Weston 07-0801 Manuale utente
TOMATO PRESS &
SAUCE MAKER
07-0801
REV121114
PATENTED
COMPONENT LIST
ASSEMBLY INSTRUCTIONS
FOOD TIPS
CLEANING INSTRUCTIONS
HELPFUL HINTS
RECIPES
WARRANTY
LISTA DE COMPONENTES
INSTRUCCIONES DE ENSAMBLADO
CONSEJOS DE COMIDA
INSTRUCCIONES DE LIMPIEZA
CONSEJOS ÚTILES
RECTAS
INFORMACIÓN DE GARANTÍA WESTON
LISTE DES PIÈCES
DIRECTIVES D’ASSEMBLAGE
CONSEILS ALIMENTAIRES
DIRECTIVES CONCERNANT LE NETTOYAGE
CONSEILS PRATIQUES
RECETTES
INFORMATION SUR LA GARANTIE
5
6-7
8
9
9
10
12
15
16-17
18
19
19
20
22
25
26-27
28-29
29
29
30
31
TABLE OF CONTENTS / ÍNDICE / TABLE DES MATIÈRES
2
ENGLISH INSTRUCTIONS
4
5
63
17
1
12
10
2
34
5
18 11
16
15
14
9
13
6
7
8
19
5
ENGLISH INSTRUCTIONS
COMPONENT LIST
DIAGRAM NUMBER PART DESCRIPTION PART NUMBER
1 LARGE HOPPER 07-0834
2 BODY 07-0832
3* DRIVE SHAFT O-RING SEAL 07-0820
4* DRIVE SHAFT CLIP 07-0821
5 TOMATO PRESS 200P DRIVE
SHAFT ASSEMBLY
(SPRING, E-CLIP, O-RING INCLUDED)
07-0835
6 SUCTION CUP BODY 07-0840
7 SUCTION CUP 07-0841
8 C-CLAMP 07-0842
9 SPIRAL 07-0823
10 HANDLE 07-0829
11 SCREEN THUMBSCREW 07-0843
12 SQUIRT GUARD/CHUTE 07-0838
13 SUCTION CUP LEVER 07-0830
14* DRIVE SHAFT SPRING 07-0822
15 MULTI-PURPOSE SCREEN 07-0836
16 WASTE FUNNEL 07-0837
17 STOMPER 07-0844
18 SCREEN GASKET 07-0824
19 PLASTIC BUSHING 07-0825
If any components of this unit are broken, the unit does not operate properly or you
need a replacement instruction manual, visit us on the web at
WestonProducts.com
Or call Weston Products LLC Toll Free at 1-800-814-4895
Monday thru Friday 8:00am-5:00pm ET. Outside the U.S. call 001-440-638-3131
*07-0820, 07-0821 & 07-0822 ARE ASSEMBLED ON PART 07-0835.
6
ENGLISH INSTRUCTIONS
1. Apply a few drops of vegetable oil to the
rubber Drive Shaft O-Ring.
2. Slide the drive shaft clip and Drive
Shaft O-Ring seal over the back end of the
preassembled Drive Shaft. FIGURE A
3. Insert the Screen Gasket into the large
end of the Screen making sure the Gasket
is under the Thumbscrew. FIGURE B
4. Slide the Drive Shaft Spring over the
Drive Shaft.
5. Slide the red plastic Spiral onto the Drive
Shaft over the Spring. Be sure to match
the ats on the Drive Shaft to the metal
insert in the inside of the Spiral.
FIGURE C
6. Align the notches of the Body with
grooves in the Drive Shaft Assembly.
FIGURE D
7. Holding the Body rmly in one hand,
push the Drive Shaft Assembly rmly, 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
ENOTE: Operating the Tomato Press
& 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.
FIGURE C
FIGURE D
FIGURE B
FIGURE A
FIGURE E
ASSEMBLY INSTRUCTIONS
7
ENGLISH INSTRUCTIONS
9. At this point you can attach the Tomato
Press & 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 Tomato Press & Sauce Maker rmly
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 rm 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 Tomato Press & 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
Tomato Press & Sauce Maker and tighten the
screw to the underside of the work surface.
11. Slide the Handle into the Tomato Press &
Sauce Maker making sure to align the slots in
the Drive Shaft to the tabs on the Handle.
