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BREAD
The jaffle maker is designed for super
and regular sized bread. With extra large
cooking plates, it cuts and seals the jaffle.
Most types of bread can be used; white,
wholemeal, kibbled wheat, wholegrain,
raisin loaf and so on. Try using flat breads
such as Lavash or mountain bread. When
using raisin bread, brioche or other sweet
breads which contain high sugar content,
remember they will brown faster.
FILLINGS
Try to use canned or pre-cooked fruit as
fresh fruit may give off excessive juices
when heated.
Be careful when biting into jaffles
containing fillings such as cheese and
tomato or jam as they retain heat and can
burn if eaten too quickly.
One quarter cup of filling for each jaffle is
sufficient. Do not overfill your jaffles.
BUTTER OR MARGARINE
For best results we recommend to butter the
outside of the bread ie place filling between
the unbuttered sides of bread.
If you are on a low fat diet or kilojoule
counting, the outside of the bread may be
left unbuttered or use cooking spray of
choice. Spray directly onto the bread slices.
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Season the plates occasionally to prevent
sticking and to make cleaning easier.
To season, brush the cooking plates
with a little vegetable oil and rub off the
excess with absorbent paper. Do this after
preheating the unit. Do not use spray on
non-stick coatings as this will effect the
performance of the non-stick surface on the
cooking plates.
For sweet snacks, a light sprinkling of castor
sugar over the outer buttered sides of the
bread will make them extra delicious.
For extra flavour use herb or garlic butter for
spreading on bread.
PASTRY
Frozen pastry can be used to create a light
crispy jaffle. Use sheets of store bought
frozen puff pastry and thaw slightly before
cutting into 4 equal squares and placing into
the jaffle maker. Cook as per instructions for
slices of bread.
REHEATING
If the jaffle is not being eaten immediately,
place it on a paper napkin to absorb
condensation. To keep for longer, place on a
rack in an oven-proof dish to keep warm in
a low oven, about 100°C. The jaffle will keep
hot for up to 20 minutes this way, but will
then begin to dry out.
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