Cuisinart CCJ-100C User Manual

©2003 Cuisinart

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trademark of Cuisinart

156 Parkshore Drive

Brampton, Ontario

L6T 5M1

Printed in China

03CC18032

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INSTRUCTION &

RECIPE BOOKLET

Citrus Juicer

CCJ-

100C

For your safety and continued enjoyment of this product,

always read the instruction book carefully before using.

IB-4687-CAN

INTRODUCTION

The Cuisinart™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 Cuisinart

™

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.

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 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.

ASSEMBLY
INSTRUCTIONS

To use your Cuisinart™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.

5. Place juicer lid over the cone.

6. Plug in power cord. Your juicer is
now ready to be used.

3

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 Centre
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

1.

2.

3.

4.

5.

6.

5

4

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 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.

Choose oranges, lemons and limes with
smooth, brightly coloured skin. The best
are firm, plump and heavy for their size.
Small brown areas on the skin (“scald”
spots) will not affect flavour 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 coloured 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 Athan from white grapefruit.

YIELDS

• 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

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
flavour of fresh lemon and lime juices
and their purchased refrigerated or frozen
counterparts. Fresh juice has significantly
more flavour than the purchased juices
and will make your finished recipes
more flavourful.

OPERATION

1. Place juicer on a clean, dry counter.

2. Remove cover.

3. Place a glass or container under
2-cup (500ml) 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. (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’
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.

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 (1.9L)
3/4 cup (190ml) cold water

3/4 cup (190ml) granulated sugar
1 cup (250ml) fresh lemon or lime

juice

1 litre/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 (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

CITRUS MINT ICED TEA

Perfect for a hot summer day.

Makes 2 quarts (1.9L)
3 cups (750ml) boiling water

4 English Breakfast tea bags
12 fresh mint leaves
1/2 -1 cup (125-250ml) sugar, to taste
1 cup (250ml) fresh orange juice
1 cup (250ml) fresh lemon juice
4 cups (1L) 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

CLASSIC MARGARITA

Fresh lime juice makes an

incomparable Margarita.

Makes 6 cups (1.5L) – enough for eight
6-ounce Margaritas

1-1/2 cups (375ml) cold water
1-1/2 cups (375ml) granulated sugar
2 cups (500ml) freshly squeezed

lime juice

12 ounces (340ml) Tequila
2-1/2 ounces (70ml) orange liqueur

(Triple Sec, Cointreau)
lime wedges
coarse salt
crushed ice
thin lime slices

Place water and sugar in a 2 quart (1.L)
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

FIZZY ORANGE

Deliciously refreshing, this fizzy beverage

is a great alternative to sugar-laden sodas

for both children and adults.

Makes four 10-ounce (1-1/4 cup) servings
3 cups (750ml) fresh orange juice

2 cups (500ml) seltzer or club soda,

chilled

Place orange juice in a 1-1/2 quart (1.4L)
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 (220ml)
1 teaspoon (5ml) orange zest, finely

chopped
1 teaspoon (5ml) fresh thyme
6 tablespoons (90ml) fresh orange

juice
2 tablespoons (30ml) fresh lemon

juice
2 teaspoons (10ml) Dijon-style

mustard

pinch kosher salt
6 tablespoons (90ml) “light” olive oil

Place the zest, thyme, orange juice,
lemon juice, and mustard in the work
bowl of a Cuisinart

®

Mini-Prep®Food
Processor. Process on Chop until
blended, 10 seconds. With the machine
running, add the oil through one of the
small holes in the top. Process until
completely emulsified.

Place the zest, thyme, orange juice,
lemon juice, mustard, and salt in 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 tablespoon) (15ml):

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 (454g) sea scallops

(Diver Scallops are best), tough
muscle on side removed

flour to lightly dust scallops
1/2 teaspoon (2.5ml) kosher salt
1/4 teaspoon (1ml) freshly ground

black pepper
2

teaspoons (10ml) extra virgin olive oil
3/4 cup (190ml) dry white vermouth
3/4 cup (190ml) fresh tangerine juice
1 tablespoon (15ml) finely chopped

shallot
2 tablespoons (30ml) 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 Cuisinart

®

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.

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.

