Instruction manual
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9. Lower the top cooking plate to close the Rotating Wafe Maker and rotate unit 180° to the bottom side.
10. The Rotating Wafe Maker will cook until the blue READY light (on the backside of the Wafe Maker)
illuminates. Rotate Wafe Maker 180° to the top side, until it is at and locked into a stable position.
11. Lift the top cooking plate gently; if it pulls, continue cooking for 1 minute and test again. Wafes should
be baked according to the temperature control setting chosen. If the wafes need to bake to a darker
nish, close the lid and continue baking until the desired color is achieved.
12. Remove wafes from the cooking plates using non-metallic utensils.
NOTE: If additional wafes are to be baked, keep the Rotating Wafe Maker closed to retain heat. Always
be sure the green light is illuminated before baking more wafes.
NOTE: Wafes 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 Wafe Maker’s bottom cooking plate is
positioned at and locked into a stable position.
14. Do not clean until unit has been fully cooled.
Wafe 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 our 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 Wafe Maker during the rst minute of baking or the wafe will separate.
Completely bake the wafe before removing.
• When a wafe 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 wafe batter, do not over-mix or wafes will be tough. Stir batter only until large lumps
of dry ingredients disappear.
• The optimal amount of batter to produce a full-shaped wafe, without overowing, will vary with different
wafe batters. Pouring batter from a measuring cup will help to gauge how much batter to use each time.
Fill bottom grid of Rotating Wafe Maker with enough batter to cover peak areas of the grid about 3/4 to 1 cup.
• For more evenly shaped wafes, 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 wafes are tenderer than regular wafes, and may require more care when removing from the
Wafe Maker. Use a spatula to support wafes when removing from the Rotating Wafe Maker.
• To retain crispness, move baked wafes to a paper napkin or a wire cooling rack to absorb any
condensation. To keep wafes hot, place in an ovenproof dish on an oven rack and warm at about 200-
250°F (90-120°C).
• Wafes will keep for about 20 minutes before they begin to dry out.
• Cooled wafes can be re-warmed and re-crisped individually, by returning them to the hot Wafe Maker.
Set wafe temperature control to MIN. Place wafe on cooking plate so grooves match up; close lid and
heat for 1 to 2 minutes, watching carefully to prevent burning.
• Baked wafes freeze well. Cool completely on a wire rack. Store in a plastic freezer bag or in a covered
container, separating wafes with wax paper. Reheat frozen wafes in a toaster oven, oven or toaster until
hot and crisp.
For lower fat, lower cholesterol wafes:
• Use skim milk.
• Adapt recipes by eliminating the egg yolk. Always use liquid vegetable oils such as canola, corn or
sunower, instead of butter.
For higher ber wafes:
• Substitute 1/2 cup or more of white our with whole-wheat our.
• Substitute 1/4 cup of white our with wheat or oat bran.
SO-311073_13991 BELLA Rotating Waffle Maker_Polished SS IM.indd 6 2013-11-15 3:09 PM