KitchenAid Mockmill Anleitung Seite 13

Important Safeguards
Prior to the first use of the Mockmill: please read and follow the
important security instructions below.
Introduction
The grinding stones in the Mockmill grinds all 7 types of grain (wheat, rye,
oats, barley, corn, brown rice, millet and the respective subtypes such as
spelt), kamut, quinoa, amaranth, triticale, and dry legumes. Be sure to use
food-grade corn and not popcorn kernals. Popcorn cannot be ground to
flour and it does not have a suitable endosperm for flour.
Also be sure to use cleansed grains. It can occur that in uncleansed grains
small stones are mixed with the grains and these can damage the grinding
stones.
Always use DRY, non-oily grains. Moist and oily grains can clog the grinding
stones which must then be cleaned professionally. You can recognize dry
grains by the following quick test: the grain should give a strong crack when
you press down on it with a spoon on a rigid surface. A moist grain will be
squashed flat and will resemble an oat flake. Rye should be stored at least 6
months after harvesting. Further information about the different grains and
tips for their use can be found on our website: www.wolfgangmock.com
This product is designed for household use only and not for commercial
use. Usage is designed for a normal single family home.
Dry spices such as pepper, coriander, cardamom etc can also be milled.
After grinding spices, it is recommended to mill a small amount of wheat or
rice to clean the grinding stones so that no residual aroma of the spices
remains.
Never grind nuts or other oily seeds such as sesame, poppy seeds etc.
Coffee beans also contain a high level of oils which can clog the stones
and thus should NOT be ground in the Mockmill.
- 13 -
Downloaded from www.Manualslib.com manuals search engine