Cuisinart CCJ-500 - Pulp Control Citrus Juicer Manual

For your safety and continued enjoyment of this product, always read the instruction book carefully before using.

IMPORTANT SAFEGUARDS

When using electrical appliances, basic safety precautions should always be followed including the following:

1. Read all instructions.
2. Unplug from outlet when not in use, before putting on or taking off parts, and before cleaning; Allow to cool before handling.
3. To protect against risk of electrical shock do not put the juicer in water or other liquid.
4. Close supervision is necessary when any appliance is used by or near children.
5. Avoid contacting moving parts.
6. 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 appliance to the nearest authorized service facility for examination, repair or electrical or mechanical adjustment.
7. The use of attachments not recommended or sold by the manufacturer may cause fire, electric shock or injury.
8. Do not use outdoors.
9. Do not let cord hang over edge of table or counter.
10. Do not let cord contact hot surface, including the stove.
11. Do not use appliance for other than intended use.
12. Do not operate your appliance in an appliance garage or under a wall cabinet. When storing in an appliance garage always unplug the unit from the electrical outlet. Not doing so could create a risk of fire, especially if the appliance touches the walls of the garage or the door touches the unit as it closes.

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.

FEATURES AND BENEFITS

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 Reamer: Larger cone allows you to juice a variety of fruits. Sieve allows the juice to pass through the pulp.
3. Adjustable Sieve Assembly: Low, medium and high settings allow for variable pulp control.
4. Juice Container: Angled container allows juice to flow directly into a glass or container.
5. Drip Spout: Choose the open or closed position by pushing down or up on the spout.
6. Motor Base: Sturdy motor base virtually eliminates the risk of the juicer "walking" on your countertop while in use.
7. Cord Storage (not shown): Keeps countertops safe and neat.
8. BPA-Free (not shown): All materials that come in contact with food or juice are BPA-free.

ASSEMBLY INSTRUCTIONS

To use your Cuisinart® Pulp Control Citrus Juicer, begin by:

1. Rinsing the lid, juicing cone, sieve 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 reamer/sieve over the spindle, securing it into place.
5. Place juicer lid over the reamer.
6. Plug in power cord. Your juicer is now ready to be used.

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 be 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 chock-full of seeds. Juice from pink grapefruit contains more vitamin A than from white grapefruit.

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 – ¾ cup of 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 much tastier.

OPERATION

1. Place juicer on a clean, dry counter.
2. Remove the cover and select low, medium or high pulp setting on the reamer/sieve assembly by rotating the cone according to the arrows.
   
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 reamer. For large and small citrus fruits, place palm of hand over the fruit.
7. Press fruit against reamer 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 reamer will extract more juice.
9. Once you feel the ribs of the reamer through the citrus rind, remove from reamer 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 reamer 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. Rotate the sieve assembly all the way to the left to release.
15. Remove the reamer from the sieve, with one hand on the sieve and the other on the reamer, pulling slightly to separate.
    
16. Rinse both parts and repeat steps 5 –12 until you have the desired amount of juice.

CLEANING AND MAINTENANCE

Always unplug your Cuisinart^™ Citrus Juicer from the electrical outlet before cleaning.

Rinse juice container, reamer/sieve assembly and cover before placing on the top rack of the dishwasher.
(You may desire to disassemble for optimum cleaning.)

Wipe stainless steel housing with a damp cloth (such as a microfiber cloth).

Never put the motor housing in water or other liquid to clean.

Unused cord can be easily pushed back into the base to keep counters neat and safe.

Place clean juice container, reamer and cover back on unit.

Maintenance: Any other servicing should be performed by an authorized service representative.

RECIPES

Fresh Lemonade/ Fresh Limeade

A tangy thirst quencher.

Makes about 2 quarts

¾ cup cold water

¾ cup granulated sugar

1 cup fresh lemon or lime juice

1 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 and kept refrigerated.)

Combine juice with cold simple syrup in a large pitcher. (For one pound of lemons – 1 cup juice – use 1 cup simple syrup.) 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

Citrus Mint Iced Tea

Perfect for a hot summer day.

Makes 2 quarts

3 cups boiling water

4 English Breakfast tea bags

12 fresh mint leaves

½ to 1 cup sugar, to taste

1 cup fresh orange juice

1 cup fresh lemon juice

4 cups water

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.

Makes four 10-ounce servings

3 cups fresh orange juice

2 cups seltzer or club soda, chilled

Pour orange juice into a 1½ 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

Classic Margarita

Fresh lime juice makes an incomparable margarita.

