Weston Multi-Seed Grinder - Manual (Page 3)

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AVAILABLE ACCESSORIES
11” x 17” Silicone Baking Mat 54-0201-W
6” Traditional Pasta Machine 01-0201
Mandoline Vegetable Slicer 01-0006
Silicone Spray 03-0101-W
GENERAL SAFETY RULES
5. Any improper use or modification
of the Multi-Seed Grinder will void
the warranty.
6. Do not use the Multi-Seed
Grinder while under the influence of
drugs or alcohol.
7. Disassemble the Multi-Seed
Grinder and thoroughly hand wash
each part in warm, soapy water.
Rinse with clear water. Dry all parts
thoroughly before re-assembly or
storage. Be sure to coat all part with
a food safe silicone spray. This item
is NOT dishwasher safe.
WARNING!
1. The Multi-Seed Grinder is
designed to grind small seeds,
grinding other foods or items will void
the warranty.
2. NEVER insert fingers or other
objects into the opening of the Multi-
Seed Grinder. Doing so may cause
personal injury, unit damage and will
void the warranty.
3. KEEP CHILDREN AWAY from the
Multi-Seed Grinder. NEVER leave
the Multi-Seed Grinder unattended.
4. Tie back loose hair and clothing,
roll up long sleeves, and remove ties
and rings, bracelets and other jewelry
before operating the Multi-Seed
Grinder.
SAVE THESE INSTRUCTIONS!
Refer to them often and use them to instruct others.
READ AND FULLY UNDERSTAND ALL INSTRUCTIONS
AND WARNINGS PRIOR TO USING THIS UNIT. YOUR
SAFETY IS MOST IMPORTANT! FAILURE TO COMPLY
WITH PROCEDURES AND SAFEGUARDS MAY RESULT
IN SERIOUS INJURY OR PROPERTY DAMAGE.
REMEMBER: YOUR PERSONAL SAFETY IS YOUR
RESPONSIBILITY!
LEMON POPPY SEED MUFFINS__________________________________
1 1/2 cup (287 g) sugar 1/2 cup (95 g) powdered milk
3 eggs (2.9 mL) 1 cup (240 mL) oil
3 cup (1.26 g) flour 1 1/2 tsp. (3 g) salt
1 1/2 tsp. (3 g) baking powder 1 1/2 tbsp. (9 g) poppy seeds
1 1/2 tsp. (3 g) lemon extract 1 1/2 tsp. (3 g) butter flavoring
1 1/2 tsp. (3 g) vanilla Grated lemon peel from 2 lemons
. Cream together sugar, powdered milk, eggs and oil
. Add flour, salt and baking powder alternately to creamed mixture with milk
. Add remaining ingredients
. Beat 1 to 2 minutes
. Pour into muffin pans
. Bake at 350°F (180°C) for 20 to 25 minutes
POPPY SEED-SWISS CHEESE BREAD______________________________
3 1/2 cups (314 g) all purpose flour 1 1/2 tbsp. (8.5 g) baking powder
1/2 tsp. (1 g) salt 1 tbsp. (5.5 g) sugar
1/3 cup (78 mL) butter 2 cups (8 oz.) shredded Swiss cheese
1 tbsp. (4 g) poppy seeds 2 eggs, slightly beaten
1 1/2 cups (354 mL) milk 2 tsp. (9.5 g) prepared mustard
. Combine flour, baking powder, salt and sugar in a large bowl; cut in butter
. Stir in cheese and poppy seeds
. Make a well in center of mixture
. Combine eggs, milk, and mustard; add to dry ingredients, stirring just until moistened
. Spoon into a greased and floured 9” x 5” x 3” (23 x 13 x 8 mm) loaf pan
. Bake at 350°F (180°C) for 1 hour and 10 minutes or until a wooden pick comes out clean
. Tent with aluminum foil after 50 minutes if browning too quickly
. Cool in pan 10 minutes; remove from pan.
FLAX SEED CHOCOLATE CHIP COOKIES__________________________
1 cup (240 mL) shortening 1 cup (240 mL) brown sugar
1 cup (240 mL) granulated sugar 1 tsp vanilla
2 eggs, beaten 2 cups (8 oz.) all-purpose flour
1 tsp (2 g) baking soda 1/2 tsp. (1 g) salt
1 cup (240 mL) chocolate chips 1/4 cup (59 mL) ground flax seed
. Preheat oven to 350°F (180°C)
. In a large bowl, cream shortening and sugars, add vanilla and beaten eggs
. In a separate bowl, combine flour, baking soda, chocolate chips and ground flax
. Add to creamed mixture
. Drop by teaspoonful onto a cookie sheet, leaving 2” (5 cm) between cookies
. Bake 10 to 12 minutes, until golden, remove from sheet and cool
RECIPES
These products and many more products can be ordered by visiting
w w w . w e s t o n s u p p l y . c o m or by calling
Pragotrade LLC Toll Free at 1-800-814-4895
Monday thru Friday 8:00am-5:00pm EST.
Outside the U.S. call 440-638-3131