Cuisinart Juicer CJE 1000 User Manual

Instruction  
Booklet  
Reverse Side  
®
CJE-1000  
Cuisinart Juice Extractor  
 
vEgEtaBlES, FRuItS and thEIR kEy vItamInS and mInERalS  
vEgEtaBlE  
vItamInS  
mInERalS  
aSpaRaguS  
A, B1 (thiamine), C, choline, folic acid  
potassium  
BEEtS and BEEt  
gREEnS  
A, C, chlorophyll, B6  
calcium, potassium, choline and iron  
CaBBagE  
CaRROtS  
CElERy  
B6, C  
A, C  
iodine, potassium and sulfur  
potassium, calcium, phosphorus and carotene  
organic alkaline minerals (balances blood PH levels)  
potassium  
CuCumBERS  
Good diuretic  
FEnnEl  
alkaline, calcium and magnesium content  
kalE  
A and chlorophyll  
A, C, and chloropyll  
A, C, and chloropyll  
C
calcium  
calcium  
paRSlEy  
paRSnIpS  
RadIShES  
SpInaCh  
calcium  
choline, phosphorus, potassium  
calcium, iron, magnesium, phosphorous, potassium  
A, B complex, chlorophyll  
B1, B2, niacin  
A, C  
SummER SquaSh  
pEppERS  
potassium  
calcium  
tOmatOES  
watERCRESS  
C
C and chlorophyll  
potassium, choline, phosphorous, sulfur and calcium  
FRuItS  
vItamInS  
mInERalS  
A, B1, B2, B6, biotin, folic acid and  
pantothenic acid  
choline, copper, iron, magnesium, manganese,  
phosphorous, potassium, silicon, sodium and sulfer  
applES  
calcium, cobalt, iron, magnesium, phosphorous,  
potassium  
ChERRIES  
A, C, B1, B2, folic acid and niacin  
Contains powerful alkalizing properties.  
CRanBERRIES  
gRapES  
A, C, B-complex and folic acid  
A, B1, B2, C and niacin  
calcium, iron, phosphorous, potassium and enzymes  
calcium, copper, iron, magnesium, manganese  
and phosphorous  
gRapEFRuIt  
lEmOnS  
lImES  
B-complex, C, E, K, biotin and inositol  
C and citric acid  
calcium, phosphorous and potassium  
Very strong cleanser.  
C and citric acid  
Very strong cleanser.  
mElOnS  
A, B-complex and C  
High in enzymes.  
A, B-complex, B1, B2, B6, C, K, biotin,  
folic acid and niacin  
calcium, choline, copper, flourine, iron, manganese,  
magnesium, phosphorous, potassium, silicon and zinc  
ORangES  
papayaS  
A and C  
High in enzymes and good cleanser.  
calcium, iron, phosphorous and potassium  
phosphorous and potassium  
pEaChES  
A, B1, B2, C, and niacin  
pEaRS  
A, B1, B2, C, folic acid and niacin  
pInEapplES  
StRawBERRIES  
watERmElOnS  
C
C
A
choline and potassium. High in enzymes.  
calcium, phosphorous and potassium  
chlorophyll, enzymes and good cleanser  
 
3
antioxidant Berry Blast  
rise and shine  
Berries are packed with good-for-you antioxidants.  
This juice is also a great base for a berry spritzer –  
just add seltzer.  
morning Zinger  
A delicious way to get up and go.  
Makes about 8 ounces  
Makes about 10 ounces  
2
1
1
¼
cups whole strawberries, about 8 ounces  
cup raspberries  
cup blueberries  
1
1
½
3
handful fresh parsley, about 1 cup packed  
medium apple, about 5 ounces  
ounce fresh ginger, about 1-inch piece  
medium carrots, about 10 ounces  
lemon, peeled, about ¼ ounce  
®
1. Turn the Cuisinart Juice Extractor to speed 2.  
Turn the unit on and juice the strawberries,  
raspberries and blueberries.  
®
1. Turn the Cuisinart Juice Extractor to speed 5.  
Turn the unit on and juice the ingredients in the  
order listed.  
2. Increase to speed 4 and juice the lemon.  
3. Stir juice and serve immediately.  
2. Stir juice and serve immediately.  
Nutritional information per serving (8 ounces):  
Calories 198 (6% from fat) • carb. 4g • pro. 1g  
• fat 0g • sat. fat 0g • chol. 0mg • sod. 186mg  
• calc. 165mg • fiber 1g  
Nutritional information per serving (8 ounces):  
Calories 246 (7% from fat) • carb. 60g • pro. 5g  
• fat 2g • sat. fat 0g • chol. 0mg • sod. 6mg  
• calc. 90mg • fiber 1g  
Notable nutrients based on daily percentages:  
Notable nutrients based on daily percentages:  
Vitamin C 381% • Folate 27% • Manganese 124%  
Vitamin A 829% • Vitamin C 167% • Iron 26% • Folate 35%  
melon Cleanser  
Citrus-C  
It is recommended for melons to be eaten alone.  
This refreshing juice is perfect first thing in the  
morning.  
This simple blend of orange and grapefruit makes  
a delicious juice to start the day. You won’t want to  
drink store-bought juice again!  
Makes about two 8-ounce servings  
Makes about 12 ounces  
2
2
¼
¼
cups cantaloupe  
1
1
medium to large orange, peeled, about 12  
to 14 ounces (1 to 1½-cup segments)  
large grapefruit, peeled, about 1 pound  
(2-cup segments)  
cups honeydew melon  
cup fresh mint leaves  
lime, peeled, about ¼ ounce  
®
®
1. Turn the Cuisinart Juice Extractor to speed 1.  
Turn the unit on and juice the cantaloupe and  
honeydew.  
1. Turn the Cuisinart Juice Extractor to speed 2.  
2. Turn the unit on and juice the orange and  
grapefruit.  
2. Increase to speed 4 and juice the mint leaves  
and then the lime.  
3. Stir juice and serve immediately.  
Nutritional information per serving (6 ounces):  
Calories 157 (4% from fat) • carb. 39g • pro. 3g  
• fat 1g • sat. fat 0g • chol. 0mg • sod. 0mg  
• calc. 109mg • fiber 2g  
3. Stir juice and serve immediately.  
Nutritional information per serving (8 ounces):  
Calories 129 (4% from fat) • carb. 32g • pro. 3g  
• fat 1g • sat. fat 0g • chol. 0mg • sod. 61mg  
• calc. 37mg • fiber 1g  
Notable nutrients based on daily percentages:  
Vitamin A 19% • Vitamin C 283% • Folate 24%  
Notable nutrients based on daily percentages:  
Vitamin A 124% • Vitamin B6 15% • Vitamin C 167%  
 
