Cleaning And Storing; Recipes - Krups 653 Instructions For Use Manual

Cleaning and Storing

After use and before cleaning, always
remove plug from outlet.
Allow appliance to completely cool.
Wipe the inside and the edges of the
cooking plates with a paper towel or
soft cloth.
You can remove baked-on batter by
rubbing cooking plates with vegetable
oil and allowing food to soften. Wipe
off after 5 minutes.
Do not immerse appliance in water or
any liquid.
To clean the exterior, wipe with a damp
cloth, being careful that liquids do not
enter between the cooking plates.
Do not use metal scouring pads,
scouring powders, or abrasives when
cleaning the interior or exterior of this
appliance.
To store: Close plates and lock
together with the clip. Wrap cord
around bottom of unit (figure 6).

Recipes

Basic Waffles
Makes 6 waffles
2 cups (500 ml) sifted all-purpose flour
3 tablespoons (45 ml) sugar
2 teaspoons (10 ml) baking powder
1/2 (2 ml) teaspoon salt
2 eggs, separated
1 1/4 (310 ml) cups milk
1/3 cup (75 ml) vegetable oil
Sift together flour, sugar, baking
powder and salt. In a small bowl, beat
egg whites until stiff; set aside.
In a medium bowl, beat egg yolks well.
Stir in milk.
Add sifted dry ingredients to egg yolks
and mix until moistened (be careful not
to overmix).
Add vegetable oil. Fold in egg whites.
Bake in preheated waffle maker for
approximately 4-5 minutes, until crisp
and brown. Serve hot with butter and
syrup or honey, top with fresh fruit, or
try one of the sauces below.
Buttermilk Waffles
Makes 3-4 waffles
1 cup (250 ml) all-purpose flour
1/2 teaspoon (2 ml) salt
1 teaspoon (5 ml) baking soda
1 egg, separated
1 cup (250 ml) buttermilk
2 tablespoons (30 ml) butter, melted
In a medium bowl, whisk flour, salt and
baking soda. In a small bowl, whisk
egg yolk, buttermilk and melted butter.
In another small bowl, beat egg white
until peaks form. Slowly add liquid
ingredients to dry ingredients and
gently mix; fold egg whites into batter.
Bake in preheated waffle maker for
approximately 3-5 minutes, or until
crisp and brown. Serve hot with butter
and syrup or honey, top with fresh
fruit, or try one of the sauces below.
Maple-Blueberry Sauce
1/4 cup (60 ml) brown sugar
1 tablespoon (15 ml) cornstarch
1/2 cup (125 ml) maple syrup
1/2 cup (125 ml) water
2 cups (500 ml) fresh or frozen blueberries
1 tablespoon (15 ml) lemon juice
1/8 teaspoon (0.5 ml) nutmeg
In a saucepan, combine brown sugar
and cornstarch. Gradually blend in
maple syrup and water.
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