Nutrimill classic User Manual

Classic  
Fresh Flour Mill  
Owner’s Manual  
& User Guide  
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IMPORTANT SAFEGUARDS  
The following safety precautions apply when using electrical appliances:  
1. Read all instructions.  
2. To protect against electrical shock do not immerse cord, plugs, portable appliances  
or milling unit in water or other liquid.  
3. Close supervision is necessary when any appliance is used by or near children.  
4. Remove plug from outlet when the appliance is not in use, before putting on/taking off  
parts and before cleaning.  
5. Do not operate any appliance with a damaged cord or plug or after the appliance  
malfunctions or is dropped or damaged in any manner. Return appliance to the  
nearest authorized service facility for examination, repair, or electrical or mechanical  
adjustment.  
6. The use of accessory attachments not recommended by the appliance manufacturer  
may cause injuries.  
7. Do not use outdoors.  
8. Do not let cord hang over edge of table or counter or touch hot surfaces.  
9. Do not place on or near a hot gas or electric burner or in a heated oven.  
10. Do not use appliance for other than intended use.  
11. Avoid contacting moving parts.  
12. Save these instructions.  
NUTRIMILL CLASSIC SAFETY INSTRUCTIONS  
1. Always be sure the separator cup is properly attached before milling.  
2. Always be sure the air filter is in place before milling.  
3. Always be sure your flour bowl is positioned correctly before milling.  
4. Always check your grain for foreign objects before milling. Do not use grain that  
has not been cleaned. We recommend purchasing and using grain from a reliable  
source.  
5. Do not over-fill the hopper, it is easy to empty the flour canister and continue  
milling.  
6. Do not mill damp, wet or oily grains.  
7. Always clean the filter after milling by tapping out excess flour.  
8. All service and repairs must be done by an authorized service center. For service  
information, see the warranty information on the last page of this manual.  
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Classic  
THE FIRST TIME YOU USE YOUR NUTRIMILL  
Take the hopper extension ring out of the flour bowl. Mill at least 2 cups of wheat  
or other hard grain, then discard the flour 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  
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 flour, start running the mill with the knob turned  
all the way to the left for 15-20, then turn the knob all the way to the right. Turning the  
knob to the right slows motor speed.  
Motor Speed  
High  
Low  
The lower knob controls grain feed/flow and turns the  
mill on and off. Turning all the way to the right will allow the larger  
grains to start flowing freely. You may then turn the knob to your  
desired setting. The feed rate will affect the fineness of the grind.  
Turning the knob to the right will feed grain faster and produce  
coarser flour.* Turning the feed rate knob all the way left will  
turn the machine off. (See Page 7 for more instructions)  
Motor  
See Page 7 For More Knob Information  
Grain Feed  
Bread Flour  
Fine  
Coarse/Meal  
Texture  
Feed Rate  
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  
flashlight may be helpful. Do not touch or disassemble the inlet cover.  
3. When knob is set to OFF, most grains cannot flow 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 flow more rapidly.  
6. Depending on size of grain in the hopper, knob setting has a point at which grain  
begins to flow. (For example, barley or millet will begin to flow into the mill at a  
setting much further to the left than corn or beans because they are smaller in  
size.)  
7. When you find the point where grain begins to flow, turn the knob another 1/4” to  
the right.  
* NOTE - At the very finest setting (the point where grain first begins to flow), the flow may fluctuate -  
this is normal. Turn the knob a little further to the right for a steady flow. The point where grain begins  
to flow will vary depending on grain kernel size.  
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Hopper Lid  
Use during milling for quiet  
operation  
Hopper Extension Ring  
Comes packed inside the flour  
bowl  
Must always be removed from  
bowl before milling  
Increases grain capacity  
Not necessary to use when  
milling small amounts of grain  
Hopper  
Grain Inlet Cover  
Milling Module Unit  
Variable Motor Speed Control  
Knob  
Variable Texture Control  
Knob  
Circuit Reset Button (Red)  
Located at the bottom of the  
Milling Module Unit  
*Inlet Grommet*  
Separator Cup  
Must be attached when  
milling  
For air filtration  
Prevents Flour Leakage  
Air Filter*  
Must be dry and in place  
when milling  
Helps air flow  
Prevents flour leakage during  
milling  
Flour Bowl (Canister)  
Large 20 cup capacity  
Large easy grip handles  
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.  
Locking Pin  
It can be removed with a twist  
This knob at the back of the  
mill firmly holds the mill unit  
to the base  
to separate sections for storage,  
cleaning, or for use with the NutriMill  
Classic optional Flour Bagger  
accessory.  
