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HOW TO PREPARE
JUICE: FRUITS AND VEGETABLES
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Refer to Page 11, Assembly for Juicing.
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Thoroughly wash fresh ingredients to remove accumulated chemicals. The Omega
can extract juice from un-peeled fruits and vegetables but your taste may prefer
peeled produce.
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Soft produce will process easier if refrigerated.
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Cut fruits and vegetables into small pieces to fit in the drum.
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Alternate soft and firm items. It is best to start with the softer item.
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If the pulp starts to clog the drum, turn [OFF] machine and empty the drum set.
Reassemble and resume normal operation.
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After placing the last piece of fruit or vegetable into the hopper, keep the machine
running for a few seconds to ensure juice is extracted.
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After every use, clean all parts that come into contact with food or juice.
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You may juice items that are not usually used in meals, for example, carrot or beet
stems.
JUICE: WHEATGRASS AND GREENS
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Refer to Page 11, Assembly for Juicing.
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Thoroughly wash fresh ingredients to remove accumulated chemicals.
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For wheatgrass and herbs, you may want to roll into a ball before feeding into the
chute.
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Do not overfill the feed chute. Feed the juicer with small quantities. Allow most of the
juice to exit before pushing in the next item.
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Some juice may exit into the pulp bowl and not the juice bowl. This is normal. This may
continue to occur until the ejection area is filled with pulp.
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When juicing an item for added taste, insert that item during the first half of the juicing
process. If inserted at the end of the process, the full taste may not come through.
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Certain green drinks may be too strong for some people. Lemon, apple, ginger,
carrots &/or beets may be added as a natural sweetener to dilute the taste of
wheatgrass and leafy greens.
NUT BUTTERS
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Refer to Page 13, Assembly for Homogenizing. Use the ROUND nozzle.
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Nut butters are an all-natural version of peanut butter, almond butter, sunflower seed
butter, etc.
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Remove all skins and shells from nuts.
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Only add 1 cup of nuts at a time into the feed chute.
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Add 1 to 2 tablespoons of oil slowly between nuts.
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Process nuts through the Omega at least two to three times until texture is of a
smoother consistency.
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