Note: This Pizzelle Press has been treated with a special nonstick coating. Before the first use, we suggest you season the grids with cooking spray or oil. If using oil, apply with a paper towel or pastry brush. You may find it helpful to repeat this process before each use of the pizzelle press.
TIPS & HINTS
Always allow the Cuisinart™ Pizzelle Press to preheat completely before baking pizzelle.
Make certain that the green indicator light is lit before baking subsequent batches of pizzelle.
Be certain that the Pizzelle Press is completely clean before preheating. Crumbs and batter baked onto the press will cause sticking.
Use a small amount of vegetable oil or melted vegetable shortening applied with a heatproof pastry brush to lightly condition the press. Butter will burn or smoke when heated and many cooking sprays contain lecithin, which can become “gummy” and sticky when heated on a nonstick cooking surface.
If you are rolling your pizzelle, roll them immediately upon removing them from the press. Remove one pizzelle at a time, allowing the second to remain on the hot press (allow to remain open) while rolling.
Hot pizzelle can be molded around the cylinder provided or a small custard cup or ramekin to create a cup. Shaped pizzelle should be filled just before serving.
Lighter pizzelle are easier to roll/mold than darker pizzelle.
If pizzelle run over the edges of the mold, trim while warm with a sharp knife or kitchen scissor.
Allow pizzelle to cool completely on a wire rack before storing.
In a dry climate, store pizzelle in a shallow cookie jar or container with loose fitting lid. Add a layer of paper towel between each cookie to absorb
excess moisture. In a humid climate, store pizzelle in a tightly covered container.
Pizzelle can be frozen. Stack in small bundles with a sheet of paper towel between each cookie, wrap in plastic wrap, then place in a
If pizzelle become soft, arrange them in a single layer on a cookie sheet place in a 300°F (150°C) oven for 3 to 5 minutes.
Many pizzelle batters may be prepared ahead, covered tightly and stored in the refrigerator for up to 24 hours before baking pizzelle.
“Center” the batter just a little behind the direct center of each patterned cookie grid so that when the lid is closed it will push the batter forward to the center making a more evenly rounded pizzelle.
When finished baking pizzelle, unplug unit and open to cool completely. Brush any residual crumbs from the press, paying particular note to the pattern indentations, with a soft brush such as a new toothbrush, pastry brush (do not use a brush with any metal wire such as a bottle brush), or cotton swab. Then wipe the unit with a dampened soft cloth such as a microfiber cloth (available in most kitchenware/gourmet stores) to remove all grease and crumbs. Allow unit to dry completely before storing.
About the Recipes:
Many pizzelle recipes can be mixed ahead of time, covered and refrigerated. Remove batter from refrigerator about 30 minutes before baking.
It is important to measure flour and other dry ingredients properly for best baking results. Use nested measuring cups of graduated sizes – do not use measuring cups meant for liquid mea- surements. Stir flour before measuring, then spoon or scoop into the measuring cup and level with the straight edge of a spatula or table knife.
Nutritional information is based on number of servings indicated. If a recipe produces a range of servings, it is based on the highest serving yield for that particular recipe. If a recipe has a lower fat option, that is the one used for nutritional information.
4