*Inlet grommet and filter should be replaced every 2 years or as needed.  
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OPERATING INSTRUCTIONS  
1. Attach the Separator Cup - Must be attached when milling.  
Align handle on cup with the handle guide on the bowl lid and snap  
securely into place. This cup collects the finest flour. Flour in the cup  
is useable. After milling either empty the separator cup and add to the  
flour in the bowl or save and use as pastry flour.  
2. Insert air filter into place on top of bowl lid - Must be in place  
when milling. Clean filter and cavity it fits into after each milling  
session. Filter can be cleaned by tapping out flour that has  
collected. Be sure there is no flour in filter if you wish to wash it.  
NOTE: Make sure the filter is thoroughly dry before using.  
3. Attach bowl lid to top of flour bowl. Lids twists to lock into  
place. Bowl lid has a durable rubber gasket that creates a seal  
and prevents flour leakage. Gasket will have a tight grip, this also  
happens sometimes during regular use. For tight gaskets, we suggest lubricating the  
gasket by rubbing on either flour, cornstarch or non-stick cooking spray. NOTE: Never  
spray directly on the gasket. Spray only a little on a rag or paper towel and wipe on  
gasket. You will periodically need to reapply one of the above lubricants, especially after  
washing.  
4. Lock on hopper extension ring - (not necessary to use when milling small amounts)  
The hopper extension ring comes packed in the flour bowl and should be removed when  
milling. Extension ring has 3 locking tabs to secure it to the mill. It is best to insert/  
remove the tabs one at a time. To attach: With mill facing you, insert tab at the front  
right then move clockwise and insert the next two tabs. To remove: With mill facing you  
begin with front right tab and move counterclockwise to remove  
next two tabs.  
5. Fill with grain.  
See the ‘grain to flour’ ratio guide on the next page to help you  
understand how much grain you should start with.  
6. Plug in machine and turn on by turning lower knob.  
NOTE: It is not necessary to start the motor before adding grain.  
Always start the mill on high speed. Never turn the knobs directly  
to the far right. Always allow your mill to run for 15 seconds before  
adjusting knob to coarsest setting. You may also stop the milling  
mid cycle if necessary.  
7. Put on lid and let run.  
The NutriMill is designed to operate with the lid on for quieter milling.  
8. When milling is complete, let mill run for 5 seconds. This eliminates any flour left  
in the self-cleaning milling chamber. Tapping the bowl lid a few times after milling will  
help settle the flour in the bowl and release flour from the bottom of the lid. Unplug the  
machine and wipe or brush away any flour residue from the mill.  
We recommend hand-washing the plastic bowl and lid. High-heat dishwashers can warp  
the plastics. The gasket on the bowl lid will need to be relubricated after washing.  
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GRAIN TO FLOUR RATIO  
You will want to adjust the amount of grain you add to the hopper so the flour bowl does  
not overfill.  
Overfilling the flour bowl may cause the mill to clog. The bowl will hold 21 to 22 cups of  
flour. You will get about 21 cups of flour from 13 cups of hard wheat when milled at a  
medium texture. This texture is ideal for most breads.  
The amount of flour you get from a cup of grain varies with the type of grain and how  
finely it is milled. Fine milling produces a greater volume of flour than coarse milling.  
NOTE - Soft grains like oats and beans will produce a greater volume of flour. With  
the hopper extension ring in place only fill hopper 23 to 34 full of soft grains to avoid  
overfilling the flour bowl!  
TEXTURE CONTROL KNOB GUIDE  
The Motor Speed Control Knob (Upper Knob):  
The motor speed helps determine the texture of your flour or meal.  
For most flour, upper knob should remain to the left.  
For very coarse flour and medium fine corn meal, knob should be set to the right.  
For heavy flour & dense textured breads, select a middle setting. Adjust for desired  
results in the future based on your experience.  
NOTE: Always allow the mill to run for 15 to 20  
seconds with the knob turned all the way to the  
left before adjusting the knob to your desired  
setting in the middle or the right.  
The Grain Feed Rate Knob (Lower Knob):  
This is the ON-OFF switch and a valve that controls how  
quickly grains can flow into the mill. (You can look under  
the inlet cover and see how this valve opens and closes.  
Instructions for better understanding how your mill  
works are on page 4).  
For finer flour set the knob towards 11:00 – 12:00.  
(Most grains will not flow at less than a 10:00 position on the knob.)  
