Champion G5NG853S Household Juice Extractor
Contents
1. Preparing the Fruit Wash the grapes well dis carding stems and spoiled grapes Feeding Process Use the funnel at the top of the feeding throat for easier insertion of small fruit Juice the grapes with the seeds and skin Juicing will remove the seed particles and the skins Grape juice made with the Champion will have a slight cream of tartar taste because the seeds of grapes are large and many will be masticated with the grapes After grape juice is extracted pour through the special 5 inch sieve furnished with the juicer This will remove excessive sediment Grape Juice separates very quickly Drink the juice right after it is extracted if possible If it separates shake vigorously then drink Should grape juice set overnight the residue on top may become thick and require quite a bit of shaking or stirring in order to render it drinkable If kept too long it could begin to ferment Because the seeds of some varieties of grapes are very had they will blemish the insides of the nylon parts If large amounts of grape juice will be made regularly it is advisable to purchase another set of nylon parts Write to Plastaket Manufacturing Co for further information MELON JUICE Type of Fruit to Use Most types of melons will juice very easily such as watermelon Crenshaw honeydew cantaloupe Preparing the Fruit Remove rind and cut the melons into sections that will fit the feeding throat For a more refreshi2. cutter will slide off easily However if the cutter becomes vacuum locked place a small screw driver at the back of the cutter and push forward slowly Note A buildup of pulp behind the cutter and against the stainless steel hub is normal Note Never switch on the juicer before the parts are properly assembled Always turn off the juicer and make sure it is completely stopped before removing any parts Avoid dropping a hard object such as a spoon or knife down the feeder throat it may damage the tempered stainless cutting blades CLEANING INSTRUCTIONS Wash the nylon juicer parts immediately after juicing Use only cold water and soap for clean ing the parts Never wash nylon parts in hot water Do not place in dishwasher The juicer body screen blank and screen holder may be soaked or submerged in soapy water A foam sponge brush with a long handle is handy for cleaning these parts Sprinkle the parts with any cleanser containing bleach clean well and rinse the parts thoroughly All food particles must be removed from the screen pores Do not allow food to harden on the screen Tap the screen gently on a table edge or sink to jar loose any food particle stuck in the pores Scrub the screen with a stiff bristle brush To clean the cutter sprinkle on cleanser scrub with a nylon brush and rinse under the faucet with the tip end up so water doesn t run into the shaft end The bottom of the cutter around th
3. use less sweetener Pour the mixture into freezing trays and freeze until solid Cut the frozen mixture into strips to fit the feeding throat of the Champion Homogenize the frozen strips Serve at once Makes 1 quart VANILLA ICE CREAM 2 eggs 2 cups milk 3 tablespoons Lecithen Granules optional 2 teaspoons vanilla 1 2 cup raw sugar Thoroughly combine all ingredients in a blender or mixing bowl Pour the mixture into a freezing tray and freeze until solid Cut the frozen mixture into strips to fit the feeding throat of the Cham pion Homogenize the frozen strips Serve at once Makes 1 quart SERBET Instant All Fruit Sherbets For fresh fruit instant sherbets all that is needed is the fruit Use any type of fruit and try different combinations Clean the fruit and cut into sec tions to fir the feeding throat of the Champion Freeze the fruit solid before running it through the Champion Homogenize the frozen pieces If the fruit is extremely tart add a little sweetener to the homogenized mixture OR Homogenize the fresh fruits first freeze solid in freezing trays and cut into strips to fit the feeding throat of the Champion Homogenize the frozen pieces Serve at once With this method it is easier to determine if the fruits need a sweetener and it can be added before the freezing of the fruits The following sherbet recipes contain Soyamel This is a powdered milk made from soya beans Any brand of powde
4. 2 teaspoon salt 2 eggs 1 1 2 cups nonfat milk 1 4 cup liquid margarine 1 4 cup corn safflower or light olive oil Preheat oven to 400 degrees F Combine corn meal flour sugar baking powder and salt in a large bowl Mix well Mix eggs milk liquid margarine and oil ina medium bowl Stir milk mixture into cornmeal mixture just until moistened Pour batter into greased 9x5x3 inch loaf pan Bake until golden and center tests done 35 to 40 minutes Carefully remove from pan and cool completely on rack Makes 1 loaf cornbread CRANBERRY MUFFINS Tart and tasty treats 3 4 cup whole wheat flour 1 2 cup oat flour 1 cup all purpose flour 2 tablespoons wheat germ 2 teaspoons baking powder 1 2 teaspoon baking soda 1 teaspoon ground cinnamon 1 egg 3 4 cup firmly packed brown sugar 1 cup buttermilk 1 4 cup corn safflower or light olive oil 1 1 2 teaspoons grated orange peel 1 1 2 cups chopped cranberries Preheat oven to 375 degrees F Spray muffin pans with non stick spray Set aside In a medium bowl combine flour baking pow der baking soda and cinnamon Mix well In a large bowl beat egg lightly Stir in brown sugar buttermilk oil orange peel and cranber ries Blend well Add flour mixture and gently fold together until dry ingredients are moistened Fill muffin cups 3 4 full Bake 20 25 minutes or until a toothpick inserted in center comes out clean Serve warm Makes 18 muffins Note C
5. Blank Holder With Safety Grill Cutter White or Almond Champion Juicer Spare Parts Part Description Juicer Body End Bell Hub With Oil Seal Juicer Body Juicer Cutter Price 26 00 20 00 26 00 26 00 Motor Base Skids 4 Pieces 2 75 Motor Switch Detachable Motor Cord Motor Cord 3 Wire Oil Seal Stainless Steel Juicer Screen Juicer Screen Holder Juicer Blank Tamper Food Pusher Accessories Large Hole Screen Nylon Funnel 5 Stainless Steel Sieve Instruction Recipe Book 3 25 7 50 7 50 4 25 5 75 6 50 3 00 4 50 5 75 5 00 5 50 2 00 31
6. CREAM Chocolate Flavor 1 egg 2 1 2 cups milk 1 2 cup carob powder 3 tablespoons Lecithen Granules optional 1 teaspoon pure vanilla 1 4 cup raw sugar Thoroughly combine all ingredients in a blender or mixing bowl Pour the mixture into a freezing tray and freeze until solid Cut the frozen mixture into strips to fit the feeding throat of the Cham pion Homogenize the frozen strips Serve at once Makes 1 quart CHOCOLATE FLAVORED BANANA ICE CREAM 4 over ripe bananas 1 1 2 cups milk 1 2 cup carob powder 2 tablespoons Lecithen Granules optional 1 teaspoon vanilla 1 4 cup raw sugar Homogenize the bananas and mix with the other ingredients Beat well after each addition OR Mix the ingredients in a blender or food proces sor Liquify the first 2 ingredients do not turn off the blender and add the other ingredients Pour the mixture into a freezing tray and freeze until solid Cut the frozen mixture into strips to fit the feeding throat of the Champion Homog enize the frozen strips Serve at once Makes 1 quart COCONUT OR COCONUT ALMOND ICE CREAM 2 eggs 3 tablespoons Lecithen Granules optional 3 cups coconut or coconut almond milk See page 35 2 tablespoons Soyamel optional 1 3 cup raw sugar 1 teaspoon vanilla Thoroughly combine all ingredients in a blender or mixing bowl Pour the mixture into a freezing tray and freeze until solid Cut the frozen mixture into strips to fi
7. Granules optional 2 tablespoons Soyamel 1 tablespoon lemon juice 1 teaspoon vanilla 1 2 cup raw sugar Thoroughly combine all ingredients in a blender or mixing bowl Pour mixture into a freezing tray and freeze until solid Cut the frozen mixture into strips to fit the feeding throat of the Champion Homogenize the frozen strips Serve at once Makes 1 quart WATERMELON SHERBET 3 cups watermelon juice See page 16 2 tablespoons Lecithen Granules optinal 3 tablespoons Soyamel 1 teaspoon vanilla 3 tablespoons raw sugar Thoroughly combine all ingredients in a blender or mixing bowl Pour mixture into a freezing tray and freeze until solid Cut the frozen mixture into strips to fit the feeding throat of the Champion Homogenize the frozen strips Serve at once Makes 3 1 2 cups GINGERED PEACH PEAR SHERBET 2 cups peeled cored and sliced peaches or pears 1 2 peeled lemon chunked 1 2 inch piece fresh ginger root thinly sliced 1 2 cup raw sugar Freeze the peaches or pears solid Homogenize the frozen pieces with the ginger and the lemon Stir in sugar to taste if desired Serve immedi ately Makes 2 cups HOMOGENIZED FRUIT MOIST APPLE CAKE 2 cups all purpose flour 1 teaspoon baking soda 2 teaspoons cinnamon 1 2 teaspoon salt 2 eggs 1 egg white 1 2 cup corn safflower or light olive oil 1 cup raw sugar 2 teaspoons vanilla 3 cups finely chopped tart green apples 1 cup chopped walnuts Preheat
