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Производитель: Cuisinart
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. . . . .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 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. 2. 3. 4. 5. 6. 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. 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 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 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 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 - 3/4 cup juice. • Oranges – Approximately 2 to 4 oranges equal one pound and will yield about 1 cup of juice, 1 to 2 tablespoons 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 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 more flavorful. OPERATION 1. Place juicer on a clean, dry counter. 2. Remove c...