Installation and operation
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Indications and tips
• Before you start preparing the batter, its ingredients should be kept for some
time in room temperature.
• The batter will be more fluffy if you sieve the flour first.
• Separate egg yolks from egg whites and add the yolks to the batter first. Whip
the whites to compact foam and stir the foam gently at the end, without whipping
it. This will help to make the batter and, in turn, the waffles fluffier.
• Melt the butter in low temperature. Leave it to cool down and add to the batter
when it is lukewarm.
• In the case of recipes including milk, it may be replaced with mineral water. This
will reduce the amount of baking powder needed because of carbon dioxide
content in mineral water.
• Prior to longer processing, leave the batter for a half an hour to rest. Use the
batter at once, and do not store for longer periods of time.
• Add ingredients such as nuts, baking flavours, etc. to the batter at the very end.
• Waffles taste best when fresh from the waffle maker. Serve the waffles to your
liking, e.g. with powder sugar, honey, syrup, ice-creams or other specials.
• To get crispy waffles, leave them side by side to cool down on a grate. Stacking
waffles may cause them to go soft.
• Ready and cooled waffles may be frozen. For the waffles not to stick together,
they should be interlaced with baking or breakfast paper and frozen in plastic
bags for deep-frozen foods or containers suitable for freezers.
• Remove the required number of waffles from the freezer and leave them to thaw
in room temperature. Heat them before serving in an oven at 100°C. Place them
in a container with a cover or wrap in aluminium foil. It will prevent them from
drying out in high temperature.
Recipe for crispy waffles (approx. 10 waffles)
500 g
Flour
300 g
Sugar
400 g
Butter
6
Eggs
2 packs
Vanilla sugar
½ tsp.
Baking powder or baking soda
pinch
Salt
