User manual WHIRLPOOL 5KGM INSTRUCTION FOR USE

[. . . ] 9 Service Centers. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 9 Customer Service . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 10 Grain Mill Safety Your safety and the safety of others are very important. We have provided many important safety messages in this manual and on your appliance. Always read and obey all safety messages. [. . . ] Tighten the attachment knob (A) until the unit is completely secured to the mixer. Tips for Milling Grain • Flour ground with the grain mill will have a coarser texture than commercially ground flour. The grain mill grinds, and you receive, all parts of the berry; commercial grinders sift out some parts of the berry before marketing the flour. • It is not necessary to press grain into the grain mill hopper with your hands or any utensil. The moving grind worm will feed the grain into the grinding burrs. • One cup of grain yields between 156 g (5. 5 oz) and 188 g (6. 6 oz) of flour. • One cup of oats yields 110 g (3. 9 oz) of flour. • If you grind more flour than your recipe requires, store the flour in the refrigerator or freezer to avoid rancidity, since this product contains no preservatives. • Do not grind coffee beans in your grain mill; their high oil content can damage the grinding mechanism. Coffee beans can be ground with the KitchenAidTM ArtisanTM Burr Grinder. • Do not grind grains or nuts with a high moisture or oil content, such as peanuts, sunflower seeds, and soybeans. These can also damage the grinding mechanism. 5 English B Suggested Grains All these low-moisture, non-oily grains may be ground in your KitchenAidTM grain mill: Wheat — Many different types of wheat are grown around the world. Hard wheat, with a high percentage of protein, is generally considered best for bread flour; soft wheats are preferred for cakes, cookies, and other baked goods. Mix hard and soft wheats for all-purpose flour. Corn — Grind fine for baking, coarse for cornmeal mush. Rye — Combine rye flour with wheat flour for best results with rye bread; rye does not contain enough gluten for good rising. Oats — Oats must be hulled before grinding for flour, or use rolled oats. Oat hulls block proper feeding of grain into grinding burrs. In most recipes you can substitute oat flour for up to 1/ 3 of the all-purpose flour. Rice — Both white and brown rice grind well. Buckwheat — For best results, buckwheat should be hulled before grinding. Raw and toasted buckwheat both grind well. Barley — For best results, barley should be hulled before grinding. [. . . ] Per serving: About 121 cal. Honey Whole-Wheat Pancakes 125 g (4. 4 oz) (240 mL [1 cup]) wheat berries 1 tsp (5 mL) baking soda 1 / 4 tsp (1. 2 mL) salt 1 / 4 tsp (1. 2 mL) nutmeg 360 mL (11/2 cups) buttermilk 2 eggs 3 tbs (45 mL) honey Assemble the grain mill and attach to the mixer. Set the mill on the finest setting and then turn the knob back 2 notches. Turn the mixer to speed 10 and grind the wheat berries into the mixer bowl placed under the mill. Add baking soda, salt, and nutmeg to the mixer bowl; mix well. [. . . ]