Manufacturer Warranty; Apple Waffles - Cloer 1633V Instrucciones De Uso

Manufacturer warranty

Please register your appliances in the period of 6 months
since the purchase in order to benefit from our manu-
facturer warranty. The published conditions of warranty
in the moment of the registration are valid. You will find
conditions of warranty and product registration here:
Manufacturer warranty
https://cloer.eu/gb/guarantee
Our 10 steadfast rules
for baking waffles
1. All ingredients should be at room temperature. To
make sure all ingredients are at room temperature,
the butter, eggs and water should be stored at room
temperature for a few hours before baking.
2. First mix together all the ingredients apart from: flour,
cream of tartar baking powder and mineral water.
Make sure that the butter is soft, but not heated to
more than room temperature.
3. Mix the flour with the specified amount of baking pow-
der. Too much baking powder will leave an unpleasant
aftertaste. We therefore recommend cream of tartar ba-
king powder, as it does not have any aftertaste.
4. We recommend water instead of milk. Mineral wa-
ter with a lot of carbonic acid has the same effect as
baking powder and therefore makes particularly de-
licious waffles. The amount of baking powder speci-
fied can be reduced by using mineral water.
5. Add water and flour alternately to the dough. Only add
as much flour at a time that you can mix in complete-
ly before adding water again. Avoid the flour coming
into direct contact with water, as this will cause lumps
to form in the dough.
6. Mix in enough water so that the dough is still viscous
but still pours smoothly off the spoon.
7. Do not add ingredients such as almonds, nuts, flavou-
rings or alcohol to the dough until the end.
8. Leave the dough to stand for at least 25 minutes but
no longer than an hour. The dough will thicken du-
ring this time. Do not stir the dough any more after
that and use it all at once. Storing the dough for too
long will diminish the baking results.
9. Only grease the waffle iron with butter before baking
the first waffle. Additional greasing before making
further waffles is generally not required for most
waffle doughs.
10. Place the cooked waffles on a cooling rack. Do not
stack freshly baked waffles on top of each other, as
this will cause them to go soggy on the surface. Waff-
les taste best when served fresh.
Recipe
The classic Cloer waffle
Ingredients:
• 6 eggs
• 1 small bottle of lemon flavouring
• 1 small bottle of rum flavouring
• 1 packet of cream of tartar
• 1 packet of vanilla sugar
• 200 g sugar
• 200 g butter or margarine, 500 g flour
• 125 ml mineral water (sparkling)
Preparation:
All ingredients should be at room temperature. Make
sure that the butter is soft, but not heated to more
than room temperature.
Beat the eggs with a food processor until they double
in volume. Cream the sugar, vanilla sugar and flavou-
rings in a separate mixing bowl. Continue to mix on a
low setting and gradually stir in the egg mass. Mix the
flour and baking powder.
Add the flour and baking powder mixture and the mi-
neral water alternately to the dough. Mix in enough
water so that the dough is still viscous but still pours
smoothly off the spoon. Leave the dough to stand for
at least 30 minutes, but no longer than an hour.
Add the dough into the back half of the baking tin of
the Cloer waffle iron and quickly close the lid.
Hold down the handles for a few seconds and bake
the waffles until they are golden brown.
RCP-1503.2.0

Apple Waffles

Ingredients:
• 200 g margarine or butter
• 100 g sugar
• 4 eggs
• Grated peel of a raw lemon
• 250 g flour
• 1 packet of backing powder
• 100 g flaked or chopped almonds
• 1/8 l mineral water
• 2 - 4 finely chopped apples
Preparation:
Cut the apples into small cubes. Mix the ingredients
for the dough and stir until smooth. Finally, add the
apples and fold in to the dough.
Note: These waffles are ideal for freezing and reheating.
They are similar in taste to apple strudel.
RCP-1508.0.1
EN
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