12. Attach the Waste Funnel to the end of
the Screen by pushing the small end with the
tabs over the end of the Screen. NOTE: Use
caution not to break the Waste Funnel when
attaching or detaching.
13. Attach the Squirt Guard/Chute to the
Screen by sliding the Squirt Guard/Chute
over the Screen with the larger opening of the
Squirt Guard/Chute closest to the Hopper.
Snap it into place. FIGURE F
14. Attach the Hopper to the top of the Roma
by sliding the small neck section of the Hopper
into the throat of the Body.
15. Before placing any food in the Hopper
be sure to have a bowl or jar under both
the Waste Funnel and the Squirt Guard/
Chute. FIGURE G
NEVER use
ngers to
push food into
the Hopper.
ALWAYS use
the provided
Stomper.
FIGURE F
WARNING!
FIGURE G
TOMATOES: The Tomato Press &
Sauce Maker will easily puree fresh
tomatoes, remove the seeds, core and
skin with no pre-cooking whatsoever.
Fresh vine ripened tomatoes work
best. Remove the stems, wash and
quarter the tomatoes, then load the
Hopper half way full with the quartered
tomatoes. Guide the tomatoes into
the neck of the Tomato Press & Sauce
Maker using the Stomper, turn the
Handle in a clockwise direction. The
skins and seeds will come out of the
Waste Funnel, while the delicious
puree slides into your bowl ready to be
seasoned and eaten. If the tomatoes
are extra pulpy, a little unripe or difcult
to strain, parboil them to make them
softer. After par boiling, allow to cool before straining. If excessive liquid backs up
into the Hopper continue turning the Handle until the liquid runs through the machine
before guiding more tomatoes into the neck of the Strainer.
APPLES AND PEARS: For best results apples and pears should be softened before
processing with the Tomato Press & Sauce Maker. This is easily accomplished
without peeling or even coring the apples! Quarter the fruit before or after softening.
Place the fruit in a pot with about 1/2 full of water. Set the heat to medium, cover,
and let them steam until they are soft. For a little extra avor you can use cider to
steam the apples. After removing the fruit from the pot, strain it through the Tomato
Press & Sauce Maker using the standard Screen. The cores, skins and seeds will
come out of the Waste Funnel, while the delicious puree slides into your bowl ready
to be seasoned and eaten. If the Tomato Press & Sauce Maker is too hard to turn,
or it jams, the fruit may need further softening.
BERRIES: The Tomato Press & Sauce Maker will make it easy to create homemade
jams and jellies. Combine different berries and fruits to create custom avors. With
the optional Berry Screen (Model No. 07-0855 sold separately) you can easily
separate even the tiniest seeds from raspberries and strawberries. If you like your
jellies thicker just add a few crushed berries to the puree or use a Screen with larger
holes.
PUMPKIN, SQUASH, POTATOES, ETC: Using the optional Pumpkin Screen (Model No.
07-0857 sold separately) creates incredibly smooth pie llings or purees. Use this
Screen to also make breads, cakes, or even mashed potatoes without peeling. Just
cut these products into 1” (2.5 cm) squares or slices. Boil or bake until tender. Allow
to cool. For pumpkin and squash scoop the pulp out of its skin and run it through the
Tomato Press & Sauce Maker. Potatoes can be cut into cubes, boiled until tender
then run right through the Tomato Press & Sauce Maker for super smooth or chunky
mashed potatoes with no peeling.
GRAPES: Using the optional Grape Spiral (Model No. 07-0856 sold separately) and
standard Screen, to create gallons of delicious grape juice in just minutes. Just wash
the grapes, pull them from the stems, and the Tomato Press & Sauce Maker does
the rest. Great for the home wine maker.
FRUITS WITH LARGER PITS: For fruits like peaches, cherries, mangos, avocados*, and
anything else with a large seed, you must remove the seed to prevent jamming the
mechanism. Don’t worry about the skin or the core, the Tomato Press & Sauce Maker
will easily remove them and send them out through the Waste Funnel. If the fruit is rm
like an apple or pear, remember to soften them by steaming or baking slightly before
loading them into the Tomato Press & Sauce Maker. * Avocados must be peeled
before straining.
FOOD TIPS
8
ENGLISH INSTRUCTIONS
FOOD TIPS
9
ENGLISH INSTRUCTIONS
1. Fully disassemble the Tomato Press & Sauce Maker.
2. Wash all parts in hot soapy water. A stiff-bristled bottle brush may be needed
to clean the Screen. Pay extra attention to the seams of the Screen as seeds and
skin may gather there.