8. and diced 1 tablespoon chopped cilantro optional Fresh ground pepper to taste Sour cream for garnish Assemble the Champion machine for juicing Cut the tomatoes in wedges to fit the feeder throat and quickly juice Soften the gelatin and sugar in 1 cup tomato juice heat to dissolve Juice the jalapeno pepper and the 3 stalks of celery Com bine all remaining ingredients except the sour cream Pour into a 6 cup glass mold or a 2 quart baking dish chill several hours or overnight Serve garnished with sour cream and a cilantro leaf Makes 12 servings 15 LIQUID SALAD 3 carrots 1 2 small onion 1 slice green pepper 1 2 cup packed spinach 1 slice lemon 1 4 cup parsley chopped 2 tomatoes Juice the ingredients together Beneficial for those that are unable to eat salads HEALTHY ADDITIONS TO DAILY MENUS Fresh fruits and vegetables add more than just excitement to everyday meals Medical literature continually reports on the health benefits of eating more vegetables fruits and grains To prevent disease maintain lower body weight live longer and healthier lives increase your daily servings of these nutritional foods Try combining fruits and vegetables for a nice flavor change The Carrot Apple Muffins Zuc chini Bread and Sweet Potatoes with Fresh Pear recipes pages 22 23 and 24 are good ex amples Add one cup of homogenized fresh fruit to quick bread and muffin recipes in place of 1 2 cup of oil It in
9. chopping This looks especially elegant when piped onto the plate for serving CARROT VEGETABLE PUREE 1 2 pound carrots grated 1 1 2 pounds butternut squash peeled and grated 1 4 cup liquid margarine 1 4 cup water 1 2 teaspoon nutmeg Salt and pepper to taste 1 tablespoon chopped cilantro Combine carrots and squash in medium saucepan stir in margarine water and nutmeg Bring to a boil and stem for 12 16 minutes until vegetables are tender Put the nylon blank in position and homogenize the cooked vegetables Salt and pepper to taste Keep warm Garnish with chopped cilantro and serve Makes 4 servings CARROT CAKE 2 cups raw sugar 1 cup safflower oil 4 eggs 3 cups sifted unbleached white flour 2 teaspoons baking powder 2 teaspoons baking soda 1 tablespoon cinnamon 2 cups grated raw carrots 1 cup chopped walnuts See Note Blend together sugar oil and eggs Sift together flour baking powder soda cinnamon and salt Add the dry ingredients alternately with the carrots and nuts to the egg mixture mix well Pour the batter into a well greased 10 inch tube pan Bake at 350 degrees for about 5 to 60 minutes CRANBERRY ORANGE RELISH 1 package 12 oz cranberries fresh or frozen 1 orange cut in eighths seeded but not peeled 1 red or green apple cut in eighths cored but not peeled 1 3 cup sugar 1 2 teaspoon ground ginger Wash cranberries discard any soft or blemished ones Assemble the
10. handfuls of pulp should always be refed B Possible clogged screen Note Refer to page 10 Stuck cutter A Lack of lubrication B Cutter needs to be cleaned If cutter will not come off with help of screwdriver contact the Service Department Note Refer to page 10 Leakage A Some juice leakage is normal on juicing chamber since there are no gaskets Squealing sound or abnormal sound A Possible motor problem Contact the Service Department immediately Have the machine close to the phone so Service Rep can diagnose the problem Black or brown oil dripping on counter A Possible seal failure Discontinue use of machine and contact the Service Depart ment Difficulty feeding celery leafy greens any new material A Refer to owner s manual for each specific item for instructions Service Department 209 369 2154 8 30 a m 12 00 p m and 1 00 p m 4 30 p m Pacific Standard Time NOTE A juicer is not a healer and no juicer has any effect on the user nor the juice it extracts But a juicer must be able to liberate the hidden values from the fibers and place them into the juice under pressure without loss by aeration or static in order to obtain the full nutritional value of such juices extracted from fruits and vegetables PLASTAKET MANUFACTURING COMPANY INC 6220 East Highway 12 Lodi California 95240 Phone 209 369 2154 Fax 209 369 7455 www championjuicer com Sliding Screen or
11. nylon funnel Use a large bowl to catch the apple sauce and juice Stir and refrigerate Great for topping pancakes or waffles as a side dish with meats or as a healthy fat free dessert For a smoother applesauce peel the apples before cooking Moist and delicious these may become a new family favorite CARROT APPLE MUFFINS 1 cup whole wheat flour see page 37 1 cup all purpose flour 2 teaspoons baking soda 1 2 teaspoon ground cinnamon 1 2 cup raisins 1 2 cup chopped walnuts See Note 16 1 egg 3 4 cup firmly packed brown sugar 1 cup buttermilk 1 4 cup corn safflower or light olive oil 1 teaspoon vanilla extract 1 cup finely chopped apple 2 cups grated carrots Preheat oven to 375 degrees Spray muffin pan with non stick spray Set aside In a medium bowl combine the flours baking soda cinnamon raisins and walnuts mix well In a large bowl whisk together egg brown sugar buttermilk oil vanilla apple and carrots Add flour mixture and gently fold together until dry ingredients are moistened Fill the muffin cups 1 4 full Bake 20 25 minutes or until toothpick inserted in the center comes out clean Serve warm Makes 18 muffins Note Chopped nuts can be made with the Cham pion Juicer Simply remove screen or blank and put screen holder back on Feed only a handful at a time to prevent build up on screen holder grill Nuts must be dry not refrigerated or frozen Some nuts may not be suitable for
12. seconds longer and prevent clog ging As the material is fed into the machine a continuous discharge of pulp should be taking place Should a back pressure develop where the discharge of pulp begins to slow down and the tamper backs up the feeder throat one or more inches causing the juicer to warm up apply the immediate unloading procedure as described on page 10 This procedure is very fast and efficient for eliminating back pressure Strain the juice to remove any fine sediment Keep the juice refrigerated for no more than 24 hours If cabbage is used in the mixed blend the juice must be consumed immediately Cabbage juice cannot be kept BEET JUICE Types of Beets to Use Use any variety of young tender beets Preparing the Vegetables Cut off tops about 1 4 inch to remove any hidden dirt Wash the beets well and cut into sections to fit the feeding throat do not peel Beet tops may also be juiced See Spinach and Other Straight Leafy Greens on page 13 Feeding Process Juice one section at a time Beet juice may be mixed with other juices if desired CELERY JUICE Type of Vegetable to Use Use only fresh crisp cool celery Preparing the Vegetables Wash the celery well to remove any possible trace of chemical sprays The stalks should be cut into pieces approxi mately 3 to 4 inches long especially if you are going to juice more than one head of celery Feeding Process Feed the celery at a steady mediu
13. shown a direct relationship between diet and health Recently more doctors are discussing the ability of indi viduals to decrease their risk of certain cancers and heart disease through proper diet Current recommendations are to increase the intake of fiber and complex carbohydrates and decrease the intake of fat cholesterol sugar and sodium 3 Our diet has over the years become filled with highly processed convenience foods Many of these get their calories from fats and sugars and contain large amounts of sodium to enhance flavor You have an opportunity too make changes in your diet and increase your intake of fiber and complex carbohydrates The Champion Juicer and Grain Mill are designed to make preparation of fruits vegetables in the prime and quickly prepare them to fit your family s needs and menu plans You can control the addition of salt and sugar and make healthy choices in the types of fat you use From an early age children love the flavor of fresh fruits and vegetables Presentation of two or more vegetables tastefully prepared rounds out a dinner menu without large servings of animal protein which are commonly high in fat and cholesterol Fresh fruit desserts and toppings are satisfying and good for you Whole grains used for break fast as cereal and throughout the day in baked products are a wonderful source of fiber and energy The Grain Mill allows you to prepare your family s favorites We ha
14. used SQUASH BUTTERNUT BANANA AND PUMPKIN Peel squash and cut into pieces that will fit the feeding throat Steam until tender cool Homog enize HOT MEXICAN SALSA 2 jalapeno chiles seeded 2 serrana chiles seeded 2 yellow chiles seeded 2 Anaheim chiles seeded 5 large shallots peeled 7 tomatillos cut in half 4 large tomatoes quartered 1 4 cup fresh cilantro chopped 1 2 teaspoon garlic powder salt and pepper to taste Homogenize all ingredients except for season ings Stir in cilantro and seasonings Serve chilled Makes 4 cups salsa Chiles are very hot and can burn your eyes and other membranes Be sure to wear rubber gloves when seeding and handling chilies Do not touch your face FRUIT PUREES AND SAUCES Liquids extracted from some fruits are of a thicker nature than other juices These are called Purees Fruit purees are excellent for many sauces and desserts see Ice Cream and Sher bets Purees are extracted the same way that juices are with the screen in place Fruit may also be homogenized for sauces Fruit must be ripe for puree When using peaches peel or wash well to remove all the peach fuzz Smooth skinned fruits need not be peeled but should be washed well Remove the pits Assemble the machine for juicing and feed the fruit sections through Do not mix the puree with any chlorophyll vegetables green vegetable juice 26 APRICOT PEACH NECTARINE OR PLUM PUREE
