Helpful Hints And Tips - Russell Hobbs RHBW4 Owner's Manual

Helpful Hints and Tips

• Sift all dry ingredients.
• Egg yolks should be separated from egg whites before mixing.
• Beating egg whites separately, and then folding into batter, will
create lighter and crispier waffles.
• Egg whites should be beaten until they form stiff peaks. Stir 1/4
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; just
add them to the combined flour mixture and use a whisk or
hand mixer to blend.
• Do not open the waffle maker during the first minute of baking,
or waffles will separate. Completely bake waffles before remov-
ing them from the unit.
• When waffles are done, the unit will beep 4 times and the lid
should lift open easily. Lift the lid gently. If lid pulls, wait another
minute and try lifting it open again.
• Waffles can be made ahead of time, then refrigerated or frozen.
When ready to eat, just heat waffles in oven or toaster. This is
ideal when serving waffles to several people at once.
FOR LOW-FAT, LOW-CHOLESTEROL WAFFLES:
• All recipes work equally well with skim milk.
• Leave out the egg yolks altogether. All leavening properties
come from beaten egg whites.
• Use liquid vegetable oils like canola, corn or sunflower, instead
of butter.
FOR HIGHER-FIBER WAFFLES:
• Substitute 1/2-cup, or more, of whole wheat flour for white flour.
• Substitute 1/4-cup of wheat or oat bran for white flour.
FOR SUGARLESS WAFFLES:
• Substitute 1 Tablespoon of thawed all-natural white grape or
apple juice, from concentrate, for each teaspoon of sugar. If
adding more than 1 Tablespoon of juice from concentrate, add a
little less milk.
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