Makes 6 cups
Enough for eight 6-ounce margaritas

1½ cups cold water

1½ cups granulated sugar

2 cups fresh lime juice

12 ounces tequila

2½ ounces orange liqueur (Triple Sec, Cointreau)

lime wedges

coarse salt

crushed ice

thin lime slices

Pour water and sugar into a 2-quart 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

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 rice), diced vegetables and chopped toasted nuts.

Makes about 1 cup.

1 teaspoon orange zest, finely chopped

1 teaspoon fresh thyme

6 tablespoons fresh orange juice

2 tablespoons fresh lemon juice

2 teaspoons Dijon-style mustard

pinch kosher salt

6 tablespoons light olive oil

In a food processor: Put the zest, thyme, orange juice, lemon juice, mustard and salt into the work bowl of a food processor. Process on chop until blended, 10 seconds. With the machine running, add the oil through the small hole in the top. Process until completely emulsified.

By hand: Put the zest, thyme, orange juice, lemon juice, mustard, and salt into a small bowl. Whisk to blend. After mixture is blended, continue whisking and add the oil in a slow steady stream – continue whisking until the mixture is emulsified.

Nutritional information per serving (1 tbsp):

Calories 56 (91% from fat) • carb. 1g • pro. 0g fat 6g • sat. fat 1g • chol. 0mg • sod. 29mg • calc. 3mg • vit. C 5mg (8% DV) • fiber 0g

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

½ teaspoon kosher salt

¼ teaspoon freshly ground black pepper

2 teaspoons extra virgin olive oil

¾ cup dry white vermouth

¾ cup fresh tangerine juice

1 tablespoon finely chopped shallot

2 tablespoons heavy cream

Make sure scallops are completely dry. Lightly dust tops and bottoms of scallops with flour. Sprinkle with salt and pepper. Heat oil in a 10-inch nonstick skillet over medium-high heat. When hot, place scallops in a single layer in the skillet and cook over medium-high heat for 2 to 3 minutes, until golden brown – do not turn or move. Turn scallops and cook for 2 to 3 minutes on the other side, until golden brown and just barely firm. Transfer scallops to a warm plate and cover loosely. Do not overcook; scallops will continue to cook as they rest while sauce is prepared.

Wipe the pan clean. Add wine, juice and chopped shallot to the pan. Cook over medium-high heat to reduce liquid by half. When liquid is reduced, stir in heavy cream. Stir and cook until thickened and smooth. Pour half the sauce on each of two warm plates and arrange reserved scallops on the sauce to serve.

Nutritional information per serving:

Calories 408 (27% from fat) • carb. 20g • pro 39g • fat 12g • sat. fat 4g • chol. 95mg • sod. 710mgcalc. 91mg • vit. C 36mg (60%DV) • fiber 0g

Pink Grapefruit Cake

Similar to a pound cake. After baking, fresh grapefruit syrup is poured over the warm cake, and when cool, cake is finished with a grapefruit glaze.

Makes 16–20 servings

butter and flour, to prep pan

3 cups all-purpose flour

½ teaspoon baking soda

½ teaspoon salt zest of 1 medium grapefruit, finely chopped

3 cups granulated sugar, divided

1 cup unsalted butter, cut into 1-inch pieces, at room temperature

6 large eggs

1 cup plain nonfat or lowfat yogurt

1 teaspoon pure almond extract

½ teaspoon pure vanilla extract

¾ cup fresh pink grapefruit juice, divided

2 cups powdered sugar

Preheat the oven to 350°F. Butter and flour a 10-inch tube or Bundt pan. Put the flour, baking soda and salt in a medium bowl and stir to blend; reserve.

Put the zest, 2½ cups of the granulated sugar and the butter in a large bowl. Using a hand mixer, mix the sugar, butter and zest on low speed for 30 seconds to combine. Mix on medium speed until creamed and light – about 3½ to 4 minutes. Scrape the bowl. Add the eggs, yogurt and extracts; mix on low speed until well blended, about 1 minute. Scrape the bowl. Add the dry ingredients and mix on low speed for 30 seconds. Scrape the bowl and mix until completely blended, about 30 to 40 seconds. Transfer the batter to the prepared pan and spread evenly. Bake in the preheated 350°F oven until a tester inserted in the center comes out clean, 65 to 75 minutes. While the cake is in the oven, prepare the syrup by combining ½ cup of the grapefruit juice with the remaining ½ cup of granulated sugar in a small saucepan. Cook over medium heat until the sugar is dissolved, 3 to 5 minutes; keep warm and reserve.