15. 1 2 cup raw sugar Juice the celery leaves then the lemons Stir in sugar add water to make 1 quart Serve with ice cubes COCKTAIL DYNAMIC 1 2 fresh pineapple peeled 2 carrots Juice together in the order given COCKTAIL EXQUISITE 1 2 pineapple peeled 1 stalk celery 1 2 slice lemon 1 carrot Juice together in the order given ORANGEADE 2 oranges peeled 1 lemon peeled 1 2 cup raw sugar Juice oranges and lemon Add sugar to juice Rerun pulp Add water to make 1 quart Serve with ice cubes PEARLY TEETH COCKTAIL 3 oranges peeled 1 2 cup chopped spinach packed 1 2 cup chopped parsley Juice together in the order given RICH BLOOD COCKTAIL 6 tomatoes 1 cup beet leaves chopped 1 slice lemon Juice together in the order given COCKTAIL ROSE 1 2 pineapple peeled 1 2 slice lemon 1 2 cup fresh cranberries 3 tablespoons raw sugar Juice together in the order given Add the sugar to the juice and stir COCKTAIL SECURITY 6 carrots 2 tomatoes 1 stalk celery Juice together in the order given COCKTAIL SLIM 1 cup red cabbage packed 1 2 pineapple peeled Juice together in the order given Drink at once 14 COCKTAIL SPRINGTIME 2 oranges peeled 1 2 lemon peeled 2 carrots 1 2 cup dandelion leaves only Juice together in the order given SUNSET COCKTAIL 2 apples cored 1 medium beet 1 orange peeled 3 carrots Juice together in the order given COCKTAIL TANG 3 4 carrot
16. Apple or pear juice can also be frozen CHERRY JUICE Type of Fruit to Use Any variety of fresh ripe cherries may be used Preparing the Fruit Wash cherries well and remove stem and pits Feeding Process Use the funnel at the top of the feeding throat for easier insertion of small fruit Dilute the juice with a little water if desired Cherry juice may be kept in the refrigerator for 48 hours It can also be frozen BERRY JUICE Type of Fruit to Use Any type of berry may be juiced Strawberries blackberries loganberries youngberries mulberries gooseberries dewber ries elderberries huckleberries etc For good flavor berries should be ripe Preparing the Fruit Wash the berries and remove any stems or bad berries Feeding Process Use the funnel at the top of the feeding throat for easier insertion of small fruit With some berries the juice will be thick like 11 puree Dilute with a little water if desired The Champion will automatically deseed the berries as it juices Berry juices are excellent for drink ing desserts toppings or jellies KIWI JUICE Type of Fruit to Use Ripe soft to the touch Preparing the Fruit Wash and remove stem end of kiwi No need to peel Cut in half to fit feeding throat Feeding Process Juice pieces of kiwi one at a time Kiwi juice may be combined with citrus juice for refreshing drinks GRAPE JUICE Type of Fruit to Use Any variety of grapes may be used
17. Champion for homogenizing with the nylon blank in the screen holder Ho mogenize the cranberries orange and apple Stir in sugar and ginger cover and refrigerate for at least four hours Relish keeps for several weeks in the refrigerator Makes about 3 cups 17 ZUCCHINI BREAD 3 eggs 1 cup corn safflower or light olive oil 1 1 2 cups packed brown sugar 3 teaspoons vanilla 2 cups grated zucchini 1 cup whole wheat flour see page 37 2 cups all purpose flour 1 2 teaspoon salt 1 2 teaspoon baking powder 1 teaspoon soda 3 teaspoons cinnamon 1 cup raisins 1 cup chopped walnuts Preheat oven to 350 degrees F Spray two 9x5x3 inch loaf pans with non stick spray Set aside Whip together eggs oil sugar vanilla and grated zucchini in a large bowl In a separate bow combine the flours salt baking powder soda and cinnamon mix well Add to the zucchini stirring just until thoroughly mixed Stir in the raisins and nuts Pour into the prepared pans and bake for 50 to 6t0 minutes until the center tests done Cool on wire rack for 5 minutes Carefully remove from pan and cool completely Wrap in foil or freezer wrap and store in refrigerator or freezer until served Makes 2 loaves SWEET POTATOES WITH FRESH PEAR 1 1 2 pounds sweet potatoes or yams 1 ripe pear 2 tablespoons maple syrup 1 2 teaspoon ground cinnamon Bake sweet potatoes until tender cool Remove the skin and chunk into pieces that fit the feeding
18. Dissolve sugar in hot water Add remaining ingredients Pour mixture into a freezing tray and freeze until solid Cut the frozen mixture into strips to fit the feeding throat of the Champion Homogenize the frozen strips Serve at once Makes 6 cups TROPICAL ICE 2 cups raw sugar 3 cups boiling water 3 oranges peeled 2 lemons peeled 1 banana peeled 1 papaya peeled and seeded cut in strips Dissolve sugar in hot water cool Assemble the Champion for juicing and juice the oranges and lemons Homogenize the banana and papaya Combine all the ingredients and pour into a freezing tray and freeze solid Cut the frozen mixture into strips to fit the feeding throat of the Champion Homog enize the frozen strips Serve at once Makes 6 cups KIWI SORBET 8 ripe kiwi fruit 1 cup water 1 2 cup sugar 1 teaspoon lemon juice 19 Juice the kiwi fruit see page 15 Add back to the juice 1 tablespoon of the pulp with seeds to give a special fresh touch to the sorbet Stir in water sugar and lemon juice Pout the mixture into a freezing tray and freeze until solid Cut the frozen mixture into strips to fit the feeding throat Homogenize the frozen strips Serve at once Makes 1 quart QUICK GRAPE ICE 1 can 12 oz frozen grape juice concentrate 3 cans water Reconstitute the juice and pour into a freezing tray and freeze solid Chill the juicer cutter blank and bowl Cut frozen mixture into strips to fit the feeding th
19. Fruit must be ripe for puree When using peaches peel or wash well to remove all the peach fuzz Smooth skinned fruits need not be peeled but should be washed well Remove the pits Assemble the machine for juicing and feed the fruit sections through Do not mix the puree with any chlorophyll vegetable green vegetable juice CRANBERRY PUREE Wash the cranberries thoroughly add one cup of water for each pound of cranberries and cook them over a medium heat until soft Allow them to cool Assemble the Champion for juicing Use the funnel for easier insertion of small fruit and run the entire matter through the machine FIG PUREE Use fresh figs only tree ripened are the best Wash the figs well do not peel Assemble the machine for juicing and feed the figs through one at a time This process will automatically remove the skins and seeds and extract a thick puree Fig puree is excellent for jams Also see Fig Delight under Ice Creams If a thick fig extrac tion containing seeds is desired peel the figs first and homogenize them with the nylon blank in place of the screen FRUIT SAUCES APPLES AND PEARS Sauces may be extracted by either of two meth ods First Method Remove any bad parts from the fruit do not peel Cook the fruit until soft Assemble the machine for juicing and use the funnel for easier insertion of fruit Allow to cool The entire matter should be run through the machine Any skins or seeds will
20. O JUICE Type of Vegetable to Use New potatoes sweet potatoes or yams Preparing the Vegetables For new potatoes wash them well do not peel remove any bad parts and cut in sections to fit the feeding throat Sweet potatoes and yams can be peeled if desired Feeding Process Juice the sections one at a time With new potatoes let the juice settle for a minute or so and the free starch will settle to the bottom Pour the juice off and drink straight or mix with carrot juice Potato juice is an excellent base for stews and soups Do not keep over 24 hours unless cooked WHEAT GRASS JUICE Type of Vegetable to Use Freshly cut wheat grass Preparing the Vegetables Cut the grass in 2 inch lengths 6 cups of grass yield 6 ounces of juice Feeding Process Juice the wheat grass a small amount at a time alternating with a small amount of water until all is juiced For a tastier nutritious drink add 6 walnuts and four cups of carrot juice FRUIT JUICES APPLE OR PEAR JUICE Type of Fruit to Use Always use hard crisp apples or pears A mealy apple or pear will not juice but can be homogenized for sauces Preparing the Fruit Wash and core the fruit and cut into sections to fit the feeding throat Do not peel the fruit Feeding Process Juice the fruit sections at a steady speed Apple or pear juice may be kept for 48 hours in a refrigerator if it is kept extremely cold so it doesn t ferment and turn to alcohol
21. Recipes and Operating Instructions World s Finest Table of Contents Introduction Vegetable amp Fruit Cocktails Cont Safety 2 Cocktail Beauty 13 Making Healthier Eating Chlorophyll Cocktail 13 Choices is Easy 3 Rich Blood Cocktail 14 Using Your Freezer 3 Pearly Teeth Cocktail 14 Cocktail Dynamic 13 Juicer Parts Illustrated 31 Cocktail Slim Orangeade 14 Cocktail Springtime 14 Assembly amp Cleaning 6 Cocktail Rose 14 Cocktail Exquisite 13 Trouble Shooting 30 Cocktail Country 13 Cocktail Security 14 Juicing Cocktail Delicious 13 Celery amp Lemon 13 Vegetable Juices 7 Cocktail Delight 13 Straight Carrot Juice 7 Sunset Cocktail 14 Beet Juice 9 Cocktail Tang 14 Mixed Vegetable Juice Cocktail Vigorous 14 with carrot base 8 Celery Juice 9 Aspic Jelly Salad 14 Spinach amp Other Straight Leafy Green Juices 9 Tomato Aspic Ole 15 Cabbage Juice 10 Apple Mint Jelly 14 Tomato Juice 10 Liquid Salad 15 Potato Juice 10 Cucumber Juice 10 Healthy Additions to Wheat Grass Juice 10 Daily Menus 15 Fruit Juices 11 Apple or Pear Juice 11 Fresh Raspberry Sauce 16 Kiwi Juice 11 Unbeatable Applesauce 16 Berry Juice 11 Carrot Apple Muffins 16 Cherry Juice 11 Carrot Vegetable Puree 16 Pineapple Juice 12 Carrot Cake 17 Melon Juice 12 Cranberry Orange Relish 17 Grape Juice 11 Sweet Potatoes With Fresh Pear 17 Citrus Juices 16 Potato Corn Chowder 18 Cheesy Broccoli Soup 18 Vegetable amp Fruit Zucchini Bread 17 Cocktails Cocktail Cham
