ISO: ISO: directions for a non-electric Nordic flip over Belgian Waffle maker.
- Thread starter pat-in-to
- Start date
In Search Of:
gayle-mo
Well-known member
I have one! smileys/wink.gif Typed off quickly for you - ignore typos, please!
How to use the Belgian Waffler:
1. Before heating, lightly brush or spray vegetable oil on both interiors of Waffler. With recipes extra rich in shortening this step is only necessary for the first waffle of the day and need not be repeated.
2. Preheat both sides of Waffler with medium heat for 3 minutes.
3. Pour 1 1/4 cups of batter in center of Waffler and close. Allow 30-45 seconds of baking, then turn Waffler over to other side and continue baking until steaming stops or waffle is brown. (additional 2-3 mins)
4. GENTLY remove waffle with aid of fork.
5. Repeat steps 2-4 on next waffle. Always beging with the hotter side down on the burner. This is the same side down as on the preceding waffle. This is necessary since the Waffler is turned shortly after pouring the batter in, placing the cooler side on the stove to heat and the hotter side on top where it begins to cool slowly.
Hints:
To save time preheat stovetop Waffler on medium-low while making batter.
2. For crisper waffles, bake slowly with medium-low heat. The richer the waffle dough, the crisper the waffle.
3. The amount of batter for perfect waffles varies between recipes and mixes. The correct amount should just fill the Waffler with little or no run-off onto the overflow rim. Approximately 1 1/4 cups is usually sufficient.
4. If waffles are lighter on one side than the other, note which side and allow that side more time in contact with the burner.
5. When mixing batter for waffles, do not overbeat as this will cause them to be less tender. Beating egg whites separately and folding them into he batter also helps create a lighter waffle.
6. Limp waffles can result from under baking at too low a temperature, or using too much liquid in proportion to flour in the batter.
Add 1-2 tbs of cooking oil to the batter will often help with sticking. Be sure waffle is completely done and steaming has stopped to prevent sticking.
How to use the Belgian Waffler:
1. Before heating, lightly brush or spray vegetable oil on both interiors of Waffler. With recipes extra rich in shortening this step is only necessary for the first waffle of the day and need not be repeated.
2. Preheat both sides of Waffler with medium heat for 3 minutes.
3. Pour 1 1/4 cups of batter in center of Waffler and close. Allow 30-45 seconds of baking, then turn Waffler over to other side and continue baking until steaming stops or waffle is brown. (additional 2-3 mins)
4. GENTLY remove waffle with aid of fork.
5. Repeat steps 2-4 on next waffle. Always beging with the hotter side down on the burner. This is the same side down as on the preceding waffle. This is necessary since the Waffler is turned shortly after pouring the batter in, placing the cooler side on the stove to heat and the hotter side on top where it begins to cool slowly.
Hints:
To save time preheat stovetop Waffler on medium-low while making batter.
2. For crisper waffles, bake slowly with medium-low heat. The richer the waffle dough, the crisper the waffle.
3. The amount of batter for perfect waffles varies between recipes and mixes. The correct amount should just fill the Waffler with little or no run-off onto the overflow rim. Approximately 1 1/4 cups is usually sufficient.
4. If waffles are lighter on one side than the other, note which side and allow that side more time in contact with the burner.
5. When mixing batter for waffles, do not overbeat as this will cause them to be less tender. Beating egg whites separately and folding them into he batter also helps create a lighter waffle.
6. Limp waffles can result from under baking at too low a temperature, or using too much liquid in proportion to flour in the batter.
Add 1-2 tbs of cooking oil to the batter will often help with sticking. Be sure waffle is completely done and steaming has stopped to prevent sticking.
gayle-mo
Well-known member
You are quite welcome, Pat! I was just glad I could help -
Mine is a Belgian Waffler and works great. I don't have the thermometers on mine but I've never needed them, either. It works simply and wonderfully, as I'm sure you remember from using your father's.
I doubt your DH realizes how much of a family this (and other) net groups are. My DH doesn't get online and he can't relate, personally. I read him your query and response and he smiled great big. He's starting to understand, I think. smileys/wink.gif (especially since I just got back from a trip to OR to support a net friend in a hearing) Friends are friends - in your hometown or on the net! smileys/smile.gif
Enjoy those waffles! Are you making Michael's recipe?
Mine is a Belgian Waffler and works great. I don't have the thermometers on mine but I've never needed them, either. It works simply and wonderfully, as I'm sure you remember from using your father's.
I doubt your DH realizes how much of a family this (and other) net groups are. My DH doesn't get online and he can't relate, personally. I read him your query and response and he smiled great big. He's starting to understand, I think. smileys/wink.gif (especially since I just got back from a trip to OR to support a net friend in a hearing) Friends are friends - in your hometown or on the net! smileys/smile.gif
Enjoy those waffles! Are you making Michael's recipe?