Bedienungsanleitung Cloer 189 (Seite 11 von 84) (Alle Sprachen)

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2. Appliance with indicator lights (type 12

and type 17)

Shortly after having filled in the batter the green

control lamp goes out. The red control lamp

lights up.

After termination of the baking process the red

control lamp goes out, and the green one lights

up again.

The waffle is ready.

Remove the waffles from the appliance as soon

as they are done baking. Use a wooden fork.

Place the waffles next to each other on a baking

grill to cool.

If you want to make more waffles, re-fill with

fresh batter immediately.

Cleaning

Always remove the power plug before cleaning.

Use a paper towel to clean the appliance while

still warm.

Tip: Place two absorbent paper towels between

the baking surfaces and close the appliance.

Afterwards, wipe the waffle maker with a damp

cloth, but never under running water.

Do not use caustic cleaning agents.

Seven Rules

1. The batter comes o at best when you make

sure to have all ingredients at the same

temperature.

2. Use melted butter that is lukewarm.

3. Please use only high-quality our and only

the stated quantity of baking powder. Mix

well and put gradually under the batter.

4. Separate the eggs. Beat the egg white until

sti and put it aside. Put the egg yolk as

described in the receipt under the batter.

Save the egg white until last and just fold in

the batter.

5. For crispy waes use lukewarm water

instead of milk. For soft waes use mineral

water instead. Baking with milk leads to

softer but darker waes.

6. Let the batter rest at least one hour before

baking.

7. The batter should be thick but drip well from

spoon.

Tips

Certain batter consistencies (e.g. batter contai-

ning too many nuts, fruits, fruit acids, etc.) can

hinder the effectiveness of the non-stick coa-

ting. In that case, reduce the amount of such

ingredients.

If a waffle does not turn out right, there may be

many reasons for this. The following section pro-

vides some tips for successful baking of waffles.

Use only shortenings that are suitable for bak-

ing.

Fill the baking form completely with batter. A

small ladle is ideal.

If you do not intend to serve the waffles right

away, place them next to each other on a baking

grill to cool. If you stack warm waffles, they will

become soft.

Soft waffles do not keep well, unless they are

frozen.

Frozen waffles can be thawed out in the toaster

and taste like fresh waffles.

Excessive sugar will cause waffles to be darker.

The amount of shortening indicated in the re-

cipes can be reduced for waffle makers with a

non-stick coating. However, if batter with a very

low fat content is used, the waffles may stick to

the top or bottom when the appliance is ope-

ned. In this case, lightly grease the baking sur-

faces.

You can refine your waffles with various in-

gredients. Try a pinch of salt, ground cloves,

chopped or grated nuts or almonds, raisins, fine

chunks of apple, cinnamon, cardamom, anise,

powdered ginger, coriander, grated lemon rind

or lemon juice. A dash of liqueur will spice up

any waffle. Rum, amaretto or kirsch are especial-

ly suitable.

Serve waffles with powdered sugar or sugar and

cinnamon. A popular topping is strawberries

with whipped cream or hot sour cherries.

With the Cloer waffle maker, you can make soft

waffles resembling cake or crispy waffles from

the same batter. For crispy, biscuit-like waffles:

bake the waffles until the control lamp goes

out the second time. The increased baking time

will result in crispy waffles. Crispy waffles taste

best when served fresh; they can be stored for a

limited time in a closed container. For especial-

ly crispy waffles, you should choose a suitable

batter.

Recipes

1. Jose’s Waffles

Ingredients:

6 eggs

lemon flavouring

rum flavouring

1 envelope baking powder

1 envelope vanilla sugar

200 g sugar

200 g butter or margarine

500 g flour

125 ml mineral water (carbonated)

Preparation: Combine flour, baking powder,

sugar and vanilla sugar, melt butter or marga-

rine and add to other ingredients. Add mineral

water, lemon and rum flavouring and mix well.

Beat eggs in a separate container until frothy

and fold into batter. Allow the batter to stand 1

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