4
THE FIRST TIME YOU USE YOUR NUTRIMILL
Take the hopper extension ring out of the fl our bowl. The hopper extension ring
must never be stored in the fl our bowl while milling. Mill at least 2 cups of wheat or
other hard grain, then discard the fl our and clean the bowl. This will eliminate any
contaminates the mill may have obtained in the manufacturing process. Make sure you
use clean grain. Your warranty does not cover foreign object damage from plastics,
metals, rocks or any other materials that could get into and damage the milling heads.
Proper care of your mill will ensure a reliable milling experience for many years to come.
KNOW YOUR NUTRIMILL
If you want to mill at a coarse meal consistency, never turn the upper and lower knobs
directly to the right when starting to mill. Always allow grain to start fl owing for 15-20
seconds before turning knobs to the right.
The upper knob controls motor speed. This allows you
to have greater control of the texture. For most grains leave the
knob turned all the way to the left, (high speed). For coarse
fl our, start running the mill with the knob turned all the way to
the left for 15-20 seconds, then turn the knob all the way to the
right. Turning the knob to the right slows motor speed.
The lower knob controls grain feed/fl ow and turns the
mill on and off. When you start milling, always turn the feed rate
knob all the way to the right for 15 seconds to allow the grain to
start fl owing freely. NOTE: This is particularly important when
milling larger grains or legumes. Turning all the way to the right
will allow the larger grains to start fl owing freely. You may then
turn the knob to your desired setting. The feed rate will affect
the fi neness of the grind. Turning the knob to the right will feed grain faster and produce
coarser fl our.* Turning the feed rate knob all the way left will turn the machine off.
To better understand how your mill works follow these simple steps:
1. Unplug mill so motor does not turn on while adjusting grain feed (lower) knob.
2. With hopper empty, look under grain inlet cover (located at bottom of hopper). A
fl ashlight may be helpful. Do not touch or disassemble the inlet cover.
3. When knob is set to OFF, most grains cannot fl ow through the inlet.
4. Turn lower knob back and forth. You will see the size of the opening into the milling
chamber gradually changing.
5. As you turn the knob further to the right, inlet size increases. This allows grain to
feed and fl ow more rapidly.
6. Depending on size of grain in the hopper, knob setting has a point at which grain
begins to fl ow. (For example, barley or millet will begin to fl ow into the mill at a
setting much further to the left than corn or beans because they are smaller in
size.)
7. When you fi nd the point where grain begins to fl ow, turn the knob another 1/4” to
the right.
* NOTE
-
At the very fi nest setting (the point where grain fi rst begins to fl ow), the fl ow may fl uctuate -
this is normal. Turn the knob a little further to the right for a steady fl ow. The point where grain begins
to fl ow will vary depending on grain kernel size.
High
Motor
Low
Motor Speed
Feed Rate
Grain Feed
Fine
Bread Flour
Coarse/Meal
Texture
See Page 7 For More Knob Information
5
Classic
Locking Pin
• This knob at the back of the
mill fi rmly holds the mill unit
to the base
• It can be removed with a twist
to separate sections for storage,
cleaning, or for use with the NutriMill
Classic optional Flour Bagger
accessory.
Hopper Lid
• Must be used during milling
for quiet operation
Hopper Extension Ring
• Comes packed inside the fl our
bowl
• Must always be removed from
bowl before milling
• Increases grain capacity
• Not necessary to use when
milling small amounts of grain
Grain Inlet Cover
Hopper
Circuit Reset Button (Red)
• Located at the bottom of the
Milling Module Unit
Separator Cup
• Must be attached when
milling
• For air fi ltration
• Prevents Flour Leakage
Flour Bowl (Canister)
• Large 20 cup capacity
• Large easy grip handles
Air Filter*
• Must be dry and in place
when milling
• Helps air fl ow
• Prevents fl our leakage during
milling
Base
• Yes/No bowl position indicator
on front of base helps
position bowl into place
• Bowl must be pushed in far
enough to reveal “YES” line on
the base.
