Cloer 12 Instrucciones De Uso página 11

2. Appliance with indicator lights (type 12
and type 17)
·
Shortly after having filled in the batter the green
control lamp goes out. The red control lamp
lights up.
·
After termination of the baking process the red
control lamp goes out, and the green one lights
up again.
·
The waffle is ready.
·
Remove the waffles from the appliance as soon
as they are done baking. Use a wooden fork.
·
Place the waffles next to each other on a baking
grill to cool.
·
If you want to make more waffles, re-fill with
fresh batter immediately.
Cleaning
·
Always remove the power plug before cleaning.
·
Use a paper towel to clean the appliance while
still warm.
·
Tip: Place two absorbent paper towels between
the baking surfaces and close the appliance.
·
Afterwards, wipe the waffle maker with a damp
cloth, but never under running water.
·
Do not use caustic cleaning agents.
Seven Rules
1. The batter comes off at best when you make
sure to have all ingredients at the same
temperature.
2. Use melted butter that is lukewarm.
3. Please use only high-quality flour and only
the stated quantity of baking powder. Mix
well and put gradually under the batter.
4. Separate the eggs. Beat the egg white until
stiff and put it aside. Put the egg yolk as
described in the receipt under the batter.
Save the egg white until last and just fold in
the batter.
5. For crispy waffles use lukewarm water
instead of milk. For soft waffles use mineral
water instead. Baking with milk leads to
softer but darker waffles.
6. Let the batter rest at least one hour before
baking.
7. The batter should be thick but drip well from
spoon.
Tips
·
Certain batter consistencies
containing too many nuts, fruits, fruit acids, etc.)
can hinder the effectiveness of the non-stick
coating. In that case, reduce the amount of such
ingredients.
·
If a waffle does not turn out right, there may
be many reasons for this. The following section
provides some tips for successful baking of
waffles.
·
Use only shortenings that are suitable for baking.
·
Fill the baking form completely with batter. A
small ladle is ideal.
·
If you do not intend to serve the waffles right
away, place them next to each other on a baking
grill to cool. If you stack warm waffles, they will
become soft.
·
Soft waffles do not keep well, unless they are
frozen.
·
Frozen waffles can be thawed out in the toaster
and taste like fresh waffles.
·
Excessive sugar will cause waffles to be darker.
The amount of shortening indicated in the
recipes can be reduced for waffle makers with
a non-stick coating. However, if batter with a
very low fat content is used, the waffles may
stick to the top or bottom when the appliance
is opened. In this case, lightly grease the baking
surfaces.
·
You can refine your waffles with various
ingredients. Try a pinch of salt, ground cloves,
chopped or grated nuts or almonds, raisins,
fine chunks of apple, cinnamon, cardamom,
anise, powdered ginger, coriander, grated
lemon rind or lemon juice. A dash of liqueur will
spice up any waffle. Rum, amaretto or kirsch are
especially suitable.
·
Serve waffles with powdered sugar or sugar and
cinnamon. A popular topping is strawberries
with whipped cream or hot sour cherries.
With the Cloer waffle maker, you can make soft
waffles resembling cake or crispy waffles from
the same batter. For crispy, biscuit-like waffles:
bake the waffles until the control lamp goes
out the second time. The increased baking time
will result in crispy waffles. Crispy waffles taste
best when served fresh; they can be stored for a
limited time in a closed container. For especially
crispy waffles, you should choose a suitable
batter.
Recipes
1. Jose's Waffles
Ingredients:
·
6 eggs
·
lemon flavouring
·
rum flavouring
·
1 envelope baking powder
·
1 envelope vanilla sugar
·
200 g sugar
·
200 g butter or margarine
·
500 g flour
·
125 ml mineral water (carbonated)
(e.g. batter
Preparation: Combine flour, baking powder,
sugar and vanilla sugar, melt butter or
margarine and add to other ingredients. Add
mineral water, lemon and rum flavouring and
mix well. Beat eggs in a separate container until
frothy and fold into batter. Allow the batter to
stand 1 hour or longer. The batter should drip
from the spoon. If this is not the case, add some
more water.
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