Breville JUICE FOUNTAIN ELITE Manual and Recipe Guide

Introduction

From its superbly crafted and ultra-quiet 1000-watt motor right through to the professionally styled casing, your 800 Class Juicer represents a perfect balance of functionality, reliability and absolute style.
In developing this booklet, our goal was to provide you with a starting point from which you can explore the incredible versatility of your 800 Class Juicer. From beautifully fresh and healthy fruit and vegetable recipes to the guide for the 800 Class Juicer's surprisingly easy care, cleaning and maintenance, we hope each page helps you gain many years of health and enjoyment.
We would just like to say thank you, congratulations and... enjoy.

KNOW YOUR BREVILLE 800 CLASS JUICER

1. Place Filter Bowl Surround on top of the Motor Base.
   
2. Align the arrows on the Stainless Steel Filter Basket Place the Juicer Cover over the Filter Bowl Surround, with the arrows on the Motor Drive coupling and positioning the Juicer Cover over the Stainless push down until it clicks into place. Ensure the Steel Filter Basket and lower into position. Stainless Steel Filter Basket is fitted securely inside the Filter Bowl Surround and onto the Motor Base.
   
3. Place the Juicer Cover over the Filter Bowl Surround, positioning the Juicer Cover over the Stainless Steel Filter Basket and lower into position.
   

DISASSEMBLING YOUR BREVILLE 800 CLASS JUICER

CARE AND CLEANING

• Always ensure that the 800 Class Juicer is switched off. Remove the plug from the power outlet before cleaning, disassembling or assembling and storing the appliance.
• Follow these instructions to clean all surfaces of parts that come into contact with food during normal use.
• For easy cleaning – immediately after each use rinse removable parts under running water (to remove wet pulp). Allow parts to air dry.
• After disassembling the unit all removable parts may be washed in hot soapy water.
• The 800 Class Juicer Cover, Filter Bowl Surround, Pulp Container, Stainless Steel Filter Basket and 34fl oz (1 liter) Juice Jug are dishwasher safe (top rack only).
• Wipe the Motor Base with a damp cloth.
• For consistent juicing results always ensure that the Stainless Steel Filter Basket is thoroughly cleaned using the supplied nylon brush. Using the nylon washing brush, hold the Stainless Steel Filter Basket under running water and brush from the inside of the basket, hold it up towards a light to ensure the fine mesh holes are not blocked. If the holes are blocked soak the Stainless Steel Filter Basket in hot water with 10% lemon juice to loosen the blocked holes. Alternatively wash the Stainless Steel Filter Basket in the dishwasher.
• Do not soak the Stainless Steel Filter Basket in bleach.
• Always treat the Stainless Steel Filter Basket with care as it can be easily damaged.
• Discoloration of the plastic may occur with strongly colored fruit and vegetables. To help prevent this, wash parts immediately after use.
• If discoloration does occur, the plastic parts can be soaked in 10% lemon juice and water or they can be cleaned with a non-abrasive cleaner.
• Be sure to wipe clean the top of the motor base, especially around the locking mechanism. This will prevent stickiness to avoid future difficulty in removing the filter bowl surround and the Filter Basket.

THE CENTER OF THE FILTER BASKET AND FEED CHUTE CONTAIN SMALL SHARP TEETH AND A SHARP BLADE TO CUT AND PROCESS FRUITS AND VEGETABLES DURING THE JUICING FUNCTION. DO NOT TOUCH TEETH OR BLADE WHEN HANDLING THE FILTER BASKET OR FEED CHUTE. DO NOT IMMERSE THE MOTOR BASE IN WATER OR ANY OTHER LIQUID. DO NOT USE A WATER JET TO CLEAN THE MOTOR BASE.

NOTE! To assist with cleaning, soak the Stainless Steel Filter Basket in hot soapy water for approximately 10 minutes immediately after juicing is completed. If pulp is left to dry on the filter it may clog the fine pores of the filter mesh thereby lessening the effectiveness of the Juicer. For your convenience a nylon cleaning brush has been included with your 800 Class Juicer.

Hint: To minimize washing up, place a freezer bag (or plastic grocery bag) into the Pulp Container to collect the pulp. When juicing is completed simply remove the bag containing the pulp and place the bag into a bin. (Refer for "Fiber Favorites").

