Bedienungsanleitung Bomann HA 5009 CB (Seite 24 von 42) (Deutsch, Englisch, Holländisch, Französisch, Italienisch, Portugiesisch, Spanisch, Polnisch)

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 NOTE:

• Keep the baking surfaces closed while heating.

• The red control lamp lights up.

• Once the heating up phase is ﬁnished, the green

control lamp goes on.

• The red control lamp remains on to show that the

device is working.

4. Release the clamp (4) and open the lid.

5. Add approx. 1 tablespoon of dough to the centre of the bak-

ing surface.

 NOTE:

• To obtain even wafﬂes, spread the dough.

• The dough should be ﬁlled in quickly as otherwise the

wafers will not brown evenly.

6. Close the lid gently and keep it pressed together for a short

time.

7. Close the clamp.

WARNING:

Be careful of the emitted steam, danger of burns.

8. The desired baking temperature can be set with the selector.

 NOTE:

• The baking process lasts approx. 3-4 minutes.

• This may vary depending on the consistency of the

mixture.

• If your wafﬂes are too dark, turn the control to a lower

setting.

9. After baking, remove the wafﬂe with a wooden fork or similar

item.

CAUTION:

Do not use sharp objects to avoid ruining the coating of

the baking surface.

10. Slightly grease the baking surfaces after baking is ﬁnished.

 NOTE:

If you would like to give the wafﬂe a particular shape, this has

to be done while the dough is still warm.

Shaping the Pastry

You can use the cornet cone supplied. Please roll the cone into

the pastry or select another shape.

• Tube-shaped cornets are obtained if you quickly turn the

pastry while it is still hot around a spoon handle.

• Cone-shaped cornets are produced by allowing the hot cor-

net to slide into a goblet-shaped vessel, while dish-shaped

ones are obtained by allowing it to slide into a dessert bowl.

The cornet will shape itself, become hard and shorten when it

has cooled downis.

Stopping Operation

To turn the machine off, move the temperature control to 1 and

then remove the plug from the socket. The control lamps go off.

Recipe Suggestions

Ice Cream Cornets

1/4 cup of butter or margarine

1/2 cup of icing sugar

1/4 cup of milk

7/8 cup of ﬂour

1/2 teaspoon of vanilla sugar

Stir the butter/margarine until it is frothy. Gradually stir in the

icing sugar and the milk. Add the vanilla sugar and ﬂour. Stir all

the ingredients to form a smooth dough. Distribute the dough

with a tablespoon or ladle over the baking surfaces.

East Friesian Cornets

250 g butter or margarine

500 g sugar

3 eggs

500 g ﬂour

2 packets of vanilla sugar

Stir the butter/margarine, sugar and eggs until frothy. Gradually

stir in the ﬂour. Dilute with lukewarm water. Mix the dough ap-

proximately two hours before baking. Stir all the ingredients to

form a smooth dough.

Cinnamon Cornets

125 g butter or margarine

250 g sugar

4-5 eggs

200 g ﬂour

1 tsp. of rum

1 tsp. of cinnamon

1 pinch of salt

Stir the butter/margarine, sugar and eggs until frothy. Gradually

stir in the other ingredients. Stir the dough until it is smooth.

Cleaning

WARNING:

• Pull out the mains plug and allow the unit to cool down.

• The machine must never be immersed in water!

CAUTION: Do not use abrasive detergents.

• Brush off the crumbs or residues from the baking surfaces

and the edges.

• Clean the machine only with a slightly damp cloth.

05-HA 5009 CB.indd 24 20.06.11 10:50

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