Weston Roma Food Strainer & Sauce Maker - Manual (Page 4)

ASSEMBLY INSTRUCTIONS
1. Apply a few drops of vegetable oil to the rubber
Drive Shaft O-Ring.
2.
Insert the Screen Gasket into the large end
of the Screen making sure the Gasket is under the
Thumbscrew. Figure A
3. Slide the Drive Shaft Spring over the Drive
Shaft.
4.
Slide the red plastic Spiral onto the Drive
Shaft over the Spring. Be sure to match the flats on
the Drive Shaft to the metal insert in the inside of the
Spiral. Figure B
6. Align the notches of the Body with grooves in
the Drive Shaft Assembly.
Figure C
7. Holding the Body firmly in one hand, push the
Drive Shaft Assembly firmly, then turn the Drive
Shaft Assembly 1/8th of a turn counter-clockwise
to lock it in place (NOTE: The “ON” - ”OFF” direction
arrows are on the base of the Screen).
8. Tighten the Screen Thumbscrew to lock the
Screen in place (NOTE: Finger tighten only, do not
over tighten). Figure D NOTE: Operating the Food
Strainer & Sauce Maker while empty is NOT
recommended. The juice from the fruits and
vegetables act as a lubricant for the mechanism
and reduces wear on the components.
9.
At this point you can attach the Food Strainer
& Sauce Maker to your work space. If utilizing the
Suction Cup, be sure the area you wish to adhere to
is smooth, clean, and dry. Simply raise the Suction
Cup Lever and hold the Food Strainer & Sauce
Maker firmly in place with the Suction Cup in contact
with the table surface, then press the Suction Cup
Lever down. The Suction Cup Lever will require
firm pressure to lock it into place. NOTE: If you have
a rough or dirty surface, the Suction Cup may not
adhere to the surface.
10. If utilizing the C-Clamp, simply position the
Food Strainer & Sauce Maker near the edge of a
table or counter. Slide the top end of the C-Clamp
into the slot at the base of the Food Strainer &
Sauce Maker and tighten the screw to the underside
of the work surface.
11. Slide the Handle into the Food Strainer &
Sauce Maker making sure to align the slots in the
Drive Shaft to the tabs on the Handle.
VEGETABLE JUICE
8 qt fresh tomatoes 8 stalks celery 1/4 cup parsley
3 small onions, finely chopped 1 lemon, juiced
1 leek, only the white part, finely chopped 1/2 tsp allspice
1 Tbsp Worcestershire sauce 1 Tbsp salt
1 cup carrots, finely chopped black pepper, to taste
1 cup green pepper, finely chopped hot sauce, optional
• Put tomato pieces along with finely chopped: celery (stalk and leaves), onion, leek,
carrot and green pepper along with lemon juice into a large, non-aluminum, pot
• Cook over medium heat for 30 minutes until vegetables are soft
• Once the mixture has cooled, process through the Food Strainer & Sauce Maker
using the Multi-Purpose Screen
• Season with: salt, allspice, Worcestershire sauce and pepper (add hot sauce now if
desired)
• Serve chilled
QUICK APPLESAUCE
3 Tbsp butter 6 Macintosh apples 1/4 cup sugar
1 tsp cinnamon 1/2 tsp nutmeg 4 tbsp water
• Steam apples in a covered pot for approximately 15 minutes or until soft
• Allow apples to cool, then run through the Food Strainer & Sauce Maker using the
Multi-Purpose Screen
• Mix the remainder of the ingredients with the apple puree and chill
• For variety, try different apples or mix them with different apples
DELICIOUS AND HEALTHY APPLE CRISP
2-1/2 cups granola 2 Cups “Quick Applesauce”
3-1/2 Tbsp brown sugar 1-1/2 Tbsp butter 1-1/2 tsp cinnamon
whipped cream
• First make 2 cups of Quick Applesauce using the above recipe
• In a buttered baking dish alternate layers of granola with the Quick Applesauce
• End with a layer of granola
• Sprinkle with the cinnamon and brown sugar
• Spread the butter around in small pieces
• Bake in oven at 350°F (176°C) for 20 minutes
• Top off with whipped cream
PUMPKIN BREAD
1 cup white sugar 1/2 cup brown sugar 1/3 cup butter or margarine
2 eggs 1 cup unbleached flour 2/3 cup whole wheat flour
1/4 tsp baking powder 1 tsp baking soda 1/4 tsp cloves
1/4 tsp allspice 1/3 cider Fresh pumpkin
• Run the fresh pumpkin through the Food Strainer & Sauce Maker using the Pumpkin
Screen (Sold Separately) to yield 1 cup of fresh pumpkin puree
• Preheat oven to 350°F (176°C)
• Cream the sugars and butter together until very light
• Add eggs one at a time, beating well
• Mix together flours, baking powder, baking soda, salt and spices
• Add alternately to creamed mixture with cider and pumpkin
• Beat well
• Turn into 2 greased loaf pans
• Bake for 1 hour until bread tests done with a toothpick
Figure A
Figure B
Figure C
Figure D
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