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ENGLISH
BaKInG & servInG tIPs
Whether one or two waffles are being prepared, always rotate
the baking unit after filling a waffle plate. This coats both
the upper and lower waffle plates with batter
and ensures the finest consistency.
Don’t overfill the waffle plates. Pour the
batter onto the center of the plate, then
evenly spread it out to the edges using a soft
spatula or the bottom of a non-metallic ladle.
The batter should almost cover the peaks of the
waffle grid.
Do not coat the waffle plates with spray-on oils or shortenings – they will produce
a gummy build-up that will be difficult to remove. If your waffles tend to stick to
the plates, add a little more butter or oil to the recipe.
Use a pitcher instead of a ladle: it’s much easier to pour batter than to ladle it.
Close the baker lid immediately after removing a waffle. This helps maintain the
proper baking temperature for additional waffles.
Waffles will lose their crispiness if stacked or placed on a solid surface. For the best
results, keep waffles on a wire rack before serving.
When preparing multiple waffles for serving, keep the finished waffles warm by
placing them in a 200º F (93º C) oven for up to 15 minutes. Lay the waffles in a
single layer directly on the oven rack. Waffles can also be warmed by placing them
into a pre-heated Waffle Baker for 1 minute.
Extra waffles can be frozen with very good results. Cool the leftovers in a single
layer on a wire rack, separate the waffles with wax paper, and place them in a
plastic freezer bag or other airtight container before putting them into the freezer.
When you’re ready to enjoy them, lay them in a single layer directly on the oven
rack and heat for 10 minutes at 300º F (150º C). Frozen waffles can also be
heated by placing them into a pre-heated Waffle Baker for 2
1
⁄2 to 3 minutes.
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