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When juicing fruit and vegetables of different consistency it may help to juice
different combinations, i.e. juice soft fruit first, (i.e. oranges) then follow with hard
fruit (i.e. apples). This will help you achieve maximum juice extraction.
If juicing herbs or leafy vegetables, wrap them together to form a bundle before
placing in the juicer or combine them with other ingredients on low speed.
NOTE: The juicer will only function correctly if all parts have been assembled
correctly and the hopper is in position.
Metric Conversion Chart
Source: http://www.exploratorium.edu/cooking/convert/measurements.html
Volume (Dry)
American Standard
1/8 teaspoon
1/4 teaspoon
1/2 teaspoon
3/4 teaspoon
1 teaspoon
1 tablespoon
1/4 cup
1/3 cup
1/2 cup
2/3 cup
3/4 cup
1 cup
2 cups or 1 pint
3 cups
4 cups or 1 quart
1/2 gallon
1 gallon
Volume (Liquid)
American
American
Standard
Standard
(Cups &
(Ounces)
Quarts )
Metric
American Standard
.5 ml
1 ml
2 ml
4 ml
5 ml
15 ml
59 ml
79 ml
118 ml
158 ml
177 ml
225 ml
450 ml
675 ml
1 liter
2 liters
4 liters
Metric
(Milliliters &
3 teaspoons
Liters)
2
Oven Temperatures
250° F
300° F
350° F
400° F
450° F
Weight (Mass)
American Standard
(Ounces)
1/2 ounce
1 ounce
3 ounces
3.75 ounces
4 ounces
8 ounces
12 ounces
16 ounces or 1 pound
Dry Measure Equivalents
1
tablespoon
1/8 cup
Metric
130° C
150° C
180° C
200° C
230° C
Metric
(Grams)
15 grams
30 grams
85 grams
100 grams
115 grams
225 grams
340 grams
450 grams
1/2
14.3
ounce
grams
1 ounce 28.3
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