TROUBLE SHOOTING GUIDE

TIPS ON JUICING

THE INSIDE INFORMATION ON JUICE
Although juice drinks are usually developed with flavor, texture and aroma at the forefront, the health benefits certainly add to the pleasurable taste experience.
95% of the nutrient content of fruit and vegetables is found in the juice. Liquids extracted from fresh fruit and vegetables form an important part of a well-balanced diet. Fresh fruit and vegetable juices are a great source of vitamins and minerals. Juices are rapidly absorbed into the blood stream therefore being the quickest way in which the body can digest nutrients.
When you make your own juices, you have complete control over what you include in them. You select the ingredients and decide if you need to use sugar, salt or other flavoring agents.
Freshly extracted juices should be consumed just after they have been made to avoid a loss of vitamin content.

PURCHASING AND STORAGE OF FRUIT AND VEGETABLES

• Always wash fruit and vegetables before juicing.
• Always use fresh fruit and vegetables for juicing.
• To save money and obtain fresher produce, purchase fruit or vegetables that are in season.
• Keep your fruit and vegetables ready for juicing by washing them before storing.
• Most fruits and hardier type vegetables can be stored at room temperature. The more delicate and perishable items such as tomatoes, berries, leafy greens, celery, cucumbers and herbs should be stored in the refrigerator until required.

PREPARATION OF FRUIT AND VEGETABLES

• If using fruits with hard or inedible skins such as mangoes, guava, melons or pineapple, always peel before juicing.
• Citrus fruit can be juiced in the 800 Class Juicer if peeled first.
• All fruits with pits, hard seeds or stones such as nectarines, peaches, mangoes, apricots, plums and cherries must be pitted before juicing.
• A small amount of lemon juice can be added to apple juice to prevent browning.

HINT:
Your 800 Class Juicer makes invigorating, frothy orange juice. Simply peel the oranges and juice. (It is best to refrigerate oranges before juicing).

THE RIGHT TECHNIQUE
When juicing a variety of ingredients with varying textures, start with the softer textured ingredients on low-speed then change to highspeed for harder texture ingredients.
If you are juicing herbs, sprouts or leafy green vegetables either wrap them together to form a bundle or juice them in the middle of a combination of ingredients on low-speed to obtain the best extraction.
NOTE! If juicing herbs or leafy green vegetables on their own, the juice yield will be low due to the nature of centrifugal juicing. It is advised to juice them with a combination of other fruit and vegetables.
All fruit and vegetables produce different amounts of liquids. This varies within the same group i.e. one batch of tomatoes can produce more juice than another batch. Since juice recipes are not exact, the precise quantities of any juice are not crucial to the success of a particular mixture.
NOTE! To extract the maximum amount of juice always push the Food Pusher down slowly.

GETTING THE RIGHT BLEND
It is easy to create great tasting juice. If you have been making your own vegetable and fruit juices, then you know how simple it is to invent new combinations. Taste, color, texture and ingredient preferences are a personal thing. Just think of some of your favorite flavors and foods – would they work well together or would they clash? Some strong flavors could overpower the more subtle flavors of others. It is however, a good rule of thumb to combine starchy, pulpy ingredients with those high in moisture.

USING THE PULP
The remaining pulp left after juicing fruit or vegetables is mostly fiber and cellulose which, like the juice, contains vital nutrients necessary for the daily diet and can be used in many ways. However, like the juice, pulp should be used that day to avoid loss of vitamins.
Some of the uses of pulp are to bulk out rissoles, thicken casseroles or soups or in the case of fruit, simply placed in a bowl topped with meringue and baked for a simple dessert.
Quite apart from the consumption use, pulp is great used in the garden for compost.
NOTE! When using the pulp, there may be some pieces of fruit or vegetables remaining. These should be removed before using the pulp in any recipes.

RECIPES – FRESH STARTS

APPLE, CARROT AND CELERY JUICE
Makes approximately 2 cups
You may alter the amounts of either the carrots or apple to make the juice sweeter or savory to suit your taste buds:
4 small Granny Smith apples
3 medium sized carrots, trimmed
4 sticks celery

1. Process apples, carrots and celery through the 800 Class Juicer.

Mix well and serve immediately.

TOMATO, CARROT, CELERY AND LIME JUICE
Makes approximately 3 cups
2 medium tomatoes
1 large carrot, trimmed
2 celery stalks, trimmed
1 lime, peeled

1. Process tomatoes, carrots, celery and lime through the 800 Class Juicer.

Serve immediately.