4
Junior Juice  
Super C Juice  
Made just for kids, it is a great juice to introduce  
to your children starting around 18 months since it  
contains no citrus.  
Red peppers are packed full of vitamin C, and a little  
goes a long way. Make this juice when you’re feeling  
under the weather, for it provides you with twice  
your daily value of vitamin C and over four times  
your daily need of vitamin A!  
Makes about 6 small servings  
½
mango, about 4 ounces, peeled and cut  
into 1-inch pieces  
Makes about 2 servings  
½
4
½
½
¼
large red pepper, about 6 ounces  
medium carrots, about 12 ounces  
large grapefruit, about 4 ounces, peeled  
medium orange, about 3 ounces, peeled  
lemon, about 1 ounce, peeled  
8
2
medium carrots, about 1 pound  
medium apples, about 10 ounces  
®
1. Turn the Cuisinart Juice Extractor to speed 2.  
Turn the unit on and juice the mango.  
2. Increase the speed to 5 and juice the carrots  
and apples.  
®
1. Turn the Cuisinart Juice Extractor to speed 3.  
Turn the unit on and juice the pepper.  
3. Stir juice and serve immediately.  
2. Increase to speed 5 and juice the carrots.  
3. Reduce to speed 2 and juice the citrus.  
4. Stir juice and serve immediately.  
Nutritional information per serving (4 ounces):  
Calories 67 (4% from fat) • carb. 17g • pro. 1g  
• fat 0g • sat. fat 0g • chol. 0mg • sod. 53mg  
• calc. 30mg • fiber 1g  
Notable nutrients based on daily percentages:  
Nutritional information per serving (8 ounces):  
Calories 94 (4% from fat) • carb. 24g • pro. 2g  
• fat 1g • sat. fat 0g • chol. 0mg • sod. 86mg  
• calc. 72mg • fiber 1g  
Vitamin A 258% • Vitamin C 20%  
Notable nutrients based on daily percentages:  
Vitamin A 441% • Vitamin C 188% • Beta Carotene  
10932mcg • Potassium 605mg  
from the garden  
veggie Juice plus  
A rainbow of veggies, chock full of nutrients,  
all in one glass.  
Orange, peach  
and mango Juice  
Makes about two 7-ounce servings  
This sunny beverage is full of vitamin C,  
and is a great base for smoothies.  
1
tomato, about 5 ounces  
½
½
1
cucumber, about 5 ounces  
lemon, peeled about ½ ounce  
handful parsley, about 1 cup packed  
Makes about 12 ounces  
½
1
mango, peeled, about 5 ounces  
medium orange, peeled, about  
6 to 7 ounces  
3 to 4 kale leaves  
½
2
medium beet, about 2 ounces  
carrots, about 8 ounces  
2
peaches, pits removed  
®
1. Turn the Cuisinart Juice Extractor to speed 2.  
Turn the unit on and juice the mango and orange.  
®
1. Turn the Cuisinart Juice Extractor to speed 2.  
Turn the unit on and juice the tomato.  
2. Increase to speed 3 and juice the peaches.  
3. Stir juice and serve immediately.  
2. Increase to speed 3 and juice the cucumber and  
lemon.  
Nutritional information per serving (12 ounces):  
Calories 252 (4% from fat) • carb. 64g • pro. 4g  
• fat 1g • sat. fat 0g • chol. 0mg • sod. 5mg  
• calc. 99mg • fiber 2g  
3. Increase to speed 5 and juice the parsley, kale,  
beet and carrots.  
4. Stir juice and serve immediately.  
Notable nutrients based on daily percentages:  
Vitamin A 43% • Vitamin B6 19% •Vitamin C 255%  
• Folate 21%  
Nutritional information per serving (7 ounces):  
Calories 116 (7% from fat) • carb. 26g • pro. 5g  
• fat 1g • sat. fat 0g • chol. 0mg • sod. 137mg  
 
