Plastaket Manufacturing Champion User manual

Table of Contents
Recipes tested and developed by: Hillary Guild, Kitchen Consultants, La Habra, Ca.
Introduction
Safety 2
Making Healthier Eating
Choices is Easy 3
Using Your Freezer 3
Juicer Parts (Illustrated) 31
Assembly & Cleaning 6
Trouble Shooting 30
Juicing
Vegetable Juices 7
Straight Carrot Juice 7
Beet Juice 9
Mixed Vegetable Juice
with carrot base 8
Celery Juice 9
Spinach & Other Straight
Leafy Green Juices 9
Cabbage Juice 10
Tomato Juice 10
Potato Juice 10
Cucumber Juice 10
Wheat Grass Juice 10
Fruit Juices 11
Apple or Pear Juice 11
Kiwi Juice 11
Berry Juice 11
Cherry Juice 11
Pineapple Juice 12
Melon Juice 12
Grape Juice 11
Citrus Juices 16
Vegetable & Fruit
Cocktails
Cocktail Champagne 17
Cocktail Amiable 13
Cocktail Alert 12
Vegetable & Fruit
Cocktails, Cont.
Cocktail Beauty 13
Chlorophyll Cocktail 13
Rich-Blood Cocktail 14
Pearly-Teeth Cocktail 14
Cocktail Dynamic 13
Cocktail Slim Orangeade 14
Cocktail Springtime 14
Cocktail Rose 14
Cocktail Exquisite 13
Cocktail Country 13
Cocktail Security 14
Cocktail Delicious 13
Celery & Lemon 13
Cocktail Delight 13
Sunset Cocktail 14
Cocktail Tang 14
Cocktail Vigorous 14
Aspic, Jelly, Salad 14
Tomato Aspic Ole’ 15
Apple Mint Jelly 14
Liquid Salad 15
Healthy Additions to
Daily Menus 15
Fresh Raspberry Sauce 16
Unbeatable Applesauce 16
Carrot Apple Muffins 16
Carrot Vegetable Puree 16
Carrot Cake 17
Cranberry Orange Relish 17
Sweet Potatoes With Fresh Pear 17
Potato Corn Chowder 18
Cheesy Broccoli Soup 18
Zucchini Bread 17

Table of Contents
Recipes tested and developed by: Hillary Guild, Kitchen Consultants, La Habra, Ca.
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 & 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 & Pumpkin 26
Fruit Puree & Sauces 26
Apricot, Peach, Nectarine
or Plum Puree 26
Fig Puree 26
Cranberry Puree 26
Apple & 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 & Cashew Nut Butters 28
Grain Mill 28
Apple Raisin Squares 28
Crispy Corn Bread 29
Cranberry Muffins 29
Energy Bars 29

2
IMPORTANT SAFEGUARDS
When using electrical appliances, basic safety precautions should always be followed including the following:
1. Read all instructions prior to use.
2. To protect against electrical hazards, do not immerse motor or base in water or other liquid.
3. Close supervision is necessary when any appliance is used by children.
4. Unplug appliance when not in use and before cleaning.
5. Avoid contacting moving parts.
6. 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.
7. The use of accessories not recommended by the appliance manufacturer may cause hazards.
8. Do not use outdoors (unless the product is specifically designed for outdoor use).
9. Cutter blades are sharp. Handle carefully.
10. Never feed food by hand. Always use food pusher.
11. Be sure to turn switch to “OFF” position after each use of your juicer. Make sure the motor stops completely before
disassembling.
12. 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.
13. Do not let 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
THEDIFFERENCE
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, juicingandhomogeniz-
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 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.
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
yourfamily’s favorites.
We have 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
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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 jelly. 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 holder 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.
4

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
whenjuicing.
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
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.
5
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 the
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 nylon 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 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.
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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.
ImmediateUnloading:
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 through 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
continuejuicing.
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.
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Feeding Process:
Feed the carrots at a steady medium speed,
holding down the tamper from 3 to 5 seconds
between 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
blending with the carrots; however, the greens
more often used are celery, spinach, parsley,
endive, and lettuce. Beets are also very tasty in a
mixed juice. Celery is rich in natural salt and
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 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.
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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
medium 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 necessary, 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
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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 throat.
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.)
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,
chilledcucumbers.
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.
POTATO 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.
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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. 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
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.
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.
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*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 refreshing 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.
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 season 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.
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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 lb. 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.
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
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.
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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.
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 carrots
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
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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
1 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 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.
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 ½
cup of oil. It increases 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
15

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
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
familyfavorite.
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)
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 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
16

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 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
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
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.
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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 cheese.
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.
18