INSTRUCTION BOOKLET
Pulp Control Citrus Juicer
For your safety and continued enjoyment of this product, always read the instruction book carefully before using.
CCJ-500
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2. Juicing Reamer: Larger cone
allows you to juice a variety of
fruits. Sieve allows the juice to
pass through the pulp.
FEATuRES ANd
BENEFITS
3. Adjustable Sieve Assembly:
Low, medium and high settings
allow for variable pulp control.
1.
2.
4. Juice Container: Angled con-
tainer 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 counter-
top while in use.
3.
7. Cord Storage (not shown):
Keeps countertops safe and
neat.
4.
5.
6.
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 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 over
the spindle, securing it into place.
5. Place juicer lid over the reamer.
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.
6. Plug in power cord. Your juicer
is now ready to be used.
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Juice from pink grapefruit contains
more vitamin A than from white
grapefruit.
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.
yIELdS
• Grapefruit – 1 medium grapefruit
is approximately 1 pound and will
yield about 1 cup of juice.
Room-temperature fruit will yield
more juice than refrigerated fruit.
• 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.
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.
• Limes – Approximately 6 to 8
medium limes equal one pound,
which will yield about 2∕3 – ¾ cup
of juice.
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.
• Oranges – Approximately 2 to 4
oranges equal one pound and will
yield about 1 cup of juice, 1 to 2
tablespoons zest.
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.
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.”
Lemon and lime juice can be used
interchangeably in most recipes
(margaritas are an exception).
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.
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 chockfull of seeds.
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.
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14. Rotate the reamer all the way
to the left, to the release (Rel)
position.
Low Pulp
Medium Pulp
High Pulp
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.
15. Remove the sieve assembly from
the juicing container, with one
hand on the sieve and the other
on the reamer, pulling slightly to
separate.
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.
16. Rinse both parts and repeat
steps 5–12 until you have the
desired amount of juice.
7. Press fruit against reamer by
using firm steady pressure to
activate juicing mechanism.
CLEANING ANd
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
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.)
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.
Wipe stainless steel housing with
a damp cloth (such as a microfiber
cloth).
10. After approximately 1 lb. of fruit
has been juiced, the sieve will
appear to be full.
Never put the motor housing in
water or other liquid to clean.
11. Remove rind from reamer and
place cover on top of unit. Press
down on cover to activate the
Fast-Spin feature. This will
Unused cord can be easily pushed
back into the base to keep counters
neat and safe.
remove the remaining juice from
the pulp and juice container.
Place clean juice container, reamer
and cover back on unit.
12. Once the juice slows to a drip,
release pressure to stop the
Fast-Spin feature.
Maintenance: Any other servicing
should be performed by an
authorized service representative.
13. Place drip spout in the closed
position and remove cup.
5
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RECIPES
Fresh Lemonade/
Citrus Mint Iced Tea
Fresh Limeade
Perfect for a hot summer day.
A tangy thirst quencher.
Makes 2 quarts
Makes about 2 quarts
3
cups boiling water
4
12
English Breakfast tea bags
fresh mint leaves
¾
¾
1
cup cold water
cup granulated sugar
cup fresh lemon or lime juice
liter/quart cold water or seltzer
(for sparkling lemonade)
ice cubes
½ to 1 cup sugar, to taste
1
1
4
cup fresh orange juice
cup fresh lemon juice
cups water
1
thin lemon or lime slices
fresh mint leaves (optional
garnish)
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.
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.
Nutritional information per serving:
(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.)
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
Combine juice with cold simple
syrup in a large pitcher. Add cold water
or seltzer.
Deliciously refreshing, this fizzy beverage
is a great alternative to sugar-laden sodas
for both children and adults.
Serve in tall glasses over ice. Garnish
with lemon slices and fresh mint if
desired.
Makes four 10-ounce servings
3
2
cups fresh orange juice
cups seltzer or club soda,
chilled
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
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
6
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Classic Margarita
Fresh Citrus “Vinaigrette”
Fresh lime juice makes an
incomparable margarita.
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
Makes 6 cups –
enough for eight 6-ounce margaritas
and chopped toasted nuts.
