Oster 3161 User manual

When using electrical appliances, basic safety precautions should always
be followed, including the following:
1. Read all instructions.
2. To protect against risk of electrical shock, do not put power unit in
water or other liquid.
3. Close supervision is necessary when any appliance is used by or
near children.
4. Unplug from outlet when not in use, before putting on or taking off
parts, and before cleaning.
5. Avoid contacting moving parts. Keep fingers out of discharge
opening. Never operate without Pulp Container in place.
6. Always make sure Juicer Cover is clamped securely and Pulp
Container is in place before motor is turned on. Do not unfasten
clamps while juicer is in operation.
7. Be sure to turn switch to “OFF” position after each use of your juicer.
Make sure the motor stops completely before disassembing.
8. Do not put your fingers or other objects into the juicer opening
while it is in operation. Never feed food by hand - always use Food
Pusher. If food becomes lodged in opening, use Food Pusher to push
it down. When this method is not possible, turn the motor off and
disassemble juicer to remove the remaining food.
9. Do not operate any appliance with a damaged cord or plug, or after
the appliance malfunctions, or is dropped or damaged in any
manner. Return the appliance to the nearest authorized service
facility for examination, repair, or electrical or mechanical
adjustment.
10. The use of attachments not recommended by the appliance
manufacturer may cause fire, electric shock or injury.
11. Do not use outdoors.
12. Do not let cord hang over edge of table or counter, or touch
hot surfaces.
13. Do not leave Juice Extractor unattended while it is operating.
14. Cutting teeth are sharp; handle Basket carefully.

Congratulations! You are the owner of the Juice Extractor, a most efficient
appliance designed to separate fresh juice from your favorite fruits and
vegetables.
Below are a few helpful hints to read before using your Automatic
Juice Extractor.
l Carefully read the Instruction/Recipe Cookbook before using for the
first time.
l Firm foods, such as raw carrots, should be cut into 1%” pieces for faster,
easier processing.
Using your Juice Extractor daily will enable you to enjoy fresh, flavor-
packed vitamin-rich juices whenever you desire. Use our enclosed
recipes or experiment with your own favorite combinations of fruits
and vegetables. There are endless combinations.

NOTE: This unit is designed for household use only.
77
PUSHER
Ld
COVER
MOTOR BASE
PULP CONTAINER

After unpacking, disassemble unit before using the first time. Refer to
“To Disassemble Your Juice Extractor” for directions.
Wash all parts except Motor Base in hot, soapy water. Rinse and dry
immediately. Do not put any part in automatic dishwasher. DO NOT
IMMERSE MOTOR BASE IN WATER.
TO ASSEMBLE YOUR JUICE EXTRACTOR
NOTE: Be sure motor base is unplugged before assembling parts.
1. Place the Juice Bowl over the Drive Shaft as shown in figure 1. The
Juice Spout should be on the left side of the Motor Base.
2. Insert Basket (figure 2) and rotate slightly until it is seated. Continue
rotating Basket one full turn to make certain it rotates smoothly
without touching anything.
3. Place Cover in position. Fasten Cover Latches by placing top of latch
into groove and snapping down into place (figure 3).
4. Slide Pulp Container onto Motor Base and snap into position (figure 4).

5. Place glass or bowl under Spout at left side of unit.
6. Slide Food Pusher into Cover Opening (figure 5).
TO DISASSEMBLE YOUR JUICE EXTRACTOR
1. Disconnect cord from outlet.
2. Remove Pulp Container. Grasp handle and pull it towards you as
shown in diagram (figure 4). Empty pulp and reassemble if you
desire to juice again immediately.
3. Remove Food Pusher.
4. Loosen Cover Latches by raising them up and out (figure 6).
Remove Cover.
5. Remove Juice Bowl and Basket by lifting straight up.

