4
5
OPERATING INSTRUCTIONS
1. Place the closed waffle maker on a clean, flat
surface where you intend to use it.
2. Plug the power cord into a standard
electrical outlet.
3. Move the temperature slide control to the
desired browning setting – setting #1 for the
lightest colour waffles and setting #5 for the
darkest colour waffles.
The red indicator light will turn on to signal that
the power is on and the unit will begin to heat.
When the waffle maker has reached desired
temperature, the green indicator light will turn on.
You are now ready to begin.
Note:
The first time you use your waffle maker
it may have a slight odour and may smoke a bit.
This is normal, and common to appliances with a
nonstick surface.
4. Lift lid of waffle maker by grasping the handle
and pushing up in one fluid motion. Lid will
stay open at a 105° position until you lower it.
5. Pour batter onto the center of the lower
waffle grid. Use a heat-proof spatula to
spread batter evenly over the grid. Close
the lid. The green light will turn off but the red
light will stay illuminated.
6. Baking time is determined by the browning
level that you chose in Step 3. It may take
up to 6 minutes to bake your waffles on
setting #5.
7. When the waffles are ready, the green light
will turn on. Remove the waffles by gently
loosening the edges with a heat-proof plastic
spatula or wooden spatula. Never use metal
utensils, as they will damage the nonstick
coating.
8. When you are finished baking, unplug the
power cord from the wall outlet. Allow the
waffle maker to cool down completely before
handling.
CLEANING, CARE
AND MAINTENANCE
Once you have finished baking, remove plug from
electrical outlet. Leave lid open so grids begin to
cool. Allow waffle maker to cool down completely
before handling.
Never take your waffle maker 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 also clean the grids by wiping with a
damp cloth to prevent staining and sticking from
batter or oil buildup.
Be certain grids have
cooled completely before cleaning.
If batter
adheres to plates, simply pour a little cooking
oil onto the baked batter and let stand approxi-
mately 5 minutes, allowing it 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 LIqUID. NEVER WASH UNDER TAP
WATER.
Any other servicing should be performed by an
authorized service represen-
tative.
STORAGE/
LOCKING LID
Store with cord wrapped
securely under base. For
compact storage, stand
waffle maker on back end
with control panel facing up.
The waffle maker has been
designed with a special latch-
ing feature so the lid stays closed during storage.
TIPS TO MAKE
PERFECT WAFFLES
• Setting #1 will produce the lightest color
waffles. Setting #5 will produce the darkest
color waffles. Experiment to determine which
setting produces the best waffle color for you.
• For evenly filled waffles, pour the batter onto
the center of the lower grid and spread out
evenly to the edges. The entire lower grid
should be filled.
• We recommend using 2 cups of batter
to fill the lower grid.
NOTE:
For thinner
batters, both boxed and homemade, we
recommend using a scant 2 cups of batter
and spreading it evenly among the four waffle
grids.
• Waffles are best when made to order, but
baked waffles may be kept warm in a 200°F
oven. Place them in a baking pan or wrap in
foil while in the oven. Waffles wrapped in foil
may lose their crispiness.
• Baked waffles may be frozen. Allow to cool
completely, then place in plastic food stor-
age bag. Use waxed paper to keep waffles
separated. Reheat in a toaster or toaster oven
when ready to eat.
SUGGESTED TOPPINGS
Fruit syrups, warm fruit compote, fresh berries,
chopped fruit, yogurt, chopped nuts, powdered
sugar, whipped cream, ice cream or chocolate
sauce.
RECIPES
Waffle Mix. . . . . . . . . . . . . . . . . . . . . . . . . . 5
Waffle Mix Waffles . . . . . . . . . . . . . . . . . . . 5
Basic Waffles . . . . . . . . . . . . . . . . . . . . . . . 6
Nutty Wheat Waffles. . . . . . . . . . . . . . . . . . 6
Chocolate Brownie Waffles . . . . . . . . . . . . 7
Apple Walnut Waffles . . . . . . . . . . . . . . . . . 7
Cinnamon Pecan Waffles . . . . . . . . . . . . . . 7
Banana Walnut Waffles . . . . . . . . . . . . . . . 8
Pumpkin Walnut Waffles . . . . . . . . . . . . . . 8
Oatmeal Raisin Waffles . . . . . . . . . . . . . . . 9
Lemon Waffles . . . . . . . . . . . . . . . . . . . . . . 9
Multigrain Waffles. . . . . . . . . . . . . . . . . . . 10
Buckwheat Waffles. . . . . . . . . . . . . . . . . . 10
Gluten-Free Waffles . . . . . . . . . . . . . . . . . 11
Whole Wheat Berry Waffles . . . . . . . . . . . 11
Savoury Cheddar Chive Waffles. . . . . . . . . 11
Blueberry Maple Syrup. . . . . . . . . . . . . . . 12
ABOUT THE RECIPES
Nutritional information is based on number of
servings indicated. If a recipe produces a range of
servings, information is based on the highest serv-
ing yield for that particular recipe.
Waffle Mix
Having a batch of this mix at the ready will
allow you to make one batch of four waffles
at a time. Just prepare as much or as little as
you need. Our version is much healthier
than purchased mixes.
Makes about 7 cups (1.75 L) of mix, enough to
make 16 waffles
5
cups (1.25 L) unbleached,
all-purpose flour
1
cup (250 ml) wheat germ
1
cup (250 ml) buttermilk powder*
3
tablespoons (45 ml) granulated sugar
3
tablespoons (45 ml) baking powder
2¼
teaspoons (11 ml) kosher salt
1½
teaspoons (7 ml) baking soda
¾
teaspoon (3.75 ml) cream of tartar
1. Using a whisk, combine all ingredients
thoroughly in a large mixing bowl.
2. Store in an airtight container in a cool, dry
place for up to 6 months. You can store in
the refrigerator for ultimate freshness.
* Buttermilk powder is available in most
grocery stores. If you cannot find it,
substituting nonfat dry milk is acceptable,
but the results will not be as moist.
Waffle Mix Waffles
Makes 4 waffles
1¾
cups (425 ml) Waffle Mix (See Waffle
Mix recipe)
¾
cup (175 ml) reduced-fat milk
1
large egg, lightly beaten
1½
tablespoons (375 ml) vegetable oil
