6
proof plastic spatula. Never use metal utensils, as they may
damage the nonstick coating.
7. Always disconnect the plug from the wall outlet, once baking
has been completed.
TIPS FOR MAKING PERFECT BELGIAN WAFFLES
We recommend setting #4 when using commercial
pancake/waffle mixes.
We recommend setting #4 for Belgian waffle recipes.
If you prefer crisper, darker Belgian waffles, increase the
browning control.
For evenly filled waffles, pour the batter into the center of the lower
grid and spread out evenly to the edges. The entire lower grid should
be filled.
For best results, we recommend using the Belgian waffle fill line (top
line on batter cup) on the batter cup or use enough batter to fill the
entire lower grid.
For added convenience while baking waffles, hang measuring scoop
on bowl 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.