22. akes 1 quart BERRY SHERBET 2 cups berries any variety 1 1 2 cups water 1 tablespoon lemon juice 2 tablespoons Lecithen Granules optional 2 tablespoons Soyamel 1 teaspoon vanilla 1 2 cup raw sugar For a sherbet containing the seeds homogenize the berries first in the Champion not necessary if using a blender For a seedless sherbet run the berries through the juicer with the screen in place Thoroughly combine all ingredients in a blender or mixing bowl Pour mixture into a freezing tray and freeze until solid Cut the frozen mixture into strips to fit the feeding throat of the Champion Homogenize the frozen strips Serve at once Makes 1 quart LEMON SHERBET Grated rinds of 2 lemons 6 tablespoons lemon juice OR the juice of 3 lemons use Champion made lemon juice for added tang See page 16 1 1 2 cups water 2 tablespoons Lecithen Granules 3 tablespoons Soyamel 1 teaspoon vanilla 1 4 cup raw sugar 1 cup water Thoroughly combine all ingredients in a blender or mixing bowl Pour mixture into a freezing tray and freeze until solid Cut the frozen mixture into strips to fit the feeding throat of the Champion Homogenize the frozen strips Serve at once Makes 1 quart ORANGE SHERBET 1 small can frozen orange juice 2 cups water OR 3 cups fresh orange juice peel the oranges and juice in the Champion See page 16 1 4 cup raw sugar 2 tablespoons Lecithen Granules optional 2 tablespoons Soyame
23. ason salt Cinnamon Nutmeg Celery seed Ground cumin A tablespoon or two of plumped raisins dates or chopped figs adds sweetness and a flavor boost A tablespoon of chopped nuts is a nice treat Add to the fruit and vegetables as you juice them COCKTAIL ALERT 1 2 pineapple peeled 1 carrot 1 apple cored 1 stalk celery Juice together in the order given COCKTAIL AMIABLE 1 2 pineapple peeled 1 2 cup radishes 1 stalk celery Juice together in the order given COCKTAIL BEAUTY 3 Oranges peeled 1 small cucumber Juice together in the order given CHLOROPHYLL COCKTAIL 1 2 cup water 7 almonds 4 teaspoons sunflower seeds 4 pitted dates 1 pound spinach OR other dark leafy green vegetable Soak the nuts and dates in water overnight Assemble the Champion for juicing Run the mixture through the machine alternating it with approximately 1 1b or leafy greens such as spinach comfrey parsley etc Add a slight amount of water to the discarded pulp and rerun through the machine to completely extract all the values COCKTAIL CHAMPAGNE 1 2 pineapple peeled 2 apples cored Juice together in the order given COCKTAIL COUNTRY 4 ripe tomatoes 1 cup green lettuce packed Juice together in the order given 13 COCKTAIL DELICIOUS 2 apples cored 3 carrots 1 stalk celery Juice together in the order given CELERY AND LEMON COCKTAIL DE LIGHT 2 peeled lemons 1 handful of tender celery leaves
24. automatically be removed in this process Second Method Wash the fruit well Cut into sections and remove the cores and seeds As semble the machine for homogenizing Homog enize the sections add a little lemon sweeten with sugar and serve at once The fruit should first be pre cooled in the refrigerator when making sauce by this method FRESH COCONUT Fresh coconuts contain three eyes or brown indentations on the top of the coconut One of these spots is soft enough to be punctured Puncture the coconut and turn it upside down over a container to drain The hard coconut shell may be cracked with a hammer or can be placed in an oven preheated to 400 degrees for a few minutes until the shell cracks COCONUT MILK Drain the liquid from a fresh coconut and save Remove the coconut meat from the hard shell and peel off the thin brown shell with a potato peeler Cut the coconut into sections to fit the feeder throat Homogenize the sections and add a little water into the feeding throat with each charge so the homogenized material will resemble a thin paste Keep the motor running and pour a cup or two of water into the feeding throat in order to clean out all of the coconut Add an additional quart of water plus the liquid drained from the coconut to the mixture Assemble the machine for juicing pour the oil into the feeder throat as the nuts are being homogenized Do not continue to make nut butter when the juicer body be
25. comes excessively warm Most nut butters can only be made in small amounts 27 Assemble the Champion for homogenizing Use the funnel for easier insertion of the nuts Feeding the nuts slowly will produce a creamy nut butter Fast feeding will result in a crunchy nut butter PEANUT BUTTER Either fresh roasted or canned peanuts may be used to make peanut butter Salted peanuts make the best tasting peanut butter ALMOT AND CASHEW NUT BUTTERS Use raw or roasted nuts Salt to taste MAKE FLOUR CORN MEAL COFFEE WITH A GRAIN MILL ATTACHMENT Easy to Install Clean dust free operation Heavy duty construction Simple to adjust for coarse or fine materials Grind only free flowing grains such as wheat rye oats barley or rice When running red wheat back off the adjustment knob one notch never grind paste Coffee beans pepper corns or mung beans can be run on any setting Soybeans or dry field corn can be run with the adjustment knob backed off one notch Nut meats dried beans garbanzo chickpeas dried herbs etc are not recommended for use with the grain mill These materials will gum up the grinding plates and cause the unit to run hot For best results check and clean grain mill between each use Order from your local dealer or contact Plastaket Manufacturing Company Lodi California GRAIN MILL RECIPES Freshly ground flours contain no preservatives and should be stored in the refrigerator or freez
26. creases flavor and decreases the fat content Thicken soups and chowders naturally simply by removing 2 cups of cooked vegetables and grains and homogenizing them with your Champion Juicer Then add back to the coup pot for a richer hearty flavored soup or chowder Instead of rich cakes and pies for dessert try serving fresh fruit Peaches pears or nectarines become delightfully delicious when topped with Fresh Raspberry Sauce recipe below Make this cause ahead of time and store it in your refrigera tor to also serve over plain yogurt and fruit sherbets Let your imagination tempt your taste buds with lots of new flavor combinations your Champion Juicer is ready to make healthy food preparations quick and simple Fresh Raspberry Sauce 1 quart fresh raspberries or 1 pkg frozen un sweetened raspberries 1 3 cup raw sugar Assemble the Champion for homogenizing Feed the berries using the nylon funnel Stir sugar into raspberry cause and let stand at least 1 hour in the refrigerator Top dishes of fresh fruit or simple fruit sorbets Makes about 2 cups of sauce UNBEATABLE APPLESAUCE 6 apples Granny Smith Delicious or your own favorite 1 cup water 1 2 cup raw sugar 1 2 teaspoon ground cinnamon Wash core and chunk the apples Cook with water sugar and cinnamon until apples are tender about 20 minutes Assemble the Cham pion for homogenizing When the apples have cooled feed them into the machine using the
27. e 18 Makes about 8 cups of soup Note For a thicker soup or chowder mask the cooked mixture several times with a potato masher HOMOGENIZING To homogenize always use the nylon blank in place of the juicer screen Place a bowl or con tainer under the tapered end of the body If homogenizing very wet or juicy food place a second bowl or container under the screen holder Foods to Homogenize Your Champion can homogenize a wide variety of foods For example a variety of fruits can be made into sauces cooked vegetables and fruits for baby food fresh or canned nuts for nut butters fresh coconut for creamed coconut and frozen mixes for ice cream or sorbets Preparing to Homogenize If you do not want seeds peels etc in the homogenized food remove them before begin ning Any food that is soft or juicy can be ho mogenized with the Champion Homogenizing with your Champion When using foods such as berries nuts peaches and tomatoes the funnel attachment is recom mended Feed the food into the funnel and push it down with the tamper Homogenizing with the Champion is very fast and efficient Note Do not attempt to homogenize any dry products such as grains with the Champion Dry products do not contain liquid and therefore can not be homogenized HOMOGENIZING SORBET CITRUS SORBET 2 cups raw sugar 3 3 4 cups hot water 2 1 4 cups lime or lemon juice see page 16 1 egg white lightly beaten