For coarse flour turn the knob toward the right.  
Large items (like beans) won’t begin to flow until the knob is turned far to the right.  
Texture results also vary with the kind of grain being milled. Soft grains, such as  
oats, mill much finer than hard grains. Hard wheat mills more coarsely than soft  
wheat.  
Larger grains such as legumes or rice will mill slowly while small grains like wheat or  
millet will mill quickly.  
NOTE: For optimum milling turn the knob all the way to the right for 15 seconds,  
so grain will start to flow freely. Then turn the knob back left to your desired  
setting.  
NOTE: PERIODICALLY MILL 3 CUPS OF WHITE RICE ON A COARSE SETTING  
TO CLEAN THE MILLING HEADS AND REMOVE ANY POSSIBLE LEFT OVER  
PARTICLES.  
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Classic  
QUALITY OF GRAIN TO PURCHASE  
1. Know the source of your grain. Purchase your grain through a reputable dealer. The grain  
should have been thoroughly cleaned and bagged. We recommend double or triple cleaned  
grains.  
2. The quality of your grain will affect the quality of your bread. The bran and wheat germ  
contained in wheat have a tendency to make bread heavy and unresponsive to yeast. A high  
protein wheat will counteract this so bread rises properly.  
3. Check the moisture content. Make sure your grains are dry. Wet or damp grains may cause  
your mill to plug up.  
4. Rotation and use of grains is as important as the rotation and use of your other perishable food items.  
GRAIN INFORMATION  
WHEAT - Contains 26 vitamins and minerals. An excellent source of Vitamins E, B, and others.  
Wheat contains the highest gluten amounts of any grain. Gluten provides the elasticity in dough  
and holds the air bubbles in the yeast causing the bread to rise.  
WHOLE OAT GROATS - Oats are rich in high quality protein, calcium, fiber, unsaturated fats,  
and seven B vitamins. A versatile grain, it can be used in cereal, cookies, breads, pancakes and  
waffles. (Rolled Oats cannot be milled)  
RYE - An excellent supplementary grain to wheat or in recipes that call for corn or oatmeal as  
part of the flour. Bread made entirely from rye makes a moist, dense loaf. 2 parts rye to 5 parts  
wheat will make a great light bread. It has less gluten than wheat and can be milled alone or  
with other grains.  
RICE - Low in both fat and sodium, high in carbohydrates and rich in iron and many of the  
B vitamins. Rice is wonderful in cereals, casseroles, side dishes and soups. It also makes  
delicious breads with a cake like texture.  
BARLEY - A great addition to soups, casseroles, and doughs when making pastries. It’s a good  
rice substitute. Try it as a supplement in wheat bread at 1 part barley to 5 parts wheat. It’s  
especially good pan browned on medium heat using 2 tablespoons of oil and stirred constantly  
until browned. Do not mill barley after browning.  
POPCORN - Contains less starch than other types of corn and makes the best cornbread. Use  
also in pancakes, waffles, breads, and as dusting flour.  
MILLET - Used in soups, puddings, casseroles, and breads. Its effect and flavor in bread is  
similar to corn. 1 part millet to 5 parts wheat is ideal. Too much will make dense bread that  
separates from its crust. At the right amount it adds crunchiness.  
SOY - Containing the highest protein amount of any vegetable, it is very versatile. Soy milk, tofu  
cheese, TVP meat substitute, casseroles and bread are all ways of using soy. It has a higher oil  
content, but can easily be ground to flour by itself.  
NOTE - Soy, Kamut, Quinoa and Spelt must be dry before milling.  
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THE NUTRIMILL WILL MILL THE FOLLOWING  
GLUTEN-FREE GRAINS  
Popcorn  
WHOLE GRAINS  
Kamut  
GLUTEN-FREE BEANS & PEAS  
Yellow lentils  
blue corn  
Oat groats  
White rice  
Brown rice  
Wild rice  
Hard red wheat  
Hard white wheat  
Spelt  
Red lentils  
Chickpeas (garbanzo beans)  
Lima beans  
Barley  
Soybeans  
Farro  
Anasazi beans  
Mung beans  
Sorghum  
Soft wheat  
Rye  
Millet  
Black beans  
Buckwheat  
Red quinoa  
Quinoa  
Bulgur Wheat  
Kidney beans  
Navy beans  
Green split peas  
Yellow split peas  
Amaranth  
USE CAUTION WHEN MILLING THE FOLLOWING  
Fill the hopper no more than 23 to 34 with these as they produce more flour volume.  
