INSTRUCTION & RECIPE BOOKLET Citrus Juicer CCJ-100 For your safety and continued enjoyment of this product, always read the instruction book carefully before using. IMPORTANT SAFEGUARDS When using an electrical appliance, basic safety precautions should always be followed, including the following: 1. READ ALL INSTRUCTIONS. 2. To protect against risk of electrical shock, do not immerse the juicer in water or any other liquid. If juicer falls into liquid, unplug the cord from outlet immediately. DO NOT reach into the liquid. 3. To avoid possible accidental injury, 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 contact with moving parts. 6. Do not operate any appliance with a damaged cord or plug or after the appliance has malfunctioned or has been dropped or damaged in any way or is not operating properly. Return the appliance to the nearest Cuisinart Repair Center for examination, repair, and/or mechanical or electrical adjustment. 7. The use of attachments not recommended by Cuisinart may cause fire, electrical shock, or risk of injury. 8. Do not use outdoors or anywhere the cord or motor body might come into contact with water while in use. 9. Do not use the juicer for anything other than its intended use. 10. To avoid the possibility of the juicer being accidentally pulled off work area, which could result in damage to the juicer or personal injury, do not let cord hang over edge of table or counter. 11. To avoid damage to cord and possible fire or electrocution hazard, do not let cord contact hot surfaces, including stove. 12. Do not operate juicer in water or under running water. SAVE THESE INSTRUCTIONS FOR HOUSEHOLD USE ONLY NOTICE: This appliance has a polarized plug (one prong is wider than the other). As a safety feature, this plug will fit into a polarized outlet only one way. If the plug does not fit fully in the outlet, reverse the plug. If it still does not fit, contact a qualified electrician. Do not attempt to defeat this safety feature. TABLE OF CONTENTS Important Safeguards . . . . . . . . . .pg.2 Introduction . . . . . . . . . . . . . . . . . .pg.3 Features and Benefits . . . . . . . . . .pg.3 Assembly Instructions . . . . . . . . . .pg.3 Tips and Hints . . . . . . . . . . . . . . . .pg.4 Yields . . . . . . . . . . . . . . . . . . . . . .pg.4 Benefits . . . . . . . . . . . . . . . . . . . . .pg.4 Operation . . . . . . . . . . . . . . . . . . .pg.4 Cleaning and Maintenance . . . . . .pg.5 Recipes . . . . . . . . . . . . . . . . . . . . .pg.5 Warranty Information . . . . . . . . . .pg.10 2 INTRODUCTION: The CuisinartTM Citrus Juicer offers superior functionality with an elegant design ­ perfect for the home gourmet. This powerful juicer is capable of handling the toughest tasks with ease. The CuisinartTM Citrus Juicer has unique features that maximize juice output. A universal juicing cone works with any size fruit, and will periodically reverse the direction of spin when pressure is stopped and then resumed. This two-way rotation helps to extract more juice from fruit. Placing the lid on top of the juicing cone and pressing down activates the `Fast-Spin' feature, extracting the remaining juice from the pulp. 1. Cover: Activates `Fast Spin' feature that removes juice from pulp, and acts as a dust cover when not in use. Cover is dishwasher safe. 2. Juicing Cone with Sieve: Larger cone allows you to juice a variety of fruits. Sieve allows the juice to pass through the pulp. 3. Juice Container: Angled container allows juice to flow directly into a glass or container. 4. Drip Spout: Choose the open or closed position by pushing down or up on the spout. 5. Motor Base: Sturdy motor base virtually eliminates the risk of the juicer "walking" on your counter while in use. 6. Cord Storage (not shown): Keeps countertops safe and neat by conveniently wrapping excess cord under unit. FEATURES AND BENEFITS 1. ASSEMBLY INSTRUCTIONS To use your CuisinartTM Citrus Juicer, begin by: 1. Rinsing the lid, juicing cone and container ­ DO NOT rinse motor base. Motor base can be wiped clean with a damp cloth. 2. Placing the juice container over the spindle with the drip stopper aligned with the opening. 3. Drip spout should be in the open position. 4. Position the juicing cone over the spindle, securing it into place. 