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We recommend setting #4 for Belgian wafe recipes. If you prefer
crisper, darker Belgian wafes, increase the browning control.
For evenly lled wafes, pour the batter into the center of the
lower grid and spread out evenly to the edges. The entire lower
grid should be lled.
For best results, we recommend using ¾ cup batter or enough to
ll the entire lower grid.
For added convenience while baking wafes, rest measuring
scoop with handle hanging on outside of bowl and scoop on
inside of bowl until the next baking cycle.
To measure our, stir the our rst to aerate it, since it settles
when it sits. Then spoon it into a measuring cup, leveling off the
top with the back of a knife – do not pack down into measuring
cup. These quick steps will help you avoid “heavy wafes.”
Belgian wafes taste best when made to order, but baked
Belgian wafes may be kept warm in a 200˚F oven. Place in a
baking pan or wrap in foil while in the oven. Wafes wrapped in
foil may lose their crispness.
Baked wafes may be frozen. Allow to cool completely, and then
place in plastic food storage bag. Use waxed paper to keep
wafes separated. Reheat in an oven, toaster or toaster oven
when ready to use.
TIPS FOR MAKING PERFECT WAFFLE CONES
We recommend setting #4 when using commercial wafe cone
mixes and batter recipes. If you prefer crisper, darker wafe
cones, increase the browning control number.
For evenly lled wafe 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 wafe cone, concentrate on keeping the edge of
the wafe nearest to the tip of the rolling tool. This will become
the tip of the cone and it is best to have a sealed tip when using
ice cream.
Allow wafe cones to cool completely for desired results, before
placing ice cream or any other llng in the cone.
LIMITED ONE YEAR WARRANTY
Waring warrants every new Waring
®
Commercial Waffle/Waffle Cone
Maker to be free from defects in material and workmanship for a
period of one year from the date of purchase when used with
foodstuffs, nonabrasive liquids (other than detergents) and nonabrasive
semi-liquids, providing it has not been subject to loads in excess of
the indicated rating.
Under this warranty, Waring will repair or replace any part which, upon
our examination, is defective in materials or workmanship, provided
the product is delivered prepaid to the Waring Service Center at:
314 Ella T. Grasso Ave. Torrington, CT 06790, or any Factory Approved
Service Center.
This warranty does not: a) apply to any product that has become worn,
defective, damaged or broken due to use or due to repairs or servicing
by other than the Waring Service Center or a Factory Approved Service
Center, or due to abuse, misuse, overloading or tampering; or b) cover
incidental or consequential damages of
any kind.
Warning: This warranty is void if appliance is used on Direct
Current (DC).
WARING COMMERCIAL
314 Ella T. Grasso Ave.
Torrington, CT 06790
CLEANING AND MAINTENANCE
Once you have nished baking, turn control knob to setting #1,
switch toggle to OFF position and remove plug from electrical
outlet. Leave top lid open and allow grids to cool before cleaning.
Never take your wafe/wafe cone maker apart for cleaning.
Simply brush crumbs from grooves and absorb any excess
cooking oil by wiping with a dry cloth or paper towel. You may
clean the grids by wiping with a damp cloth to prevent staining
and sticking from batter or oil buildup.
Be certain grids have cooled completely before cleaning. If
batter adheres to plates, simply pour a little cooking oil onto the
baked batter and let stand approximately 5 minutes, thus allowing
batter to soften for easy removal.
To clean exterior, wipe with a soft dry cloth. Never use an
abrasive cleanser or harsh pad. NEVER IMMERSE CORD,
PLUG OR UNIT IN WATER OR OTHER LIQUIDS.
Any other servicing should be performed by an authorized
service center.
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