100ml
Per 100ml
352KJ
323KJ
Carbohydrate 16.7g Protein 0.8g Fat 0.2g
Carbohydrate 17.7g Protein 1.3g
Suddenly Soothing
Lyco-virgin Mary
2 pears
3 tomatoes
1 fistful watercress
½ lemon (no rind)
Per serve
1 stalk celery
1 carrot
Per serve
431KJ
Carbohydrate 22.8g Protein 0.9g
Fat 0.2g
217KJ
Carbohydrate 6.8g
Protein 2.9g
Fat 0.3g
Per 100ml
Per 100ml
266KJ
Carbohydrate 14g
Protein 0.6g Fat 0.15g
120KJ
Carbohydrate 3.7g
Protein 1.6g Fat 0.15g
Pick up the Pace
Cleanser cocktail
4 carrots
3 large carrots
1 apple
1 stalk celery
1 pear
1 handful parsley
1 kiwi fruit
1 small beetroot
Per serve
Per serve
434KJ
Carbohydrate 20.5g Protein 1.8g
Fat 0.3g
Fat 0.2g
414K
Carbohydrate 20g
Protein 1.9g Fat 0.25g
Per 100ml
293KJ
Per 100ml
Carbohydrate 13.9g Protein 1.2g
320KJ
Carbohydrate 15.4g Protein 1.5g
Fat 0.2g
26
Download from Www.Somanuals.com. All Manuals Search And Download.
Recipes continued
Heading
BABY FOOD
Potato, Cauliflower, Broccoli and Cheese
Making your own babies food is wonderful.
The Juice Life makes baby food suitable for
babies 6 months and over. We recommend
that you make sure your slow juicer has been
thoroughly cleaned before pureeing.
1 small potato
140g cauliflower
95g broccoli
10g grated cheese
1.Peel potato and chop into chunks. Cut the
cauliflower and broccoli into pieces.
Tips for freezing baby food: Food can be
frozen in a clean ice cube tray in portions,
covered, and once frozen, transferred to a
resealable bag. Portions can then be thawed
as you need it.
2.Boil the potato first until almost soft; then
add the other vegetables and cook until
tender but do not overcook; strain and
reserve a little of the liquid. Allow to cool
for 5 minutes.
Potato and Pumpkin
250g potatoes
3.Assemble slow juicer with the blank
strainer and the puree nozzle. Feed food
through the slow juicer. If it is too chunky
feed mixture through a second time.
320g pumpkin
1.Peel potato and chop into chunks. Peel
pumpkin and remove seeds. Cut into pieces
larger than the potato (as the potatoes take
longer to cook).2. Boil vegetables until
tender but do not overcook; drain and allow
to cool for 5 minutes.
4.Stir through the cheese and some of the
reserved liquid until a desired consistency
is achieved. Warm before serving.
Pumpkin, Zucchini and Sweet Potato
330g pumpkin
2.Assemble slow juicer with the blank
strainer and the puree nozzle. Feed food
through the slow juicer. If it is too chunky
feed mixture through a second time.
1 medium (170g) zucchini
125g sweet potato
3.Warm before serving.
1.Peel pumpkin and sweet potato and cut
into chunks. Peel the zucchini and cut into
rounds.
Apple and Pear
1 medium green apple
2.Boil the pumpkin and sweet potato first
until almost soft; then add the zucchini
and cook until tender but do not overcook;
drain. Allow to cool for 5 minutes.
2 large brown pears
1.Peel fruit and chop into chunks.
2.Boil fruit until tender but do not overcook;
drain and allow to cool for 5 minutes.
3.Assemble slow juicer with the blank
strainer and the puree nozzle. Feed food
through the slow juicer. If it is too chunky
feed mixture through a second time.
3.Assemble slow juicer with the blank
strainer and the puree nozzle. Feed fruit
through the slow juicer. If it is too chunky
feed mixture through a second time.
4.Warm before serving.
4.Serve warm or cold.
27
Download from Www.Somanuals.com. All Manuals Search And Download.