CARROT, BEET AND ORANGE JUICE
Makes approximately 2 cups
2 medium carrots, trimmed
3 medium beet, trimmed
4 oranges, peeled

1. Process carrots, beet and oranges through the 800 Class Juicer.

Serve immediately.

APPLE, PEACH AND GRAPEFRUIT
Makes approximately 2 1 ⁄ 2 cups
1 small Delicious apple
2 large peaches, halved and pits removed
2 grapefruits, peeled

1. Process apple, peaches and grapefruit through the 800 Class Juicer.

Serve immediately.

PINEAPPLE, PEACH AND PEAR JUICE
Makes approximately 3 cups
1 ⁄ 2 small pineapple, peeled and halved
2 peaches, halved and pits removed
2 small ripe pears

1. Process pineapple, peaches and pears through the 800 Class Juicer.

Serve immediately.

APPLE, PEAR AND STRAWBERRY JUICE
Makes approximately 3 cups
1 small Granny Smith apple
3 small ripe pears
1 cup strawberries, hulled

1. Process apple, pears and strawberries through the 800 Class Juicer.

Serve immediately.

CANTALOUPE, MINT AND MANGO JUICE
Make approximately 2 1 ⁄ 4 cups
1 ⁄ 2 small cantaloupe, peeled, seeded and halved
3 sprigs fresh mint leaves
1 mango, halved, seeded and peeled

1. Process cantaloupe, mint and mango through the 800 Class Juicer.

Serve immediately.

TOMATO, CUCUMBER, PARSLEY AND CARROT JUICE
Makes approximately 3 cups
3 medium tomatoes
1 large cucumber
1 large bunch fresh parsley
3 medium carrots, trimmed

1. Process tomatoes, cucumber, parsley and carrots through the 800 Class Juicer.

Serve immediately.

GRAPE, KIWI FRUIT AND BERRY BOOSTER
Serves 6
Grapes contain potassium and iron, providing a great pick-me-up after a strenuous day.
1lb (500g) green seedless grapes, stems removed
2 kiwi fruit, peeled
8oz (250g) strawberries, hulled
16fl oz (500ml) skim milk
2 tablespoons powdered protein drink mix
1 ⁄ 2 cup crushed ice

1. Process grapes, kiwi fruit and strawberries through the 800 Class Juicer.
2. Mix in milk, protein mix and crushed ice.

Serve immediately.

SWEET POTATO, CELERY, GINGER AND ORANGE JUICE
Makes approximately 3 cups
4 sticks celery, trimmed
1 small sweet potato, peeled and halved
1" (2.5cm) piece fresh ginger
4 oranges, peeled

1. Process celery, sweet potato, ginger and oranges through the 800 Class Juicer.

Serve immediately.

PARSNIP, CELERY AND PEAR JUICE
Makes approximately 3 cups
2 parsnips, trimmed
4 sticks celery, trimmed
4 medium pears, stalks removed

1. Process parsnips, celery and pears through the 800 Class Juicer.

Serve immediately.

APRICOT, APPLE AND PEAR SPARKLE
4 large apricots, halved and pitted
4 small red apples
3 medium pears
8fl oz (250ml) sparkling mineral water
1 ⁄ 2 cup crushed ice

1. Process apricots, apples and pears through the 800 Class Juicer.
2. Stir in mineral water and ice.

Serve immediately.

BEET, CARROT AND ORANGE QUENCHER
Serves 4
8 carrots
2 small beet, trimmed
1 ⁄ 4 cup fresh mint leaves
4 oranges, peeled

1. Process carrots, beet, mint leaves and oranges through the 800 Class Juicer.

Serve immediately.

RECIPES – VITAMIN REPLACERS

TOMATO, CARROT AND RED PEPPER JUICE
Makes approximately 3 cups 2 small red peppers
3 medium tomatoes
3 carrots, trimmed
4 sprigs parsley

1. Trim base of red peppers and remove seeds.
2. Process tomatoes, carrots, parsley and redpeppers through the 800 Class Juicer.

Serve immediately.

BLACKBERRY, PEAR AND GRAPEFRUIT JUICE
Makes approximately 3 cups
8oz (250g) blackberries
3 ripe pears
2 grapefruits, peeled

1. Process blackberries, pears and grapefruits through the 800 Class Juicer.

Serve immediately.

BEET, APPLE AND CELERY JUICE
Makes approximately 2 cups
4 medium sized beet, trimmed
2 medium Granny Smith apples
4 sticks celery

1. Process beet, apples and celery through the 800 Class Juicer. Serve immediately.

Serve immediately.

