Victorio 250 User Manual

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Victorio® Model 250

Food Strainer

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CONGRATULATIONS!

You’ll love using your new Victorio® Food Strainer. It makes home canning, freezing, and everyday food preparation so much quicker and easier. Also, you can save hundreds of dollars every year by processing your own fresh, natural foods. Your strainer will pay for itself many times while providing better tasting, more nutritious foods. Before using it for the first time, study the assembly diagram to become familiar with the various parts of your Food Strainer.

PLEASE READ AND FOLLOW THESE INSTRUCTIONS CAREFULLY TO GET THE MAXIMUM USE FROM YOUR FOOD STRAINER.

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HOW TO ASSEMBLE

1. To begin assembly, clamp the Food Strainer body (1) to a table or countertop. Do not over tighten.

2. Before first use, remove the shaft (2) from the strainer body by firmly grasping it and pulling it out. Place a drop of vegetable oil on the shaft’s rubber seal ring to lubricate, and then reinsert it into the strainer body.

3. Slide the spring (3) over the shaft.

4. Place the rubber gasket (4) on the inside rim of the screen (5), then place the small end of the spiral (6) inside the screen.

5. Push the spiral/screen assembly onto the strainer, lining up the arrow on the screen with the arrow on the strainer. Press in and rotate the screen towards the direction of the “ON” arrow until the notches slide over the tabs on the body. Tighten the screen screw (7) so the screen cannot come loose.

6. Slide the handle (8) into the shaft.

7. Snap the small end of the spout (9) into place on the end of the screen.

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8. Slide the squirt guard (10) over the screen, from the rear, until it snaps into place between the body and the small end of the spout.

9. Place the hopper (11) on top of the body. Your strainer is now ready for use.

HELPFUL HINTS

1. The strainer operates easily when fruits and vegetables are in the spiral, but can be difficult to turn when empty. Do not turn the handle when the strainer is empty.

2. When straining certain foods, it is normal for some pulp to empty with the waste. This discard can be restrained to retrieve more of the pulp.

3. The squirt guard may be removed, if necessary, when processing drier foods, such as beans or potatoes.

4. If the strainer handle becomes difficult to operate, turn it a complete turn counter-clockwise. Periodically reapplying vegetable oil to the shaft’s rubber seal ring may also help (see Assembly Instructions, Step 2).

5. DO NOT FORCE, simply GUIDE fruits and vegetables into the body of the strainer with the plunger to eliminate jamming and squirting.

6. The sauces and purees you make can be used immediately, refrigerated for later use, or preserved for use months from now. Consult a reliable guide to home preserving if you are straining foods to can, freeze, or dehydrate. Proper methods are important.

HOW TO USE

1. To prepare food for processing, wash fruits and vegetables thoroughly and cut into pieces just small enough to fit into the opening at the base of the food hopper. Remove any pits and stems. The strainer will remove peelings, cores, seeds, and small stems.

2. Place two bowls beneath the strainer. Position one bowl under the screen to collect the sauce, pulp or juice and the other bowl under the spout to collect the waste.

3. Fill the food hopper about half full. Use the food pusher to guide food into the body as you turn the handle clockwise.

4. When processing has been completed, remove the squirt guard and use a spatula to scrape the remaining food pulp from the screen.

5. The strained food should be used immediately or preserved through canning, freezing, or dehydrating. To be assured of safety and quality in preserved foods, always use recipes from reliable sources.

6. Discard the waste peelings, cores, seeds, etc.

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CARE AND CLEANING

After using your strainer, disassemble completely and wash all parts in hot, soapy water. Give a little extra attention to the end of the screen and along the seam where seeds and skins may get lodged. A small, stiff brush works best. DO NOT WASH IN DISHWASHER as this can damage the plastic parts and will discolor the aluminum body. After washing, dry all parts completely with a soft towel.

NOTE: White plastic parts may become stained after straining cooked foods,

such as tomatoes, berries, etc.

