9
For added convenience while baking waffles, rest measuring
scoop with handle hanging on outside of bowl and scoop on
inside of bowl until the next baking cycle.
To measure flour, stir the flour first to aerate it, since it settles
when it sits. Then spoon it into a measuring cup, leveling off the
top with the back of a knife – do not pack down into measuring
cup. These quick steps will help you avoid heavy waffles. Belgian
waffles taste best when made to order, but baked Belgian waffles
may be kept warm in a 200˚F oven. Place in a baking pan or wrap
in foil while in the oven. Waffles wrapped in foil may lose their
crispness.
Baked waffles may be frozen. Allow to cool completely, and then
place in plastic food storage bag. Use waxed paper to keep
waffles separated. Reheat in an oven, toaster or toaster oven
when ready to use.
TIPS FOR MAKING PERFECT WAFFLE CONES
We recommend setting #3 when using commercial waffle cone
mixes and batter recipes. If you prefer crisper, darker waffle
cones, increase the browning control number. You may also apply
light downward pressure with the handle for 5–10 seconds to
spread the batter before rotation.
For evenly filled waffle cones, place the batter in the center of
the lower grid and close the grid immediately. Most batters will
spread out evenly with the pressure of the upper grid. If you have
a very thick batter, you may need to spread the batter out a little
more, very quickly, with a heat-proof spatula.
Try to roll the flat waffle into a cone as soon as possible, while still
hot. A cool flat waffle is difficult to roll without breaking. However,
be careful not to burn your hands on the hot waffle or waffle cone
maker.
While rolling the waffle cone, concentrate on keeping the edge of
the waffle nearest to the tip of the cone roller directly on the tool.
This will become the tip of the cone and it is best to have a sealed
tip when using ice cream.
Allow waffle cones to cool completely before placing ice cream or
any other filling in the cone.
Summary of Contents for WW180K
Page 71: ...71...