5
• calc. 152mg • fiber 2g  
Nutritional information per 4-ounce serving:  
Calories 57 (5% from fat) • carb. 12g • pro. 3g • fat 0g  
• sat. fat 0g • chol. 0mg • sod 163 mg  
• calc. 91mg • fiber 2g  
Notable nutrients based on daily percentages:  
Vitamin A 548% • Vitamin B6 20% • Vitamin C 184%  
• Iron 20% • Folate 31%  
notable nutrients based on daily percentages:  
Vitamin A 293% • Vitamin C 51% • Folate 25% • Iron 12%  
Super greens  
Rich in chlorophyll and vitamins,  
this juice is a super health drink.  
green Zing  
Makes four 5-ounce servings  
Makes about 10 ounces  
1
medium cucumber (peeled if waxy)  
bunch kale, about 3 to 4 stalks  
bunch parsley  
handfuls spinach  
two-inch piece ginger  
celery stalks  
¹⁄  
5
cucumber, about 3 ounces  
ounces assorted greens (kale, chard,  
beet greens)  
cup packed spinach leaves  
cup green herbs (parsley, cilantro, mint)*  
medium celery stalks  
³
½
½
3
1
5
1
1
2
2
medium carrots, about 8 ounces  
®
1. Turn the Cuisinart Juice Extractor to speed 3.  
Turn the unit on and juice the cucumber.  
®
1. Turn the Cuisinart Juice Extractor to speed 3.  
Turn the unit on and juice the cucumber.  
2. Increase to speed 5 and juice the remaining  
ingredients in order listed.  
2. Increase to speed 5 and juice the greens,  
spinach, herbs, celery and carrots.  
3. Stir juice and serve immediately.  
Nutritional information per 5-ounce serving:  
Calories 28 (8% from fat) • carb. 6g • pro. 1g  
• fat 0g • sat. fat 0g • chol. 0mg • sod 54mg  
• calc. 52mg • fiber 2g  
3. Stir juice and serve immediately.  
* Juiced greens definitely have a strong flavor –  
experimenting with different types and amounts  
of herbs, like cilantro, gives the juice a nice herbal  
note.  
Notable nutrients based on daily percentages:  
Vitamin A 41% • Vitamin C 24% • Potassium 356mg  
• Folate 13%  
Nutritional information per serving (10 ounces):  
Calories 216 (9% from fat) • carb. 46g • pro. 11g  
• fat 1g • sat. fat 2g • chol. 0mg • sod. 340mg  
• calc. 233mg • fiber 2g  
veggie detox  
Cleanse your system with this delicious veggie juice  
Makes about 10 ounces  
Notable nutrients based on daily percentages:  
Vitamin A 1365% • Vitamin C 461% • Thiamin 28%  
• Folate 67%  
½
1
1
2
1
2
lemon, peeled, about 1 ounce  
handful parsley, about 1 cup packed  
cup spinach leaves, about 1 cup packed  
Swiss chard leaves  
medium apple, about 4 to 5 ounces  
carrots, about 6 ounces  
Iron Boost  
Makes two 4-ounce servings  
2
2
½
1
2
large handfuls fresh spinach  
stalks fresh kale  
bunch parsley  
beet with greens  
medium carrots  
®
1. Turn the Cuisinart  
Juice Extractor to speed 3.  
Turn the unit on and juice the lemon.  
2. Increase to speed 5 and juice the parsley,  
spinach, Swiss chard, apple and carrots.  
®
1. Turn the Cuisinart Juice Extractor to speed 5. Turn  
the unit on and juice ingredients in order listed.  
3. Stir juice and serve immediately.  
2. Stir juice and serve immediately.  
Nutritional information per serving (10 ounces):  
Calories 196 (6% from fat) • carb. 46g • pro. 7g  
• fat 2g • sat. fat 0g • chol. 0mg • sod. 381mg  
 
6
®
• calc. 233mg • fiber 1g  
1. Turn the Cuisinart Juice Extractor to speed 5.  
Turn the unit on and juice all ingredients in the  
order listed.  
Notable nutrients based on daily percentages:  
Vitamin A 848% • Vitamin C 247% • Iron 39% • Folate 51%  
2. Stir juice and serve immediately.  
Nutritional information per serving (8 ounces):  
Calories 94 (4% from fat) • carb. 24g • pro. 2g  
• fat 1g • sat. fat 0g • chol. 0mg • sod. 86mg  
• calc. 72mg • fiber 1g  
garden patch  
These garden vegetables make a nice and light  
cooling beverage.  
Notable nutrients based on daily percentages:  
Vitamin A 231% • Vitamin C 191%  
• Beta Carotene 6833mcg  
Makes about four 6-ounce servings  
3
medium tomatoes, about 8 to 10  
ounces  
½
½
1
2
1
large cucumber, about 6 ounces  
lime, peeled, about ½ ounce  
handful parsley, about 1 cup packed  
sprigs cilantro  
medium red pepper, about 9 to 11  
ounces  
refreshers  
apple, Beet  
and Fennel Juice  
A sweet juice, this combination is bright  
in color and packed with nutrients,  
including 608mg of potassium.  
¼
jalapeño pepper, seeds discarded  
®
1. Turn the Cuisinart Juice Extractor to speed 3.  
Turn the unit on and juice the tomatoes,  
cucumber and lime.  
Makes about 2 servings  
½
2
1
medium orange, about 3 ounces, peeled  
medium apples, about 10 ounces  
medium beet, about 5 ounces  
bulb fennel, about 3 ounces  
2. Increase to speed 5 and juice the parsley, cilantro,  
red pepper and jalapeño.  
3. Stir juice and serve immediately.  
¼
Nutritional information per serving (6 ounces):  
Calories 48 (9% from fat) • carb. 11g • pro. 2g  
• fat 1g • sat. fat 0g • chol. 0mg • sod. 15mg  
• calc. 43mg • fiber 1g  
®
1. Turn the Cuisinart Juice Extractor to speed 2.  
Turn the unit on and juice the orange.  
2. Increase the speed to 5 and juice the remaining  
ingredients.  
Notable nutrients based on daily percentages:  
Vitamin A 85% •Vitamin C 309% • Folate 13%  
3. Stir juice and serve immediately.  
Nutritional information per serving (8 ounces):  
Calories 130 (3% from fat) • carb. 33g • pro. 2g  
• fat 1g • sat. fat 0g • chol. 0mg • sod. 79mg  
• calc. 53mg • fiber 1g  
“green” apple Juice  
The vitamin K present in this juice provides  
over eight times your daily value, and assists in  
bone formation and liver health.  
Notable nutrients based on daily percentages:  
Vitamin C 49% • Folate 26%  
Makes about 2 servings  
afternoon “pick me up”  
1 to 2  
6
1
leaves beet greens  
sprigs parsley  
medium orange, about 6 ounces,  
peeled  
This light and zesty cooler is perfect  
for a late-day lift.  
Makes about 2 servings  
4
1
kale leaves  
cup packed spinach leaves,  
about 1 ounce  
2
½
1
cups grapes  
lemon, peeled, about 1 to 2 ounces  
cup packed mint leaves  
2
medium apples, about 10 ounces  
½
2
ounce ginger, about a 1-inch piece  
medium apples, about 10 ounces  
 
