Cuisinart CCJ-900 Series User manual

Citrus Juicer CCJ-900 Series
For your safety and continued enjoyment of this product, always read the instruction book carefully before using.
INSTRUCTION & RECIPE BOOKLET

IMPORTANT
SAFEGUARDS
When using electrical appliances,
especially when children are present,
basic safety precautions should always
be taken, including the following:
1. Read all instructions.
2. Turn the appliance off, then
always unplug from outlet
when not in use, before putting
on or taking off parts, before
removing food and before
cleaning. To unplug, grasp
plug and pull from electrical
outlet. Never pull cord.
3. To protect against risk of electric
shock, do not place cord, plug
or appliance (Juicer) in water or
other liquid.
4. This appliance is not intended
for use by children or by persons
with reduced physical, sensory,
or mental capabilities, or lack
of experience and knowledge.
Close supervision is necessary
when any appliance is used
near children. Children should
be supervised to ensure that
they do not play with the
appliance.
5. Avoid contact with moving parts.
6. Do not operate any appliance
with a damaged cord or plug or
after the appliance malfunc-
tions, or is dropped or damaged
in any manner. Contact the
manufacturer at their customer
service telephone number for
information on examination,
repair, or adjustment.
7. The use of attachments not
recommended or sold by the
manufacturer may cause fire,
electric shock or injury.
8. Do not use outdoors.
9. Do not let cord hang over edge
of table or counter or touch hot
surfaces.
10. Do not place on or near a hot
gas or electric burner or in a
heated oven.
11. Do not use appliance for other
than its intended use.
12. Not for use with hot beverages.
13. Do not place carafe on stovetop
or in microwave.
14. Do not operate your appliance in
an appliance garage or under a
wall cabinet. When storing in an
appliance garage always unplug
the unit from the electrical
outlet. Not doing so could create
a risk of fire, especially if the
appliance touches the walls of
the garage or the door touches
the unit as it closes.
SAVE THESE
INSTRUCTIONS
FOR HOUSEHOLD
USE ONLY
NOTICE:
This appliance has a polarized plug
(one blade is wider than the other).
To reduce the risk of electric shock,
this plug will fit in 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 modify
the plug in any way.
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2.
1.
4.
6.
7.
3.
5.
8.
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FEATURES AND
BENEFITS
1. Cover: Activates Fast-Spin
feature which removes juice
from pulp, and acts as a dust
cover when not in use. Cover is
dishwasher safe.
2. Juicing Reamer: Large, universal
cone allows you to juice a variety
of citrus fruits. Sieve allows the
juice to pass through the pulp.
3. Adjustable Sieve Assembly:
Low, medium and high settings
allow for variable pulp control.
4. Juice Container: Angled
container allows juice to flow
directly into carafe or glass.
5. Drip Spout/Lever:
Lever-controlled drip spout.
6. Carafe Lid for refrigerator storage.
7. 24 oz. Easy-Pour Glass Carafe
8. Motor Base: Sturdy motor base
virtually eliminates the risk of
the juicer “walking” on your
countertop while in use.
9. Cord Storage (not shown):
Keeps countertops safe and neat.
10. BPA Free (not shown):
All materials that come in contact
with food or juice are BPA free.
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Important Safeguards ............2
Features and Benefits ............3
Assembly Instructions ............3
Tips and Hints ..................4
Yields .........................4
Benefits .......................5
Operation ......................5
Cleaning and Maintenance ........6
Recipes........................6
Warranty Information ............10
TABLE OF CONTENTS

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ASSEMBLY
INSTRUCTIONS
1. Rinse all removable parts –
DO NOT rinse motor base.
Motor base can be wiped
clean with a damp cloth.
2. Place the juice container over
the spindle on the motor base
with the drip spout aligned with
the opening.
3. Slide drip spout lever to
open position.
4. Position the juicing reamer/sieve
over the juice container, securing
it into place.
5. Place juicer cover over
the reamer.
6. Position carafe underneath
drip spout.
7. Plug in power cord. Your juicer
is now ready to be used.
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
residue 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 flavor.
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 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.
Lemon and lime juice can be used
interchangeably in most recipes
(margaritas are an exception).
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 chock-full 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 of juice.
• 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.
• Limes – Approximately 6 to 8
medium limes equal one pound,
which will yield about
2
∕
3
– ¾ cup of
juice.
• Oranges – Approximately 2 to 4
oranges equal one pound and will
yield about 1 cup of juice, 1 to 2
tablespoons zest.