Dried Lentils  
Legumes (generally)  
Dried Garbanzo Beans  
Quinoa  
Oat Groats  
Spelt  
Barley  
Dried Sweet Corn  
Dried Pinto Beans  
Dried Green Beans  
Dried Mung Beans  
Soybeans  
ChickPeas  
Kamut  
DO NOT MILL ANY OF THE FOLLOWING  
Oatmeal  
Rolled or Steel Cut Oats  
Chocolate  
Seeds (flax, sesame, chia,  
sunflower, etc.)  
Nuts Of Any Kind  
Coffee Beans  
Spices  
Herbs  
Hemp  
Sugars (white & brown)  
Dried Fruits or vegetables  
(dates, raisins, etc.)  
Sprouted Legumes  
Sprouted Grains  
Sprouted Seeds  
Goji Berries  
Tapioca  
Avoid grains, beans and seeds that have high oil or moisture content. Noncommercially dried  
products may cause plugging.  
For any grains not listed above that you have a question about, mill only 1/4 cup, then test the  
flour by pinching a small amount between your thumb and finger. If it holds the shape of a pinch  
and does not fall apart, it contains too much moisture. Do not mill this grain.  
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RECIPES  
100% WHOLE WHEAT BREAD in a BOSCH Universal Kitchen Machine  
• 6 cups warm water  
23 cup oil  
23 cup honey  
• 2 Tbsp. salt  
• 2 Tbsp. LEQUIP tofu drink mix (optional)  
• 2 Tbsp. SAF instant yeast  
• 2 Tbsp. LEQUIP Vital Wheat Gluten  
• 2 Tbsp. LEQUIP Dough Enhancer  
• 20-22 cups freshly milled wheat flour  
In your BOSCH mixing bowl, put water, 7 cups of wheat flour, oil, honey, yeast, gluten,  
dough enhancer, and tofu. Mix on speed 1 until combined.  
Then add approximately 7 more cups of flour and salt. Mix, and continue to add flour  
1 cup at a time until the dough pulls away from the sides of the bowl. Then knead for  
another 6-7 min. The dough should feel soft not grainy. Form it into loaves and place in  
pans. Let rise until double in size. Bake at 350° for 30 minutes or until the top is golden  
brown. ( Makes 5-6 1.5 lb. loaves.)  
WHOLE WHEAT TORTILLAS  
Taken from “Wild Flour” by Denise Fidler, the Country Baker.  
34 cups soft whole wheat pastry flour, kamut, or white flour  
• 1 tsp. sea salt  
13 cup oil  
• 1 cup warm water  
In your BOSCH bowl with batter whips, mix dry ingredients.  
Add all wet ingredients in a slow and steady stream. Mix and knead adding more water  
or flour as needed to produce a smooth dough for 1-2 minutes. Form into 12-18 balls.  
Cover and rest 30 minutes. Press in electric or manual tortilla maker and cook. The  
secret to a great tortilla is a soft and moist dough.  
NOTE - Warm tortillas with butter, cinnamon and sugar sprinkled on top are delicious.  
NOTE - Tortillas freeze great. Just seal in heavy-duty freezer bag with layers of waxed  
paper between them.  
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OVERNIGHT DOUGHNUTS (No knead)  
Taken from “Wild Flour” by Denise Fidler, the Country Baker.  
• 1 quart milk  
34 cup butter  
12 cup honey  
• 1 Tbsp. SAF instant yeast  
• 2 tsp. salt  
12 tsp. freshly grated nutmeg (optional)  
14 tsp. mace (optional)  
• 9 cups fresh milled soft pastry or hard Montana Spring white wheat  
First, scald milk. Add butter and honey, and stir until melted. Cool and set aside,  
temperature should be between 115°-130° In separate bowl, mix yeast, salt, nutmeg,  
mace, and freshly milled flour. Mix all together in mixer or by hand until dough is a  
smooth “wet batter like consistency.” Cover and set in refrigerator to firm up overnight  
or add a little more flour to make a smooth and silky dough and knead until gluten is  
developed (approximately 5 minutes in a mixer or 10-12 minutes by hand). Roll dough  
out approximately 12 - 34 inch thick and cut into doughnut shapes using a doughnut cutter  
or large glass and smaller glass. Cover with plastic wrap and rise until double. Fry in hot  
oil (375°) approximately 3 - 4 minutes, turning once. Dust with confectioner’s sugar or  
glaze with a powdered sugar glaze. Can add sprinkles also.  