RECIPES – ICY COOLERS

SPARKLING PEAR AND APRICOT COOLER
Serves 4
4 large apricots, halved and pitted
3 large pears
8fl oz (250ml) mineral water
1 cup crushed ice

1. Process apricots and pears through the 800 Class Juicer.
2. Scoop ice into 4 tall glasses.
3. Divide extracted juice between the glasses.
4. Top with mineral water, stir well to blend.

Serve immediately.

CANTALOUPE, STRAWBERRY AND PASSION CRUSH
Serves 4
¹⁄2 cantaloupe, peeled, seeded and divided into 2 equal portions.
8oz (250g) strawberries, hulled
Pulp of 2 passion fruit
1 cup crushed ice

1. Process cantaloupe and strawberries throughthe 800 Class Juicer.
2. Stir in passion fruit pulp.
3. Scoop into 4 glasses, pour over juice, mixwell to combine.

Serve immediately.

TROPICAL BLEND
Serves 4
2 mangoes, halved, seeded and peeled
3 kiwi fruit, peeled
¹⁄2 small pineapple, peeled and halved
¹⁄2 cup fresh mint leaves
1 cup crushed ice

1. Process mangoes, kiwi fruit, pineapple andmint through the 800 Class Juicer.
2. Scoop ice into 4 glasses, pour over juice, mixwell to combine.

Serve immediately.

TOMATO, NECTARINE, PASSIONFRUIT
AND MINT ICER
Serves 4
6 tomatoes
2 nectarines, pitted
¹⁄2 cup fresh mint leaves
Pulp of 4 passionfruit
1 cup crushed ice

1. Process tomatoes, nectarines and mint leavesthrough the 800 Class Juicer.
2. Stir in passionfruit pulp.
3. Scoop ice into 4 glasses, pour over juice, mixwell to combine.

Serve immediately.

CUCUMBER, PINEAPPLE AND CILANTRO ICE
Serves 4
¹⁄2 small pineapple, peeled and halved
2 cucumbers
¹⁄2 cup cilantro
1 cup crushed ice

1. Process pineapple, cucumbers and cilantrothrough the 800 Class Juicer.
2. Scoop ice into 4 glasses, pour over juice, mixwell to combine.

Serve immediately.

PEAR, RADISH AND CELERY CRUSH
Serves 4
3 medium pears
4 radishes, trimmed
3 sticks celery
1 cup crushed ice

1. Process pears, radishes and celery throughthe 800 Class Juicer.
2. Scoop ice into 4 glasses, pour over juice, mixwell to combine.

Serve immediately.

RECIPES – SPIRITED JUICES

COCONUT PINEAPPLE COLADA
Serves 4
¹⁄2 coconut, peeled and halved
¹⁄2 large pineapple, peeled and quartered
3 tablespoons Malibu liqueur
16fl oz (500ml) soda water
1 cup crushed ice

1. Process coconut and pineapple through the800 Class Juicer.
2. Stir in liqueur and soda water.
3. Scoop ice into 4 tall glasses, pour over juicemixture, mix well to combine.

Serve immediately.

HONEYDEW DREAM
Serves 4
1 honeydew melon, peeled, seeded and quartered
3 tablespoons Midori liqueur
16fl oz (500ml) soda water
1 cup crushed ice

1. Process honeydew melon through the 800
   Class Juicer.
2. Stir in liqueur and soda water.
3. Scoop ice into 4 tall glasses, pour over melonmixture, mix well to combine.

Serve immediately.

BLOODY MARY
Serves 4
4 medium tomatoes
2 sticks celery
1 large red pepper, stem and seeds removed
¹⁄3 cup Vodka
1 cup crushed ice

1. Process tomatoes, celery and red pepperthrough the 800 Class Juicer.
2. Stir in Vodka. Scoop ice into 4 glasses, pourover tomato mixture, mix well to combine.

Serve immediately.

PEACH AND MINT JULEP
Serves 4
6 peaches, halved and pitted
¹⁄2 cup fresh mint leaves
2 tablespoons Crème de Menthe
2 teaspoons sugar ¹⁄2 cup crushed ice
16fl oz (500ml) mineral water

1. Process peaches and mint leaves through the800 Class Juicer.
2. Stir in Crème de Menthe and sugar.
3. Scoop ice into 4 glasses, pour over peach mixture, mix well to combine.

