Cloer 132 Instrucciones De Uso página 10

Warranty
Cloer electrical appliances are in conformity with the cur-
rently required EC-guidelines and safety regulations. If your
Cloer electrical appliance has a defect or it does not work
properly, contact your specialist dealer. Registered clients
have at their disposal our technical customer service.
Mail: service-gb@cloer.eu
https://service.cloer.eu
Manufacturer warranty
EN
Please register your appliances in the period of 6
months since the purchase in order to benefit from
our manufacturer warranty. The published conditi-
ons of warranty in the moment of the registration are
valid. You will find conditions of warranty and pro-
duct registration here:
Manufacturer warranty
https://cloer.eu/gb/guarantee
Our 10 steadfast rules
for baking waffles
1. All ingredients should be at room temperature. To
make sure all ingredients are at room temperature,
the butter, eggs and water should be stored at room
temperature for a few hours before baking.
2. First mix together all the ingredients apart from: flour,
cream of tartar baking powder and mineral water.
Make sure that the butter is soft, but not heated to
more than room temperature.
3. Mix the flour with the specified amount of baking pow-
der. Too much baking powder will leave an unpleasant
aftertaste. We therefore recommend cream of tartar ba-
king powder, as it does not have any aftertaste.
4. We recommend water instead of milk. Mineral wa-
ter with a lot of carbonic acid has the same effect as
baking powder and therefore makes particularly de-
licious waffles. The amount of baking powder speci-
fied can be reduced by using mineral water.
5. Add water and flour alternately to the dough. Only
add as much flour at a time that you can mix in com-
10
Technical customer service
pletely before adding water again. Avoid the flour co-
ming into direct contact with water, as this will cause
lumps to form in the dough.
6. Mix in enough water so that the dough is still viscous
but still pours smoothly off the spoon.
7. Do not add ingredients such as almonds, nuts, flavou-
rings or alcohol to the dough until the end.
8. Leave the dough to stand for at least 25 minutes but
no longer than an hour. The dough will thicken du-
ring this time. Do not stir the dough any more after
that and use it all at once. Storing the dough for too
long will diminish the baking results.
9. Only grease the waffle iron with butter before baking the
first waffle. Additional greasing before making further
waffles is generally not required for most waffle doughs.
10. Place the cooked waffles on a cooling rack. Do not
stack freshly baked waffles on top of each other, as
this will cause them to go soggy on the surface. Waff-
les taste best when served fresh.
RCP-1500.3.0
The classic Cloer waffle recipe
Ingredients:
• 6 eggs
• 1 small bottle of lemon flavouring
• 1 small bottle of rum flavouring
• 1 packet of cream of tartar
• 1 packet of vanilla sugar
• 200 g sugar
• 200 g butter or margarine, 500 g flour
• 125 ml mineral water (sparkling)
Preparation: All ingredients should be at room tem-
perature. Make sure that the butter is soft, but not
heated to more than room temperature.
Beat the eggs with a food processor until they have
more than doubled in volume.
Whip the butter, sugar, vanilla sugar and flavourings
in a separate mixing bowl until fluffy. Continue to mix
on a low setting and gradually stir in the egg mass.
Now add about 2/3 of the flour and mineral water al-
ternately to the dough.
Mix the last third of the flour with the baking powder
and add it to the bowl, also alternating with water.
Mix in enough water so that the dough is still viscous
but still pours smoothly off the spoon.
Let the dough rest for at least 30 minutes, but no lon-
ger than an hour.
Pour the batter into the back half of the baking tin of
the Cloer waffle iron and quickly close the lid.
Squeeze the handles firmly for a few seconds and
bake until the waffle is golden brown.
RCP-1503.3.1