BELLA 13991 Rotating Waffle Maker - Manual (Page 8)

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9. Lower the top cooking plate to close the Rotating Waffle Maker and rotate unit 180° to the bottom side.
10. The Rotating Waffle Maker will cook until the blue READY light (on the backside of the Waffle Maker)
illuminates. Rotate Waffle Maker 180° to the top side, until it is flat and locked into a stable position.
11. Lift the top cooking plate gently; if it pulls, continue cooking for 1 minute and test again. Waffles should
be baked according to the temperature control setting chosen. If the waffles need to bake to a darker
finish, close the lid and continue baking until the desired color is achieved.
12. Remove waffles from the cooking plates using non-metallic utensils.
NOTE: If additional waffles are to be baked, keep the Rotating Waffle Maker closed to retain heat. Always
be sure the green light is illuminated before baking more waffles.
NOTE: Waffles made later will bake faster because extra heat has been retained.
13. When baking is complete, unplug the power cord from electric outlet.
Lift top cooking plate and allow to cool. Make sure the Rotating Waffle Maker’s bottom cooking plate is
positioned flat and locked into a stable position.
14. Do not clean until unit has been fully cooled.
Waffle Baking Tips
• Recipes may be doubled.
• Sift all dry ingredients together. It is not necessary to beat egg yolks and milk separately.
Just add them to the combined flour mixture and use a whisk or mixer to blend the ingredients well.
• Egg whites should be beaten 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.
• Do not open the Rotating Waffle Maker during the first minute of baking or the waffle will separate.
Completely bake the waffle before removing.
• When a waffle is done, the top cooking plate should lift easily. Lift the plate gently; if it pulls, continue
cooking for 1 minute and test again.
• When preparing waffle batter, 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 grid of Rotating Waffle Maker with enough batter to cover peak areas of the grid about 3/4 to 1 cup.
• 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.
• Cake-based waffles are tenderer than regular waffles, and may require more care when removing from the
Waffle Maker. Use a spatula to support waffles when removing from the Rotating Waffle Maker.
• To retain crispness, move baked waffles to a paper napkin or a wire cooling rack to absorb any
condensation. To keep waffles hot, place in an ovenproof dish on an oven rack and warm at about 200-
250°F (90-120°C).
• Waffles will keep for about 20 minutes before they begin to dry out.
• Cooled waffles can be re-warmed and re-crisped individually, by returning them to the hot Waffle Maker.
Set waffle temperature control to MIN. Place waffle on cooking plate so grooves match up; close lid and
heat for 1 to 2 minutes, watching carefully to prevent burning.
• Baked waffles freeze well. Cool completely on a wire rack. Store in a plastic freezer bag or in a covered
container, separating waffles with wax paper. Reheat frozen waffles in a toaster oven, oven or toaster until
hot and crisp.
For lower fat, lower cholesterol waffles:
• Use skim milk.
• Adapt recipes by eliminating the egg yolk. Always use liquid vegetable oils such as canola, corn or
sunflower, instead of butter.
For higher fiber waffles:
• Substitute 1/2 cup or more of white flour with whole-wheat flour.
• Substitute 1/4 cup of white flour with wheat or oat bran.
SO-311073_13991 BELLA Rotating Waffle Maker_Polished SS IM.indd 6 2013-11-15 3:09 PM