PREPARING THE PIZZELLEPRO
®
FOR BAKING
Insert the PizzellePro
®
power cord into a grounded 120 volt, 60 cycle outlet and close the cover.
The red light will turn on immediately, indicating the pizzelle plates are heating. As you close
the lid, the latching mechanism under the lid handle should snap securely, locking down the lid.
In about 3-4 minutes the red light will turn off to let you know that the pizzelle plates are hot
and ready for baking. Once the red light turns off, indicating the plates have reached baking
temperature, you may bake pizzelles without further regard to the light. Periodically, the light
will come on and then go off as the PizzellePro
®
continues to maintain baking temperature. On
the first heating cycle you may detect a slight odor, typical of new heating elements with
non-stick surface coatings.
In order to avoid injury as the PizzellePro
®
heats, do not touch the hot metal lid or the pizzelle
plates. Manipulate the PizzellePro
®
only by the handle of the lid and by other plastic parts.
To start making pizzelles, pull up on the release arm to release the latching mechanism and
open the lid of the PizzellePro
®
. Do not attempt to force the lid open without unlatching – or
you will damage the latch.
Because both of the baking surfaces are factory finished with a non-stick coating, it is neces-
sary to oil the surfaces only the first time you use the PizzellePro
®
. It should not be necessary
to oil again on subsequent use so long as the plates are at sufficient temperature before use
and enough time is allowed for the pizzelles to fully bake before opening the lid. If sticking tends
to occur, close the lid, make certain the plates are hot, then open carefully add a teaspoon
of water to each pattern on the lower plate and close the lid. If this does not fully eliminate
sticking, use a commercial non-stick spray – preferably one without lecithin.
If you are looking for a good pizzelle recipe, see section “Some Favorite Pizzelle Recipes”
(page 6).
It takes only about one level measuring tablespoon of batter to make a single pizzelle. You will
find that some of the batter will remain on the spoon and you can either use a small spatula to
push it all off or leave some residue on the spoon for the next batch.
THE BAKING PROCEDURE
Prepare the pizzelle batter and proceed as follows:
1. When the red light turns off, open the lid and, using a tablespoon, drop a spoon of batter
onto the center of each of the two pizzelle patterns. Close the lid immediately to spread the
batter across each pattern.
2. The batter should be thick but should slide easily off the spoon when pushed. Place one
spoon of batter quickly on each of the two patterns and promptly close the lid, making
certain the locking latch is fully fastened. Avoid putting too much batter on grids as an
excess will cause an overflow and increase the clean up time. If you prefer pizzelles with
irregular edges use less batter, otherwise use more batter to produce full rounder patterned
pizzelles with more regular circular edges.
3. You may at times wish to inspect the pizzelle before it is fully baked. Wait 20 seconds before
attempting to open the lid. If the pizzelle is not cooked sufficiently you will sense some
resistance as you attempt to open the lid. If you do sense resistance, let the pizzelle
cook another 5 seconds or so and you should be able to easily and safely lift the lid for
inspection. If needed, bake a few seconds longer to obtain the color you wish.
5