28. e shaft can be cleaned with a dishcloth The motor can easily be cleaned with a soft cloth dipped in warm soapy water Do not poke the oil seal in the hub with any sharp instrument clean this part with a paper towel soft cloth or small toothbrush After the parts are cleaned and dried the Champion is ready to be reassembled and used again When not in use the juicer takes up less room with the feeder throat turned down Note Before replacing the cutter always grease the shaft with any solid vegetable shortening No liquid oil except olive oil or coconut oil Do this each time the juicer is assembled The shortening or accepted liquid oils will not get into the juice Do not use any other type of liquid oil oleo margarine or petroleum jelly on the shaft Cleaning and reassembly of the juicer will take no more than a few minutes after you become familiar with the routine CLEANING BADLY STAINED PARTS If the parts become yellowed or stained from excessive use they can be easily cleaned and the stains removed Directions Make a cleaning solution consisting of one pint liquid bleach Add water to make one gallon or the solution Note the solution is reusable store it in a plastic or glass container between uses Pour the solution into a plastic or glass container large enough to hold all the parts needing clean ing but small enough so that one gallon of the solution will completely cover all the parts All the nylo
29. each carrot If the tamper should back up the feeder throat more than 3 4 inch after releasing it hold it down a few seconds longer in order to eliminate more pulp and prevent clog ging As the material is fed into the machine a continuous discharge of pulp should be taking place Should a back pressure develop where the discharge of pulp begins to slow down and the tamper backs up the feeder throat one or more inches causing the juicer to warm up apply the immediate unloading procedures as described on page 10 This procedure is very fast and efficient for eliminating back pressure Strain the juice through the sieve to remove any fine sediment Four pounds of fresh crisp cleaned carrots will make a quart or better of juice Do not make more juice than you will use in a 24 hour period Keep juice refrigerated MIXED VEGETABLE JUICE WITH CARROT BASE A tasty blend very popular Juice that is extracted from most green veg etables will be highly concentrated and some times bitter to the taste Blending green veg etables with the carrots make a very tasty drink containing the values of both the carrots and the green chlorophyll vegetables Start by adding just a few greens with the carrot juice Try different combinations Some like a mild blend of veg etables while others prefer a heavier blend Type of Vegetables to Use Use only fresh crisp pre cooled vegetables Many types of green vegetables are good for blendin
30. elly About 1 4 inch onto the shaft the cutter may stop turn and jiggle the cutter slightly in either direction so that the flat edge of the shaft will match the flat edge of the cutter hole It will then slide on easily Special Instructions on Champion Juicer Cutters At certain times while removing the juicing parts of your Champion Juicer you may find that the cutter has become sticky or vacuum locked To prevent this we recommend the following Apply a thin film of coconut oil or olive oil to the motor shaft Fill the cavity of the cutter with cold water Empty the water out of the cavity and place the cutter on the motor shaft After juicing remove parts and clean them thoroughly with cold water The cutter should not be placed on the motor shaft until you are ready to shaft juicing once again Caution To prevent injury from the exposed cutter when it is not in use we recommend that you wrap the cutter in paper towels or place it in a paper bag Note If the cutter becomes vacuum locked place a small screwdriver behind the cutter and the stainless steel hub and pry the cutter forward Step 2 Slide the body over the cutter holding it in a horizontal position with the feeder throat down Step 3 Place the juicer screen into the recessed grooves and hold it into position with one hand Now slide the juicer screen holder over the screen Hold the edge of the screen down for easier starting Note The screen holde
31. er to retain their freshness Baked goods should also be refrigerated or frozen to keep that just baked goodness and to prevent spoilage 1 1 2 pounds of wheat yields about 4 cups of flour 1 pound of oats yields about 3 cups of flour 1 pound of corn yields about 3 1 2 cups of flour 1 cup of millet yields about 2 1 2 cups of flour Use freshly ground flour for any of your favorite baking recipes Following are some new Cham pion tested recipes you will enjoy APPLE RAISIN SQUARES 1 cup whole wheat flour 1 cup all purpose flour 1 teaspoon baking soda 1 teaspoon baking powder 1 2 teaspoon cinnamon 1 2 teaspoon salt 2 eggs 1 2 cup raw sugar 1 2 cup liquid margarine 1 4 cup corn safflower or light olive oil 1 teaspoon vanilla 2 cups finely chopped tart green apples 1 cup raisins 1 cup chopped walnuts Preheat oven to 350 degrees F In a medium bowl combine flours baking soda baking powder cinnamon and salt Mix well In a large bowl whisk together eggs margarine oil sugar vanilla and apples Add raisins and nuts Add the flour mixture stirring just until thor oughly mixed Pour into 2 greased 8x8 inch square pans Bake for 35 o 40 minutes until center tests done Cool and cut into squares Makes about 18 servings 28 CRISPY CORN BREAD Nothing beats the taste of freshly ground corn meal 1 1 2 cups yellow cornmeal 1 cup all purpose flour 1 4 cup sugar 1 tablespoon baking powder 1
32. ested and developed by Hillary Guild Kitchen Consultants La Habra Ca IMPORTANT SAFEGUARDS When using electrical appliances basic safety precautions should always be followed including the following 10 11 12 13 Read all instructions prior to use To protect against electrical hazards do not immerse motor or base in water or other liquid Close supervision is necessary when any appliance is used by children Unplug appliance when not in use and before cleaning Avoid contacting moving parts Do not operate any appliance with a damaged cord set or after the appliance has been dropped or damaged in any other manner Return the appliance to the nearest authorized service facility for examination and repair The use of accessories not recommended by the appliance manufacturer may cause hazards Do not use outdoors unless the product is specifically designed for outdoor use Cutter blades are sharp Handle carefully Never feed food by hand Always use food pusher Be sure to turn switch to OFF position after each use of your juicer Make sure the motor stops completely before disassembling Do not put your fingers or other objects into the juicer opening while it is in operation If food becomes lodged into the opening use another piece of fruit or vegetable to push it down When this method is not possible turn the motor off unplug juicer cord and disassemble juicer to remove the remaining food Do not le
33. g with the carrots however the greens more often used are celery spinach parsley endive and lettuce Beets are also very tasty ina mixed juice Celery is rich in natural salt and 8 makes a god blend with carrots Parsley is very potent so go easy on it Many people shy away from spinach because they are used to the bitter taste of cooked spinach Raw spinach juice is not bitter and makes a good blend rich in values Try adding a few English Walnuts into the feeding throat when juicing This adds a delightful flavor to the juice and is an excellent way to obtain protein in a liquid form Preparing the Vegetables Wash thoroughly all of the vegetables that you will be juicing Cut off carrot tops about 1 4 inch and scrub them with a vegetable brush if they are very dirty Sometimes celery is sprayed with a poisonous chemical spray so wash all celery stalks thoroughly and cut off the bottom part about 1 2 inch Cut celery stalks approximately 3 inches long Remove any bad parts from parsley and other leafy greens and swish them in cold water Prepare all the vegetables you will use before starting to juice Juicing Procedure Start by feeding a few carrots first then alternate the vegetables as they are fed Feed the veg etables at a steady medium speed holding down the tamper from 5 to 10 seconds between each charge If the tamper should back up the feeder throat more than 3 4 inch after releasing it hold it down a few
34. h the hand held sieve Wet Pulp Pulp from the first two or three vegetables fed into the juicer may contain more moisture than normal Re feed the pulp to obtain the maximum amount of juice Unusually wet pulp is usually caused by a clogged screen or too rapid feeding Shut off the Champion remove the screen and clean it with a stiff bristle brush Re assemble the unit and continue juicing Always washing the screen unit after juicing will keep it clean and free of any pulp residue Fruit pulp is naturally wetter than vegetable pulp When using extra juicy fruit or vegetables reduce feeding speed VEGETABLE JUICES Straight Carrot Juice A delicious juice the favorite of many Type of Vegetables to Use Always use fresh crisp pre cooled carrots If the carrots are woody or have been in the ground a long time there is very little juice in them and the maximum efficiency of extraction should not be expected Preparing the Vegetables Cut off the carrot tops about 1 4 inch in order to eliminate any hidden dirt Wash and scrub the carrots well with a vegetable brush Plastic mesh pot cleaners found in grocery stores are excel lent for cleaning carrots Do not peel the carrots or cut them into small pieces Leave the carrots whole and cut them only if they are too large to fit into the feeder throat Feeding Process Feed the carrots at a steady medium speed holding down the tamper from 3 to 5 seconds between
