BW
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INSTRUCTION MANUAL
CROYDON
BW-100001 W3
CROYDON
BELGIAN WAFFLE BAKER - MODEL: BW-100001 W3
-
PLEASE
read these instructions carefully before operating this appliance.
-The temperature is thermostatically controlled between the range of 50ºC to 300ºC (122º F to 572ºF). A
signal lamp adjacent to the thermostat indicates when the heating elements are energized.
IMPORTANT:
-Check if voltage of your power system corresponds to the same specified on the machine label.
-These units are designed to operate on alternating current (
A.C
.) Only.
-
DO NOT CONNECT TO DIRECT CURRENT (D.C.).
-Care should be taken when operating this appliance as
HOT SURFACES
may cause burns.
-Ensure that the power supply cord does not come into contact with hot surfaces.
-Do not leave unit in operation without an attendant.
-When not in use for long period unplug the appliance.
OPERATION
-Turn thermostat knob to 180 ºC and you’ll see pilot lamp to light. Keep the knob in this position until pilot lamp
to turn off. At this point the desired temperature was reached. When in use the thermostat will turn on and off
automatically the heating elements, forcing the temperature to the adjusted point. The estimated time for
preparing the waffle dog is about 5 minutes. To remove the product from plate use a knife or spatula while
they still hot.
-To turn off the unit turn knob completely towards left.
CLEANING PROCEDURE
-Always ensure that the appliance is disconnected from the main power supply before cleaning.
-After appliance has cooled clean cooking surface and body using only a damp cloth. Never use water jet or
immerse appliance in water.
-Wipe off appliance with a dry cloth and wait at least half an hour before re-connecting to main power outlet.
CREPE RECIPE
- 16 eggs - 8 soup spoons of sugar - 20 soup spoons of grated parmezon cheese
- 16 tea cups of white flour - 4 tea spoons of salt - 24 soup spoons of powered milk
- 16 tea cups of cornstarch - 8 tea spoons of baking soda - 3 litters of water
SERVING:
Aproximately 07 litters, each litter produces 25 CREPITOS (crepe on a stick)
SUGGESTED STUFFING FOR CREPES:
- ham x cheese - sausage - muzzarela cheese - chocolate
PREPARATION OF MIXTURE:
Mix all farinaceous, adding eggs. Mix , adding simultaneously water,
preferable cold water until a soft dough completely uniform is obtained. A blender or mixer can be used.
STORAGE OF MIXTURE:
Store dough in a plastic container of 2 litter capacity, maintaining it covered
with a lid in the refrigerator.
HOW TO USE THE DOUGH:
Use a jar of ½ litter to fill the cavities of the crepito machine. Always keep
dough refrigerated, keeping only the necessary dough in the jar.
STUFFINGS:
Should be cut with the following measures: - Lenght:3” - Width:1” - Thickness:1/2”
HOW TO PREPARE TO CREPE:
The thermostat temperature may vary depending on how long machine
is used. With a small brush spread margerine on the cavities so that the dough will not stick to the plate.
Using margerine in excess can alter taste of crepe. Fill bottom cavity with dough. Place stuffing that was
put in a stick in the dough in a way that it will be completely covered by it. You can do this by turning the
stick around , avoid puting dough on top of stuffing. Close the machine and wait for 1 or ½ minute until
dough is cooked and with a goldish color. That’s when the crepe is ready and you should open the
machine and remove the crepito, “CREPE ON A STICK”. Excess of dough causes a thin crust around the
crepe which is delicious; we recomend not removing it. If several crepes are done at once a knife or
spatulla should be used to cut crepes apart in order to remove from its cavity.
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CROYDONMAQ INDUSTRIAL LTDA.
Estrada São Lourenço, 891 - Capivari
Duque de Caxias - RJ / Brasil - CEP 25243-150
Phone: 55 21 2777- 8100 / 55 21 2777-8106
e-mail: [email protected] - www.croydon.com.br