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

7

9

8

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
3 cups (750ml) all-purpose flour

1/2 teaspoon (2.5ml) baking soda
1/2 teaspoon (2.5ml) salt

Zest of 1 medium grapefruit, finely
chopped

3 cups (750ml) granulated sugar,

divided

1 cup (250ml) unsalted butter, cut in

1-inch pieces, at room temperature
6 large eggs
1 cup (250ml) plain non-fat or lowfat

yogurt
1 teaspoon (5ml) almond extract
1/2 teaspoon (2.5ml) vanilla extract
3/4 cup (190ml) fresh pink grapefruit

juice, divided
2 cups (500ml) powdered sugar

Preheat the oven to 350°F (175°C). Butter
and flour a 10-inch tube or Bundt pan.
Place the flour, baking soda and salt in a
medium bowl and stir to blend; reserve.

Place the zest, 2-1/2 (625ml) cups of the
granulated sugar, and the butter in a large
bowl. Using a Cuisinart

®

Hand Mixer, mix
the sugar, butter and zest on low speed
for 30 seconds to combine. Mix, using
medium speed until creamed and light –
about 3-1/2 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 (175°C) 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 combin-

ing 1/2 cup (125ml) of the grapefruit juice
with the remaining 1/2 cup (125ml) 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 2 layers

– pudding topped with a sponge cake

when baked.

Makes 8 servings.
Cooking spray

4 large egg whites
1/4 teaspoon (1ml) cream of tartar

Zest of 1 lemon, finely chopped

1 cup (250ml) granulated sugar
2 tablespoons (30ml) unsalted butter,

at room temperature

1/3 cup (80ml) freshly squeezed lemon

juice
1-1/2 cups (375ml) whole milk
3 large egg yolks
4 tablespoons (60ml) all-purpose

flour
1/8 teaspoon (0.5ml) salt

powdered sugar

Preheat the oven to 350° F (175°C).
Lightly coat eight 6-ounce ramekins with
cooking spray.

Place the zest, 1/4 cup (60ml) of the
sugar and the butter in a medium bowl.
Using a Cuisinart

®

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 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°F (175°C) oven and bake
for 45 minutes. Remove carefully from the
hot water bath and place on a rack to
cool.

May be served warm or cold. May be
served in the ramekins or when chilled
loosen the edges of the cake with a thin
bladed knife and invert each portion onto
dessert plates – the pudding will then be
on top.

Nutritional analysis per serving:

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

TANGY CITRUS SORBET

Tangy Citrus Sorbet makes a refreshing

ending to a rich meal.

Makes about 1 quart (1L).
2 tablespoons (30ml) tangerine/

tangelo zest, finely chopped

1 tablespoon (15ml) lemon zest,

finely chopped
1-1/2 cups (375ml) granulated sugar
1/2 cup (125ml) water
2-1/4 cups (560ml) tangerine juice
1/2 cup (125ml) lemon juice

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 Cream­Frozen 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
Three-Year Limited

Warranty

This warranty supersedes all previous
warranties on Cuisinart

™

Citrus Juicers.
This warranty is available to consumers
only. You are a consumer if you own a
Cuisinart

™

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

™

Citrus
Juicer will be free of defects in material or
workmanship under normal home use for
three years from the date of original
purchase. We suggest that you complete
and return the enclosed warranty
registration card promptly to facilitate
verification of the date of original
purchase. However, return of this product
registration card 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.

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 Centre toll-free at
1-800-472-7606, or write to:

Cuisinart
156 Parkshore Drive
Brampton, Ontario L6T 5M1

To facilitate the speed and accuracy of
your return, please enclose $10.00 for
shipping and handling of the product.
Please also be sure to include a return
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.

Please pay by cheque or money order.
Your Cuisinart

™

Citrus Juicer has been
manufactured to strict specifications and
has been designed for use with the
Cuisinart

™

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 accident, misuse,
shipment, or other than ordinary
household use. These warranties exclude
all incidental or consequential damages.

BEFORE RETURNING
YOUR CUISINART
PRODUCT

If you are experiencing problems with
your Cuisinart product, we suggest that
you call our Consumer Service Centre at
1-800-472-7606 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 Centre,
please remind the servicer to call our
Consumer Service Center at
1-800-472-7606 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.

10