35. hroat of the Champion Homogenize the frozen strips Serve at once Makes 1 quart MELON MILK SHAKES Crenshaw Cantaloupe Persian Honeydew Assemble the machine for juicing Juice the edible parts of a chilled fresh melon Add one scoop of vanilla ice cream to 8 ounces of juice and stir or shake in a shaker BANANA MELON ICE CREAM Crenshaw Cantaloupe Persian or Honeydew 1 1 2 cups melon juice see page 16 2 over ripe bananas 2 tablespoons Lecithen Granules optional 1 1 2 cups milk 1 3 cup raw sugar l teaspoon vanilla Thoroughly combine all ingredients in a blender or food processor Pour the mixture into a freezing tray and freeze until solid Cut the frozen mixture into strips to fit the feeding throat of the Champion Homogenize the frozen strips Serve at once Makes 1 quart 20 FROZEN BANANA DESSERT 4 ripe bananas cut in half and frozen without skins Assemble the Champion Juicer for homogenizing and homogenize the frozen bananas Serve at once Makes 4 servings MELON ICE CREAM Crenshaw Persian Cantaloupe or Honeydew 2 cups melon juice see page 16 1 1 2 cup milk 2 tablespoons Lecithen Granules optional 1 2 cup raw sugar Thoroughly combine all ingredients in a blender or mixing bowl Pour mixture into a freezing tray and freeze until solid Cut the frozen mixture into strips to fit the feeding throat of the Champion Homogenize the frozen strips Serve at once Makes 1 quart CAROB ICE
36. l 1 2 teaspoon vanilla 1 2 cup water Thoroughly combine all ingredients in a blender or mixing bowl Pour mixture into a freezing tray and freeze until solid Cut the frozen mixture into strips to fit the feeding throat of the Champion Homogenize the frozen strips Serve at once Makes 1 quart PEACH SHERBET 2 cups homogenized peaches 2 1 2 cups sliced 1 1 2 cups water 2 tablespoons Lecithen Granules optional 2 tablespoons Soyamel 1 2 cup raw sugar 1 teaspoon vanilla Homogenize the peaches with the Champion Juicer and add the other ingredients Beat well after each addition OR mix the ingredients in a blender 24 Pour mixture into freezing trays and freeze until solid Cut the frozen mixture into strips to fit the feeding throat of the Champion Homogenize the frozen strips Serve at once Makes 1 quart PINEAPPLE AND APRICOT SHERBET 3 4 cup homogenized pineapple 3 4 cup apricot puree 1 1 2 cups water 2 tablespoons Lecithen Granules optional 2 tablespoons Soyamel 1 teaspoon vanilla 1 2 cup raw sugar Pour the pineapple and apricot puree into a blender or mixing bowl Add the rest of the ingredients and beat well Pour mixture into a freezing tray and freeze until solid Cut the frozen mixture into strips to fit the feeding throat of the Champion Homogenize the frozen strips Serve at once Makes 1 quart PINEAPPLE SHERBET 2 cups homogenized pineapple 1 1 2 cup water 2 tablespoons Lecithen
37. m speed and hold the tamper down from 5 to 10 seconds between charges There is very little pulp in celery so the discharge will be slight If a back pressure should develop apply the immediate unloading procedure as described on page 10 If you desire to juice several heads of celery stop the machine after each head remove nylon parts rinse them in cold water replace and proceed again SPINACH AND OTHER STRAIGHT LEAFY GREENS JUICE Type of Vegetables to Use The Champion will juice any fresh crisp tender green leafy veg etables such as parsley spinach celery tops beet tops carrot tops sorrel endive watercress fennel chard lettuce mustard greens turnip leaves alfalfa young tender shoots only and dandelions Any of these greens may also be used when making a mixed vegetable juice as de scribed on page 12 Preparing the Vegetables Wash the greens well and remove any bad parts Cut the greens into pieces approximately 3 inches long and place them in a pan of cold water The stems can also be juiced Feeding Process Small Amounts one pint or less Assemble the machine for juicing with the screen in place Lift the greens from the water do not shake the water from the greens and place them in the feeding throat Hold the tamer down 5 to 10 seconds between changes Greens have very little pulp and there isn t enough material to push through into the discharge end of the body so it may be neces
38. material into the juicer at a steady pace It is important to hold the tamper down all the way for a few seconds after each piece so the pulp will not back up in the feeder throat but unload out the tapered end Overloading the Champion If overloaded the juicer will make a clicking sound It is nothing to be alarmed about but merely indicates that the unit was being fed at too rapid a pace or the tamper hasn t been held down long enough between pieces Immediate Unloading If clogged the Champion can be quickly un clogged by holding the tamper down with one hand and applying downward pressure on the tapered end of the body with your other hand If clogged while juicing carrots feed a large carrot into the throat while applying pressure on the tapered end of the body Power Source The Champion Juicer requires standard 110 volt five amp service Some foreign countries use 220 240 volt 50 hertz Overloaded circuits can cause the juicer to slow down and become clogged Sediment in the Juice The Champion is a masticating juicer so a small amount of sediment may be produced when juicing To remove the sediment pour the juice through the fine steel hand held sieve packed with your juicer Foam in the Juice Juice extracted by your Champion is masticated under pressure This may result in a small amount of foam in the juice and vary depending on the type fruit or vegetable being juiced To eliminate pour throug
39. n and stainless steel parts may be soaked in this solution After one hour check the parts to determine if the stain is loosened Badly stained parts may require several hours soaking to remove the stain completely After all the stains are removed wash and rinse the parts thoroughly Parts may be soaked as often as needed The liquid solution may not properly clean a badly clogged screen In that case we recom mend soaking the screen in a pure olive oil solution Note Be sure to plug the cutter bearing opening with paper towel cork or other material to prevent the solution from entering the bearing and causing a film to develop thereby causing the cutter to become tight or sticky JUICING Before juicing read the instructions completely To juice properly the screen must be inserted in the correct place Place a bowl below the screen holder to catch the juice and a second bowl under the tapered end to catch the pulp An alternative is to secure a plastic bag at the tapered end to catch the pulp Preparing Vegetables For best results use fresh crisp and pre cooled vegetables This way the Champion Juicer will give you refreshing and delicious juice Clean the vegetables before you start juicing The Champion can extract the quantity of juice you want without stopping for intermittent cleaning For best results feed the Champion large pieces of vegetables when juicing Feeding Your Champion Feed the juicing
40. ng drink chill the melons well before juicing Feeding Process Feed the pieces at a steady speed The seeds may also be juiced PINEAPPLE JUICE Type of Fruit to Use Juice only ripe pineapples Preparing the Fruit Remove outside shell of pineapple Cut fruit into sections to fit the feed ing throat Feeding Process Juice sections one at a time Pineapple juice may be kept in the refrigerator several days CITRUS JUICES ORANGE GRAPEFRUIT LEMON LIME Type of Fruit to Use Fully ripe fruit will yield the sweetest most flavorful juice 12 Preparing the Fruit Wash and peel the fruit Lemons and limes with very thin skins may be juiced with skins on Juice will be tart and very concentrated in flavor No need to remove seeds Cut fruit in sections to fit the feeding throat Feeding Process Have all the fruit ready to juice Feed sections one at a time Juice will be quite concentrated and may be diluted with hot or cold water for drinking To obtain the full vitamin content drink the juice within 12 minutes of juicing Concentrated juice adds great flavor to recipes NUTRICIOUS VEGETABLE AND FRUIT COCKTAILS These cocktails are tasty and refreshing Always start with chilled fruit and vegetables They should be consumed within 24 hours to offer the best nutrition Some of the seasonings you might enjoy adding for variation are Hot pepper sauce No salt vegetable sprinkles Fresh ground pepper No salt se
41. on Homogenize the frozen strips Serve at once Makes 1 quart PEACH ICE CREAM 2 cups peaches fresh or frozen 1 1 2 cups milk 2 tablespoons Lecithen Granules optional 1 teaspoon vanilla 1 2 cup raw sugar Homogenize the peaches with the Champion and mix the rest of the ingredients Beat well after each addition OR mix all ingredients in a blender or food processor Pour the mixture into a freezing tray and freeze until solid Cut the frozen mixture into strips to fit the feeding throat of the Champion Homog enize the frozen strips Serve at once Makes 1 quart PEAR AND PINEAPPLE ICE CREAM 1 large ripe pear 1 cup pineapple chunks OR 1 4 cup crushed pineapple fresh or frozen 1 cup milk 2 tablespoons Lecithen Granules optional 1 2 cup raw sugar Homogenize the pear and pineapple Pour the mixture into a blender or mixing bowl Add the other ingredients Beat well after each addition Pour the mixture into freezing trays and freeze until solid Cut the frozen mixture into strips to fit the feeding throat of the Champion Homog enize the frozen strips Serve at once Makes 1 quart STRAWBERRY ICE CREAM 1 1 2 cups strawberries fresh or frozen 2 cups milk 2 tablespoons Lecithen Granules optional 1 teaspoon vanilla 22 1 2 cup raw sugar Homogenize the strawberries in the Champion blender or food processor Add the other ingredi ents and beat well If the strawberries are already sweetened
