"CUISINART" CITRUS JUICER

Now enjoy health at your fingertips! This elegant, brushed stainless steel Citrus Juicer squeezes fresh juice quickly, cleanly, and easily! An auto-reversing reamer squeezes more juice from the smallest lime or the largest grapefruit, and a unique Fast-Spin feature extracts more juice from pulp. Dishwasher-safe parts help in easy cleanups. Constructed of brushed stainless steel, the unique contoured design of this juicer blends with any modern kitchen decor.
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.

Highlights:

• Auto-reversing reamer.
• Unique fasl-spin feature extracts more juice from pulp.
• Juicing cone accomodates small limes to large grapefruits.
• Angled container allows juice to flow directly into a glass or container.
• Snap-up spout prevents dripping.
• Dishwasher safe cover activates "Fast spin" feature &acts as dust cover.
• Brushed stainless steel housing with elegant black finish.
• Cord wrap.
• Sturdy motor base provides stability.
• Quick &easy way to squeeze fresh juice.
• Instruction/ recipe book included.

Helpful Tips & Info:

• 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”.
• 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.