Operating Instructions (cont'd)
• To retain crispiness, 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.
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