42. oven to 350 degrees F In a medium bowl combine flour baking soda cinnamon and salt Mix well 25 In a large bowl whisk together the eggs oil sugar and vanilla Core and cut the apples to fit the feeder throat Process the fruit with the nylon plate in the screen holder and a bowl underneath to catch the apple juice Combine the homog enized fruit with the juice and walnuts and add to the eggs Add the flour mixture stirring just until thoroughly blended Pour into a greased 9x13 inch pan Bake 45 to 55 minutes or until center tests done Cool Makes 12 15 servings HOMOGENIZED VEGETABLES Homogenized vegetables are perfect for several reasons Babies and small children can easily enjoy cooked vegetables with no additives People with chewing or digestion problems can continue to enjoy the flavor of their favorite vegetables Vegetable purees are a tasty and elegant addition to an entr e Assemble the Champion for homogenizing If the vegetable is very moist place a bowl beneath the screen holder as well as at the tapered end BABY FOODS Cooked vegetables may be homogenized for salt free baby food Freeze immediately in small freezer bags to preserve vitamins Thaw in the microwave oven or in a pan of hot water Stir and test the temperature before using CREAMED CORN Cut the fresh corn off the cob Place the funnel on the feeder throat for easy loading Homog enize Cook and serve Frozen corn kernels may also be
43. pagne 17 Cocktail Amiable 13 Cocktail Alert 12 Recipes tested and developed by Hillary Guild Kitchen Consultants La Habra Ca Table of Contents Homogenizing 18 Sorbet 19 Kiwi Sorbet 19 Tropical Ice 19 Citrus Sorbet 19 Quick Grape Ice 19 Ice Cream 19 Banana Ice Cream 20 Banana Melon Ice Cream 20 Melon Milk Shakes 20 Frozen Banana Dessert 20 Melon Ice Cream 20 Carob Ice Cream 20 Coconut Ice Cream 21 Chocolate Flavored 21 Maplenut Ice Cream 21 Fig Delight 21 Hawaiian Delight 21 Peach Ice Cream 22 Pear and Pineapple Ice Cream 22 Strawberry Ice Cream 22 Vanilla Ice Cream 22 Sherbet 23 Instant All Fruit Sherbet 23 Apple Sherbet 23 Grape Sherbet 23 Berry Sherbet 23 Orange Sherbet 24 Peach Sherbet 24 Pineapple amp Apricot Sherbet 24 Pineapple Sherbet 24 Watermelon Sherbet 25 Gingered Peach Pear Sherbet 25 Homogenized Fruit 25 Moist Apple Cake 25 Homogenized Vegetables 25 Hot Mexican Salsa 26 Baby Foods 25 Creamed Corn 25 Squash Butternut Banana amp Pumpkin 26 Fruit Puree amp Sauces 26 Apricot Peach Nectarine or Plum Puree 26 Fig Puree 26 Cranberry Puree 26 Apple amp Pear Fruit Sauces 27 Fresh Coconut 27 Coconut Milk 27 Coconut Cream 27 Coconut Almond Milk 27 Breakfast Food 27 Muesli 27 Nut Butters 27 Peanut Butter 28 Almond amp Cashew Nut Butters 28 Grain Mill 28 Apple Raisin Squares 28 Crispy Corn Bread 29 Cranberry Muffins 29 Energy Bars 29 Recipes t
44. r will slide over the screen only one way The raised lip indicates front and the flat portion is the starting end Hold the corners of the screen down for easier starting and once started over the screen slide the screen holder completely forward until the raised lip contacts the body slides The screen holder should be level for easier starting The nylon bank is inserted in the same manner Step 4 Pull the body forward slightly so it is completely clear of the prongs on the hub Turn the body one notch to the left counter clock wise and match the openings in the back of the body with the prongs on the hub Slide the body all the way back and turn it to the left until it stops It is now locked in proper position for use Step 5 The Champion is now in proper position to juice To homogenize replace the screen with the blank Step 6 Add the funnel when using small feeding materi als such as berries and nuts Never use the funnel when juicing Note If the Champion doesn t operate at this point all the parts have not been assembled properly Unplug and check to see that all parts are completely attached If it still doesn t operate take apart and reassemble carefully following complete instructions TO DISASSEMBLE THE CHAMPION After shutting off the juicer disconnect the electric cord Turn the body one notch to the right clock wise Jiggle the body slightly and remove The screen blank screen cutter and
45. ranberries homogenize easily fresh or frozen ENERGY BARS An easy alternative to candy bars for quick energy 1 1 2 cups whole wheat flour 3 4 cup all purpose flour 1 2 cup brown sugar firmly packed 1 4 cup wheat germ 1 teaspoon each baking powder and cinnamon 1 2 teaspoon salt 2 eggs 1 3 cup corn safflower or light olive oil 1 4 cup molasses 1 4 cup raw sugar 1 tablespoon finely grated orange peel 1 cup orange juice 1 cup chopped dried figs 1 2 cup golden raisins 1 2 cup chopped almonds Combine flours sugar wheat germ baking powder cinnamon and salt In smaller bowl blend eggs butter honey molasses orange peel vanilla and orange juice with wire whip Add liquid to dry ingredients whip until smooth Add figs raisins and almonds Spread in a greased 9x13 inch baking pan Bake in a 350 degree F 29 oven 35 minutes until it tests done Makes about 24 bars TROUBLESHOOTING Motor will not start A Machine will not start unless all parts are in position B Check screenholder sensor located on screenholder closest to machine for possible damage Food backing up feeder throat A This is normal since machine works ona back pressure system Motor section running warm A The motor is designed for a 40 degree heat rise so depending on amount juiced motor will get very warm to touch Juice hot A Feeding machine too slowly B Possible dull cutter Wet pulp A First two
46. red soya bean milk or other powdered milk may be used The Lecithen Granules in the recipes are optional but they will produce a creamier textured sherbet Frozen sherbet mixes may be stored in freezer bags for future use This is a handy way to use up an abundance of seasonal fruit Sherbets will be thicker and creamier if the juicer body cutter blank and bowl are chilled before homogenizing the frozen mixes This is easily done by placing the parts in the refrigerator for about 30 minutes before using Note Do not place parts in freezer to chill APPLE SHERBET 2 1 2 cups apple juice see page 15 2 tablespoons Lecithen Granules optional 1 2 cup water 3 tables Soyamel 1 teaspoon vanilla 3 tablespoons raw sugar Thoroughly combine all ingredients Pour mix ture into a freezing tray and freeze until solid Cut the frozen mixture into strips to fit the feeding throat of the Champion Homogenize the frozen strips Serve at once Makes 1 quart GRAPE SHERBET 3 cups grape juice see page 16 2 tablespoons Lecithen Granules optional 3 tablespoons Soyamel 1 teaspoon vanilla 1 4 cup raw sugar 23 Any variety of grape may be used in this recipe If the flavor seems too strong the juice may be diluted Thoroughly combine all ingredients Pour mixture into a freezing tray and freeze until solid Cut the frozen mixture into strips to fit the feeding throat of the Champion Homogenize the frozen strips Serve at once M
47. roat Homogenize the frozen strips Serve at once Makes 6 cups Any variety of frozen juice concentrate can be substituted for grape juice for a tasty variation ICE CREAM All the ice cream recipes call for a certain pro portion of milk however half and half or a milk substitute such as Soyamel can be used The use of Lecithen granules in the recipes is optional but they are an emulsifier and will produce a creamier texture in the ice cream Soyamilk powder Lecithen granules and carob powder can be found in almost any health food store Ice cream will be thicker and creamier if the juicer body cutter blank and bow are chilled before homogenizing the frozen mixture This is easily done by placing the parts and bow in the refrigerator for about 30 minutes before using Note Do not place parts in freezer to chill BANANA ICE CREAM 4 over ripe bananas 2 tablespoons Lecithen Granules optional 1 1 2 cups milk 1 4 cup raw sugar 1 teaspoon vanilla Homogenize the bananas and mix with the other ingredients OR mix the ingredients in a food processor Liquify the first two ingredients do not turn off the processor and add the other ingredients The mixture will make between 3 1 2 to 4 cups liquid depending on the size of the bananas Add more milk if necessary to make one quart of liquid Pour the mixture into freezing trays and freeze until solid Cut the frozen mixture into strips to fit the feeding t