RECIPES – FIBER FAVORITES

Rather than waste the fiber from the fruit and vegetables that have been juiced, the following recipes have been developed using the leftover pulp.

CARROT, PUMPKIN AND FETA FLAN
Serves 6
8 sheets filo pastry
2oz (60g) butter, melted
1 leek finely sliced
1 cup pumpkin pulp
1 cup carrot pulp
8oz (250g) feta cheese, crumbled
3 eggs
1 egg white
¹⁄2 cup milk
2 tablespoons orange rind
3 tablespoons chopped fresh parsley

1. Layer the sheets of pastry, brushing betweeneach sheet with butter. Lift pastry into a 10" (25cm) flan tin, press over base and side. Trim pastry edge to about 1/2" higher than side of tin.
2. Combine leek, pumpkin, carrot, feta cheese, eggs, egg white, milk, orange rind and parsley. Pour into pastry and bake at 350°F (180°C) for 25-30 minutes or until golden and set.

VEGETABLE AND BACON SOUP
Serves 4
3 teaspoons butter
1 onion, finely chopped
1 ham bone
12oz (350g) beet pulp, strained and juice reserved
2oz (60g) potato pulp, strained and juice reserved 2oz (60g) carrot pulp, strained and juice reserved
4oz (120g) tomato pulp, strained and juice reserved
2oz (60g) cabbage pulp, strained and juice reserved
Reserved juices and enough water to make up
2.1 quart (2 liters)
4 bacon strips, chopped
1 tablespoon lemon juice
¹⁄2 cup sour cream

1. Melt butter in a large saucepan, cook onionover a medium heat for 2-3 minutes or until golden. Add ham bone to pan, stir in beet pulp, potato pulp, carrot pulp, tomato pulp, cabbage pulp, reserved juices and water, bacon and lemon juice. Bring to the boil, reduce heat and simmer for 30-40 minutes.
2. Remove ham bone, discard bone, finely chopmeat and return to the pan. Serve topped with sour cream.

CARROT, APPLE AND CELERY STRUDELS
Makes 8
10z (30g) butter
1 small onion, finely chopped
4 ¹⁄2 cups carrot, apple and celery pulp, strained
(see Recipe-Fresh Starts)
8oz (250g) cottage cheese
2 tablespoons chopped fresh mint
1 egg, beaten
12 sheets filo pastry
2oz (60g) butter, melted extra
1 cup grated fresh Parmesan cheese

1. Melt butter in a saucepan, add onion, cook for 2-3 minutes, or until soft, seasoning to taste. Combine onion, carrot, apple and celery pulp, cottage cheese, mint and egg in a bowl. Mix well.
2. Cut filo sheets in half, place 3 sheets on counter, cover remaining pastry with greaseproof paper, then a damp cloth to prevent drying. Brush 1 sheet of pastry with extra butter, sprinkle with Parmesan cheese, top with another sheet of pastry, brush with butter, sprinkle with more cheese. Repeat with last sheet of pastry.
3. Place tablespoons of carrot mixture on oneend of pastry, fold in sides and roll up like a Swiss roll. Repeat with remaining pastry and pulp mixture. Place on a greased cookie sheet and bake at 400°F (200°C) for 20-25 minutes or until golden.

PARSNIP, HERB AND POLENTA HOT CAKES
Serves 6
2 cups parsnip, strained
¹⁄4 cup milk
2 eggs, separated
¹⁄4 cup polenta (corn meal)
¹⁄4 cup self-raising flour
1 teaspoon chopped fresh thyme
1 teaspoon chopped fresh rosemary
1 teaspoon Cajun seasoning
1 small red pepper, finely chopped
1 tablespoon oil

1. Combine parsnip pulp, milk, egg yolks, selfraising flour, polenta, thyme, rosemary, Cajun seasoning and red pepper in a large mixing bowl. Beat egg whites until soft peaks form, fold into parsnip mixture.
2. Heat oil in a large frying pan, drop spoonfulsof mixture into pan. Cook for about 1 minute on each side or until golden.

Serve immediately.

