Weston Roma Fruit & Wine Press - Manual (Page 4)

1. Thoroughly clean the Fruit & Wine Press before
assembling and using it for the first time to remove
any residue that may have accumulated during
manufacturing and shipping. Refer to the “CLEANING
INSTRUCTIONS” section of this manual.
2. Place each Basket Half Cage on the Base
forming a circle around the Threaded Shaft and
couple the hinges (Figure A).
3. Secure the Basket together by inserting a
Basket Locking Pin into each hinge (Figure B).
4. Fill the Basket with fruit to 1” (2.5cm) from the
top. For best results, crush fruit before pressing.
5. Place the Plates on top of the fruit (Figure C).
6. Place two Wood Pressing Blocks on top of the
Plates. Position the Blocks perpendicular to the gap
between the Plates and as close as possible to the
Threaded Shaft.
7. Continue adding sets of Blocks (each set
placed perpendicular to the previous set) until the
Blocks are higher than the Basket (Figure D).
8. Install the Ratchet Assembly onto the
Threaded Shaft. Rotate the Ratchet Assembly
clockwise to lower it and counterclockwise to raise it
(when viewed from the top).
9. Lower the Ratchet Assembly until the Lower
Ratchet Plate contacts the Blocks.
ASSEMBLY & OPERATING INSTRUCTIONS
Figure A
Basket Half
Cage
Base
Threaded
Shaft
Hinges
Figure C
Plates
Wood
Pressing
Blocks
Figure B
Basket
Locking
Pins
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WINE JELLY
1-3/4 cups wine 3-1/2 cups sugar 1/4 cup water
1 packet liquid Certo
. Stir wine and sugar together in a saucepan over low heat until sugar dissolves
. Stir water and Certo together and add to wine mixture
. Stir constantly for 3 minutes
. Fill sterilized jelly jars to within ½ inch from the top
. Clean tops of jars and cover with lids
. Let stand at room temperature for 24 hours, then freeze
. Store in refrigerator after opening
RED WINE WASSAIL
3 cups apple juice 2/3 cup sugar 2 qt red wine
1/2 cup seedless raisins 24 cinnamon sticks 24 whole cloves
2/3 cup slivered toasted almonds
. In a large saucepan, combine apple juice, sugar, and raisins
. Slowly stir in the red wine
. Place cinnamon sticks and cloves in cheesecloth, tie ends
.
Drop spices into wine mixture
. Heat slowly over low heat, do not allow mixture to boil
. Place almonds in bottoms of serving cups
. Add warm wassail to almonds
RED WINE MEATBALLS
1 lb ground beef 1/2 cup dry breadcrumbs 1 tsp cornstarch
1/4 cup onions, chopped 1/8 tsp allspice 1 egg
3/4 cup cream salt & pepper 1 can beef stock
2-1/2 cups water 1 cup red wine 3 Tbsp flour
. Combine ground beef, breadcrumbs, onions, cornstarch, and allspice, blending well
. Beat egg together with cream, add salt and pepper to taste
. Add egg mixture to ground beef and blend well
. Shape into 1 ½ inch balls
. Heat oil in skillet, add meatballs and brown well on all sides
. Remove meatballs and set aside
. Add flour to drippings in skillet and stir
. Add stock, water, and wine
. Cook, stirring constantly until thickened
. Taste and adjust seasonings as needed
. Add meatballs, cover, and simmer 20 minutes
. Serve over pasta or rice
WINE COOLERS
1 can frozen limeade concentrate 2 liters lemon-lime soda 2 liters white or rose wine
1 large orange, washed well and sliced
• Combine limeade, soda and wine and mix well
• Serve over ice, garnished with orange slices
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Figure D
Plate
Wood
Pressing
Blocks
Threaded
Shaft
Plate