NOTE: Juice Extractor should be completely assembled before use
1. Wrap cord around storage compartment, allowing sufficient length of
cord outside to reach your electrical outlet.
2. Make sure the switch is in OFF position. Then insert plug into a wall
outlet. Use only voltage specified on bottom of unit.
3. Clean fruits and vegetables thoroughly. Remove stems, large pits,
stones and seeds from apricots, grapes, plums and peaches. Apples
may be processed with peelings and seeds. Thick-skinned fruits such
as pineapple should be peeled. This will minimize collection of pulp
and improve taste of juice. All fruits and vegetables should be cut
into pieces to fit into Cover Opening.
4. Make sure that the Basket revolves properly before placing the
ingredients in the Juice Extractor. It is normal for pulp to build up
somewhat on the Cover around the Basket when moist and
leafy fruits and vegetables are juiced.
5. Turn unit on. A clicking sound is normal as the Basket begins
turning. Place food into Cover Opening slowly and steadily, using
Food Pusher. Do not force the food into the Basket.
This can cause basket to shift and result in plastic shavings
getting into the juice.
6. Select speeds as indicated in the chart on page 10.
7. Form leafy vegetables into compact balls or rolls and feed into
Cover Opening.
8. When processing moist, leafy vegetables, the area between the
basket rim and pulp storage area may become clogged. If unit
becomes clogged or vibrates excessively, switch to OFF position,
unplug cord, and allow Basket to stop completely. Simply loosen
Cover Latches, remove Cover, and push pulp into storage compart-
ment. Replace Cover and fasten with Cover Latches. You are now
ready to process another quantity of juice.
9. When juicing is completed, switch to OFF and allow Basket to stop
completely. Disconnect from wall outlet before removing parts.
10. If a very large amount of juice is being made, and the pulp storage
area becomes filled, switch to OFF position, unplug cord and allow
Basket to stop completely. Empty Pulp Container and Juice
Bowl, and reassemble. You are now ready to process another
large quantity of juice.
11. CAUTION: UNPLUG BEFORE CLEANING AND BEFORE
ASSEMBLING OR REMOVING PARTS. ALWAYS USE FOOD
PUSHER TO AVOID CUT INJURY.

1. DO NOT WASH THE MOTOR BASE IN WATER. After use,
unplug cord and disassemble unit and wash each part with a
mild detergent and warm water. Rinse well. Remove pulp from
Basket Screen with rubber scraper before washing. Clean
Basket with the supplied brush.
2. Use a soft, damp cloth to wipe the motor base.
3. After washing, dry all the parts, reassemble and store.
4. Do not wash any parts in an automatic dishwasher.
5. Some foods, such as carrots, may stain plastic parts. A paste
made from baking soda and water may remove surface stains.
6. Cord storage is provided on the bottom of the unit (figure 7).
7. Any other servicing required should be performed by an
authorized service facility.

l Apricots, bananas, peaches, pears, melons and strawberries are soft-
textured fruits. The juice that is extracted from these fruits is very thick
and is known as nectar. It is best to alternate processing of these juices
with thinner juices, such as carrots, apples, etc. Process soft-textured
fruits first, followed by firmer fruits and vegetables, in order to insure
maximum removal of thick nectar.
l Parsley, spinach and watercress yield very rich and thick juices. They are
very strong-flavored and taste best when combined with other fruits or
vegetables. Process these thick, strong-flavored vegetables first, followed
by firmer fruits and vegetables, in order to insure maximum removal of
thick juice.
l One pound of raw produce usually yields one cup (250ml) of juice, as
indicated in the chart on page 10.
l Add a few teaspoons of lemon juice or ascorbic acid powder to your
juice container before juicing to keep juices from discoloring.
l Serve juices immediately, since the vitamin content decreases when
juices are stored. If it is necessary to juice fruits and vegetables some
time before serving, cover container tightly and refrigerate. Do not store
more than 48 hours, unless canning or freezing.
l The flavor, color and consistency of canned juices will be different from
freshly juiced foods.
l Substitute fruit or vegetable juices for stock or water in cooking.
l Some pulp remaining in juice is normal. It increases the juice’s flavor
and nutritive value.
l Potato juice can be used in place of cornstarch or flour in thickening.
l Vegetable juice mixed with carrot juice will produce a sweeter
vegetable flavor.
l Should you wish to prepare large quantities of fruits and vegetables, be
sure to check Pulp Container and Juice Bowl after processing 2 lbs.
(1 kg) of food. For best results empty Pulp Container when it is filled to
near the top.
l For those who wish a clear juice, filter through layers of cheesecloth.
Cheesecloth is also helpful to remove any juice clinging to the pulp of
moist foods. Just squeeze out additional juice.
Refer to chart on page 10 for proper speed selection.
9

