Waring JE2000 - Manual (Page 8)

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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.