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Ascott Press Ascott Press Ref: DP175
We have introduced a new press which doubles up as a cheese or fruit press.

It holds a generous 5.3 litre capacity, and is able to take our biggest (200mm) hard cheese mould

This heavy duty press has an aluminium frame, with a stainless steel outer cylinder, complete with outlet tube.

Before You Start
To remove the cylinder and juice container from the press frame first turn the screw handle anti-clockwise until the pressure disc is above the rim of the juice container. The juice container and cylinder can then be lifted out of the frame. Before first use wash the stainless steel contact parts in warm, soapy water and rinse well in fresh water.
Take care when handling the perforated cylinder, there may be sharp edges. We recommend the use of a nylon brush to clean this cylinder. Reassemble the press and push the clear plastic tube onto the outlet spout. (If necessary, soak the end of the tube in hot water to soften it).
Place the press on a table with the plastic tube projecting over the edge. Position a bowl or jug under the tube (perhaps supported on a chair). If the press is to be used frequently it can be screwed to a bench using the holes in the feet of the frame (screws not provided).

Using as a Fruit Press
Preparation
All fruit (and vegetables) must be prepared before pressing. Apples must be reduced to a pulp, by using one of the Ascott range of fruit crushers, pulp master or by using the grating tool on a food processor. Do not grate too finely as the press will not work well with a puree. Food processors are not really suitable as they tend to chop the fruit too finely. Grapes and other soft fruit must also be crushed to break the skins before processing.
Pressing
Ensure that the press is correctly assembled, with the outlet spout of the juice container located in the notch in the aluminium base. Evenly fill the perforated cylinder with suitably pulped/crushed fruit. Turn the handle to lower the pressure disc, ensuring that the perforated cylinder is centred under the pressure disc. Continue to screw down the pressure disc, forcing juice from the fruit, stopping when the flow of juice ceases. Do not try to increase the pressure by extending the handle. DO NOT OVER TIGHTEN — EXCESSIVE PRESSURE WILL DAMAGE YOUR PRESS. If you are not getting any juice, it may be because the fruit is too big or just not ripe enough.
After the fruit pulp has been pressed dry, raise the pressure disc and lift out the juice container. Empty the
perforated cylinder. If there is no more produce to press the cylinder and container should be washed immediately, before the pulp dries.

Using as a Cheese Press
You can use the stainless steel inner container as a cheese mould, although it is better to use a plastic hard cheese mould, do not use a soft cheese mould as they are not strong enough to withstand the pressure of the press.
Ensure that the press is correctly assembled, with the outlet spout of the container located in the notch in the aluminium base.
Place your mould in the centre of the press, turn the handle to lower the pressure disc. Continue to screw down the pressure disc, forcing whey from the cheese, leave for 6-8 hours, at medium pressure. Do not try to increase the pressure by extending the handle. Release pressure and take cheese out of mould, turn over and place in a clean damp cheese cloth back in the mould put back under press at maximum pressure. DO NOT OVER TIGHTEN —
EXCESSIVE PRESSURE WILL DAMAGE YOUR PRESS. Repeat daily for the next 3 days. Remove from press and allow up to 24 hours in a well ventilated but cool place for the cheese to dry. This is a general guide, follow your cheese recipe for more detailed instructions.


Maintenance

After each use, promptly clean the press with a nylon brush, see washing instructions above. Make sure you press is thoroughly dry before storing. Lightly lubricate the screw thread with vegetable oil.

Price: £124.98 (Including VAT at 17.5%)


Cylinder Mould and Follower £17.99





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