Waring Commercial WW180 Manual De Instrucciones página 5

TIPS FOR MAKING PERFECT WAFFLE CONES
We recommend setting #4 when using commercial waffle cone
mixes and batter recipes. If you prefer crisper, darker waffle
cones, increase the browning control number.
For evenly filled waffle cones, place the batter in the center of
the lower grid and close the grid immediately. Most batters will
spread out evenly with the pressure of the upper grid. If you have
a very thick batter, you may need to spread the batter out a little
more, very quickly, with a heat-proof spatula.
While rolling the waffle cone, concentrate on keeping the part of
the flat waffle cone nearest to the point of the waffle cone tool
directly on the tool. This will become the bottom point of the
cone and it is best to have a sealed bottom point of the cone
when using ice cream.
Allow waffle cones to cool completely for desired results, before
placing ice cream or any other topping in the cone.
SUGGESTED TOPPINGS
Maple syrup, fruit syrups
Warm fruit compote, fruit sauce
Fresh berries, chopped fruit, chopped nuts
Powdered sugar
Whipped cream, ice cream, sorbet
Chocolate sauce
Fruited yogurt
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RECIPES
Classic Belgian Waffles
Classic Belgian waffles have a crispy outside and are soft and moist on
the inside. They are often served as part of a celebration – even to celebrate
something as simple as a beautiful day. Try these waffles with your favorite
syrup, or a topping such as sliced fresh strawberries and freshly whipped
cream.
Makes 10 waffles
1½ cups water, divided
2¼ teaspoons active dry yeast (one packet)
¹∕ ³ cup sugar
3 cups sifted flour
¼ teaspoon salt
3 large eggs, separated + 1 egg white
1½ cups whole milk
8 tablespoons unsalted butter – melted and cooled
2 teaspoons vegetable oil
2 teaspoons pure vanilla extract
Heat ¼ of the water to lukewarm, 105°F– 110°F. Dissolve the yeast in the water
with a pinch of the sugar from the recipe; let stand 5 to 10 minutes, until the
mixture begins to foam.
Put the flour and salt into a large bowl; stir to blend and reserve. Add the egg
yolks, one of the egg whites, and remaining sugar to the yeast mixture; stir to
blend. Add the remaining water, milk, melted butter, oil, and vanilla; stir until
the mixture is smooth. Stir the liquid mixture into the flour mixture and beat
until the mixture is smooth.
Beat the egg whites until stiff peaks form. Fold the egg whites gently into the
batter. Let the batter stand for 1 hour, stirring every 15 minutes.
Preheat your Waring ® Commercial Belgian Waffle Maker on setting #4 or
preferred setting* (green indicator light will be illuminated when preheated).
For best results, do not open waffle maker during cooking process. Doing so
will interfere with the timing mechanism.
Use the measuring scoop to measure the batter and pour into the preheated
waffle iron. See "Instructions for Use" for operating instructions. Remove
waffle and repeat until all batter is used. Waffles may be kept warm in a low
(200°F) oven. Arrange waffles on a cookie sheet and place on a rack in the
warm oven. Serve with whipped cream, fruit, jam, powdered sugar, or a warm
fruit syrup.
*We recommend using setting #4 to achieve a golden brown baked Belgian
waffle. Adjust the browning control if you prefer lighter or darker waffles.
Nutritional information (per waffle):
Calories 300 (40% from fat) • carb. 37g • pro. 8g • fat 13g
• sat. fat 7g • chol. 94mg • sod. 104mg • calc. 61mg • fiber 1g
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