90091 User Manual

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Wafe 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 wafe.

• Do not open the Double Rotating Wafe Maker during the rst minute of baking

orthewafe will separate. Completely bake wafes before removing.

• When preparing wafe batter with gluten our, do not over-mix or wafes will be tough.

Stir batter only until large lumps of dry ingredients disappear.

• The optimal amount of batter to produce a full-shaped wafe, without overowing, will

vary with different wafe batters. Pouring batter from a measuring cup will help to gauge

howmuch batter to use each time. Fill bottom cooking plate of Double Rotating Wafe

Maker with enough batter to cover peak areas. Begin with 1 scant cup (1/4 cup per quarter

wafe). Add more if needed.

• For more evenly shaped wafes, 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 wafes to a wire cooling rack. To keep wafes warm, place

on an ovenproof dish on an oven rack and warm at about 200-250°F (90-120°C). Wafes will

keep for about 20 minutes before they begin to dry out.

• Baked wafes freeze well. Cool completely on a wire rack. Store in a plastic freezer bag

orina covered container, separating wafes with wax paper.

• Reheat frozen wafes in a microwave, toaster oven, convection or conventional oven

ortoaster until hot and crisp.

For gluten-free wafes:

• Use gluten-free baking mixes.

• Use gluten-free our.

• Replace our in recipes with combinations of: coconut our, rice our, almond our,

oatour, corn meal.

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User Manual - Page 13