7
®
1. Turn the Cuisinart Juice Extractor to speed 2.  
3. Stir juice and serve immediately.  
Turn the unit on and juice the grapes and lemon.  
Nutritional information per serving (8 ounces):  
Calories 198 (5% from fat) • carb. 50g • pro. 4g  
• fat 1g • sat. fat 0g • chol. 0mg • sod. 157mg  
• calc. 183mg • fiber 1g  
2. Increase to speed 5 and juice the mint, ginger  
and apples.  
3. Stir juice and serve immediately.  
Notable nutrients based on daily percentages:  
Vitamin A 171% • Vitamin C 194% • Folate 51%  
Nutritional information per serving (10 ounces):  
Calories 152 (4% from fat) • carb. 39g • pro. 2g • fat 1g  
• sat. fat 0g • chol. 0mg • sod. 8mg • calc. 57mg • fiber 1g  
Notable nutrients based on daily percentages:  
coolers & spritzers  
Vitamin A 14% • Vitamin C 37%  
watermelon-pear  
detox Juice  
pineapple mint Spritzer  
Refreshing on a hot summer day.  
Makes about 5 servings  
Recharge your body with this delicious juice.  
3
cups 1-inch cubed pineapple,  
about 1 pound  
Makes 2 servings  
2
cups 1-inch cubed watermelon,  
¼
6
cup packed fresh mint leaves  
ounces unflavored seltzer  
about 9 ounces  
1½  
1
medium pears, about 12 ounces  
medium lime, peeled  
®
1. Turn the Cuisinart Juice Extractor to speed 3.  
Turn the unit on and juice the pineapple and mint.  
®
1. Turn the Cuisinart Juice Extractor to speed 1.  
Turn the unit on and juice the watermelon.  
2. Stir juice and add the seltzer. Pour over ice and  
serve immediately.  
2. Increase to speed 4 and juice the pears and lime.  
3. Stir juice and serve immediately.  
Nutritional information per serving (4 ounces):  
Calories 133 (2% from fat) • carb. 35g • pro. 1g  
• fat 0g • sat. fat 0g • chol. 0mg • sod. 13mg  
• calc. 29mg • fiber 1g  
Nutritional information per serving (8 ounces):  
Calories 147 (2% from fat) • carb. 39g • pro. 2g  
• fat 0g • sat. fat 0g • chol. 0mg • sod. 4mg  
• calc. 35mg • fiber 1g  
Notable nutrients based on daily percentages:  
Vitamin C 128% • Manganese 125%  
Notable nutrients based on daily percentages:  
Vitamin C 45% • Beta Carotene 419mcg  
• Lycopene 5782 mcg  
mango Spritzer  
We love fresh mango juice, but other fresh fruit  
juices like kiwi or grape would work well when  
paired with seltzer on ice.  
Refresher tonic  
Light and delicious, a perfect juice for any time  
of day.  
Makes about 4 servings  
Makes about 8 ounces  
1½  
4
fresh mangoes, peeled and pits removed  
ounces unflavored seltzer  
1
1
handful parsley, about 1 cup packed  
cup packed spinach leaves  
®
1. Turn the Cuisinart Juice Extractor to speed 2.  
Turn the unit on and juice the mangoes.  
¼
3
2
lemon, peeled, about ¼ ounce  
medium celery stalks, about 4 ounces  
small to medium apples, about 10 ounces  
2. Stir juice and add the seltzer. Pour over ice and  
serve immediately.  
Nutritional information per serving (4 ounces):  
Calories 122 (3% from fat) • carb. 32g • pro. 1g  
• fat 0g • sat. fat 0g • chol. 0mg • sod. 10mg  
• calc. 16mg • fiber 1g  
®
1. Turn the Cuisinart Juice Extractor to speed 4.  
Turn the unit on and juice the parsley, spinach  
and lemon.  
2. Increase to speed 5 and juice the celery and apples.  
 
8
Notable nutrients based on daily percentages:  
Vitamin A 24% •Vitamin C 72% • Beta Carotene 691mcg  
smoothies  
papaya pineapple “Smoothie”  
apple ginger Fizz  
This tropical blend is loaded with great enzymes  
that aid in digestion.  
This beverage is super gingery. Cut back on the  
amount of ginger if a less sharp drink is preferred.  
Makes about 12 ounces  
Makes 2 servings  
2
cups papaya, peeled, with seeds  
discarded  
1
1
8
one-inch piece of ginger  
medium apple  
ounces seltzer or sparkling water  
1
½
2
cup mango, peeled and pit removed  
lemon, peeled, about ¾ ounce  
cups pineapple, skin and core  
discarded  
®
1. Turn the Cuisinart Juice Extractor to speed 5.  
Turn the unit on and juice the ginger and apple.  
®
1. Turn the Cuisinart Juice Extractor to speed 2.  
Turn the unit on and juice the papaya and mango.  
2. Stir juice and add the seltzer. Pour over ice and  
serve immediately.  
2. Increase to speed 3 and juice the lemon and  
pineapple.  
Nutritional information per 6-ounce serving:  
Calories 82 (2% from fat) • carb. 21g • pro. 0g  
• fat 0g • sat. fat 0g • chol. 0mg • sod 16mg  
• calc. 6mg • fiber 2g  
3. Stir juice and serve immediately.  
Nutritional information per serving (12 ounces):  
Calories 369 (3% from fat) • carb. 96g • pro. 4g  
• fat 1g • sat. fat 0g • chol. 0mg • sod. 15mg  
• calc. 128mg • fiber 3g  
Notable nutrients based on daily percentages:  
Potassium 97mg  
Notable nutrients based on daily percentages:  
Vitamin A 90% • Vitamin B6 31% • Vitamin C 564%  
• Folate 44%  
Cucumber mint Cooler  
Use garden-fresh cucumbers for this warm  
weather cooler.  
tropical power Juice  
Makes two 6-ounce servings  
Makes two 6-ounce servings  
1
1
kiwi, about 4 ounces  
cup grapes  
1
1
1
6
1
medium orange, peeled  
mango, peeled and pit removed  
peach, pit removed  
strawberries, hulls removed  
tablespoon protein powder  
½
½
1
lime, peeled, about ½ ounce  
cucumber, about 6 ounces  
cup packed mint leaves  
½
ounce fresh ginger, about a 1-inch  
piece  
®
1. Turn the Cuisinart Juice Extractor to speed 2. Turn  
the unit on and juice all fruits in the order listed.  
®
1. Turn the Cuisinart Juice Extractor to speed 1. Turn  
the unit on and juice the kiwi, grapes and lime.  
2. Pour juice into a blender or sealable container.  
2. Increase to speed 4 and juice the cucumber, mint  
and ginger.  
3. Add protein powder and blend or shake up.  
Serve immediately.  
3. Stir juice and serve immediately.  
Nutritional information per 6-ounce serving:  
Calories 148 (4% from fat) • carb. 33g • pro. 6g  
• fat 1g • sat. fat 0g • chol. 0mg • sod 52mg  
• calc. 57mg • fiber 1g  
Nutritional information per serving (6 ounces):  
Calories 95 (6% from fat) • carb. 23g • pro. 2g  
• fat 1g • sat. fat 0g • chol. 0mg • sod. 9mg  
• calc. 74mg • fiber 1g  
Notable nutrients based on daily percentages:  
Vitamin A 22% • Vitamin C 141% • Riboflavin 24%  
• Thiamin 30%  
Notable nutrients based on daily percentages:  
Vitamin A 15% • Vitamin C 105%  
 
