Chef's Choice 838 manual Some Favorite Recipes, Basic Wheat Flour Waffles, Makes 6 waffles

setting. And the color control adjusts for either baking setting to give you a toasty, brown exterior and the interior texture you want.

The Quad® baking system on the WafflePro® works this way. The “Crisp Exterior/Moist Interior” setting gives you a fast bake while the “Uniform Texture” setting gives a slow deep bake. The Color Control setting controls the surface temperature of the waffle and determines its color.

To get a crisp exterior with a contrasting steamy aromatic interior, you need a waffle iron with a fast bake. The WafflePro® is unique among all waffle makers in its ability to cook rapidly enough to create this delectable combination.

WAFFLE INGREDIENTS AND TECHNIQUES

Sugar in waffle batter enhances the browning of the waffle especially on the surface where the temperatures are highest. If your diet permits, a small amount of sugar can do wonders for the waffles.

Cornmeal in waffle batter adds extra crunch. Only a few tablespoons are needed to add texture. Butter and oil enhance flavor and can increase the darkening of the waffle. But, too much of these liquids inhibits surface browning.

Eggs add their own flavor to the mix and importantly they reduce the tendency of waffles to “split”. The consistency of your batter will effect the end result. A slightly thick batter, one that pours slowly, some say like slow moving lava, works the best. If the batter pours freely, add more flour to thicken.

Regardless of the recipe, the WafflePro® works best with a level 1⁄2 cup of batter. This amount fills the waffle iron without risk of overflow. Use a pitcher, a measuring cup or ladle to pour bat- ter onto the WafflePro® grids.

When making waffle batter, add milk slowly and mix with a power mixer or by hand until the right consistency is reached. Blend just until the desired consistency is reached. You may not need to use all of the milk or liquid called for in a recipe. If you add too much liquid, simply stir in additional flour (or dry mix) to thicken the batter.

Some recipes may call for separating the eggs, beating the whites and folding them in at the end of the mix. This step gives a slightly lighter waffle with a less uniform texture but it is not essential. Whole eggs may be used.

Always preheat the WafflePro® before adding the batter. Set the Color Control to 4 if you are just getting started, otherwise set it to your own preference. Read the instructions beginning on Page 5 before making your first waffles.

Remember when the green light and beeper signal that the waffle is “Ready”, you can briefly lift the lid to check the degree of browning and, if desired, close the lid to bake the waffle for another 20 to 30 seconds for more crispness.

Because the WafflePro® heats so rapidly on the “Crisp Exterior/Moist Interior” setting, you will be able to prepare waffles about as fast as they can be eaten. Waffles taste best “hot off the griddle” but you might let them cool on a wire rack for 20 to 30 seconds before serving. This gives the waffle a chance to release some steam and stiffen slightly. (If a waffle is placed directly on a plate, the steam condenses under the waffle causing the crisp exterior to soften.) For an express breakfast it is hard to beat our Basic Waffle recipe prepared from a packaged mix. Try the European Home Style Waffle if you like the flavor of buttermilk. Whichever recipe

you choose, serve the waffles hot, spread with butter, maple syrup or your favorite jams, jellies or fruit. Chef’sChoice® offers a Gourmet Waffle Mix formulated just for waffles, richly flavored and ready to use with addition of only water.

SOME FAVORITE RECIPES

Basic Wheat Flour Waffles

A simple recipe that produces a light and crisp waffle.

2 cups all-purpose flour

3 tablespoons sugar

1 tablespoon baking powder

1 teaspoon salt

2 eggs

1⁄4 cup melted butter

11⁄4 - 11⁄2 cups milk, as needed

Makes 6 waffles

1.Place the flour, sugar, baking powder and salt in a small bowl. Stir with a wire whisk to evenly distribute the ingredients. Add the melted butter, eggs and about 11⁄4 cups of milk. Blend with a wire whisk until smooth and free from lumps. Batter should be thick but still pour slowly from a ladle or measuring cup. Add more milk as needed to obtain a thick but pourable consistency. If the batter becomes too thin, stir in a teaspoon or two of additional flour.

2.Preheat the WafflePro® at:

“Crisp Exterior/Moist Interior” @ Color Control 4 or “Uniform Texture” @ Color Control 31⁄2

3.Pour a level 1⁄2 cup of batter onto preheated waffle grid. Close the lid, press it down lightly to level batter. Bake until the signals indicate waffle is done.

4.Remove waffle and place on a wire rack for about 30 seconds, then serve immediately.

Note: Waffles may be kept warm in a preheated 300°F oven for 5 to10 minutes but their consistency may change. Batter can be held overnight under refrigeration. If it thickens, add milk to restore to the desired consistency.

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