Recipes continued
Heading
Pear, Banana and Papaya
1 large brown pear
Tip: Lightly coat the juicing screw with an
olive oil spray. This makes the pasta making
process easier.
1 small banana
5.Have a clean tea towel ready to lay the
pasta on. It is also helpful if your hands
are well floured at all times.
¼ papaya
1.Peel pear and chop into chunks.
2.Boil pear until tender; drain and allow to
cool for 10 minutes.
6.Turn the unit on and start to drop small
amounts of dough a little at a time into the
juicer body.
3.Peel banana; chop into chunks. Peel
papaya and remove seeds; chop into
chunks.
Note: The pasta can be slow to start off with
– this is normal.
4.Assemble slow juicer with the blank
strainer and the puree nozzle. Feed fruit
through the slow juicer. If it is too chunky
feed mixture through a second time.
7.As the pasta comes out separate the
strands with your floured hands. Once the
pasta is at the desired length cut with a
knife then continue. Repeat until all of the
dough has been used.
5.Serve warm or cold.
Tip: To ensure you get all the dough from the
juicer body tear up 1-2 slices of bread and
place into the juicer body, this will push any
remaining dough out.
FRESH PASTA
4 x 59g eggs
Serves 4
1 ½ teaspoons vegetable or olive oil
400g plain flour
8.Leave the pasta to dry for up to 1 hour.
1.Beat eggs together with oil.
9.Cook pasta in plenty of salted boiling
water. The time taken will vary on the type
of pasta made. Once cooked dry well and
refresh under cold water; this with prevent
the pasta from cooking further.
2.Place the flour in a large bowl and make a
well in the centre.
3.Pour the egg mixture into the flour and mix
well; turn mixture out to surface and knead
until well combined.
4.Assemble slow juicer and attach the blank
strainer and the desired pasta attachment.
28
Download from Www.Somanuals.com. All Manuals Search And Download.
Recipes continued
Heading
PASTES AND SAUCES
Pesto
Serves 4
125g fresh basil leaves
Salsa Verde
1 cup flat leaf parsley
Serves 4-6
3 cloves garlic
½ pine nuts, roasted
2 teaspoons lemon juice
sea salt
½ cup dill
½ cup mint leaves
2 cloves garlic
freshly ground black pepper
1 cup extra virgin olive oil
60g pecorino or parmesan, grated
1 tablespoon capers
1 tablespoon grated lemon rind
Sea salt and freshly ground black pepper
1 cup extra virgin olive oil
1.Assemble slow juicer with the blank
strainer and the grinding nozzle.
1.Combine all ingredients in a bowl.
2.Combine the basil leaves, pine nuts and
garlic in a bowl.
2.Assemble slow juicer with the blank
strainer and the grinding nozzle.
3.Turn slow juicer on and slowly add the
basil mixture into the juicer body.
3.Turn slow juicer on and slowly add the
mixture into the juicer body. Once all of
the ingredients have passed through the
slow juicer, place through again.
4.Once the basil mixture has gone through
the slow juicer combine with remaining
ingredients and place mixture through the
slow juicer again. Stir through cheese.
Serving suggestion: Serve with grilled or
barbecued fish fillets or chicken breast
fillets.
To serve: Boil a large pot of boiling water
with a little oil in it. Boil 500g pasta until
just tender. Drain pasta well but do not
rinse. Place hot pasta back in to pot and stir
through half of the pesto sauce. Add more
pesto to taste if desired. Serve with extra
cheese and a sprinkle of toasted pine nuts.
Store remaining pesto in an airtight jar in the
refrigerator with a little extra oil on top to
prevent browning. Discard after 5 days.
Variations: Rocket and walnut Coriander and
almond.
29
Download from Www.Somanuals.com. All Manuals Search And Download.
