Gastroback 42419, Operating Instructions Manual

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the batter stand for 1 hour, stirring every 15
minutes.
Preheat your wafflemaker on setting 4 or pre-
ferred setting* (green indicatorlight will be il-
luminated when preheated) and act upon the
instructions described in ´Usage`. Serve with
whipped cream, fruit, jam, powdered sugar,
or a warm fruit syrup.
gingerBreaD Belgian
Waffles
These waffles have the flavour of just-baked
gingerbread and are delicious served with
fresh fruit or caramelised apples and pears.
Makes 6 waffles:
120 ml warm water
1 tsp granulated sugar
2¼ tsp active dry yeast (1 sachet)
1½ cups (ca. 180 g) all-purpose flour
1 cup (ca. 250 g) shortbread biscuit
crumbs
¼ cup (ca. 55 g) granulated sugar
3cups (ca. 360 g) sifted flour
¼ tsp salt
1 tsp ground ginger
¼ tsp lemon zest, finely chopped
472 ml warm milk
3 large eggs, separated
½ cup unsalted butter, melted and
cooled
1 tsp vanilla extract
Preparation:
Measure water into a large bowl.
Note:
Do not use water that is too hot be-
cause the yeast won´t rise. Add 1 teaspoon
granulated sugar and yeast; stir to dissolve.
Let stand 10 minutes.
In a separate bowl, combine the flour, short-
bread biscuit crumbs, 1/4 cup sugar, salt,
ginger, and lemon zest; stir to combine. Add
the milk, egg yolks, melted cooled butter,
and vanilla to the yeast mixture. Stir until
smooth. Add the dry ingredients and beat
until smooth, using hand mixer at low speed.
Cover with waxed paper and let stand to rise
in a warm, draft-free place for 30 minutes.
Beat the egg whites until stiff, but not dry.
Gently fold into the batter.
Preheat your wafflemaker on setting 4 or pre-
ferred setting* (green indicatorlight will be
illuminated when preheated) and act upon
the instructions described in ´Usage`. Serve
with lemon curd, fruit, jam, powdered sugar,
a warm fruit syrup, or whipped cream.
gooD nighT Waffles
Most of the mixing for these waffles is done
the night before. In the morning, just mix in
the eggs, vanilla and a pinch of baking soda
while the waffle maker is heating. Leftover
batter may be covered and kept in the refri-
gerator for up to three days. Heat your waf-
fle maker in the morning, stir the batter and
have a freshly baked waffle for breakfast.
Makes 6 waffles:
120 ml lukewarm water
1 sp granulated sugar
2¼ tsp active dry yeast (1 yeast packet)
472 ml whole milk, warmed
½ cup (ca. 115 g) unsalted butter, mel-
ted and cooled
1 tsp salt
2 cups (ca. 240 g) all-purpose flour
2 large eggs, lightly beaten
30