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4
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
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.
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.
3. Below drip spout, place carafe
with lid removed or use a glass
or container under 2-cup mea-
sure and no higher than 4¾".
4. Slice fruit horizontally.
5. 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.
6. Press fruit against reamer by
using firm, steady pressure to
activate juicing mechanism.
7. 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 reamer
will extract more juice.
8. Once you feel the ribs of the
reamer through the citrus rind,
remove from reamer and repeat
steps 5–7 with another piece of
fruit.
9. After approximately 1 lb. of fruit
has been juiced, the sieve will
appear to be full.
10. Remove rind from reamer 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.
11. Once the juice slows to a drip,
release pressure to stop the
Fast-Spin feature.
12. Slide drip spout to the closed
position and remove carafe
or glass.
13. Rotate the sieve assembly all
the way to the left to release.
14. Remove the reamer from the
sieve, with one hand on the sieve
and the other on the reamer,
pulling slightly to separate.
15. Rinse both parts and repeat
steps 5–12 until you have the
desired amount of juice.
Low Pulp Medium Pulp High Pulp
R
e
l
e
a
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CLEANING AND
MAINTENANCE
Always unplug your Cuisinart™
Citrus Juicer from the electrical
outlet before cleaning.
Rinse juice container, reamer/sieve
assembly, carafe and lid before
placing on the top rack of the
dishwasher. (You may want to
disassemble for optimum cleaning.)
Wipe stainless steel housing with
a damp cloth (such as a microfiber
cloth).
Never put the motor housing in
water or use other liquids to clean.
Unused cord can be easily pushed
back into the base to keep counters
neat and safe.
Place clean juice container, reamer
and cover back on unit.
Maintenance: Any other servicing
should be performed by an
authorized service representative.
RECIPES
Fresh Lemonade
A tangy thirst quencher.
Makes about 2 quarts
¾ cup plus 1 quart cold
water, divided
¾cup granulated sugar
1 cup fresh lemon juice
Ice cubes
Thin lemon slices
Fresh mint leaves (optional
garnish)
1. Combine ¾ cup cold water with
the 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. (This is called a
“simple syrup,” and can be
prepared ahead and kept
refrigerated.)
2. Combine juice with cold simple
syrup in a large pitcher. (For one
pound of lemons – 1 cup juice –
use 1 cup simple syrup.)
3. Add 1 quart cold water.
4. Serve in tall glasses over ice.
Garnish with lemon slices and
fresh mint if desired.
Note: For limeade, substitute lime
juice for the lemon. For a sparkling
lemonade, substitute a quart of
sparkling water for the still to blend
with the juice and simple syrup.
Nutritional information
per 8-ounce 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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67
Citrus Mint Iced Tea
Perfect for a hot summer day.
Makes 2 quarts
3 cups boiling water
4 English Breakfast tea bags
12 fresh mint leaves
½ to 1 cup sugar, to taste
1 cup fresh orange juice
1 cup fresh lemon juice
4 cups water
1. Pour boiling water over tea bags
and mint; let steep 5 minutes.
Remove and discard tea bags
and mint leaves.
2. Add sugar and stir until dissolved.
3. Stir in juices and water.
If not serving immediately,
refrigerate until ready to serve.
Serve over ice.
Nutritional information per
8-ounce 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
Fizzy Orange
Deliciously refreshing, this fizzy
beverage is a great alternative
to sugar-laden sodas for both
children and adults.
Makes four 10-ounce servings
3 cups fresh orange juice
2 cups seltzer or club soda,
chilled
1. Pour orange juice into a 1½-quart
pitcher. Add seltzer/club soda
and stir gently.
2. 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
Citrus Thyme Mocktail
Refreshing and light.
Makes 2 servings
¼cup lime juice
¼cup orange juice
¼cup thyme syrup*
16 ounces sparkling water
1. Combine the juices, syrup and
sparkling water and stir gently.
2. Serve immediately over ice.
For thyme syrup: Combine ¼ cup
granulated sugar, ¼ cup water and 6
thyme sprigs in a saucepan. Bring to
a boil and stir to dissolve the sugar.
Remove from heat and let steep until
it comes to room temperature. Strain
and refrigerate before using.
Nutritional information per serving:
Calories 72 (1% from fat) • carb. 19g
• pro. 0g • fat 0g •sat. fat 0g
•chol. 0mg • sod. 1mg •calc. 0mg
• vit. C 25mg (41% DV) • fiber 0g
Classic Margarita
Fresh lime juice makes an
incomparable margarita.
Makes 6 cups
Enough for eight 6-ounce margaritas
1½ cups cold water
1½ cups granulated sugar
2 cups fresh lime juice
12 ounces tequila
2½ ounces orange liqueur
(Triple Sec, Cointreau)
Lime wedges
Coarse salt
Crushed ice
Thin lime slices
1. 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.
2. When completely cool, transfer
to a large pitcher; stir in fresh
*