9
3. Blend on high until smooth, about 1 minute.  
4. Serve immediately  
Sunshine Smoothie  
Makes 32 ounces  
note: This smoothie will be room temperature. If  
desired, blend in some ice cubes once smooth.  
½
½
1
lemon-peeled, about 1 ounce  
ounce ginger, about 1-inch piece  
pound carrots  
medium orange, peeled and cut into  
sections  
Nutritional information per serving:  
Calories 120 (6% from fat) • carb. 30g • pro. 3g  
• fat 1g • sat. fat 0g • chol. 0mg • sod. 16 mg  
• calc 67mg • fiber 6g  
1
Notable nutrients based on daily percentages:  
2
medium peaches, about 10 to 12  
ounces, pitted, peeled and cut into  
large cubes  
Vitamin A 106% • Vitamin C 81%  
1
1
cup fresh pineapple, skin and core  
vitamins with spirits  
discarded  
cup frozen mango  
white Sangria  
®
1. Turn the Cuisinart Juice Extractor to speed 3.  
Turn the unit on and juice the lemon.  
Take sangria to the next level by using  
fresh juice in the mix.  
2. Increase the speed to 5 and juice the ginger and  
carrots. Pour into the jar of a Cuisinart Blender.  
®
Makes about 9 servings  
3. Add the remaining ingredients and blend on high  
speed until smooth, about 45 seconds.  
2
1
1
peaches, pitted, one kept as is and the  
other cut into ½-inch pieces, divided  
cup 1-inch cubed pineapple, about  
6 ounces, divided  
medium orange, peeled, half kept as  
is and the other half cut into ½-inch  
pieces, divided  
4. Serve immediately.  
Nutritional information per 8-ounce serving:  
Calories 133 (4% from fat) • carb. 33g • pro. 2g  
• fat 1g • sat. fat 0g • chol. 0mg • sod. 80mg  
• calc 67mg • fiber 6g  
Notable nutrients based on daily percentages:  
Vitamin A 393% • Vitamin C 100% • Folate 12%  
1
medium apple, half kept as is and  
the other half cut into ¼-inch slices,  
divided  
1
¼
¹∕  
bottle white wine  
cup cognac  
cup grand marnier  
Superfood Smoothie  
This smoothie utilizes the fiber-rich pulp of  
vegetables to maximize the health benefits  
of both juice and pulp. You will be amazed how  
great it tastes!  
®
³
¼ to ¹∕  
cup simple syrup*  
³
®
1. Turn the Cuisinart Juice Extractor to speed 3.  
Turn the unit on and juice 1 peach, ½ cup of  
pineapple and ½ orange.  
Makes about 32 ounces  
2
medium apples  
½
1
1
cup water  
large ripe banana, quartered  
medium peach, pitted and cut into  
1-inch cubes  
cups assorted berries (any desired  
combination: strawberry, blueberry  
raspberry)  
2. Increase to speed 5 and juice ½ of the apple.  
3. Add reserved cut/sliced fruit to a pitcher. Stir juice  
and add to pitcher. Add wine and liquors and add  
simple syrup to taste. Pour over ice and serve  
immediately.  
2
*
Simple syrup is sugar dissolved in water. To make,  
place equal parts water and granulated sugar in a  
saucepan set over medium-low heat. Syrup is done  
once the sugar has dissolved. Cool before using.  
2
cups reserved green vegetable pulp  
®
1. Turn the Cuisinart Juice Extractor to speed 3.  
Turn the unit on and juice the apples.  
Nutritional information per serving (4 ounces):  
Calories 198 (1% from fat) • carb. 21g • pro. 1g  
• fat 0g • sat. fat 0g • chol. 0mg • sod. 0mg  
• calc. 13mg • fiber 1g  
2. Pour the apple juice and water into the blender jar  
®
of a Cuisinart Blender. Add the banana, peach,  
berries and pulp.  
 
