Cuisinart CCJ-100C Tips And Hints, Yields, Benefits, Recipes, Operation, Cleaning And Maintenance

TIPS AND HINTS YIELDS

7. Press fruit against cone by using

firm steady pressure to activate

Wrap cord using the cord wrap feature located underneath the unit.

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 flavour.

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.

•Grapefruit – 1 medium grapefruit is approximately 1 pound and will yield about 1 cup (250ml) of juice.

•Lemons – Approximately 4 to 6 lemons equal one pound and will yield about 1 cup (250ml) of lemon juice. One lemon yields about 3 tablespoons (45ml) juice and 2 to 3 teaspoons (10-15ml) zest.

•Limes – Approximately 6 to 8 medium limes equal one pound, which will yield about 2/3 - 3/4 cup (165-185ml) juice.

•Oranges – Approximately 2 to 4 oranges equal one pound and will yield about

1 cup (250ml) of juice, 1 to 2 tablespoons (15-30ml) zest.

BENEFITS

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. (454g) 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’

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

RECIPES

FRESH LEMONADE/

FRESH LIMEADE

A tangy thirst quencher.

Makes about 2 quarts (1.9L)

3/4 cup (190ml) cold water

3/4 cup (190ml) granulated sugar

1cup (250ml) fresh lemon or lime juice

1 litre/quart cold water or seltzer

Choose oranges, lemons and limes with	Citrus juice is an excellent source of
smooth, brightly coloured skin. The best
	vitamin C, but the juice begins to lose
are firm, plump and heavy for their size.
	its vitamin power after squeezing.
Small brown areas on the skin (“scald”
	Fresh citrus juice loses 20% of its
spots) will not affect flavour or juiciness.
	vitamin C potency within 24 hours.
Avoid lemons/limes with hard or
	The best juice is “just squeezed”.
shriveled skin.
	There is no comparison between the
Lemon and lime juice can be used inter-
	flavour of fresh lemon and lime juices
changeably in most recipes (margaritas
	and their purchased refrigerated or frozen
are an exception).
	counterparts. Fresh juice has significantly
Grapefruits should have thin, finely
	more flavour than the purchased juices
textured, brightly coloured skin and firm	and will make your finished recipes
yet springy to palm texture. The thinner	more flavourful.
the skin, the more juice.	OPERATION
Hollow skins that remain after juicing
	1. Place juicer on a clean, dry counter.
citrus fruit are nice containers for desserts
such as sorbets.	2. Remove cover.
“Sweet” oranges make the best juice, but
	3. Place a glass or container under
you can make orange juice from any type
	2-cup (500ml) measure and no higher
of orange. “Sweet” oranges include both
	than 5 3/8" under the spout.
“juice” oranges and navel oranges. Navel
	4. Make sure spout is in the open
oranges are identifiable by their promi-
nent “navel” – their thick skins are much	position.
easier to peel, and are generally seed-	5. Slice fruit horizontally.
less. “Juice” oranges have thinner skins,
	6. Place center of citrus fruit on the
and often are chockfull of seeds.
Juice from pink grapefruit contains more	center of the juicing cone. For large
	and small citrus fruits, place palm of
vitamin A than from white grapefruit.
	hand over the fruit.

	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.

CLEANING AND

MAINTENANCE

Always unplug your Cuisinart™ 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.

(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 (1.9L) 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 (250ml) juice – use 1 cup (250ml) 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

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