Recipes continued
Laksa Paste
DIPS
½ cup dried shrimp
Roasted Beetroot Dip
Makes approx 3 cups
3 large dried chillies, seeds removed,
chopped
5 large (1.1kg) fresh beetroot
2/3 cup (200g) natural yogurt
½ cup (120g) low fat sour cream
½ cup (125ml) orange juice
½ teaspoon cumin powder
1 tablespoon horseradish
1 tablespoon blachan (belecan) or
shrimp paste
6 thai shallots or eshallots, quartered
6 candle nuts
5 cloves garlic
1.Preheat oven to 200°C. Trim the beetroot
leaving a 2cm stalk attached. Wash
beetroot carefully removing all dirt but do
not damage the skin. Wrap each beetroot
individually in aluminium foil.
4 kaffir lime leaves
¼ cup firmly packed Vietnamese mint leaves,
roughly chopped
3 fresh chillies, seeds removed, chopped
2 stalks lemon grass, white only, sliced thinly
1 large knob fresh galangal, sliced thinly
1 teaspoon ground turmeric
2.Place beetroot on a baking tray and bake
in oven for about 1- 1 ¼ hours or until
tender. Turn the beetroot every 15 minutes.
2 teaspoons ground cumin
3.Remove beetroot from oven; open foil and
allow beetroot to cool for 15 minutes.
Using a sharp knife, remove stems and
peel away skin. Cut beetroot into thin
wedges.
2 teaspoons ground coriander
2 tablespoons lemon juice
½ cup vegetable oil
1.Place shrimp and chillies in a small bowl;
pour over boiling water and stand for 15
minutes. Drain.
4.Assemble slow juicer with the blank
strainer and the puree nozzle.
5.Feed the beetroot through the slow juicer.
2.Wrap shrimp paste in a small piece
aluminium foil. Bake in oven, 180°C for
10 minutes.
6.Transfer beetroot to a large bowl and
combine with remaining ingredients; mix
well. Refrigerate until needed.
3.Place all ingredients in a bowl and mix to
combine. Assemble slow juicer; attach the
blank strainer and the grinding nozzle.
Serve with crackers or sliced Turkish bread.
4.Turn slow juicer on and slowly add the
mixture into the juicer body.
5.Repeat 2-3 times depending how
processed you want the mixture to be.
6.Cook mixture in a non stick frying pan
for 5 minutes, stirring constantly. Allow
mixture to cool before transferring to a
clean air tight container. Paste will keep in
the refrigerator for 3 days or in the freezer
for 3 months.
30
Download from Www.Somanuals.com. All Manuals Search And Download.
Recipes continued
Hummus
Baba Ghanoush
420g can chickpeas, rinsed, and drained
2 large eggplants
¼ cup tahini
3 cloves garlic
¼ cup lemon juice
¼ cup water
2 tablespoons tahini
¼ cup lemon juice
¼ cup olive oil
¼ teaspoon sweet paprika
sea salt and freshly ground black pepper
1 clove garlic, crushed
½ teaspoon ground cumin
½ teaspoon salt
1.Pierce eggplants all over with a fork.
Cook eggplants under a griller until the
skin blackens and the flesh is soft. Allow
eggplants to cool for 20 minutes before
removing skin.
1.Combine ingredients in a bowl.
2.Assemble slow juicer with the blank
strainer and the puree nozzle.
2.Allow the eggplants to drain for 10 minutes
then roughly chop.
3.Turn slow juicer on and slowly pour mixture
into the juicer body.
3.Combine eggplant with remaining
ingredients in a bowl.
4.Transfer mixture into a bowl and refrigerate
for 1-2 hours before serving.
4.Assemble slow juicer with the blank
strainer and the puree nozzle.
Serving suggestions: Serve hummus with
toasted pita crisps; simply cut pita bread into
triangles, brush with olive oil and season with
a little salt and cumin seeds. Bake in oven at
200°C for about 5 minutes or until crisp.
5.Turn slow juicer on and slowly add the
mixture into the juicer body.
6.Transfer mixture into a bowl and refrigerate
for 1-2 hours before serving.
31
Download from Www.Somanuals.com. All Manuals Search And Download.