BERRY AND WHITE CHOCOLATE MOUSSE
Serves 6
7oz (200g) white chocolate
7oz (200g) strawberry pulp
7oz (200g) raspberry pulp
3 teaspoons gelatine dissolved in 3 tablespoons hot water
3 egg yolks
10fl oz (300ml) carton thickened cream
¹⁄4 cup icing sugar
2 tablespoons Grand Marnier

1. Melt chocolate over hot water, cool, beingcareful not to let it set.
2. Combine strawberry pulp and raspberry pulp, set aside.
3. Combine chocolate, gelatine mixture and eggyolks, whisk until pale and glossy.
4. Beat cream until soft peaks form, fold through chocolate mixture with berry pulp and Grand Marnier.
5. Pour into a wetted 5 cup capacity mould. Refrigerate several hours or overnight.

CARROT CAKE
1 ³⁄4 cups plain flour
2 teaspoons baking powder
1⁄2 teaspoon nutmeg
1⁄2 teaspoon cinnamon
1⁄2 teaspoon cardamom
1⁄2 cup peanuts, chopped
1⁄2 cup raisins
1⁄2 cup brown sugar, firmly packed
1 ¹⁄2 cups carrot pulp
2 eggs, lightly beaten
1⁄2 cup oil
1⁄4 cup sour cream

1. Grease and line a 10" x 6" (25cm x 15cm) loafpan. Sift flour and baking powder into a large mixing bowl, add nutmeg, cinnamon, cardamom, peanuts, raisins, brown sugar and carrot pulp, stir to combine. Add eggs, oil and sour cream. Beat with electric mixer using medium speed until all ingredients are well blended. Pour into loaf pan.
2. Bake at 350°F (180°C) for 1 hour or until cakeis cooked when tested with a skewer. Remove from oven, stand in cake pan for 5 minutes before inverting out onto a wire cake rack.

FAMILY MEAT LOAF
Serve 6-8
1lb (500g) lean ground beef
1lb (500g) ground sausage
2 onions, finely chopped
^[1]⁄2 cup carrot pulp, strained
¹⁄2 cup potato pulp, strained
2 teaspoons curry powder
1 teaspoon ground cumin
1 tablespoon chopped fresh parsley
1 egg, lightly beaten
¹⁄2 cup evaporated milk
¹⁄2 cup beef stock Freshly ground black pepper
2 tablespoons slivered almonds.

TOMATO GLAZE
¹⁄2 cup beef stock
4 tablespoons tomato sauce
1 teaspoon instant coffee powder
3 tablespoons Worcestershire sauce
1 ¹⁄2 tablespoons vinegar
1 ¹⁄2 tablespoons lemon juice
3 tablespoons brown sugar
1 ⁄ 4 cup butter

1. Preheat oven to 350°F (180°C). Place beef, sausage mince, onions, carrot pulp, potato pulp, curry powder, cumin, parsley, egg, evaporate milk, stock and black pepper in a bowl, mix to combine. Press mixture into a lightly greased 4" x 8" (11cm x 21cm) loaf pan. Pour glaze over meatloaf, sprinkle with almonds and bake at 350°F (180°C), basting often with glaze, for 40 minutes.
2. To make glaze, place stock, tomato sauce, coffee powder, Worcestershire sauce, vinegar, lemon juice, sugar and butter in a saucepan and bring to the boil over a medium heat. Reduce heat and simmer, stirring frequently, for 8-10 minutes or until glaze reduces and thickens slightly.

• Strictly follow cleaning and care instructions.
• To disconnect, turn all controls to 'off', then remove plug from power outlet.
• Always make sure the cover is clamped (lock bar) securely in place and before the motor is turned on. Do not unfasten the clamps (lock bar) while the juicer is in operation.
• Do not use appliance if the rotating sieve (filter basket) is damaged.

ELECTRIC CORD STATEMENT
Your 800 Class Juicer has a short cord as a safety precaution to prevent personal injury or property damage resulting from pulling, tripping or becoming entangled with the cord. Do not allow children to be near or use this appliance without close adult supervision. If you must use a longer cord or an extension cord when using the appliance, the cord must be arranged so it will not drape or hang over the edge of a countertop, tabletop or surface area where it can be pulled on by young children or tripped over. To prevent electric shock, personal injury or fire, the electrical rating of the extension cord you use must be the same or more than the wattage of the appliance (wattage is marked on the underside of the appliance).

SAVE THESE INSTRUCTIONS
FOR HOUSEHOLD USE ONLY

EXTRA WIDE FEED CHUTE. DO NOT PLACE HANDS OR FOREIGN OBJECTS DOWN FEED CHUTE. ALWAYS USE FOOD PUSHER PROVIDED.