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Instructions
Instructions
Making Waffles
1.
Place the drip tray on the stand.
2.
Lightly coat the waffle plates with cooking oil and close.
3.
Align the small triangle on the temperature control with the desired setting, between
MIN and MAX.
4.
Plug the power cord into a standard 120V AC electrical outlet. The red power
indicator will illuminate, indicating the unit is heating. When the waffle maker has
preheated, the green ready indicator will illuminate.
5.
Open the plates and pour ¾ to 1 cup of batter (enough to fill the bottom plate) into
the center of the bottom plate. Batter should lightly coat the top of the grid. Close the
plates. Wait five seconds, and then use the handle to rotate the plates fully to the
right.
NOTE: Waiting for five seconds allows the batter to settle onto the bottom plate and
rotating ensures that the batter distributes through both plates and cooks evenly.
6.
When the green ready indicator illuminates, the waffle is ready. Rotate the plates
completely left and open them. If the waffle is cooked to your liking, use a utensil to
remove it and close the plates. If not, close the plates and rotate them right again to
cook the waffle longer.
7.
When finished using, unplug from the electrical outlet. Clean as directed in the "Care
and Cleaning" section.
Useful Hints for Use
•
For a hearty, healthier waffle, use whole grain flour in place of white flour.
•
Stir or sift flour before measuring it, as it settles when it sits. Use the back of a knife
to level off the flour in a measuring cup; don't pack it down.
•
When serving several waffles at a time, keep cooked waffles crisp by placing them
on a baking pan in a 200˚F (93˚C) heated oven. Another way to maintain crispiness
(without the use of an oven) is to place the waffles on a wire rack instead of on a flat
surface.
•
For light and fluffy waffles, don't over-mix the batter. Some small lumps in the batter
are fine. Waffles made from smooth batters may be tough.
•
Refrigerated batter kept in a tightly-sealed container will remain fresh for one or two
days. It will also thicken, so you may have to add some milk or water and remix the
batter before cooking. Cold batter may also require additional cooking time to reach
the desired brownness.
•
Waffle recipes that include butter, oil, or eggs will produce crispier waffles that brown
more easily than those made from batters without these ingredients.
•
When recipes call for fresh buttermilk, buttermilk powder is a good substitute. Use
the powder as instructed on the package.
•
Close the plates immediately after removing a cooked waffle to maintain the proper
baking temperature for additional waffles.
•
We recommend the use of liquid frying oil.
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