Cuisinart Juicer CCJ 500 User Manual

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  
 
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.  
3
 
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 23 – 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.  
4
 
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 38" 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
 
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
 
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 78 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
 
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  
8
 
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
 
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 CuisinartPulp  
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  
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.  
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  
10  
 
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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Cookware  
Wafflemakers  
Blenders  
Coffeemakers  
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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  
 
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  
100  
Tel: 0769-87720314 87886328  
Fax: 0769-87720324  
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