Milling Module Unit
Variable Motor Speed Control
Knob
Variable Texture Control
Knob
*Inlet Grommet*
*Inlet grommet and fi lter should be replaced every 2 years or as needed.
12
13
CHEF BRAD RECIPES
Taken from “Cooking with Chef Brad - Those Wonderful Grains” by Brad E. Petersen. All
rights reserved. Use by permission only.
OLD FASHIONED CORN BREAD
• 2 cups freshly milled popcorn
• 2 cups freshly milled high gluten fl our
•
1
⁄
2
cup sugar
•
1
⁄
3
cup powdered milk
•
1
⁄
2
cup canola oil
• 1 tsp. salt
• 2 Tbsp. baking powder
• 2 cups water
• 2 eggs
• 2 Tbsp. bacon grease, or other grease substitute
Mix all ingredients in BOSCH mixing bowl for 2 minutes. Preheat oven to 400°. Place large
cast-iron skillet in oven with 2 Tbsp bacon drippings. When skillet is very hot, remove from
oven and pour in batter. Place back in oven and bake for 15-20 minutes.
APPLESAUCE MASON JAR CAKE
• 3
1
⁄
2
cups multi-grain fl our (wheat, millet, rye, spelt, etc.)
• 2 cups raisins
• 2 cups nuts
• 1 tsp. salt
• 2 tsp. baking soda
• 2 tsp. cinnamon
• 1 tsp. cloves
• 2 cups white sugar or brown, packed
• 1 cup butter (softened)
• 1 egg
• 2 cups thick applesauce
Sift a little fl our over the raisins and nuts. Resift the remaining fl our with the salt, baking
soda, cinnamon and cloves. Sift fl our mixture with sugar. Cream butter, adding sugar
gradually until light. Beat in egg. Stir fl our mixture gradually into the butter mixture until
the batter is smooth. Add raisins, nuts and applesauce. Grease widemouth tapered mason
jars and fi ll barely over half full. Bake at 350° for about 45 minutes. As soon as baking is
done, place sterile lid and ring on hot jar to preserve for later use. Can also be baked in
small greased bread pans.
WHOLE WHEAT PEANUT BUTTER COOKIES
Taken from “Wild Flour” by Denise Fidler, the Country Baker.
• 1
1
⁄
2
cups soft butter
• 4 cups raw or regular sugar
• 2
1
⁄
2
cups natural peanut butter (unsweetened or sweetened)
• 1 Tbsp. vanilla
• 4 large eggs
• 5 cups soft whole wheat pastry fl our
• 2 tsp. baking soda
• 1 tsp. salt (only if using unsalted butter)
Mix pastry fl our, baking soda and salt in bowl and set aside. In BOSCH mixing bowl,
cream together butter, sugar and peanut butter. Then add vanilla and eggs and cream for
3 minutes. Mix dry ingredients into the creamed mixture. Place by spoonful onto greased
cookie sheets 2 inches apart and fl atten with a fork dipped in fl our. Bake at 350° for 15
minutes. Cool for 1 minute and place on wire racks to cool. (Makes about 8 dozen)
LIGHT ANGEL FOOD CAKE
• 12 large egg whites
•
1
⁄
4
cup cornstarch
• 2
1
⁄
4
cups powdered sugar
•
3
⁄
4
cup whole wheat fl our
•
1
⁄
2
tsp. salt
• 1 tsp. vanilla or almond extract
• 1
1
⁄
2
tsp. cream of tartar
First mix 1
1
⁄
4
cups of the powdered sugar with the wheat fl our and cornstarch in a small
bowl and set aside. Then separate the egg whites completely, add salt and cream of
tartar to them and whip on high speed until egg whites stand in peaks. Switch mixer to
low speed and gradually add 1 cup powdered sugar plus fl avoring. Then stop the mixer
and sprinkle in
1
⁄
3
cup of the fl our mixture. Blend lightly again adding the remaining fl our
mixture. Blend only until mixed. Pour into angel food cake pan. Bake on 375° for 30-35
minutes or until done.
Classic
