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Tips for Best Results
• This juicer is designed to juice citrus fruit, such as oranges, lemons,
limes, and grapefruits.
• For maximum juice, fruit should be room temperature.
• Before juicing, roll fruit between countertop and palm of your hand.
Slice fruit in half, cutting across sections.
• If juice does not pour, either the juice spout is in the closed position or
pulp is blocking the flow to the spout.
• Pushing down too hard on fruit while juicing can cause the unit to move
around slightly on the countertop, or wiggle. Push down on fruit using
less pressure.
Marinade and Dressing Tips
• A typical marinade consists of an acid ingredient plus an oil, then mixed
with flavorful spices. Fruit juice, wine, vinegar, and yogurt are all acid
components that soften foods and make them tender.
• Many oils can be used to give a marinade or dressing a distinct flavor,
such as olive, canola, sesame, or safflower oil. The oil and acid
ingredient must be mixed well in order to ensure they blend completely,
or “emulsify.”
• Marinades with acidic ingredients work quickly, usually in about 30
minutes. Avoid leaving food in marinade for long periods of time since
the acid will begin to “cook” the food.
• Glass containers are best for storing marinades and dressings. Some
materials will react with acidic ingredients, such as certain plastics and
aluminum. Salad dressing and unused marinade may be stored in the
refrigerator for up to 7 days.
• It is never safe to reuse a marinade—always discard after it contacts
raw meat.
• Poultry, veal, and pork generally take less time to marinate than beef or
“game” meats. Smaller pieces of meat marinate faster than larger ones.
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