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 inter-
changeably 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 promi-
nent “navel” – their thick skins are much
easier to peel, and are generally seed-
less. “Juice” oranges have thinner skins,
and often are chockfull 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 (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