3. Before storing or reassembling the Tomato Press & Sauce Maker be sure all
the parts are thoroughly dry. It is recommended to apply a drop of vegetable oil on
the rubber Screen Gasket to keep it from drying and becoming brittle.
4. Keep the box the Tomato Press & Sauce Maker came in for easy storage.
CLEANING INSTRUCTIONS
• It is normal when straining large quantities of food with a high moisture content
like tomatoes, to see liquid back up into the Hopper. Simply continue turning the
Handle until all the liquid disappears from the Hopper and neck of the Tomato
Press & Sauce Maker.
• Depending on the food you are processing, it may be necessary to occasionally
scrape pulp from the Screen of the Tomato Press & Sauce Maker. A rubber
spatula is ideal for this.
• The Tomato Press & Sauce Maker is equipped with an extra Large Hopper. It is
best to ll the Hopper half full leaving space around the middle to guide food into
the throat of the Tomato Press & Sauce Maker using the Stomper.
• If there is excessive pulp exiting the Waste Funnel, run the pulp through the
Tomato Press & Sauce Maker a second time to fully extract every bit of juice. To
get the most out of the fruits and vegetables, strain the skins and seeds from the
Waste Funnel a second time.
• Operating the Tomato Press & 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.
• The standard Screen that comes with the Tomato Press & Sauce Maker is
ideal for most foods, such as: Apples*, Tomatoes, Apricots*, Avocados (must be
peeled), Carrots*, Cherries, Cranberries*, Peaches (remove pit before straining),
Potatoes*, Pears*. *These foods should be softened by steaming, par boiling or
baking before straining.
•IMPORTANT NOTE: ALWAYS FOLLOW RECOMMENDED CANNING,
FREEZING AND DEHYDRATING PROCEDURES WHEN PRESERVING ANY
FOODS.
HELPFUL HINTS
10
INSTRUCCIONES EN ESPAÑOL
INSTRUCTIONS
.Run the fresh tomatoes through the Tomato Press & Sauce Maker using the
Multi-Purpose Screen to yield 12 cups of fresh tomato puree
.Heat the olive oil in a large pan
.Sauté the onions and garlic until tender, do not overly brown
.Add the rest of the ingredients
.Bring mixture to a boil, reduce heat and simmer partially covered for 2 hours or
until sauce has reduced to desired consistency
.Stir occasionally
.Serve or allow to cool then refrigerate or freeze
.Ingredients like sliced mushrooms, cooked/drained sausage, hamburger,
etc. can be added to taste
LARGE BATCH ITALIAN TOMATO SAUCE
INGREDIENTS
1/2 CUP OLIVE OIL 3 MEDIUM ONIONS, CHOPPED
3 TBSP BROWN SUGAR 1 TBSP DRIED OREGANO
2 TSP DRIED BASIL 1 TSP BLACK PEPPER
2 CLOVES GARLIC, MINCED 4 TSP SALT
FRESH TOMATOES
RECIPES
INSTRUCTIONS
.Heat the olive oil in a large saucepan
.Cover and cook the onions, celery, and carrots over medium-low heat for about
15 minutes, stir occasionally
.Uncover and stir over heat for an additional 5 to 10 minutes, or until the vegetables
are soft and slightly golden
.Add the tomato sauce, sugar, and pepper
.Cover and simmer gently for 15 minutes
.Serve or allow to cool then refrigerate or freeze
MARINARA SAUCE
INGREDIENTS
1 CUP CARROTS, FINELY MINCED 6 LBS RIPE ITALIAN-STYLE TOMATO
PUREE
1 CUP ONION, FINELY MINCED 1/2 CUP CELERY, FINELY MINCED
1/2 CUP OLIVE OIL 1 TSP SUGAR
2 CLOVES GARLIC, MINCED 4 TSP SALT
FRESH TOMATOES GROUND WHITE PEPPER, TO TASTE
OPTIONAL SEASONING (ANY ONE OF THE FOLLOWING):
2 TSP GROUND CORIANDER
1/2-1 TSP DRIED MARJORAM
1 TSP DRIED BASIL
1/4 TO 1/2 TSP DRIED OREGANO
1 TO 2 TSP SALT
Indice
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