Recipes continued
FROZEN FRUIT SORBETS
Tropical Affair
Serves 4-6
¼ small papaya
Summer Breeze
1 mango or 3 frozen mango cheeks
Serves 4-6
250g strawberries
2 bananas
250g strawberries
3 ripe bananas
½ cup frozen pitted cherries
2 passionfruit, chilled
2 passionfruit, chilled
1.Remove skin and seeds from the papaya.
Cut into cubes. Remove hulls from
strawberries and cut in half or quarters if
large. Peel bananas.
1.If using fresh mango peel and cut flesh
away from seed. Remove hulls from
strawberries and cut in half or quarters if
large. Peel bananas.
2.Place all fruit on a tray in a single layer;
cover with a plastic bag or cling wrap and
place in the freezer until frozen.
2.Place all fruit except for passionfruit on a
tray in a single layer; cover with a plastic
bag or cling wrap and place in the freezer
until frozen.
Tip: If not using the fruit straight away; place
in a sealable bag once frozen.
Tip: If not using the fruit straight away; place
3.Assemble slow juicer with the blank
strainer and the large round nozzle. Cut
bananas into chunks. Feed frozen fruit,
including frozen pitted cherries through
the slow juicer. Once all of the fruit has
been put through the slow juicer, add
passionfruit pulp and stir to combine; serve
immediately.
in a sealable bag once frozen.
3.Assemble slow juicer with the blank
strainer and the large round nozzle. Cut
bananas into chunks. Feed frozen fruit
through the slow juicer. Once all of the
fruit has been put through the slow juicer,
add passionfruit pulp and stir to combine;
serve immediately.
32
Download from Www.Somanuals.com. All Manuals Search And Download.
Recipes continued
Heading
Eyesight Delight
Serves 4-6
Banana Dream
Serves 4-6
½ rockmelon
6-8 ripe bananas
½ papaya
1 punnet blueberries or strawberries
2 peaches or nectarines
3 ripe bananas
1.Peel bananas. If using strawberries, remove
hulls and cut in half or quarters if large.
2.Place all fruit on a tray in a single layer;
cover with a plastic bag or cling wrap and
place in the freezer until frozen.
1.Remove skin and seeds from the
rockmelon, papaya and peaches. Cut into
cubes. Peel bananas.
Tip: If not using the fruit straight away; place
in a sealable bag once frozen.
2.Place all fruit on a tray in a single layer;
cover with a plastic bag or cling wrap and
place in the freezer until frozen.
3.Assemble slow juicer with the blank
strainer and the large round nozzle. Cut
bananas into chunks. Feed frozen fruit
through the slow juicer. Once all of the
fruit has been put through the slow juicer,
stir to combine; serve immediately.
Tip: If not using the fruit straight away; place
in a sealable bag once frozen.
3.Assemble slow juicer with the blank
strainer and the large round nozzle. Cut
bananas into chunks. Feed frozen fruit
through the slow juicer. Once all of the
fruit has been put through the slow juicer,
stir to combine; serve immediately.
33
Download from Www.Somanuals.com. All Manuals Search And Download.
‘Sunbeam’, is a registered trademark of Sunbeam
Corporation.
‘Juice Life’ is a trademark of the Sunbeam Corporation.
Made in Korea. Due to minor changes in design or
otherwise, the product may differ from the one shown
in this leaflet. Backed by Sunbeam's 12 Month
Replacement Guarantee and National Service Network.
© Copyright. SUNBEAM CORPORATION LIMITED 2004.
(INCORPORATED IN N.S.W.) A.C.N. 000 006 771
Sunbeam Corporation is a division of GUD Holdings Ltd.
For more information or advice on this or any other
contact the Sunbeam Consumer Service Line.
Australia 1800 025 059
New Zealand 0800 786 232.
Download from Www.Somanuals.com. All Manuals Search And Download.
Download from Www.Somanuals.com. All Manuals Search And Download.
Consumer Hotline
Australia
1800 025 059
New Zealand
0800 786 232
is a registered Trademark of Sunbeam
Corporation Limited. ACN 000 006 771.
© Sunbeam Corporation Limited 2004.
Download from Www.Somanuals.com. All Manuals Search And Download.
|
