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Silvercrest IAN 345749 SWE 1200 D1 Manual

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SWE 1200 D1■ 24 │ GB│IE
Close and heat up the waffle iron.
Peel the bananas and cut them into small pieces.
Beat the butter with the sugar and eggs until
creamy. Then mix in the banana pieces, flour and
baking powder.
Place about 3 tablespoons of batter into the middle
of each lower baking surface, then close the waffle
iron. Allow each waffle to bake for about 3 minutes
until golden brown.
Lay the ready waffles on a cake grill.
Cheese waffles
For approx. 8 waffles
80 g soft butter
200 g sour cream
250 g flour
100 g grated Parmesan cheese
200 ml milk
1 pinch salt
Close and heat up the waffle iron.
Knead the butter, sour cream, flour, Parmesan
cheese and some salt into a smooth batter.
Place about 3 tablespoons of batter into the middle
of each lower baking surface, then close the waffle
iron. Allow each waffle to bake for about 3 minutes
until golden brown.
Lay the ready waffles on a cake grill.
Tomato waffles
For approx. 8 waffles
5 eggs
100 g soft butter
1 tsp salt
8 tbsp butter milk
150 g flour
100 g tomatoes, dried and marinaded in oil
3 stalks of basil
Close and heat up the waffle iron.
First separate the eggs. Beat the whites until stiff.
Beat the yolks with the butter and salt until creamy.
Then blend in the butter milk and the flour.
Drain the tomatoes and cut them into small pieces.
Wash the basil and shake it dry. Pluck off the
leaves and cut into small pieces. Stir the tomatoes
and basil into the mixture, then mix in the egg
white. Stir the batter occasionally so that the
tomato pieces are distributed evenly.
Place about 3 tablespoons of batter into the middle
of each lower baking surface, then close the waffle
iron. Allow each waffle to bake for about 4 minutes
until golden brown.
Lay the ready waffles on a cake grill.
Potato waffles
For approx. 8 waffles
1 kg mealy cooking potatoes
4 eggs
100 g starch
100 g flour
8 tbsp. oatmeal flakes
4 tsp salt
1 sprig of rosemary
Peel, wash and finely grate the potatoes.
Close and heat up the waffle iron.
Stir the potatoes together with the eggs, oatmeal
and some salt in a bowl. Mix in the flour and the
starch. Plug the rosemary needles from the branch,
chop them and stir them into the potato batter.
Place about 5 tablespoons of batter in the middle
of each lower baking surface, and use a spoon to
spread the batter to all sides.
Close the waffle iron. Allow each waffle to bake
for about 5 minutes until golden brown. Lay the
ready waffles on a cake grill.
IB_345749_SWE1200D1_LB8.indb 24 08.07.2020 15:48:56
… 27 …


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