48. s 1 stalk celery 1 2 cup chopped parsley 1 2 cup chopped spinach packed Juice together in the order given COCKTAIL VIGOROUS 6 carrots 2 oranges peeled 1 apple cored 1 stalk celery 1 slice lemon Juice together in the order given ASPIC JELLY SALAD APPLE MINT JELLY 1 cup fresh mint leaves packed 1 cup boiling water 6 tart green apples 3 tablespoons fresh lemon juice 3 cups sugar Pour the boiling water over the crushed mint leaves Let stand 1 hour Assemble the Champion machine for juicing Cut the apples into wedges to fit the feeder throat quickly juice Add enough water to make 4 cups of juice Combine apple juice lemon juice and sugar in a 4 quart or larger kettle Bring to a boil on high heat cook until candy thermometer reads 200 degrees F Add 1 2 cup of the mint juice Continue to boil until the thermometer reads 8 degrees over boiling tem perature and jelly sheets from a metal spoon For an English mint sauce mixture can be left quite thin Add 3 to 5 drops green food coloring to obtain color Pour immediately into hot jars and seal Makes 3 to 4 four ounce jars TOMATO ASPIC OLE 6 7 ripe tomatoes 2 envelopes unflavored gelatin 1 teaspoon sugar l jalapeno pepper seeded 3 stalks celery 1 2 teaspoon salt 1 4 teaspoon each garlic powder and oregano 1 2 red pepper diced 1 2 greed pepper diced 1 green onion thinly sliced 1 stalk celery diced 1 ripe avocado peeled
49. sary if making a full pink of juice to stop the juicer once rinse off all the parts replace them and continue juicing Straight chlorophyll juice is highly concentrated and one pint will go a long way Feeding Process Large Amounts one pint or more Assemble the machine for homogenizing with the nylon blank in place Lift the greens from the water do not shake the water from the greens and feed them into the feeding throat Hold the tamper down 5 to 10 seconds between charges and add a little water into the feeding throat with each charge so that the homogenized material will be very wet When the material is all homogenized remove the nylon parts rinse them off remove and discard any stringy material that may cling to the cutter and reassemble the machine for juicing with the screen in place Feed the homogenized material through the juicer for the second time This will produce a very highly concentrated separation of the pulp and chloro phyll juice If the juicer body becomes warm at any time stop the juicer rinse the cutter reas semble and continue Do not make more juice than you will consume in a 24 hour period CABBAGE JUICE Type of Vegetables to Use The Champion will juice any type of cabbage brussel sprouts kale or collard Loose leaf cabbage can also be used Vegetables should be fresh and crisp Preparing the Vegetables Wash the cabbage well and cut into pieces that will fit the feeding throa
50. t Feeding Process Feed the cabbage at a steady speed Hold the tamper down 5 to 10 seconds between charges Since cabbage is over 90 liquid there will be very little pulp discharge Cabbage juice should be consumed immediately Within a few minutes after cabbage juice is made it will oxidize and have a strong odor Do not store cabbage juice TOMATO JUICE A good source of Vitamin C Type of Vegetable to Use Tomatoes should be ripe but not over ripe Preparing the Vegetables Wash tomatoes in cold water and cut in sections to fit the feeding throat of the juicer Feeding Process Tomatoes can be juiced at a much faster speed than other vegetables The Champion will automatically eliminate the seeds and peels and discharge them with the pulp Tomato juice may be used fresh cooked canned or frozen For a tasty juice season to taste with salt or organic salt and mix with raw celery juice This can be frozen but shake well after thawing before using 10 Warning Do not store tomatoes in anything metallic or jars with metallic lids CUCUMBER JUICE Type of Vegetables to Use Any variety of cu cumber may be juiced Use only fresh crisp chilled cucumbers Preparing the Vegetables Scrub cucumbers well cut off any bitter ends and cut into sections to fit the feeding throat Some or all of the peeling may be removed Feeding Process Cucumbers will juice very fast Mix with other juices if desired POTAT
51. t cord hang over edge of table or counter or touch hot surfaces 14 Do not place on or near a hot gas or electric burner or in a heated oven SAVE THESE INSTRUCTIONS WELCOME TO YOUR CHAMPION YOU CAN SEE AND TASTE THE DIFFERENCE The Champion is classified as a slow speed masticating type machine It chews the fibers and breaks up the cells of vegetables and fruits This gives you more fiber enzymes vitamins and trace materials All this results in the darker richer color of the juice and a sweeter richer more full bodied flavor Your Champion is simple and easy to use Assembly doesn t require nuts bolts screws or clamps Just slide the floating cutter on the shaft make a quick half turn the body locks on and the machine is ready to use Remove the screen and insert the blank and it is now a homogenizer It is so simple and all the parts are easy to clean Assembly disassembly juicing and homogeniz ing instructions plus a wide variety of recipes follow Read the instructions completely to receive maximum efficiency and use from your new Champion Juicer Your Champion is powered by a full 1 3 horse power heavy duty motor All parts are made from 100percent FDA accepted nylon and stainless steel The floating cutter has been designed to separate the juice from the pulp in a continuous operation No intermittent cleaning is required MAKING HEALTHIER EATING CHOICES IS EASY Research studies have repeatedly
52. t the feeding throat of the Cham pion Homogenize the frozen strips Serve at once Makes 1 quart MAPLENUT ICE CREAM l egg 2 cups milk 2 tablespoons Lecithen Granules optional 1 2 cup black walnut meats 21 1 4 teaspoon maple flavoring 1 2 cup raw sugar Thoroughly combine all ingredients in a blender or mixing bowl Pour the mixture into a freezing tray and freeze until solid Cut the frozen mixture into strips to fit the feeding throat of the Cham pion Homogenize the frozen strips Serve at once Makes 1 quart FIG DELIGHT 1 cup fig puree See page 34 2 eggs 2 cups milk 2 tablespoons Lecithen Granules optional 1 teaspoon vanilla 1 2 cup carob powder Thoroughly combine all ingredients in a blender or food processor Beat well after each addition Pour the mixture into a freezing tray and freeze until solid Cut the frozen mixture into strips to fit the feeding throat of the Champion Homogenize the frozen strips Serve at once Makes 1 quart HAWAIIAN DELIGHT 2 over ripe bananas 1 2 cup fresh or frozen strawberries 1 2 cup finely cut pineapple fresh or unsweet ened canned or frozen 1 1 2 cups milk 2 tablespoons Lecithen Granules optional 1 2 cup raw sugar Homogenize the bananas strawberries and pineapple together Add the other ingredients beat well Pour the mixture into a freezing tray and freeze until solid Cut the frozen mixture into strips to fit the feeding throat of the Champi
53. throat of the Champion Homogenize the pota toes and pear stir in maple syrup and cinnamon Reheat before serving Makes about 6 1 2 cup servings POTATO CORN CHOWDER 1 pound potatoes peeled and diced 1 can 14 oz chicken broth 1 can water 1 medium onion chopped 2 stalks celery thinly sliced 2 cups water 1 cup non fat milk OR 1 can 12 oz evaporated skim milk OR Soyamel 1 can 16 oz corn Salt and fresh ground pepper to taste 1 4 cup chopped parsley Combine potatoes broth 1 can water onion and celery in a 4 quart saucepan Bring to a boil simmer 15 to 20 minutes until potatoes and celery are tender Dissolve dry milk in water and add to chowder along with remaining ingredi ents Cook 10 more minutes and serve Garnish with sprigs of parsley Makes about 8 cups of soup CHEESY BROCCOLI SOUP 1 pound broccoli chopped 1 medium potato peeled and diced 1 can 14 oz chicken broth 2 cans water 1 medium onion chopped 1 2 teaspoon celery seed 1 2 teaspoon nutmeg 2 cups cold water 1 cup non fat milk OR Soyamel OR 1 can 12 oz evaporated skimmed milk Salt and fresh ground pepper to taste 1 3 cup grated sharp cheddar cheese Combine broccoli and potato with broth water onion celery seed and nutmeg in a 4 quart saucepan Cook 10 to 15 minutes until broccoli is tender and soup thickened Dissolve dry milk in water and add to soup Salt and pepper to taste Serve hot topped with grated chees
54. ve chose to use safflower corn or olive oil wherever possible All are without cholesterol and high in poly and mono unsaturated fats Begin using your Champion Juicer and Grain Mill at every meal The more you use it the easier it becomes to make healthier eating choices USING YOUR FREEZER Fruits and vegetables should be processed in the Champion Juicer while still crisp and fresh Old woody vegetables or soft mushy fruit will not produce good results or good flavor If you have more produce than you can eat while it is fresh you have two options One is to wash and cut the produce to fit the feeding throat and quick freeze to process later Remember the freezer will not stop the aging process only slow it down It gives you a few more weeks to use the food and still have good quality Your second opinion is to juice or homogenize the food and package it in freezing containers for use later Unless fruits and vegetables have been bleached the aging process continues slowly in the freezer For maximum flavor uncooked fruits and veg etables should be used in 2 to 3 months Always wrap fruits carefully to exclude all exchange of moisture of air between food and the cold air in the freezer Always label with food type amount and date ASSEMBLY INSTRUCTIONS Step 1 Slide the cutter onto the shaft Make sure the shaft is greased with olive oil or coconut oil Do not use other liquid oils butter margarine or petroleum j
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