RECIPES
For Use with Omelet/
Pancake Compartment
Frittata
Makes one frittata
2
large eggs, mixed well
½
ounce (15 g) of shredded
whole milk mozzarella
2
ounces (60 g) of cubed
cooked potatoes
pinch of salt and pepper
Preheat your Cuisinart
TM
Breakfast
Central
™
on setting #4 or preferred
setting (green indicator light will be
illuminated when preheated).
Mix all ingredients together and then
pour the egg mixture into the
Breakfast Central™ omelet side.
Close top lid over and let mixture
stand for 20 seconds. The green
indicator light will flash for 20
seconds, then turn solid. After
flash has stopped, rotate the
omelet side 180°.
This will allow the
egg mixture to set.
Cook on setting #4 or desired
setting. For best results, do not open
waffle/omelet maker during cooking
process. Doing so will offset the
timing mechanism. When the frittata
is baked to the set doneness, the unit
will beep three times and the green
light located on the cover of the
omelet side will illuminate.
Nutritional information per frittata:
Calories 200 (50% from fat) • carb. 11g
• pro. 15g • fat 12g • sat. fat 4g
• chol. 382mg • sod. 260mg
• calc. 197mg • fiber .67g
Ham & Cheese
Omelet
Makes one omelet
2
large eggs, mixed well
2
ounces (60 g) of ham
1
ounce (30 g) of mozzarella
dash of salt and pepper
Preheat your Cuisinart
TM
Breakfast
Central
™
on setting #4 or preferred
setting (green indicator light will be
illuminated when preheated).
Mix all ingredients together and then
pour the egg mixture into the
Breakfast Central™ omelet side.
Close top lid over and let mixture
stand for 20 seconds. The green
indicator light will flash for 20
seconds, then turn solid. After
flash has stopped, rotate the
omelet side 180°.
This will allow the
egg mixture to set.
Cook on setting #6 or desired
setting. For best results, do not open
waffle/omelet maker during cooking
process. Doing so will offset the
timing mechanism. When the omelet
is baked to the set doneness, the unit
will beep three times and the green
light located on the cover of the
omelet side will illuminate.
Nutritional information per omelet:
Calories 247 (66% from fat) • carb. 2g
• pro. 18g • fat 18g • sat. fat 10g
• chol. 399mg • sod. 420mg
• calc. 197mg • fiber 0g
5. Raise the top cover and remove
the baked omelet.
6. If making additional omelets,
repeat the instructions above.
7. When finished, turn unit switch
to the OFF position and allow the
unit to cool before cleaning.
Note:
Omelet side can also be used
to make one extra-large pancake,
sunnyside fried eggs, or to toast
an English muffin facedown.
Note:
One waffle and one omelet
can be baked at the same time.
Please follow above instructions.
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
setting.
For evenly filled waffles, pour the
batter into the centre of the lower grid
and spread out evenly to the edges.
The entire lower grid should be filled.
For best results, we recommend filling
the supplied cup to the top so it will fill
the lower grid with the correct amount
of batter.
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 (95°C) 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 a plastic food storage bag.
Use waxed paper to keep waffles
separated. Reheat in an oven, toaster
or toaster oven when ready to use.
If waffles tend to stick to waffle grids,
add slightly more oil or butter to the
batter.
SUGGESTED
TOPPINGS
Maple syrup, fruit syrups
Warm fruit compote, fruit sauce
Fresh berries, chopped fruit,
chopped nuts
Powdered sugar
Whipped cream, ice cream, sorbet
Chocolate sauce
Fruited yogurt
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