Assembly instructions – Weston Roma Food Strainer & Sauce Maker User Manual

Page 4

ASSEMBLY INSTRUCTIONS

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

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

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).

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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