• When a sauce is part of the lling, layer the sauce between the other ingredients, such as the cheese or meat, instead of putting it
directly on the batter.
• Fruits/vegetables should be room temperature if using for lling. If fruits/vegetables have been frozen and thawed, drain them
before use. If using canned fruits/vegetables, drain before use.
IMPORTANT: Fillings such as meats, chicken, and eggs should be cooked and frozen foods thawed before using them to make
wafes. The baking time is not long enough nor is the temperature hot enough to adequately cook food or heat frozen food used
for lling.
7. Pour additional batter over the lling until it is to the top of the square projections on the wafe tongs (Fig. C) and covers the
lling.
8. Close the wafe maker (Fig. D). Immediately grasp the handles and ip the unit over 180° (Fig. E and Fig. F). This allows
the batter to ow into the wafe grids to make a fully formed wafe.
9. Set a timer (see wafe recipes
and stufng ideas on pages 4
through 6 for cooking times).
Most wafe batters will take 7 to
8 minutes. Cake mixes and cake
batter made from scratch will take
approximately 7½ minutes to cook.
NOTE: When cooking wafe
batters that contain several eggs,
you may notice the handles separate
as the batter cooks. This is normal.
CAUTION! It is normal for steam to escape from the handle vent during cooking. To prevent steam burns, keep well away from
the vent.
10. When set time has expired, open the wafe maker. Grasping the red handle grips, squeeze the
tongs and lift the wafe out of the unit. Release the wafe onto a serving plate (Fig. G). The
outer band of the wafe has its own distinctive pattern and is lighter in appearance than the rest
of the wafe. This is normal.
CAUTION! To avoid burns, do not touch the metal parts on the wafe tongs.
11. Place the tongs back in the unit and heat in the closed position while preparing for the next
wafe. Repeat steps 5 through 10.
12. Unplug the wafe maker when cooking is complete. Clean as instructed on page 7.
Helpful Hints
♦ There are many choices for wafe batter. You can use one of the batter recipes found on pages 5 and 6 or one of your own recipes.
If preferred, packaged pancake and wafe mixes, all-purpose baking mixes, cake mixes, and mufn mixes can be used. One batch
of batter from a packaged mix will make about four stuffed wafes, with the exception of mufn mixes. One batch from a mufn
mix will typically make three stuffed wafes.
♦ For batters that are thick and do not pour easily, place spoonfuls of batter onto the wafe grid. Then use a heat-resistant spatula to
spread the batter out evenly to the edge of the grid.
♦ Traditional wafes without lling can be baked, if desired. Each wafe will require about 1¼ cups of batter and baking time will be
7½ to 8 minutes.
♦ Keep wafes warm and crisp until serving by placing them in a single layer directly on a rack in a 200°F oven.
♦ For most batters, oiling is unnecessary and may actually reduce the wafe maker’s nonstick qualities. However, when using a
made-from-scratch batter that has no added fat (e.g. substitutes applesauce for oil) or contains minimal oil (less than 1 tablespoon),
apply a light coating of vegetable oil to the wafe grids before cooking the rst wafe. That will prevent sticking. For additional
wafes, apply only as needed. Never use no-stick cooking sprays. They leave a tacky residue and will give the waffle a mottled
appearance rather than an even brown appearance.
3
Fig. D
Fig. E Fig. F
Handle vent
Handle vent
Fig. G
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