Évaluations - 3, GPA: 4.7
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Facilité d'utilisation
Never wrap cord tightly around the appliance. Do not put any stress on cord where it enters unit, as this could cause cord to fray and break. The Waffle Baker is designed to stand on its Hinge end for neat and compact storage. 10 HELPFUL AND TIPS • Sift all dry ingredients. • Egg yolks should be separated from egg whites before mixing. • Beating egg whites separately, and then folding into will create lighter and crispier • Egg whites should be beaten until beaten egg whites into batter to lighten it, of the egg whites into the batter (there should streaks in the batter). Do not over-mix batter when adding egg whites. • It is not necessary to beat egg yolks and milk separately; add to the combined flour mixture, and use or hand mixer to blend. • Do not open the Waffle Baker during the first minute of baking, waffles will separate. Completely bake waffles before removing them from the unit. • When waffles are done, the Lid should lift open easily. Wearing protective oven mitts, use the Lid Handle to gently lift the Lid. If the Lid pulls, wait another minute and try lifting it open again. • Waffles can be made ahead of time, then refrigerated or frozen. When ready to eat, place defrosted waffles in your Waffle Baker and reheat waffles using the Light Waffle setting. When serving waffles to several people at once, a toaster or oven is ideal. FOR LOW-FAT, LOW-CHOLESTEROL WAFFLES • All recipes work equally well with skim milk. • Leave out egg yolks altogether. All leavening properties come from the beaten egg whites. • Use liquid vegetable oils, like canola, corn or sunflower, instead of butter. FOR HIGHER-FIBER WAFFLES • Substitute 1/2-cup, or more, of white flour with whole wheat flour. • Substitute 1/4-cup of wheat or white flour with oat bran. FOR SUGAR-FREE WAFFLES • Substitute sugar with Splenda® No Calorie Sweetener or any other sugar substitute. Follow package directions for substitution quantities. • Enjoy your sugarless waffles with sugar-free maple syrup. There are many wonderful brands available on the market today. 11 WAFFLE RECIPES BASIC WAFFLES 1-3/4 cups all-purpose 2 teaspoons baking powder 1/2 teaspoon salt 3 eggs, separated 2 tablespoons sugar 1-1/2 cups milk 1/2 cup vegetable oil 1. Condition and preheat Waffle Baker. 2. Sift flour, baking powder, and salt together in a bowl. 3. Use an electric mixer to beat the whites until soft peaks form. Sprinkle in the sugar and continue to beat until stiff. 4. Use the Mixer to blend egg yolks, milk and vegetable oil together. 5. Pour the milk mixture into the dry ingredients and whisk together until just mixed. 6. Gently fold egg white mixture into the batter. 7. Pour approximately 1 cup of batter onto the lower Waffle Plate using an “X” pattern. Close the Lid, turn the Temperature Control Dial to the desired setting, and bake. Repeat with remaining batter. Makes 10 (4-inch) waffles 12 CORN WAFFLES 2 (8-1/2-oz) packages corn muffin 2 eggs 1/4 cup vegetable oil 1-1/2 cups milk 1 (15-oz) can whole kernel corn, drained 2 (4-oz) cans chopped green chilies, drained 2 cups grated American Cheese 1. Condition and preheat Waffle Baker. 2. Use a spoon to stir corn muffin mix, eggs, oil, and milk together. The batter will be slightly lumpy. 3. Stir in corn, chilies and cheese. 4. Pour approximately 1 cup of batter onto the lower Waffle Plate using an “X” pattern. Close the Lid, turn the Temperature Control Dial to the desired setting, and bake. Repeat with remaining batter. Makes 12 (4-inch) waffles 13 BELGIAN 2-2/3 cups all-2-1/4 tsp. RED STAR® active dry yeast 2 tablespoons sugar 1 teaspoon salt 1-3/4 cups milk 1/4 cup water 1/4 cup butter 3 eggs, separated 1. Sift flour, yeast, salt and sugar together in a bowl. 2. In a microwave or double boiler, heat milk, water and butter until very warm, 120°-130°F (butter does not need to melt) . 3. Use an electric mixer to blend the eggs into the 4. Pour the milk mixture into the dry ingredients and use to mix thoroughly. 5. Cover the bowl tightly with plastic wrap or foil and refrigerate for at least 6 hours or overnight. 6. Condition and preheat Waffle Baker. 7. Pour approximately 1 cup of batter onto the lower Waffle Plate using an “X” pattern. Close the Lid, turn the Temperature Control Dial to the desired setting, and bake. Repeat with remaining batter. Makes 12 (4-inch) waffles 14 CRAISINS 1-3/4 cups all-2 teaspoons baking 1/2 teaspoon salt 3 eggs, separated 2 tablespoons sugar 1 teaspoon vanilla 1-1/2 cups milk 1/2 cup vegetable oil 1 cup craisins® (sweetened dried cranberries) 1 cup chopped pecans 1. Condition and preheat Waffle Baker. 2. Sift flour, baking powder, and salt together in a bowl. 3. Use an electric mixer to beat the whites until soft peaks form. Sprinkle in the sugar and continue to beat until stiff. in vanilla. 4. Use the Mixer to blend egg yolks, milk and vegetable oil together. 5. Pour the milk mixture into the dry ingredients and whisk together until just mixed. 6. Gently fold egg white mixture,...