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M A K I N G WA F F L E S
1. Before the first waffle of the day, use a pastry brush or lightly coat the top and bottom
waffle grids with a vegetable oil or melted shortening. Spray shortenings work well for
this purpose.
2. Ladle just enough batter to fill the lower grid so that the peak areas of the grid are covered.
If necessary, a spatula may be used to spread the batter into the corners of the grid.
3. Close the baker. Do not open the baker for at least 1 1/2 minutes. Opening it too soon
will cause the unbaked waffles to split from top to bottom.
4. Remove the waffles from the grid with a non-metallic utensil. Waffles are ready to serve.
5. If you need to take a short break, or are interrupted, close the baker to maintain
maximum heat. A hot waffler produces best results. Waffles may tend to stick if the iron
cools down.
F O R B E S T WA F F L E B A K I N G R E S U LT S
S Do not open the waffler during the first 90 seconds of baking. Wait until most of the
escaping steam slows down. If opened too soon, waffles will split and become difficult
to remove.
S Stir waffle batter just until large lumps disappear. Do not over mix.
S Extra crispy waffles may be produced by allowing a longer baking time. Shorten the
baking time for less crispiness.
S Lighter waffles may be produced by first beating the egg yolks, then blending with flour
and other ingredients, then gently folding beaten egg whites into the batter.
S When serving waffles, flip them over onto a plate with bottom side up. Gravity lets the
bottom fill out completely, whereas there is not always enough rise for the batter to
perfectly fill out the top half of the waffle grid.
S For a crispier waffle, you may choose to use a cooling rack to let waffles cool down and
dry out.
G R I L L I N G M E A T S
S Use boneless meat and poultry for even browning.
S For extra flavor and tenderness, marinate meat at least one hour in refrigerator before grilling.
S Thinner parts of fish or chicken should be folded under thicker part to prevent over cooking.
S Allow 50% additional time when grilling frozen steaks or fillets.
S Select foods of even thicknesses for consistent cooking.
S When grilling chicken with skin, place skin side down for the best browning on both sides.
S Brush cut side of vegetables with oil or margarine.
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S When you are done, remove your grilled meat or vegetables with non-metallic utensils only.
S Clean between ribs with paper towels. This should be done as soon as the grills are
cool enough.
T O A S T I N G Q U E S A D I L L A S
1. Non-stick grids seal in cheese, chili peppers and other items into fresh tortillas.
2. Quesadillas do not take as long as meats and waffles to bake—4 to 5 minutes is usually
enough to melt cheese and slightly brown the tortilla.
3. If you plan to include meat in your quesadilla recipe, be sure to precook the meat.
Do not use raw meat.
4. For best results, butter the outside of the quesadilla before placing it in the baker.
This will produce a golden brown quesadilla.
5. Be careful not to over cook your quesadilla, and watch it carefully—tortillas tend to
burn very easily.
C L E A N I N G A N D C A R E O F Y O U R I N T E R B A K E 3 ™
A few easy steps to keeping your InterBake3™ looking and working like new.
1. When you are finished baking, unplug from the wall outlet. Leave the baker open to
allow it to cool. Never immerse the electrical appliance in water.
2. After cooling, remove grids and wash in hot soapy water, or wash grids in the dishwasher.
Do not use anything abrasive that can scratch or damage the non-stick coating.
3. If any filling is baked on or otherwise difficult to remove, pour a little cooking oil onto
the hardened food. Wipe off after 5 – 10 minutes, when the food has softened. Do not
use metal utensils, which can damage the non-stick coating.
4. Wipe the outside with a soft cloth only. Do not use any abrasive scouring pad or steel
wool as this will damage the housing finishes.
Do not immerse electrical appliance in water or any liquid. Do not place electrical appliance
in dishwasher.
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