Cool cake in pan on a rack for 5 minutes, then turn out onto the rack, wash and dry the pan. Prick the top and sides of the cake with a cake tester and return it to the pan. Prick the bottom of the cake with the cake tester. Pour the warm grapefruit syrup slowly over the cake, allowing the cake to absorb the syrup. When the syrup has been absorbed, turn the cake out onto the rack to cool completely.

Combine the powdered sugar with the remaining grapefruit juice and stir until blended and smooth. Drizzle the pink grapefruit glaze over the cooled cake.
Let rest 30 minutes before cutting.

Nutritional information per serving:

Calories 344 (28% from fat) • carb. 58g • pro 5g fat 11g • sat. fat 6g • chol. 89mg • sod. 116mg • calc. 37mg • vit. C 4mg (6%DV) • fiber 1g

Lemon Pudding Cakes

This dessert magically becomes two layers when baked, pudding topped with a sponge cake.

Makes 8 servings

cooking spray

zest of 1 lemon, finely chopped

1 cup granulated sugar, divided

2 tablespoons unsalted butter, room temperature

⅓ cup fresh lemon juice

3 large egg yolks

1½ cups whole milk

4 large egg whites

¹∕₈ teaspoon salt

⅓ teaspoon cream of tartar

4 tablespoons all-purpose flour

powdered sugar for dusting

Preheat the oven to 350°F. Lightly coat eight 6-ounce ramekins with cooking spray.

Put the zest, ¼ cup of the sugar and the butter in a medium bowl. Using a hand mixer, mix on low speed until blended. Add remaining sugar, lemon juice, egg yolks and milk. Mix on low speed until combined, about 30 to 40 seconds. The mixture may look curdled – that is okay. In a clean bowl, beat the egg whites, salt and cream of tartar with clean whisk attachment until stiff but not dry. Gently fold the egg whites into the lemon mixture followed by the flavor. Divide the mixture among the prepared ramekins. Place the ramekins in a shallow pan and add boiling water until it reaches halfway up the sides of the ramekins. Place the pan in the preheated oven and bake for 45 minutes. Remove carefully from the hot water bath and place on a rack to cool.

These cakes may be served warm or cold, either in the ramekins or loosen the edge of each cake with a thin bladed knife, inverting and serving on a dessert plate. Sprinkle with powdered sugar for garnish.

Nutritional information per serving:

Calories 207 (33% from fat) • carb. 30g • pro. 5g • fat 8g • sat. fat 4g • chol. 98mg • sod. 103mgcalc. 67mg • vit. C 1mg (2% DV) • fiber 0g

Tangy Citrus Sorbet

Tangy Citrus Sorbet makes a refreshing ending to a rich meal.

Makes about 1 quart

1½ cups granulated sugar

½ cup water

2¼ cups fresh tangerine juice

½ cup fresh lemon juice

2 tablespoons tangerine zest, finely chopped

1 tablespoon lemon zest, finely chopped

Combine sugar and water in a small saucepan over medium-high heat; cook until sugar is dissolved. Allow to cool completely. Stir in zests and juices. Freeze in Cuisinart™ Ice Cream-Frozen Yogurt and Sorbet Maker, 20 to 25 minutes.

Nutritional information per serving:

Calories 239 (1% from fat) • carb. 62g • pro. 1g fat 0g • sat. fat 0g • chol. 0mg • sod. 2mg calc. 23mg • vit. C 42mg (70% DV) • fiber 0g

WARRANTY

LIMITED ONE-YEAR WARRANTY

This warranty is available to consumers only. You are a consumer if you own a Cuisinart^® Pulp Control Citrus Juicer that was purchased at retail for personal, family or household use. Except as otherwise required under applicable law, this warranty is not available to retailers or other commercial purchasers or owners. We warrant that your Cuisinart^® Pulp Control Citrus Juicer will be free of defects in materials and workmanship under normal home use for 1 year from the date of original purchase. We recommend that you visit our website, www.cuisinart.com for a fast, efficient way to complete your product registration. However, product registration does not eliminate the need for the consumer to maintain the original proof of purchase in order to obtain the warranty benefits. In the event that you do not have proof of purchase date, the purchase date for purposes of this warranty will be the date of manufacture.