OPTIONAL SCREENS AND SPIRALS – AVAILABLE

SEPARATELY

Expand the use of your Food Strainer with these useful screens and spirals.

Visit our website at www.VictorioKitchenProducts.com or call 1-866-257-4741 for more information on ordering accessories and parts for your strainer.

Tomato/Apple Screen comes with your Food Strainer and has a medium screen for making tomato sauce and applesauce.

Berry Screen has a fine screen for removing small seeds in raspberries, strawberries, blueberries, etc. Ideal for making jams, jellies, and pie filling.

Pumpkin Screen has a coarse screen for processing pumpkin, squash, and potatoes. Great for pies, breads, and side dishes.

Grape Spiral is used to process grapes for jellies and delicious juices. Its shorter length eliminates jamming of seeds and skins.

Salsa Screen is a very coarse screen for processing salsa and chunkier recipes. Great time saver.

GETTING STARTED

REMEMBER TO ALWAYS FOLLOW RECOMMENDED CANNING, FREEZING, AND DEHYDRATING PROCEDURES WHEN PRESERVING THESE FOODS OR ANY OTHERS.

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APPLESAUCE

Use ripe apples. Wash, remove stems, then quarter. It is not necessary to remove skin, core or seeds. Simmer or steam until tender – about 15 to 20 minutes. Drain and cool slightly. Process through the Tomato/Apple Screen. Add sugar, honey, or seasoning. Combine different apple varieties to suit your particular tastes.

TOMATO SAUCE AND JUICE

For best results, use fresh, ripe, uncooked tomatoes. Wash and cut into quarters. Process through the Tomato/Apple Screen. Add seasonings before or after straining. If you cook tomatoes first, let them cool slightly before straining. For thicker sauce or tomato paste, simmer pulp until thick.

APRICOTS, PEACHES, PEARS, PRUNES, PLUMS, ETC.

Wash fruit and remove pits, if necessary. Simmer until soft. Drain and cool the fruit prior to straining through the Tomato/Apple Screen. Add sweetener or season to taste.

VEGETABLE SOUPS, PUREES, AND BABY FOODS

Wash vegetables and cut into quarters or cubes. Simmer until soft, then drain. Cool slightly before straining through the Tomato/Apple or Pumpkin Screen. Purees will be seedless, skinless, and free of tough fibers.

BEANS AND PEAS

Use any cooked beans or peas for soups, side dishes, bean dips, burritos, tacos, or enchiladas. Strain through the Pumpkin Screen and season to taste with onion, garlic, etc.

BERRIES

Use the Berry Screen to process berries that have very small seeds. Wash, remove stems, and process. Perfect for making jams, jellies, pie fillings, dessert and ice cream toppings, and for dried fruit leather.

PUMPKINS AND SQUASH

Use the Pumpkin Screen to process squash and pumpkin. Wash, remove seeds and cut into small sections. Steam or bake until soft. Cool, then strain. Just right for pies, breads, and side dishes. Freeze in one-cup portions for later use.

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POTATOES AND CORN

Make mashed potatoes quickly for large groups or families. No need to peel. Just quarter, cook until soft, and then strain through the Pumpkin Screen. Add milk, butter, and salt to taste.

GRAPE JUICE

Use the shorter Grape Spiral to process grapes. Wash, remove stems, and strain with the Tomato/Apple Screen. You may want to run pulp through the Strainer a second time to remove maximum juice.

SALSA

Use the Salsa Screen to process chunky salsa. Wash, remove stems and seeds you do not want in the salsa, quarter tomatoes and other vegetables. Then process through the Strainer.

RECIPES

EASY TOMATO SAUCE

1 onion, finely chopped 2 Tbsp butter 1 Tbsp olive or canola oil 1 ½ cups tomato puree 1 cup beef broth Salt and pepper to taste Sauté onion in butter and oil until soft. Add tomato puree, broth, salt and pepper. Boil until reduced to 2 cups. Serve immediately over vegetables or pasta, or refrigerate or freeze for later use. Variation: add garlic, oregano, basil or other favorite herbs to taste.

