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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.
NOTE: To prevent damage to the wooden stomper, do not leave submerged in
water and dry after washing.
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, parboiling or
baking before straining.
• IMPORTANT NOTE: ALWAYS FOLLOW RECOMMENDED CANNING,
FREEZING AND DEHYDRATING PROCEDURES WHEN PRESERVING ANY
FOODS.
HELPFUL HINTS
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