Helpful Hints And Tips - Toastmaster TMRWB Use And Care Manual

Helpful Hints and Tips

Sift all dry ingredients.
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Egg yolks should be separated from egg whites before mixing.
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Beating egg whites separately, and then folding into the batter,
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will create lighter and crispier waffles.
Egg whites should be beaten until they form stiff peaks. Stir
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of beaten egg whites into batter to lighten it, then gently fold
the rest of the egg whites into the batter (there should be white
streaks in the batter). Do not over-mix batter when adding
egg whites.
It is not necessary to beat egg yolks and milk separately; add to
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the combined flour mixture, and use a whisk or hand mixer
to blend.
Do not open the Waffle Baker during the first minute of
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baking, or waffles will separate. Completely bake waffles before
removing them from the unit.
When waffles are done, the Lid should lift open easily. Wearing
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protective oven mitts use the extended, Folding Handle to gently
lift the Lid. If the Lid pulls, wait another minute and try lifting
it open again.
Waffles can be made ahead of time, then refrigerated or
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frozen. When ready to eat, place defrosted waffles in your
Waffle Baker and reheat waffles using the (L) Light Waffle
setting. When serving waffles to several people at once,
a toaster or oven is ideal to reheat.
For Low-Fat, Low-Cholesterol Waffles
All recipes work equally well with skim milk.
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Leave out egg yolks altogether. All leavening properties come
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from the beaten egg whites.
Use liquid vegetable oils, like canola, corn or sunflower, instead
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of butter.
1
⁄
4
9.