10  
Notable nutrients based on daily percentages:  
Nutritional information per serving (4 ounces):  
Calories 88 (4% from fat) • carb. 8g • pro. 2g  
• fat 0g • sat. fat 0g • chol. 0mg • sod. 114mg  
• calc. 29mg • fiber 1g  
Vitamin C 33% • Potassium 117mg  
grand mimosa  
Notable nutrients based on daily percentages:  
Vitamin A 37% • Vitamin C 64%  
The Grand Marnier is optional, but it is a way to  
make the drink special.  
Makes about 10 servings  
Citrus margarita  
5
medium oranges, about 2 pounds,  
peeled  
Makes about 4 servings  
®
6
1
limes, peeled  
medium orange, about 6 ounces,  
peeled  
2
1
ounces grand marnier  
bottle sparkling white wine (prosecco  
or Champagne)  
1
cup tequila  
cup grand marnier (adjust to taste)  
cup simple syrup*  
®
1. Turn the Cuisinart Juice Extractor to speed 2.  
Turn the unit on and juice the oranges.  
½ to ²∕  
¼
³
®
2. Stir juice and add Grand Marnier . Add sparkling  
wine and serve immediately.  
®
1. Turn the Cuisinart Juice Extractor to speed 2.  
Turn the unit on and juice limes and orange.  
Nutritional information per serving (4 ounces):  
Calories 112 (1% from fat) • carb. 10g • pro. 1g  
• fat 0g • sat. fat 0g • chol. 0mg • sod. 1mg  
• calc. 30mg • fiber 1g  
2. Stir juice and add to a pitcher. Add the remaining  
ingredients and adjust to taste. Pour over ice and  
serve immediately.  
Notable nutrients based on daily percentages:  
* Simple syrup is sugar dissolved in water. To make,  
place equal parts water and granulated sugar in  
a saucepan set over medium-low heat. Syrup is  
done once the sugar has dissolved. Cool before  
using.  
Vitamin C 69% • Potassium 116mg  
Bloody mary  
A different twist to the Bloody Mary.  
Serve each glass with a stick of celery –  
it will separate if you do not stir.  
Nutritional information per serving (5 ounces):  
Calories 342 (1% from fat) • carb. 27g • pro. 1g  
• fat 0g • sat. fat 0g • chol. 0mg • sod. 3mg  
• calc. 48mg • fiber 1g  
Makes about 6 servings  
6
1
medium tomatoes, about 2 pounds  
lime, peeled  
Notable nutrients based on daily percentages:  
Vitamin C 83%  
¼
¼
red bell pepper  
jalapeño  
cup packed parsley, about 1 ounce  
stalk celery  
pinches freshly ground black pepper  
teaspoon sea salt  
Campari and  
¹∕  
1
³
grapefruit Spritzer  
The grapefruit offsets the Campari very nicely  
in this twist on a classic apéritif.  
2
¼
4
Makes four 7-ounce drinks  
drops hot sauce  
ounces vodka  
2
large pink grapefruits, about  
14 to 16 ounces each  
5
®
3
12  
ounces Campari  
ounces seltzer  
1. Turn the Cuisinart Juice Extractor to speed 2.  
Turn the unit on and juice the tomatoes and lime.  
2. Increase to speed 4 and juice the peppers,  
parsley and celery.  
®
1. Turn the Cuisinart Juice Extractor to speed 2.  
Turn the unit on and juice the grapefruits.  
3. Stir juice and add to a pitcher. Add the remaining  
ingredients. Taste and adjust seasonings  
accordingly. Pour over ice and serve immediately.  
2. Put the Campari into a pitcher filled with ice.  
Pour in the grapefruit juice and stir.  
 
11  
3. Pour evenly among four glasses. Top each glass  
with 3 ounces of seltzer and serve.  
Carrot Fennel Sauce  
with Orange  
Nutritional information per serving:  
Calories 97 (1% from fat) • carb. 18g • pro. 1g  
• fat 0g • sat. fat 0g • chol. 0mg • sod. 13 mg  
• calc 18mg • fiber 2g  
This is a great sauce to serve with fish and seafood,  
most notably shrimp.  
Makes about 2∕ cup  
3
Notable nutrients based on daily percentages:  
Vitamin C 81%  
1
1
teaspoon olive oil  
small shallot, about ¼ ounce chopped,  
or 1 tablespoon  
¼
½
½
1
lemon peeled, about ¼ ounce  
orange peeled, about 2 ounces  
fennel bulb, about 4 ounces  
dressing, sauces  
and soup  
pound carrots, about 8 medium carrots  
Carrot ginger dressing  
Delicious over a bed of mixed greens.  
Makes about 4 servings  
2
tablespoons unsalted butter, cut into  
small cubes  
tablespoons sliced basil  
2
1. Put the olive oil in a sauce pan and place over  
medium heat. Add the chopped shallot and sweat  
until soft, about 2 minutes.  
½
2
pound carrots, about 4 medium carrots  
ounces fresh ginger, about two 2-inch  
pieces  
®
2. While the shallot is sweating, turn the Cuisinart  
Juice Extractor to speed 2. Turn the unit on and  
juice the lemon and orange.  
½
medium orange, about 3 ounces,  
peeled  
¼
1
lemon, peeled  
large clove garlic  
3. Increase to speed 5 and juice the fennel and  
carrots.  
2
1
4
1
tablespoons rice vinegar  
tablespoon reduced-sodium soy sauce  
teaspoons sesame oil  
tablespoon honey  
4. Add juice to the saucepan and bring to a simmer.  
Allow sauce to simmer for about 30 minutes, until  
reduced to about 2∕ cup.  
3
5. Once reduced, whisk in both the butter and basil  
immediately before serving.  
¼
cup water  
Nutritional information per serving (1 tablespoon):  
Calories 51 (48% from fat) • carb. 6g • pro. 1g  
• fat 3g • sat. fat 2g • chol. 6mg • sod. 38mg  
• calc. 26mg • fiber 1g  
pinch sea salt  
®
1. Turn the Cuisinart Juice Extractor to speed 5.  
Turn the unit on and juice the carrots, ginger,  
orange and lemon. Reserve juice and pulp.  
Notable nutrients based on daily percentages:  
Vitamin A 155%  
®
2. In the bowl of a Cuisinart Food Processor fitted  
with the chopping blade, process the garlic until  
finely chopped. Add all of the extracted juice, 3  
tablespoons of the mixed pulp, and the remaining  
ingredients. Process until completely combined.  
Adjust seasonings to taste.  
Red pepper Reduction  
This reduction, with its intense red pepper flavor,  
is a great sauce for chicken and fish.  
Makes about ¼ cup  
Nutritional information per serving (2 tablespoons):  
Calories 58 (64% from fat) • carb. 5g • pro. 0g  
• fat 4g • sat. fat 1g • chol. 0mg • sod. 66mg  
• calc. 11mg • fiber 1g  
1
1
teaspoon olive oil  
shallot, about ½ ounce  
12  
ounces red pepper juice, [about 2  
pounds (4 medium peppers) juiced on  
speed 3]  
Notable nutrients based on daily percentages:  
Vitamin A 59% • Beta Carotene 1451mcg  
2
tablespoons unsalted butter, cut into  
small cubes (optional)  
 