1½
1½
2
cups cold water
cups granulated sugar
cups freshly squeezed lime
juice
Makes 7∕8 cup.
1
teaspoon orange zest, finely
chopped
12
ounces tequila
1
6
2
2
teaspoon fresh thyme
2½
ounces orange liqueur
(Triple Sec, Cointreau)
lime wedges
coarse salt
crushed ice
tablespoons fresh orange juice
tablespoons fresh lemon juice
teaspoons dijon-style mustard
pinch kosher salt
thin lime slices
6
tablespoons “light” olive oil
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.
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.
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.
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 (1 tbsp):
Nutritional information per serving:
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
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
7
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Pan-Seared Scallops with
Tangerine Shallot Sauce
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.
Serve with freshly steamed snow peas
and brown rice to complete the plate.
Makes 2 servings
Makes 16–20 servings
1
pound sea scallops
butter and flour to prep pan
(diver scallops are best), tough
muscle on side removed
flour to lightly dust scallops
teaspoon kosher salt
teaspoon freshly ground black
pepper
teaspoons extra virgin olive oil
cup dry white vermouth
cup fresh tangerine juice
tablespoon finely chopped
shallot
3
½
½
cups all-purpose flour
teaspoon baking soda
teaspoon salt
zest of 1 medium grapefruit,
finely chopped
cups granulated sugar, divided
cup unsalted butter, cut
into 1-inch pieces, at room
temperature
large eggs
cup plain nonfat or lowfat
yogurt
teaspoon almond extract
teaspoon vanilla extract
cup fresh pink grapefruit juice,
divided
½
¼
2
3
1
¾
¾
1
6
1
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 2–3
minutes, until golden brown – do not turn
or move. Turn scallops and cook for 2–3
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.
1
½
¾
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.
Wipe the pan clean with double thickness
of paper towel. 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.
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
Nutritional information per serving:
Calories 408 (27% from fat) • carb. 20g • pro 39g
fat 12g • sat. fat 4g • chol. 95mg • sod. 710mg
calc. 91mg • vit. C 36mg (60%DV) • fiber 0g
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
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the sugar is dissolved, 3 to 5 minutes;
keep warm and reserve.
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 beaters/whisk attachment until stiff
but not dry. Gently fold the egg whites
into the lemon mixture. 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 350° oven and bake for
45 minutes. Remove carefully from the
hot water bath and place on a rack to
cool.
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.
May be served warm or cold. May be
served in the ramekins or loosen the
edge of each cake with a thin bladed
knife, invert and serve on a dessert plate
– the pudding will then be on top.
Sprinkle with powdered sugar for
garnish.
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
Nutritional information per serving:
Lemon Pudding Cakes
Calories 207 (33% from fat) • carb. 30g • pro. 5g
fat 8g • sat. fat 4g • chol. 98mg • sod. 103mg
calc. 67mg • vit. C 1mg (2% DV) • fiber 0g
This dessert magically becomes 2 layers
when baked, pudding topped with a
sponge cake.
Tangy Citrus Sorbet
Makes 8 servings
Tangy Citrus Sorbet makes a refreshing
ending to a rich meal.
cooking spray
zest of 1 lemon, finely chopped
Makes about 1 quart
1
2
cup granulated sugar, divided
tablespoons unsalted butter,
room temperature
cup freshly squeezed lemon
juice
large egg yolks
cups whole milk
large egg whites
1½
½
2¼
½
2
cups granulated sugar
cup water
cups tangerine juice
cup lemon juice
tablespoons tangerine
tablespoon lemon zest,
finely chopped
¹∕
3
³
1½
4
1
¹∕8
teaspoon salt
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.
¹∕
4
teaspoon cream of tartar
tablespoons all-purpose flour
powdered sugar
³
Preheat the oven to 350° F. Lightly coat
eight 6-ounce ramekins with cooking
spray.
Nutritional information per serving:
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
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
9
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address, daytime phone number,
description of the product defect,
product serial number (stamped on
bottom of product base), and any
other information pertinent to the
product’s return.
Limited Three-year
Warranty
This warranty supersedes all previous
warranties on Cuisinart™ Pulp
Control Citrus Juicers. This warranty
is available to consumers only. You
are a consumer if you own a
Please pay by check or money order.