FRUIT OR
VEGETABLE
Apples
Apricots
Bananas
Cabbage
Cantaloupe
Carrots
Celery
Cranberries
Cucumber
Grapes, seedless
Lettuce, head
Onions
Papaya
Parsley with stems
Peaches
Pears
Peppers, green
Pineapple
Potatoes
Radish
Rhubarb
Spinach
Strawberries
Tomatoes
Turnips
Watercress
AMOUNT
2 medium
4 medium
2 medium
1 pound
1 medium
1 pound
5 large stalks
2 cups
1 medium
2 cups, stemmed
5-6 large leaves
4 medium
1 medium
2 cups
2 medium
2 medium
2 medium
Ys medium
2 medium
6 ounces
4 large stalks
% pound
2 cups
3 medium
3 medium
1 pound
APPROXIMATE
YIELD
% cup juice
l/2 cup nectar
‘A cup nectar
1 cup juice
2 cups nectar
1 cup juice
3h cup juice
l/4 cup juice
2/3 cup juice
1 cup juice
% cup juice
i/s cup juice
r/s cup juice
1 teaspoon juice
f/2 cup nectar
1 cup nectar
ih cup juice
‘/z cup juice
1 cup juice
l/4 cup juice
1 cup juice
ih cup juice
1 cup nectar
1 cup juice
1 cup juice
2/3 cup juice
SPEED
HI
LO
LO
HI
HI
HI
HI
HI
HI
LO
LO
HI
LO
LO
LO
LO
HI
HI
HI
HI
HI
HI
LO
LO
HI
LO
NOTE: Can’t do raspberries in these units!
When the small seeds of the berries hit the teeth inside the basket, they split the
seed and create a bitter taste. The end result juice will not be satisfactoy.
Although it looks as if the seeds are being processed successfully, they are really
getting caught below the basket. This will cause the juice to back up and spill over
the motor.
An appliance called a Berry Screener will do the job successfully. However, we do
not manufacture it.

Most plentiful in these
fruits and vegetables
Green vegetable (thin leaves);
yellow vegetable and fruits.
Vitamin A
Vitamin B
Complex
Vitamin C
Vitamin D
Vitamin K
Needed for: normal growth;
smooth, soft skin; healthy
lining of body cavities and
glands; strong bones and teeth ;
steady nerves; vision in
semidarkness.
Needed for: growth; healthy
appetite ; good digestion ;
normal functioning of nerves,
heart, and circulatory system;
prevention of fatigue ; healthy
skin.
Needed for: growth ; healthy
bones, teeth, and gums; blood
regeneration; tissue respiration;
healing of wounds; resistance
to infection.
Needed for: growth ; strong
bones and teeth; use of calcium
and phosphorus.
Normal clotting of blood and
prevention of hemorrhage.
Kale, broccoli, cabbage,
cantaloupe, and strawberries.
Fresh fruits and vegetables:
strawberries, tomatoes,
cantaloupe, pineapple, berries,
rhubarb, peppers, rutabaga,
kohlrabi, greens, kale, and
cabbage.
Sunshine and fish-liver oils
mixed with juice combinations
for finer flavor.
Greens, carrots, kale, cabbage,
and tomatoes.
For the most pleasant way to get the valuable nutrients you need each day, look
for Vitamin-Rich Refreshments from fresh fruits and vegetables.

FLIPPER
% cup (125 ml) melon nectar
% cup (125 ml) apple juice
Yield: 1 cup (250 ml)
MEDLEY
1 cup (250 ml) carrot juice
2 tablespoons (30 ml) cabbage
juice
2 teaspoons (10 ml) celery juice
1 teaspoon (5 ml) spinach juice
Yield: Approx. l-114 cups (300 ml)
FRUIT MEDLEY
‘~4 cup (50 ml) apricot nectar
?4 cup (50 ml) cantaloupe nectar
% cup (50 ml) peach nectar
$6 cup (50 ml) apple juice
Yield: 1 cup (250 ml)
APPLE WINK
% cup (125 ml) banana nectar
% cup (125 ml) apple juice
l-2 teaspoons (5 - 10 ml) honey
Yield: 1 cup (250 m/j
OASIS BUNNY HOP
% cup (75 ml) strawberry juice
s cup (200 ml) carrot juice
% cup (75 ml) pear nectar
x cup (50 ml) pineapple juice
% cup (75 ml) carrot juice Yield:
1 cup (250 mll
Yield: 1 cup (250 ml)
VEGETABLE COCKTAIL SPRING ENERGY
L/4 cup (50 ml) carrot juice
% cup (125 ml) carrot juice
‘XI cup (50 ml) tomato juice 2 tablespoons (30 ml) cucumber
r/4 cup (50 ml) parsley juice juice
$6 cup (50 ml) radish juice 2 tablespoons (30 ml) mushroom
L/4 cup (50 ml) celery juice
juice
Yield: I-114 cups (300 ml)
r/4 cup (50 ml) spinach juice
Yield: 1 cup (250 ml)
VELVET FRUIT NECTAR ROSY RHUBARB COCKTAIL
% cup (75 ml) apricot nectar
% cup (75 ml) strawberry juice
% cup (75 ml) peach nectar
*/3 cup (150 ml) rhubarb juice
% cup (75 ml) strawberry nectar 2-3 teaspoons (lo-15ml) honey
Yield: 1 cup (250 ml) Yield:
I cup (250 ml)
12