2. 3. 4. 5. 5. Place juicer lid over the cone. 6. Plug in power cord. Your juicer is now ready to be used. 6. 3 TIPS AND HINTS Choose fresh fruit that is firm, not soft ­ it will yield more juice. Always wash citrus fruit before juicing to remove pesticides and residues from handling. Room temperature fruit will yield more juice than refrigerated fruit. Roll fruits on the countertop with the palm of your hand a few times to increase juice yield. Remove all seeds, but leave in pulp when using juice in baking ­ it will add flavor. If a recipe calls for citrus "zest", remove zest prior to juicing. Freeze leftover juice in measured "juice cubes", using ice cube trays. Thaw to use. Choose oranges, lemons and limes with smooth, brightly colored skin. The best are firm, plump and heavy for their size. Small brown areas on the skin ("scald" spots) will not affect flavor or juiciness. Avoid lemons/limes with hard or shriveled skin. Lemon and lime juice can be used interchangeably in most recipes (margaritas are an exception). Grapefruits should have thin, finely textured, brightly colored skin and firm yet springy to palm texture. The thinner the skin, the more juice. Hollow skins that remain after juicing citrus fruit are nice containers for desserts such as sorbets. "Sweet" oranges make the best juice, but you can make orange juice from any type of orange. "Sweet" oranges include both "juice" oranges and navel oranges. Navel oranges are identifiable by their prominent "navel" ­ their thick skins are much easier to peel, and are generally seedless. "Juice" oranges have thinner skins, and often are chockfull of seeds. Juice from pink grapefruit contains more vitamin A than from white grapefruit. 4 YIELDS · Grapefruit ­ 1 medium grapefruit is approximately 1 pound and will yield about 1 cup of juice. · Lemons ­ Approximately 4 to 6 lemons equal one pound and will yield about 1 cup of lemon juice. One lemon yields about 3 tablespoons juice and 2 to 3 teaspoons zest. · Limes ­ Approximately 6 to 8 medium limes equal one pound, which will yield about 2/3 - 3/4 cup juice. · Oranges ­ Approximately 2 to 4 oranges equal one pound and will yield about 1 cup of juice, 1 to 2 tablespoons zest. BENEFITS Citrus juice is an excellent source of vitamin C, but the juice begins to lose its vitamin power after squeezing. Fresh citrus juice loses 20% of its vitamin C potency within 24 hours. The best juice is "just squeezed". There is no comparison between the flavor of fresh lemon and lime juices and their purchased refrigerated or frozen counterparts. Fresh juice has significantly more flavor than the purchased juices and will make your finished recipes more flavorful. OPERATION 1. Place juicer on a clean, dry counter. 2. Remove cover. 3. Place a glass or container under 2-cup measure and no higher than 5 3/8" under the spout. 4. Make sure spout is in the open position. 5. Slice fruit horizontally. 6. Place center of citrus fruit on the center of the juicing cone. For large and small citrus fruits, place palm of hand over the fruit. 7. Press fruit against cone by using firm steady pressure to activate juicing mechanism. 8. If you remove the pressure, reamer may reverse direction once pressure is reapplied ­ this is normal and provides more even, effective juicing. Squeezing the fruit while pressing down on the cone will extract more juice. 9. Once you feel the ribs of the cone through the citrus rind, remove from cone and repeat steps 5-7. 10. After approximately 1 lb. of fruit has been juiced, the sieve will appear to be full. 11. Remove rind from cone and place cover on top of unit. Press down on cover to activate the `Fast-Spin' feature. This will remove the remaining juice from the pulp and juice container. 12. Once the juice slows to a drip, release pressure to stop the `Fast-Spin' feature. 13. Place drip spout in the closed position and remove cup. 14. Remove cover and cone and empty pulp from sieve. 