(California residents need only supply
proof of purchase and should call
1-800-726-0190 for shipping
Cuisinart™ Pulp Control Citrus Juicer
that was purchased at retail for
personal, family, or household use.
Except as otherwise required under
applicable state 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 material or workmanship
under normal home use for three
years from the original date of
purchase.
instructions). Your Cuisinart™ Pulp
Control Citrus Juicer has been
manufactured to strict specifications
and has been designed for use with
the Cuisinart™ Pulp Control Citrus
Juicer accessories and replacement
parts. These warranties expressly
exclude any defects or damages
caused by accessories, replacement
parts, or repair service other than
those that have been authorized by
Cuisinart. These warranties do not
cover any damage caused by
We recommend that you visit our
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.
accident, misuse, shipment, or other
than ordinary household use. These
warranties exclude all incidental
or consequential damages. Some
states do not allow the exclusion
or limitation of incidental or
consequential damages, so
the foregoing limitation may
not apply to you.
California Residents Only
California law provides that for
If your juicer should prove to be
defective within the warranty period,
we will repair it (or, if we think it
necessary, replace it) without charge
to you. To obtain warranty service,
please call our Consumer Service
Center toll-free at 1-800-726-0190,
or write to:
In-Warranty Service, California
residents have the option of returning
a nonconforming product (A) to the
store where it was purchased or (B)
to another retail store that sells
Cuisinart products of the same type.
The retail store shall then, according
to its preferences, either repair the
product, refer the consumer to an
independent repair facility, replace
the product, or refund the purchase
price less the amount directly
Cuisinart
7811 North Glen Harbor Blvd.
Glendale, AZ 85307
To facilitate the speed and accuracy
of your return, please enclose $10.00
for shipping and handling of the
attributable to the consumer’s prior
usage of the product. If either of the
above two options does not result in
the appropriate relief to the
product. Be sure to include a return
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consumer, the consumer may then
take the product to an independent
repair facility if service or repair can
be economically accomplished.*
Cuisinart and not the consumer will
be responsible for the reasonable
cost of such service, repair,
replacement, or refund for
nonconforming products under
warranty.
California residents may also,
according to their preference, return
nonconforming products directly to
Cuisinart for repair or, if necessary,
replacement by calling our Consumer
Service Center toll-free at 800-726-
0190. Cuisinart will be responsible for
the cost of the repair, replacement,
and shipping and handling for such
nonconforming products under
warranty.
Before Returning your Cuisinart
Product
If you are experiencing problems with
your Cuisinart product, we suggest
that you call our Consumer Service
Center at 1-800-726-0190 before
returning the product for servicing.
Often, our Consumer Service
Representatives can help solve the
problem without having the product
serviced. If servicing is needed, a
Representative can confirm whether
the product is under warranty and
direct you to the nearest service
location.
* Important: If the nonconforming
product is to be serviced by someone
other than Cuisinart’s Authorized
Service Center, please remind the
servicer to call our Consumer Service
Center at 1-800-726-0190 to ensure
that the problem is properly
diagnosed, the product is serviced
with the correct parts, and to ensure
that the product is still under
warranty.
11
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Grills
Cookware
Wafflemakers
Blenders
Coffeemakers
Food
Processors
Cuisinart offers an extensive assortment of top quality products to make life in the
kitchen easier than ever. Try some of our other countertop appliances and
cookware, and Savor the Good Life®.
©2011 Cuisinart
150 Milford Road
East Windsor, NJ 08520
Printed in China
10CE117202
F IB-10351
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Version no.: CCJ500 IB-10351
IB Size: 127mm(W) x 203mm(H)
Die Cut: CCJ100A IB-8/050
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Material: COVER:157gsm matt artpaper
INSIDE:120gsm gloss artpaper
Coating: gloss varnishing in cover
Colors(Cover): 4C+1C
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(Inside): 1C+1C
Date: JAN/08/2011 Co-ordinator: Astor You/Scias Liu
liu
Revise Ver:
F
CCJ500 IB-10351(0.0) Operator:
100
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Tel: 0769-87720314 87886328
E-MAIL: [email protected]
Fax: 0769-87720324
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