HEYDAY
% cup (75 ml) apple juice
% cup (75 ml) melon juice
2 tablespoons (30 ml) cranberry
juice
1 tablespoon (15 ml) honey
Yield: Z/3 cups (150 ml)
APPLEBERRY COCKTAIL
% cup (I25 ml) strawberry nectar
% cup (I25 ml) apple juice
2-3 teaspoons (IO-15ml) raw sugar
or honey Yield: I cup
(2.50 ml)
GOLDEN NECTAR
% cup (125 ml) peach nectar
% cup (50 ml) cantaloupe nectar
*% cup (50 ml) orange juice
Yield: 1 cup (250 ml)
TASTY TEASER
3/4 cup (200 ml) cabbage juice
2 tablespoons (30 ml) carrot juice
Yield: 314 cup (200 ml)
TOMATO JUICE
Approximately 2 pounds (1 kg) ripe
tomatoes per pint
Thoroughly wash firm, red-ripe to-
matoes several times. Remove core and
blossom ends. Process tomatoes
through the Juice Extractor. Salt, sugar
and spices may be added to taste during
heating. Bring tomato juice just to boil
in large saucepan. Skim off foam. Pour
into hot canning jars, leaving %” head-
space. Adjust caps. Process in boiling
waterbath canner 15 minutes for pints
or quarts.
MOONGLOW
% cup (125 ml) apple juice
*% cup (125 ml) tangelo juice
Yield: Icup (250 ml)
DOWNBEAT
3/4 cup (200 ml) carrot juice
2 tablespoons (30 ml) green
pepper juice
2 tablespoons (30 ml) celery juice
Yield: I cup (250 ml)
RAINBOW
% cup (150 ml) pineapple juice
2 tablespoons (30 ml) carrot juice
*% cup (75 ml) orange juice
Yield: 1 cup (250 ml)
TROPIC SUN
% cup (125 ml) pineapple juice
*% cup (125 ml) tangelo juice
Yield: 1 cup (250 ml)
APPLE JUICE
Approximately 3 pounds (1.5 kg) apples per
pint
Wash apples thoroughly and remove
stem and blossom ends. Cut in half.
Process apples through the Juice
Extractor. Bring apple juice just to boil
in large saucepan. Skim off foam. Pour
into hot canning jars, leaving l/q” head-
space. Adjust caps. Process in boiling
water bath canner 10 minutes for pints
or quarts.
NOTE: A clearer juice can be pro-
duced by filtering through cheese-
cloth before heating.
*All citrus fruits will yield a better quantity and quality of juices with reamer-type juicer,
13