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lime juice. Add tequila and
orange liqueur; stir to blend.
3. 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
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
rice), diced vegetables
and chopped, toasted nuts.
Makes about 1 cup
1 teaspoon orange zest,
finely chopped
1 teaspoon fresh thyme
6 tablespoons fresh
orange juice
2 tablespoons fresh
lemon juice
2 teaspoons Dijon-style
mustard
Pinch kosher salt
6 tablespoons light olive oil
1. Using a food processor or
blender: Process or blend the
zest, thyme, orange juice, lemon
juice, mustard and salt until
blended together.
2. Then, with machine running, add
the oil and process or blend until
emulsified.
3. Vinaigrette can also be made
by hand: 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.
Nutritional information
per serving (1 tbsp.):
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
Jamaican Jerk Chicken
Plan ahead, as the chicken should
marinate overnight to enjoy full flavor!
Makes 4 to 6 servings
Makes about 4 cups marinade
Marinade:
1 cup orange juice
½ cup white vinegar
½ cup soy sauce
½ cup olive oil
Juice of one lime
10 garlic cloves
1 tablespoon fresh thyme
leaves
4 Scotch Bonnet peppers
(seeds removed and
discarded from 2 to
3 peppers)
8 green onions, trimmed
and cut into 2-inch pieces
¼ cup allspice
2 teaspoons freshly ground
black pepper
2 tablespoons brown sugar
Chicken:
1 4-pound chicken
Kosher salt/coarse sea salt
1. Put all marinade ingredients into
a blender jar and blend on High
for 1 minute until homogenous.
2. Pour marinade over chicken to
coat, and refrigerate in resealable
plastic bag overnight.
3. Before roasting, remove chicken
from marinade and sprinkle

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liberally with kosher salt. Preheat
oven to 400°F.
4. Roast for about 1 hour to 1 hour,
10 minutes, until juices run clear.
The internal temperature of the
thickest part of the thigh should
reach 170°F.
5. Allow chicken to rest for about 5
minutes before carving.
Nutritional information per serving
(based on 6 servings):
Calories 311 (49% from fat) • carb. 7g
• pro. 32g •fat 17g •sat. fat 3g
•chol. 89mg •sod. 679mg •calc. 37mg
• vit. C 21mg (35%DV) •fiber 1g
Prosecco-Grapefruit Sorbet
This refreshing dessert could also
double as a frozen cocktail.
Makes about 4 cups (eight ½-cup
servings)
¾cup water
¾cup granulated sugar
1 tablespoon grapefruit zest
Pinch kosher salt
2 cups fresh grapefruit juice
¾cup Prosecco
(Italian sparkling wine)
1. Combine the water, sugar, zest
and salt in a small to medium
saucepan set over medium-low
heat. Cook mixture until the sugar
is fully dissolved.
2. Pour the grapefruit juice into the
sugar/zest mixture and whisk
together. Cool to room temperature,
cover and refrigerate at least 2
hours, or overnight. Strain mixture,
and then whisk in Prosecco prior
to pouring into ice cream maker.
3. Turn on an ice cream maker; pour
the mixture into the frozen freezer
bowl and let mix until thickened,
about 15 to 20 minutes. The ice
cream will have a soft, creamy
texture. If a firmer consistency is
desired, transfer the ice cream
to an airtight container and place
in freezer for about 2 hours.
Remove from freezer about 15
minutes before serving.
Nutritional information per serving
(based on ½ cup):
Calories 114 (0% from fat) • carb. 25g
• pro. 0g • fat 0g • sat. fat 0g
• chol. 0mg • sod. 18mg • calc. 7mg
• vit. C 24mg (41% DV) • fiber 0g
Lemon Pudding Cakes
This dessert magically becomes two
layers when baked; it’s a pudding
topped with a sponge cake.
Makes 8 servings
Cooking spray
Zest of 1 lemon, finely
chopped
1 cup granulated sugar,
divided
2 tablespoons unsalted
butter, room temperature
¹∕³cup fresh lemon juice
3 large egg yolks
1½ cups whole milk
4 large egg whites
¹∕8teaspoon salt
¹∕³teaspoon cream of tartar
4 tablespoons
all-purpose flour
Powdered sugar
for dusting
1. Preheat the oven to 350°F. Lightly
coat eight 6-ounce ramekins with
cooking spray.
2. 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
yolks and milk. Mix on low speed
until combined, about 30 to 40
seconds. The mixture may look
curdled – that is okay.
3. In a clean bowl, beat the egg
whites, salt and cream of tartar
with a clean whisk attachment
until stiff, but not dry. Gently fold
the egg whites into the lemon
mixture, followed by the flour.
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 oven and bake for 45
minutes. Remove carefully from
the hot water bath and place on
a rack to cool.
These cakes may be served warm
or cold, either in the ramekins or
loosen the edge of each cake with
a thin-bladed knife, inverting and
serving on a dessert plate.
Sprinkle with powdered sugar
for garnish.
Nutritional information 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
WARRANTY
LIMITED
THREE-YEAR
WARRANTY
(U.S. and Canada only)
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 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 materials and
workmanship under normal home
use for 3 years from the date of
original purchase. 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.
CALIFORNIA RESIDENTS ONLY
California law provides that for
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 preference,
either repair the product, refer the
consumer to an independent repair
facility, replace the product, or
refund the purchase price less the
amount directly attributable to the
consumer’s prior usage of the
product. If neither of the above two
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