12  
Nutritional information per serving (1 cup):  
Calories 87 (14% from fat) • carb. 17g • pro. 2g  
• fat 1g • sat. fat 0g • chol. 0mg • sod. 818mg  
• calc. 31mg • fiber 2g  
1. Put the olive oil in a small saucepan and place  
over medium heat. Add the shallot and sweat  
until soft, about 2 minutes.  
2. Add the pepper juice and bring to a simmer. Allow  
the juice to simmer until reduced to about ¼ cup,  
30 to 40 minutes. For a sauce with more body,  
whisk in the butter if using right before serving.*  
Notable nutrients based on daily percentages:  
Vitamin A 128% • Folate 33%  
* note: Although thin, this sauce is very flavorful and  
stands very well on its own. However, if you prefer  
a thicker sauce without butter, make a slurry with  
one tablespoon of cornstarch mixed with water  
and whisk into the sauce, a little at a time, as it  
simmers until the desired consistency is achieved.  
baked goods  
potato Bread  
Makes one 1-pound loaf  
Nutritional information per serving (1tablespoon) without butter  
Calories 71 (20% from fat) • carb. 14g • pro. 2g  
• fat 2g • sat. fat 0g • chol. 0mg • sod. 5mg  
• calc. 17mg • fiber 1g  
2
large russet potatoes, about 1 lb,  
peeled  
teaspoons dry active yeast  
teaspoons granulated sugar  
cups bread flour  
teaspoons sea salt  
tablespoon unsalted butter,  
at room temperature  
2¼  
2
3
2
1
with butter (1 tablespoon)  
Calories 122 (51% from fat) • carb. 14g • pro. 2g  
• fat 8g • sat. fat 4g • chol. 15mg • sod. 6mg  
• calc. 19mg • fiber 1g  
Notable nutrients based on daily percentages:  
Vitamin A 146% • Vitamin B6 34% • Vitamin C 719%  
1½  
1
tablespoons nonfat dry milk  
large egg  
Cold Borscht  
This delicious yet simple cold soup is great to serve  
on a warm day.  
®
1. Turn the Cuisinart Juice Extractor to speed  
5. Turn the unit on and juice the potatoes. Stir  
the juice and reserve ½ cup plus 1 tablespoon.  
Reserve all of the pulp (about 2 cups), being sure  
to discard any large pieces of potato.  
Makes about 4 cups  
1
1
2
1
3
teaspoon olive oil  
2. Put the potato juice, yeast and sugar into the  
shallot chopped, about ½ ounce  
medium carrots, about 5 ounces  
pound red beets  
cups vegetable broth  
salt  
®
bowl of a Cuisinart Stand Mixer fitted with the  
dough hook. Stir well to dissolve yeast and let  
stand for 5 to 10 minutes. Mixture will foam and  
bubble – this means the yeast is alive and active.  
3. Put the flour, salt, butter, and dry milk in a  
separate bowl and stir. Add half to the yeast  
mixture and mix on speed 3 until fully combined,  
being sure to scrape the bottom of the bowl with  
a spatula. Add the egg and pulp; mix to combine.  
freshly ground black pepper  
1. Put oil into a saucepan and place over medium  
heat. Add the shallot and sweat until soft, about  
2 minutes.  
4. Continuing on speed 3, add the remaining flour  
mixture, ½ cup at a time, mixing completely,  
about 30 to 40 seconds, until no flour is visible  
after each addition. The dough at first will be a  
batter, and slowly, as the flour is added, the batter  
will become a complete ball of dough that cleans  
the sides of the mixing bowl.  
®
2. While the shallot is sweating, turn the Cuisinart  
Juice Extractor to speed 5. Turn the unit on and  
juice the carrots and the beets.  
3. Add juice, vegetable broth and ½ cup of the pulp  
to the saucepan and bring to a simmer. Allow  
soup to simmer for about 30 minutes.  
5. After the flour mixture has been incorporated (you  
may not need all of the flour), mix on speed 3 for  
3 to 4 minutes to knead the dough.  
4. Taste and add seasoning if necessary.  
5. Chill well before serving.  
Serving Tip: Garnish cold borscht with a dollop of  
sour cream and some chopped fresh dill.  
 
