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CONDITIONING GRIDS
The grid surface being used requires conditioning before each heating
that follows washing. To condition, spray or brush the grid surface
with cooking oil. Preheat to the temperature recommended for food
to be cooked. The grids are ready to use.
To protect the premium quality nonstick surfaces, use only plastic, nylon
or wooden utensils. Carefully follow suggested cleaning procedures.
USE AS A PIZZELLE/DESSERT MAKER
1. Position grids as shown.
2. Lightly spray or brush grids with oil
and close lid.
3. Plug into 120 volt AC outlet. Turn con-
trol-knob to PIZZELLE.
4. When READY LIGHT comes on, raise
lid and drop 1 teaspoon batter onto
center of each cookie section.
5. Close lid, pressing grids firmly to-
gether. Light will go on-and-off during
baking.
6. Bake 45-60 seconds or until lightly
browned.
-
• First load of cookies lifted from grids will be dark from excess oil
and may be discarded.
• Cookies are pliable and light in color when removed from grids
but will quickly become crisp and slightly darker in color.
• Rolling or trimming of cookies is easier if each cookie is left on
grid until shaping takes place.
• To hold shape, rolled cookies must cool in the shape desired.
7. When finished baking, unplug and cool before cleaning.
PIZZELLE (Italian)
6 eggs
2 t baking powder
1/4
c vegetable oil
1/4 t salt
1/4
c butter or margarine
1 1
/2
t flavoring (Anise or lemon or
1 1
/2
c sugar
vanilla or almond extract)
1/4
c vegetable shortening
22 1
/2
c flour
Blend ingredients together, adding one at a time. Drop batter by the
teaspoonful onto center of each cookie section. Close lid and allow
to cook 45-60 seconds or until lightly brown. Allow to cool on wire
rack or towels. Dust with powdered sugar. Cookies may be served
flat or rolled tightly into a cylinder. Cookies must be hot during rolling
and held in shape until cool.
CANNOLI (Italian)
2 eggs, well beaten
1/4
t soda
1
/2
c sugar
1 t cinnamon
1/4
c melted butter or margarine
1 T white vinegar
1/4
c vegetable oil
3 T cold water
11/2
c flour
Blend ingredients together, adding one at a time. Bake as for pizzelles.
Roll hot cookie into a cylinder and allow to cool. Fill. Sprinkle with
powdered sugar.
FILLING
2
c (approx. 1 lb) ricotta cheese
1 c sugar, powdered or granulated
1 t vanilla
1
/2
c candied cherries
1/4
c grated semi-sweet chocolate or semi-sweet chocolate pieces
Blend cheese and sugar until smooth. Add remaining ingredients.
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