MARINARA SAUCE

“Marinara” actually means sailor-style sauce; this sauce is especially good served over seafood. It can be varied with the addition of sautéed mushrooms, meatballs, or sausage. 3 cloves garlic, minced ¼ cup parsley, minced ½ cup olive oil 1 tsp oregano 2 cups tomato puree Salt and pepper to taste Heat oil and sauté garlic until soft and golden (do not burn). Stir in parsley, tomato puree, oregano, salt and pepper, and simmer for 30 minutes or longer until thick.

SHIRLEY’S TOMATO JUICE

12 ripe tomatoes 1 slice of onion 2 celery stalks with leaves 1 bay leaf

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2 sprigs parsley Salt and pepper Sugar Wash tomatoes, remove bad spots and quarter. Put tomatoes and other vegetables into saucepan. Simmer 30 minutes, stirring often. Don’t boil. Put mixture through Strainer. Return to saucepan, add salt, pepper, and sugar to taste, bring to boiling point, then ladle it into hot, clean canning jars. When canning with quart or pint jars, process in boiling water bath for 15 minutes. YIELD: Approximately 4 pints. Tip: Extra tomato juice can be used as a base in soups. For a clear soup, mix the tomato juice with clam broth. To create creamy tomato soup, add light cream or a thin cream (white) sauce. Or, for a delightful aspic, use the tomato juice as a base.

VEGETABLE AND TOMATO JUICE

8 quarts ripe tomatoes 8 stalks celery with leaves ¼ cup parsley, minced 3 small onions, finely chopped 1 leek ½ tsp allspice 1 tsp Worcestershire sauce 1 lemon, sliced thin 1 Tbsp salt 1 cup finely chopped carrots 1 cup finely chopped Fresh ground pepper to taste green pepper Wash tomatoes and cut into quarters. Finely chop celery and leaves, onions and white part of leek. Put tomatoes, chopped celery, onion, leek, parsley, lemon slices, carrot and green pepper into large non-aluminum pot. Cook over medium heat for 30 minutes until vegetables are soft. Put mixture through Strainer. Season with: salt, allspice, Worcestershire sauce, and pepper. Chill and serve as juice or soup. Preserve by pressure canning or freezing. YIELD: About 6 quarts. To increase recipe, double amount of vegetables but add seasonings to taste.

SPICY APPLESAUCE

You can make a good, tasty applesauce using just one variety of apples, but for more exciting, flavorful sauce, try to use two or three varieties such as: Mclntosh for a pink color, Northern Spy for aroma, Delicious for mild flavor, Russet for juice and sugar, Cortland for sweetness, Gravenstein for richness, Rome for fragrance, Winesap for tartness. 8 pounds apples 12 whole cloves ¼ cup honey, or to taste 1 tsp ground cinnamon or to taste 8 Tbsp butter or margarine lemon juice and rind to taste Pinch of salt Put apples in large kettle with whole cloves and ½ inch of water or cider in bottom of pot. Cover and steam until tender over medium heat. Remove cloves and put

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mixture through Strainer. Season to taste with remaining ingredients. YIELD: 16 cups

EASY APPLE CRISP PUDDING

2 cups granola 1 ½ cups unsweetened applesauce

3 Tbsp brown sugar 1 Tbsp butter

1 tsp cinnamon Put alternative layers of granola and applesauce into buttered baking dish, ending with granola. Dot with butter and sprinkle with brown sugar and cinnamon. Bake at 350° for 20 minutes. Serve with whipped cream or ice cream.

APPLESAUCE BUTTER

Simmer 2 cups applesauce with ¾ tsp cinnamon, ¼ tsp ground cloves, ¼ tsp ground allspice, and the juice of 1 lemon. When well flavored, use as a sauce for hot gingerbread, waffles or pancakes.