OATMEAL CHOCOLATE CHIP COOKIES  
2 cups packed brown sugar  
2 eggs  
1 tsp. vanilla  
1 cup shortening  
1 34 cups flour (rye, wheat, white, etc.)  
1 tsp. baking soda  
12 teaspoon salt  
3 cups quick-cooking rolled oats  
1 cup chocolate chips  
Cream the brown sugar, shortening, eggs, and vanilla with cookie paddles in a BOSCH  
bowl. Blend in the flour, baking soda, and salt. Stir in the rolled oats and chocolate  
chips. Then drop by spoonfuls onto greased baking sheets. Bake at 350° for 8-10  
minutes. (Makes 5 dozen.)  
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Classic  
WHOLE WHEAT PEANUT BUTTER COOKIES  
Taken from “Wild Flour” by Denise Fidler, the Country Baker.  
• 1 12 cups soft butter  
• 4 cups raw or regular sugar  
• 2 12 cups natural peanut butter (unsweetened or sweetened)  
• 1 Tbsp. vanilla  
• 4 large eggs  
• 5 cups soft whole wheat pastry flour  
• 2 tsp. baking soda  
• 1 tsp. salt (only if using unsalted butter)  
Mix pastry flour, 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 flatten with a fork dipped in flour. 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  
14 cup cornstarch  
• 2 14 cups powdered sugar  
34 cup whole wheat flour  
12 tsp. salt  
• 1 tsp. vanilla or almond extract  
• 1 12 tsp. cream of tartar  
First mix 1 14 cups of the powdered sugar with the wheat flour 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 flavoring. Then stop the mixer  
and sprinkle in 13 cup of the flour mixture. Blend lightly again adding the remaining flour  
mixture. Blend only until mixed. Pour into angel food cake pan. Bake on 375° for 30-35  
minutes or until done.  
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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 flour  
12 cup sugar  
13 cup powdered milk  
12 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 12 cups multi-grain flour (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 flour over the raisins and nuts. Resift the remaining flour with the salt, baking  
soda, cinnamon and cloves. Sift flour mixture with sugar. Cream butter, adding sugar  
gradually until light. Beat in egg. Stir flour mixture gradually into the butter mixture until  
the batter is smooth. Add raisins, nuts and applesauce. Grease widemouth tapered mason  
jars and fill 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.  
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Classic  
Popular Accessories  
Flour Bagger  
Exclusively for the NutriMill Classic Grain Mill(Nutrimill Sold Separately)  
Mill directly into the bag!  
Nutrimill milling module easily attaches  
directly to the flour bagger  
Mill grains directly into supplied freezer  
safe bags without the mess  
BPA Free  
Saves time  
Easy solution for gifting  
Accessory includes:  
Mill Adapter  
Bagging Ring  
Sample Bags  
Bag Support / Pail  
Item # 760280  
®
Universal Plus  
The world’s finest kitchen machine is the perfect companion for the  
NutriMill. Both offer unequaled performance and craftsmanship making  
food preparation more enjoyable.  
Features:  
800 Watts  
6 ½ quart bowl  
4 speed settings and momentary switch  
Suction feet for greater stability  
Wide range of optional accessories  
Overload and start motor protection  
3 year motor / transmission warranty  
3
MUZ 6 FW4  
MUZ 6 FS4  
ꢀour sifter  
MUZ 6 ER2  
stainless bowl  
MUZ 6 BS1  
bowl scraper  
MUZ 6 DB2  
batter whisks  
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Warranty Information  
Motor, Milling Heads, Electronics  
Parts and Plastics  
- Limited Lifetime  
- 10 Years  
For additional service or operational information visit us at  
or call us at 877.267.2434  
KEEP DATED SALES RECEIPT FOR WARRANTY SERVICE  
We suggest your staple your dated sales receipt to this booklet so you may  
have information available should you need warranty service.  
Purchase Receipt Date:____________________________________  
Place of Purchase:________________________________________  
Please see the warranty information sheet included in the product  
box for warranty details and information.  
Circuit breaker protection: if the mill is overloaded, the  
built-in circuit breaker may trip to protect against overheating.  
The breaker is located on the bottom of the milling unit. Push the  
button to reset.  
If your mill is not functioning properly, contact our customer  
service department at the number above.  
HOUSEHOLD USE ONLY  
Contains No User Serviceable Parts  
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LChef LLC  
188 N Bluff Street  
Suite 100  
St George, UT 84770  
© 2013 v3.1 All Rights Reserved  
Made in Korea  
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