CARROT CAKE
A good use of pulp
1% cups (375 ml) turbinado (raw) 1 y2 teaspoons (7 ml) cinnamon
sugar 1 teaspoon (5 ml) salt
% cup (200 ml) vegetable oil
1 teaspoon (5 ml) vanilla
2 eggs
% cup (200 ml) carrot pulp
2% cups (625 ml) flour
W cup (200 ml) pineapple pulp
2 teaspoons (10 ml) baking
powder
Preheat oven to 350°F (180°C). Cream together sugar, oil and eggs. Add 1 cup (250
ml) flour, baking powder, cinnamon, salt, vanilla, and carrot pulp. Continue mix-
ing. Alternate remaining flour and pineapple pulp. Pour into 9” square (23 cm)
pan. Bake at 350°F (18oOC) for 1 hour 15 minutes. Cool. Serve with whipped
cream or ice cream. Yield: 8 servings
CREAM OF TOMATO SOUP
2 cups (500 ml) tomato juice dash onion powder
(approximately 8 medium
tomatoes)
dash celery salt
2 tablespoons (30 ml) butter or dash pepper
margarine
‘A cup (50 ml) potato juice
1% teaspoons (7 ml) sugar
2 cups (500 ml) milk
% teaspoon (2 ml) salt
Process tomatoes through the Juice Extractor. Measure 2 cups (500 ml) juice. Put
juice, butter, sugar, onion powder, salt and pepper into 2-quart (2 liter) saucepan.
Heat over medium heat. Add potato juice to milk. Stir into tomatoes and heat until
slightly thickened. Yield: 4% cups (I liter)
STRAWBERRY ICE CREAM
2 cups (500 ml) strawberry juice dash salt
(approximately 1 quart or 1 liter
4 eggs, beaten
fresh strawberries)
% cup (125 ml) strawberry pulp 2 cups (500 ml) whipping cream
% cup (125 ml) sugar
Process strawberries through the Juice Extractor. Measure 2 cups (500 ml) juice.
Measure % cup (125 ml) pulp. Set aside. Heat juice, sugar and salt in 2-quart (2
liter) saucepan, stirring occasionally. Pour ‘/z cup (125 ml) juice into bowl con-
taining eggs and mix thoroughly. Stir into juice slowly and continue heating over
medium heat. Stir constantly until thickened. Remove from heat. Chill thoroughly.
Beat whipping cream to soft peaks. Fold cream and pulp into custard mixture. Turn
into ice cube trays or 13” x 9” x 2” (33 x 23 x 5 cm) pan. Freeze 3-4 hours or until
solid. To serve, break into pieces. Yield:
1 quart (1 liter)

SWEET SOUR CHICKEN
% cup (125 ml) flour 1 medium green pepper, cut in
%”
% teaspoon (1 ml) salt (1.2 cm) pieces
‘/4 teaspoon (1 ml) pepper 2% cups (625 ml) carrot juice
3 pounds (1.5 kg) chicken breasts,
% cup (200 ml) carrot pulp
skinned and deboned, cut in 1” 1 teaspoon (5 ml) instant chicken
(2.5 cm) cubes
bouillon
1 tablespoon (15 ml) oil
% cup (125 ml) vinegar
1 medium onion, cut in %” % cup (75 ml) brown sugar
(1.2 cm) pieces
% cup (75 ml) potato juice
Shake flour, salt, pepper and chicken in plastic bag to coat chicken thoroughly.
Stir-fry chicken with oil in preheated wok or large frypan. Saute onion and green
pepper. (Additional oil may be needed.) Add remaining ingredients except potato
juice. Simmer 4-5 minutes. Stir potato juice before adding to chicken to dissolve
potato starch on bottom of measuring cup. Add potato juice, stirring constantly
until thickened. Serve over brown or white rice. Yield: 6-8 servings
CARROTY CHICKEN SOUP
1% cups (300 ml) carrot juice dash onion powder
1 lo%-oz. (305 g.) can condensed
cream of chicken soup
Combine juice and soup in saucepan. Add onion powder and heat thoroughly at
medium heat. Serve garnished with chopped chives or parsley.
Yield: 3-4 servings
VARlATlOlVS: Substitute cream of mushroom, celery orany condensed vegetable
soup in place of cream of chicken.
STRAWBERRY COOLER
2 pints (1 liter) strawberries
Water to make 4 cups (1 liter) of
juice
3 tablespoons (45 ml) cornstarch
% cup (125 ml) honey
% lemon, thinly sliced
2 egg yolks
Process strawberries through the Juice Extractor. Measure juice and add water to
make 4 cups (1 liter). Mix % cup (125 ml) of juice with cornstarch and mix well with
remaining juice. Pour into saucepan, add honey and lemon slices and cook over
medium heat until thickened. Cool slightly, then add to egg yolks gradually, stirring
well while adding. Chill thoroughly and serve as a first course or as dessert soup.
Garnish with sour cream or unsweetened whipping cream. Yield: 4-6 servings
DELIGHTFUL VARIATION: Add rhubarb juice instead of water to strawberry
juice and omit lemon slices. More honey may be added if soup is too tart.
15

218361 REV. D
28082 OSunbeam-Oster Household Products,
1991 U.S. PATENT 4.700.621 PRINTED IN U.S.A