CLEANING AND
MAINTENANCE
Once you have finished baking, switch
rocker switch to the OFF position;
remove plug from electrical outlet.
Leave top lid open and allow grids/
plates to cool before cleaning.
Never take your Breakfast Central™
apart for cleaning. Simply brush
crumbs from grooves and absorb any
excess cooking oil by wiping with a
dry cloth or paper towel. You may
clean the grids/plates by wiping with
a damp cloth to prevent staining and
sticking from batter or oil buildup.
Be certain that grids/plates
have cooled completely before
cleaning.
If batter adheres to grids/
plates, simply pour a little cooking oil
onto the baked batter and let stand
approximately five minutes, allowing
batter to soften for easy removal.
To clean exterior, wipe with a soft dry
cloth. Never use an abrasive cleanser
or harsh pad.
NEVER IMMERSE
CORD, PLUG OR UNIT IN WATER
OR OTHER LIQUIDS.
Maintenance: Any other servicing
should be performed by an authorized
service representative.
IMPORTANT
NOTICE!
After unit is preheated, season waffle
grids and omelet plates with cooking
spray or brush with a flavourless oil
to thoroughly coat all surfaces.
It is important that you preheat the
Breakfast Central
TM
before
seasoning
with cooking spray or oil.
Pumpkin Nut
Belgian Waffles
These waffles taste like freshly baked
pumpkin muffins and are delicious
served with warm maple syrup.
Makes 6 waffles
1½ cups (375 ml) all-purpose
flour
1
ounce (30 g) finely chopped
walnuts or pecans
(best if toasted first)
1
tablespoon (15 ml)
cornstarch
1
tablespoon (15 ml) baking
powder
1
teaspoon (5 ml) salt
1
teaspoon (5 ml) ground
cinnamon
½
teaspoon (2 ml) ground
ginger
¼
teaspoon (1 ml) freshly
ground nutmeg
¾
cup (175 ml) pumpkin purée
(canned solid pack pumpkin)
2
large eggs, separated
1
cup (50 ml) whole milk
¼
cup (50 ml) real maple syrup
(do not use pancake syrup)
3
tablespoons (45 ml) unsalted
butter, melted
1
teaspoon (5 ml) pure vanilla
extract
3
large egg whites
In a large bowl, combine the flour,
chopped nuts, cornstarch, baking
powder, salt, cinnamon, ginger, and
nutmeg. Stir to blend and reserve.
In a second bowl, combine the
pumpkin purée, egg yolks, milk,
maple syrup, melted butter, and
vanilla extract; stir until smooth.
Add the liquid ingredients
to the dry ingredients and stir to
blend until smooth, using a whisk.
In a clean, dry bowl, beat the egg
whites until stiff peaks form. Gently
fold the beaten egg whites into the
batter.
Preheat your Cuisinart
TM
Breakfast
Central
™
on setting #4 or preferred
setting* (green indicator light will be
illuminated when preheated).
For best results, do not open waffle
maker during cooking process. Doing
so will offset the timing mechanism.
Use measuring scoop to measure out
batter. Pour into waffle grids. Use a
heat-proof spatula to spread the
batter evenly over the grids. Close
cover and rotate 180˚ to the right.
Bake in the hot waffle maker until
beeper sounds. Rotate 180˚ to the
left. Remove waffle and repeat with
remaining batter. Waffles may be
kept warm in a low (200°F [95°C])
oven. Place waffles arranged on a
cookie sheet on a rack in the oven.
Serve with warm maple syrup,
powdered sugar, or whipped cream.
*We recommend using setting #4 to
achieve a golden brown baked
Belgian waffle. Adjust the browning
control if you prefer lighter or darker
waffles
.
Nutritional information per waffle:
Calories 303 (35% from fat) • carb. 40g
• pro. 10g • fat 12g • sat. fat 5g
• chol. 92mg • sod. 579mg •
calc. 94mg • fiber 2g
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