Sensio CRUXGG TRNR, Инструкция по эксплуатации

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13
WAFFLE BAKING TIPS
• Sift all dry ingredients together. It is not necessary to beat egg yolks and milk
separately.
• Beat egg whites until they form stiff peaks. Stir 1/4 of the beaten whites into
the batter to lighten it, and then gently fold in the rest. There should be white
streaks in the batter. Do not over-mix batter when adding egg whites.
• Some recipes may be doubled. Do not make large batches of batter when
whipped egg whites have been used to lighten the waffle.
• Do not open the Rotating Double Waffle Maker during the first minute of
baking or the waffle will separate. Completely bake waffles before removing.
• When preparing waffle batter with gluten flour, do not over-mix or waffles will
be tough. Stir batter only until large lumps of dry ingredients disappear.
• The optimal amount of batter to produce a full-shaped waffle, without
overflowing, will vary with different waffle batters. Pouring batter from a
measuring cup will help to gauge how much batter to use each time. Fill
bottom cooking plate of Rotating Double Waffle Maker with enough batter
to cover peak areas. Begin with 1 scant cup (1/4 cup per quarter waffle). Add
more if needed.
• For more evenly shaped waffles, spread thick batters to the outer edge of the
cooking plate using a heat-proof rubber spatula or other non-metallic utensil
before closing the lid.
• To retain crispness, move baked waffles to a wire cooling rack. To keep
waffles warm, place on an ovenproof dish on an oven rack and warm at about
200-250°F (90-120°C). Waffles will keep for about 20 minutes before they
begin to dry out.
• Baked waffles freeze well. Cool completely on a wire rack. Store in a plastic
freezer bag or in a covered container, separating waffles with wax paper.