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4. UNDERSTANDING THE PARTS
WHICH SCREEN SHOULD I USE?
WHICH KNOB SHOULD I USE?
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1. FINE SCREEN
Make vegetable and fruit juices without pulp.
• Fruits like apples, citruses, pineapples, and more
• Soft Vegetables like cucumbers and tomatoes
• Hard Roots like carrots, beets, and ginger
• Leafy Greens like kale, spinach, and romaine
NOTE: Some finely ground pulp may seep through the holes of the screen due to pressure.
2. COARSE SCREEN
Make vegetable and fruit juices with some pulp.
3. OPEN HOMOGENIZING BLANK
Grind ingredients like nuts and seeds to make pâtés, baby foods, and more.
Processed ingredients will release through the JUICE OUTLET underneath.
NOTE: Slide the blank over the Twin Gears so that the rectangular hole is facing down.
4. CLOSED HOMOGENIZING BLANK
Get extra smooth consistency through the PULP OUTLET while processing
ingredients. Use the CLOSED HOMOGENIZING BLANK with the BREADSTICK
KNOB to make breadsticks, mochi, sorbets, nut butters, and more.
1. JUICING KNOB
A. Use with the FINE SCREEN or COARSE SCREEN when juicing vegetables and
fruits. Adjust how much pulp is squeezed by doing either of the following:
• Tighten the Knob to extract maximum juice from firmer vegetables and fruits, like carrots, apples,
and celery.
• Loosen the Knob to extract juice from softer vegetables, fruits, wheatgrass, and leafy vegetables for
easier pulp ejection.
B. Tighten the JUICING KNOB all the way when using the HOMOGENIZING BLANK
to make sure the processed ingredients do not get pushed out through the PULP
OUTLET.
• Grasses like wheatgrass
• Fibrous Stalks like celery
• Herbs like parsley, mint, and dandelion
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