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Figure 1
Waffle Baking Tips
•
Sift all dry ingredients together. It is not necessary to beat egg yolks
and milk separately.
•
Beat egg whites until they form stiff peaks. Stir 1/4 of the beaten
whites into the batter to lighten it, and then gently fold in the rest.
There should be white streaks in the batter. Do not over-mix batter when
adding egg whites.
•
Some recipes may be doubled. Do not make large batches of batter when
whipped egg whites have been used to lighten the waffle.
•
Do not open the Rotating Belgian Waffle Maker during the first minute
of baking or the waffle will separate. Completely bake waffles before
removing.
•
When preparing waffle batter with gluten flour, do not over-mix or waffles
will be tough. Stir batter only until large lumps of dry ingredients
disappear.
•
The optimal amount of batter to produce a full-shaped waffle, without
overflowing, will vary with different waffle batters. Pouring batter from
a measuring cup will help to gauge how much batter to use each time.
Fill bottom cooking plate of Rotating Belgian Waffle Maker with enough
batter to cover peak areas. Begin with 1 scant cup (1/4 cup per quarter
waffle). Add more if needed.
•
For more evenly shaped waffles, spread thick batters to the outer edge
of the cooking plate using a heat-proof rubber spatula or other non-
metallic utensil before closing the lid.
•
To retain crispness, move baked waffles to a wire cooling rack. To keep
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19393_19427_19428_19429_19430_19451_BTFL_WUS_RotatingWaffleMaker_IM_V3_R0.indd 15
Figure 2
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2023-11-06 3:11 PM
2023-11-06 3:11 PM
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