13  
6. Dust dough ball lightly with flour and place in a  
sealable food storage bag; press out air and seal.  
Let rise in a warm, draft-free place until doubled  
in size, about 1 hour.  
½
½
teaspoon pure vanilla extract  
cup (1 stick) unsalted butter,  
cold and cubed  
1. Preheat oven to 350°F. Butter and lightly flour a  
13 x 9-inch baking pan; reserve.  
7. Punch dough down and shape into a loaf. Place  
loaf in a lightly greased 8 or 9-inch loaf pan and  
cover loosely with plastic wrap. Let rise 30 to 40  
minutes, or until doubled in size.  
®
2. Turn the Cuisinart Juice Extractor to speed 5.  
Turn the unit on and juice the apples.  
8. While dough is rising, preheat oven to 375°F.  
3. Stir juice and measure out ¾ cup; reserve (save  
the remaining juice for another use).  
9. Bake bread in preheated oven 50 to 60 minutes  
until browned and hollow sounding when tapped.  
Cool on a wire rack. Bread slices best when  
allowed to cool completely before slicing.  
4. Measure out 2 cups of the apple pulp, being sure  
to discard any seeds or stems; reserve.  
5. In a small mixing bowl, combine the flour, baking  
soda, salt and spices. Reserve.  
Nutritional information per serving:  
Calories 152 (8% from fat) • carb. 28g • pro. 8g  
• fat 1g • sat. fat 1g • chol. 22mg • sod. 447mg  
• calc. 102mg • fiber 1g  
®
6. Using a Cuisinart Stand or Hand Mixer fitted with  
the mixing paddle/beaters, mix the butter and  
sugars until light and creamy. Add the egg and  
mix until combined. Add the pulp and mix until  
just combined. Add half of the juice and mix on  
low. Add half of the dry ingredients and mix until  
streaky. Repeat, finishing with the dry ingredients.  
Notable nutrients based on daily percentages:  
Riboflavin 20% • Thiamin 19%  
apple Cake  
A not-too-sweet treat for your next brunch table.  
7. Pour batter evenly into the prepared pan.  
8. Combine all of the Crumb Topping ingredients  
into a small bowl and mix with your fingers until  
the mixture resembles a coarse meal. Spread  
evenly over cake batter.  
Makes 18 servings  
Cake:  
2
cups apple pulp (from about 8 medium  
apples)  
9. Bake for 35 to 40 minutes, or until a cake tester  
comes out clean.  
¾
1½  
1
cup fresh apple juice  
cups unbleached, all-purpose flour  
teaspoon baking soda  
Nutritional information per serving:  
Calories 235 (46% from fat) • carb. 29g • pro. 3g  
• fat 12g • sat. fat 6g • chol. 0mg • sod. 3mg  
• calc. 48mg • fiber 1g  
½
½
¼
¼
¼
½
teaspoon sea salt  
teaspoon ground cinnamon  
teaspoon ground nutmeg  
teaspoon ground cloves  
teaspoon ground cardamom  
cup (1 stick) unsalted butter, cubed and  
at room temperature  
Carrot Cupcakes  
Extra-moist carrot cupcakes, topped with Cream  
Cheese Frosting, make a delicious treat.  
Makes 12 cupcakes  
¹∕  
³
cup granulated sugar  
cup packed light brown sugar  
large egg  
Cake:  
¹∕  
³
½
¾
pound carrots, about 4 medium carrots  
cup plus 2 tablespoons unbleached,  
all-purpose flour  
1
Crumb topping:  
½
tablespoon unsweetened cocoa  
powder  
1
cup unbleached, all-purpose flour  
½
1
¼
½
cup packed light brown sugar  
teaspoon ground cinnamon  
teaspoon sea salt  
cup toasted and chopped walnuts  
or pecans  
1
1
½
½
teaspoon ground cinnamon  
teaspoon baking powder  
teaspoon baking soda  
teaspoon sea salt  
 
14  
Nutritional information per cupcake (with frosting):  
Calories 381 (64% from fat) • carb. 29g • pro. 5g  
• fat 28g • sat. fat 8g • chol. 66mg • sod. 273mg  
• calc. 81mg • fiber 2g  
½
½
2
cup granulated sugar  
cup packed dark brown sugar  
large eggs  
½
1
¾
cup plus 2 tablespoons vegetable oil  
teaspoon pure vanilla extract  
cup chopped walnuts  
Cream Cheese Frosting:  
6
ounces cream cheese, room  
temperature and cut into 6 pieces  
6
tablespoons unsalted butter, room  
temperature and cut into 6 pieces  
½
cup confectioners’ sugar, sifted  
pinch sea salt  
½
1
teaspoon pure vanilla extract  
teaspoon sour cream  
1. Preheat oven to 350°F. Butter and lightly flour a  
12-cup muffin pan; reserve.  
®
2. Turn the Cuisinart Juice Extractor to speed 5.  
Turn the unit on and juice the carrots. Measure  
out 2 tablespoons of the carrot juice and reserve  
the remainder for another use. Reserve pulp.  
3. Sift the flour, cocoa, cinnamon, baking powder,  
baking soda and salt together in a small bowl.  
4. In a separate bowl, whisk together the sugars,  
eggs, oil, vanilla and carrot juice until smooth. Stir  
in the carrot pulp, walnuts and dry ingredients  
until just combined.  
5. Pour batter into the prepared muffin tin. Bake in  
the preheated oven for about 20 to 25 minutes,  
or until the tops of the cupcakes bounce back,  
and a cake tester inserted in the center of the  
cupcakes comes out clean. Cool in the pan.  
6. While cupcakes are cooling, prepare the Cream  
Cheese Frosting.  
7. Put the cream cheese, butter and sugar into a  
®
medium mixing bowl. Using a Cuisinart Hand  
Mixer fitted with the mixing beaters, mix on  
medium-low until completely smooth. Add  
the remaining ingredients and mix until just  
combined.  
©2010 Conair Corporation  
Cuisinart is a registered  
trademark of the Conair Corporation  
®
Cuisinart  
150 Milford Road  
East Windsor, NJ 08520  
8. Once the cupcakes are completely cooled, top  
with the Cream Cheese Frosting.  
Nutritional information per cupcake (without frosting):  
Calories 264 (57% from fat) • carb. 25g • pro. 4g  
• fat 17g • sat. fat 1g • chol. 35mg • sod. 218mg  
• calc. 70mg • fiber 2g  
Printed in China  
09CE16531  
Any trademarks or service marks of third  
parties used herein are the trademarks or  
service marks of their respective owners.  
Notable nutrients based on daily percentages:  
Vitamin A 82%  
 
15  

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