TIPS FOR MAKING PERFECT
BELGIAN WAFFLES
We recommend setting #4 when using commercial pancake/waffle mixes.
We recommend setting #4 for Belgian waffle recipes.
If you prefer crisper, darker Belgian waffles, increase the browning control.
For evenly filled waffles, pour the batter into the center of the lower grid and spread out evenly to the edges. The entire lower grid should be filled.
For best results, we recommend filling the supplied cup to the top so it will fill the lower grid with the correct amount of batter.
For added convenience while baking waffles, rest measuring scoop with handle hanging on outside of bowl and scoop on inside of bowl until the next baking cycle.
To measure flour, stir the flour first to aerate it, since it settles when it sits. Then spoon it into a measuring cup, leveling off the top with the back of a knife – do not pack down into measuring cup. These quick steps will help you avoid heavy waffles. Belgian waffles taste best when made to order, but baked Belgian waffles may be kept warm in a 200˚F oven. Place in a baking pan or wrap in foil while in the oven. Waffles wrapped in foil may lose their crispness.
Baked waffles may be frozen. Allow to cool completely, and then place in plastic food storage bag. Use waxed paper to keep waffles separated. Reheat in an oven, toaster or toaster oven when ready to use.
If waffles tend to stick to waffle grids, add slightly more oil or butter to the batter.
Packaged Belgian waffle mixes found in most supermar- kets may also be used with this unit.
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