6
SUGGESTIONS
A thicker batter, thin enough to just pour slowly works well. Avoid putting too much batter on the
plates as that will cause an overflow and increase clean up time. Too little batter will not fill the grid
and heating will be uneven.
Close the lid immediately after adding batter so as to spread out the batter uniformly. Press down
lightly on the lid handle as it is closed in order to further level the batter. A special hinge at the rear of
the lid adjusts automatically to insure a uniform thickness of the waffle.
When the waffle is done it can be removed easily by lifting one edge with a heat-resistant plastic fork
or spatula. (If you use a metal fork, use care not to contact grid surfaces as that might scratch the
non-stick surface and decrease its effectiveness.)
After removal of waffle, the Classic WafflePro
®
can be immediately refilled with batter or it can be
closed until you are ready to bake again. When finished baking, be certain to unplug the Classic
WafflePro
®
. Only then is the power to the waffle maker switched off.
Always unplug the Classic WafflePro
®
immediately after use. Never leave it unattended when plugged
in. Children should not be allowed to use a waffle maker except in the presence of an attentive adult.
The Classic WafflePro
®
cools faster when its lid is left fully open. Store only when cold. Save shelf
space by storing the Classic WafflePro
®
upright resting on its hinged flat end.
WAFFLE BASICS
Superb waffles begin with a good recipe but depend on a uniformly heated waffle plate at the right
temperature to fully develop the flavor, texture and aroma of the batter. A perfect waffle is no accident.
Sugar in your waffle batter enhances the browning of the waffle especially on the surface where
the temperatures are the highest. If your diet permits, a small amount of sugar can do wonders
for the waffles. Cornmeal in waffle batter adds extra crunch. Only a few tablespoons are needed to
add texture.
Butter and oil enhance flavor and can increase the darkening of the waffle. But, too much liquid
inhibits surface browning. Eggs add their own flavor to the mix and importantly they reduce any
tendency of waffles to “split” if the waffle maker lid is opened before cooking is complete.
Regardless of the recipe, the Classic WafflePro
®
works best with a level
1
⁄
3
cup of batter in each of the
two waffle forms. This amount fills the waffle iron forms without risk of overflow.
When making waffle batter, add milk slowly and mix with a power mixer or by hand until the right
consistency is reached. Blend just until the desired consistency is reached. You may not need to use
all of the milk or liquid called for in a recipe. If you add too much liquid, simply stir in additional flour
(or dry mix) to thicken the batter.
Some recipes may call for separating the eggs, beating the whites and folding them in at the end
of the mix. This step gives a slightly lighter waffle with a less uniform texture but it is not essential.
Whole eggs may be used.
You can briefly lift the lid to check the degree of browning and, as needed, close the lid promptly to
bake the waffle longer for more color and crispness. Use care to avoid steam.
Waffles taste best “hot off the griddle” but you might prefer to let them cool on a wire rack for 20 to
30 seconds before serving. This gives the waffle a chance to release some steam and stiffen slightly.