15. Rinse cone and repeat steps 5-12 until you have the desired amount of juice. Wrap cord using the cord wrap feature located underneath the unit. Place clean juice container, cone and cover back on unit. RECIPES FRESH LEMONADE/ FRESH LIMEADE A tangy thirst quencher. Makes about 2 quarts 3/4 cup cold water 3/4 1 1 cup granulated sugar cup fresh lemon or lime juice liter/quart cold water or seltzer (for sparkling lemonade) ice cubes thin lemon or lime slices fresh mint leaves (optional garnish) Combine the cold water and sugar in a 2-quart saucepan. Bring to a boil over high heat, then reduce the heat to low and simmer until the sugar is dissolved. Remove from the heat and let cool. (This is called a "simple syrup", and can be prepared ahead in quantities and kept refrigerated. For one pound of lemons ­ 1 cup juice ­ use 1 cup simple syrup.) Combine juice with cold simple syrup in a large pitcher. Add cold water or seltzer. Serve in tall glasses over ice. Garnish with lemon slices and fresh mint if desired. Nutritional information per serving: Calories 80 (0% from fat) · carb. 21g · pro. 0g fat 0g · sat. fat 0g · chol. 0mg . sod. 5mg calc. 5mg · Vit. C 14mg (23% DV ) · fiber 0g CLEANING AND MAINTENANCE Always unplug your CuisinartTM Citrus Juicer from the electrical outlet before cleaning. Rinse juice container, cone and cover before placing on the top shelf of the dishwasher. Wipe stainless steel housing with a damp cloth (such as a micro-fiber cloth). DO NOT immerse in water. 5 CITRUS MINT ICED TEA Perfect for a hot summer day. Makes 2 quarts 3 4 12 1/2 -1 1 1 4 cups boiling water English Breakfast tea bags fresh mint leaves cup sugar, to taste cup fresh orange juice cup fresh lemon juice cups water Place water and sugar in a 2 quart Cuisinart® saucepan. Place over medium high heat and cook undisturbed, to dissolve sugar, 10 to 12 minutes. Remove from heat and allow to cool. When completely cool, transfer to a large pitcher; stir in fresh lime juice. Add tequila and orange liqueur; stir to blend. Rub the rims of Margarita glasses with lime wedges and dip in coarse salt if desired. Fill the glasses halfway with crushed ice. Add Margarita mixture to top of glass. Garnish with a thin slice of lime and enjoy. Nutritional information per serving: Calories 293 (0% from fat) · carb 46g · pro. 0g fat 0g · sat. fat 0g · chol. 0mg · sod. 4mg calc. 7mg · Vit. C 18mg (30% DV) · fiber 0g Pour boiling water over tea bags and mint; let steep 5 minutes. Remove and discard tea bags and mint leaves. Add sugar and stir until dissolved. Stir in juices and water. If not serving immediately, refrigerate until ready to serve. Serve over ice. Nutritional information per serving: Calories 65 (1% from fat) · carb. 17g · pro. 0g fat 0g · sat. fat 0g · chol. 0mg · sod. 4mg calc. 6mg · Vit. C 19mg (32% DV) · fiber 0g FIZZY ORANGE Deliciously refreshing, this fizzy beverage is a great alternative to sugar-laden sodas for both children and adults. CLASSIC MARGARITA Makes four 10-ounce servings 3 2 cups fresh orange juice cups seltzer or club soda, chilled Fresh lime juice makes an incomparable Margarita. Makes 6 cups ­ enough for eight 6-ounce Margaritas 1-1/2 1-1/2 2 12 2-1/2 cups cold water cups granulated sugar cups freshly squeezed lime juice ounces Tequila ounces orange liqueur (Triple Sec, Cointreau) lime wedges coarse salt crushed ice thin lime slices Place orange juice in a 1-1/2 quart pitcher. Add seltzer/club soda and stir gently. Serve immediately over ice. May be garnished with a slice of orange and a mint leaf. Nutritional information per serving: Calories 84 (4% from fat) · carb. 19g · pro. 1g fat 0g · sat. fat 0g · chol. 0mg · sod. 27mg calc. 26mg · Vit. C 93mg (155% DV) · fiber 0g 6 FRESH CITRUS "VINAIGRETTE" Fresh orange and lemon juices replace the vinegar in this refreshing dressing. Try it on greens, or use it to create a salad with cooked rice (try a mixture of brown and wild rices), diced vegetables and chopped toasted nuts. Makes 7/8 cup. 1 1 6 2 2 6 teaspoon orange zest, finely chopped teaspoon fresh thyme tablespoons fresh orange juice tablespoons fresh lemon juice teaspoons Dijon-style mustard pinch kosher salt tablespoons "light" olive oil PAN-SEARED SCALLOPS WITH TANGERINE SHALLOT SAUCE Serve with freshly steamed snow peas and brown rice to complete the plate Makes 2 servings 1 pound sea scallops (Diver Scallops are best), tough muscle on side removed flour to lightly dust scallops teaspoon kosher salt teaspoon freshly ground black pepper teaspo ...