-6-
-11-
1. Hold the
Chute
with the outlet tilted almost
fully downward and the head ring facing the
Motor
(figure 1).
2. Place the head ring of the
Chute
over the round
raised face on the front of the
Motor
. Position
the tabs on the head ring next to the slots in the
corresponding tabs extending from the round face
(figure 2).
3. Rotate the
Plastic Chute
counterclockwise
until the tabs fit into the slots. The
Plastic Chute
should now be firmly held in place. When properly
positioned, the outlet of the
Chute
should dip
slightly downward.
4. Equip the round end of the
Drive Shaft
with
a
Metal Washer
,
Spring
and a
Metal Washer.
(figure 3).
5. Insert the square end of the
Drive Shaft
into the
corresponding slot in the
Auger
(figure 4).
6. Insert the
Auger/Drive Shaft Assembly
into
the
Head
.
7. Position the
Screen
over the
Auger
. Line
up the tabs on the
Screen
with the notches in the
Head
. Hold the
Screen
in place.
8. Slide the
Front Ring Nut
over the
Screen
assembly and turn clockwise to firmly tighten
(make sure the tabs on the
Screen
remain aligned
with the notches on the
Head
).
DO NOT
over-
tighten the
Front Ring Nut
to avoid damaging the
Motor
during operation.
ASSEMBLY
Figure 2
Chute
Round, raised face on
the front of Motor
Tabs on
Motor
WARNING!
Before cleaning, assembling or disassembling the
Tomato Strainer
,
make sure it is turned off “O” and disconnected from the power source. Test to make
sure there is no power to the
Motor
by switching the
Motor
on “-” and off “O”.
Figure 1
Chute
Motor
Head
Ring
Figure 3
Drive Shaft Assembly
Figure 4
Drive Shaft
Assembly
Front
Ring Nut
Screen
Auger
Head
LARGE BATCH ITALIAN TOMATO SAUCE
1/2 cup olive oil
3 medium onions,
chopped
2 cloves garlic,
minced
3 Tbsp brown sugar
1 Tbsp dried oregano
4 tsp salt
2 tsp dried basil
1 tsp black pepper
12 cups 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
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
Tomato Strainer
• 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
Tomato Strainer
using the
• 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