APPLESAUCE CAKE

½ cup butter or margarine ½ teaspoon ginger ½ cup granulated sugar 1 ¾ cups unbleached flour ½ cup brown sugar 1 cup whole wheat flour 1 ½ cups applesauce ¼ teaspoon salt 1 teaspoon cinnamon 1 teaspoon baking soda ½ teaspoon mace 1 cup seedless raisins Preheat oven to 350°. Cream together butter and sugars until smooth. Season applesauce with spices, and add to butter mixture. Gradually add combined flour, salt and soda. Add raisins and mix well. Turn into greased 8 x 8 x 2” pan. Bake for 45-50 minutes until cake tests done. Turn out and cool on rack.

WINTER JAM

1 12-oz bag cranberries 2 medium apples, chopped but not peeled or cored ½ cup water 3 ½ cups sugar 2 Tbsp bottled lemon juice 1 8 oz can crushed pineapple, with juice Combine the cranberries, apples and water in an 8 qt saucepan. Cook about 5 minutes over a high heat. It should thicken slightly. Be sure to stir the mix constantly. Remove the pan from the heat and process the mix through the Strainer to remove all the peels, skins and seeds. Place the remaining liquid back into the pan and add the remaining ingredients; bring it back to a boil over a high heat.

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Continue to stir constantly. In about 4-6 minutes, the liquid should be clear and thick and ready to place in jars.

PUMPKIN BREAD

3 cups sugar 1 cup vegetable oil 3 large eggs 1 16-ounce can solid pack pumpkin 3 cups all purpose flour 1 tsp ground cloves 1 tsp ground cinnamon 1 tsp ground nutmeg 1 tsp baking soda ½ tsp salt ½ tsp baking powder 1 cup coarsely chopped walnuts (optional) Preheat oven to 350°F. Butter and flour two 9x5x3-inch loaf pans. Beat sugar and oil in large bowl to blend. Mix in eggs and pumpkin. Sift flour, cloves, cinnamon, nutmeg, baking soda, salt and baking powder into another large bowl. Stir into pumpkin mixture in two additions. Mix in walnuts, if desired. Divide batter equally between prepared pans. Bake until tester inserted into center comes out clean, about 1 hour and 10 minutes. Transfer to racks and cool 10 minutes. Using a sharp knife, cut around edge of loaves. Turn loaves out onto racks and cool completely.

CARROT CAKE

2 cups all-purpose flour 2 tsp baking soda 3 tsp ground cinnamon 1 ½ tsp salt 1 ½ cups vegetable oil 2 cups white sugar 4 eggs 2 tsp vanilla extract 1 cup chopped pecans 3 4-ounce jars carrot baby food ½ cup grated carrot 1 cup flaked coconut Preheat oven to 350°F (175°C). Grease and flour a 10-inch Bundt pan. Sift together the flour, baking soda, cinnamon and salt. Set aside. In a large bowl, beat the oil and sugar until smooth. Beat in the eggs, one at a time, then stir in the vanilla. Beat in the flour mixture. Stir in chopped pecans, baby food carrots, grated carrots and coconut. Pour batter into prepared pan. Bake in the preheated oven for 50 to 60 minutes, or until a toothpick inserted into the center of the cake comes out clean. Let cool in pan for 10 minutes, then turn out onto a wire rack and cool completely.

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FOOD STRAINER WARRANTY

Your Victorio® Model 250 Food Strainer is guaranteed for the period of one (1) year, from the date of purchase, to be free from mechanical defects in material or workmanship. The manufacturer’s obligation hereunder is limited to repairing or replacing such defects occurring during the guarantee period at no charge, providing the product is sent pre-paid to: Victorio Kitchen Products, 1804 Sandhill Road, Orem, Utah 84058. Victorio Kitchen Products will pay for the return postage. This guarantee does not cover damage from misuse of the product.

If you think this appliance has failed or requires service within its warranty period please contact:

Victorio Kitchen Products Customer Service Department

CALL 866-257-4741

E-MAIL service@victoriokitchenproducts.com

Return shipping fees are non-refundable. A receipt proving original purchase date will be required for all warranty claims. Hand-written receipts are not accepted. Victorio Kitchen Products is not responsible for returns lost in transit.