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Before the first use, we suggest you season the waffle grids by brushing with cooking oil. Wipe with a paper towel or pastry brush. TIPS FOR MAKING PERFECT BELGIAN WAFFLES We recommend setting #4 when using commercial pancake/waffle mixes. We recommend setting #4 for Belgian waffle recipes. If you prefer crisper, darker Belgian waffles, increase the browning control. For evenly filled waffles, pour the batter into the center of the lower grid and spread out evenly to the edges. The entire lower grid should be filled. For best results, we recommend using 3.4 cup batter or enough to fill the entire lower grid. For added convenience while baking waffles, rest measuring scoop with handle hanging on outside of bowl and scoop on inside of bowl until the next baking cycle. To measure flour, stir the flour first to aerate it, since it settles when it sits. Then spoon it into a measuring cup, leveling off the top with the back of a knife – do not pack down into measuring cup. These quick steps will help you avoid heavy waffles. Belgian waffles taste best when made to order, but baked Belgian waffles may be kept warm in a 200.F oven. Place in a baking pan or wrap in foil while in the oven. Waffles wrapped in foil may lose their crispness. Baked waffles may be frozen. Allow to cool completely, and then place in plastic food storage bag. Use waxed paper to keep waffles separated. Reheat in an oven, toaster or toaster oven when ready to use. 6 SUGGESTED TOPPINGS Maple syrup, fruit syrups Warm fruit compote, fruit sauce Fresh berries, chopped fruit, chopped nuts Powdered sugar Whipped cream, ice cream, sorbet Chocolate sauce Fruited yogurt RECIPES CLASSIC BELGIAN WAFFLES Classic Belgian waffles have a crispy outside and are soft and moist on the inside. They are often served as part of a celebration – even to celebrate something as simple as a beautiful day. Try these waffles with your favorite syrup or a topping such as sliced fresh strawberries and freshly whipped cream. Makes 10 waffles 1. cups water 2. teaspoons active dry yeast (one packet) 3 cups sifted flour . teaspoon salt 3 large eggs, separated + 1 egg white 1.3 cup sugar 1. cups whole milk 8 tablespoons unsalted butter - melted and cooled 2 teaspoons vegetable oil 2 teaspoons vanilla extract Heat . of the water to lukewarm, 105°-110° F. Dissolve the yeast in the water with a pinch of the sugar from the recipe; let stand 5 to 10 minutes, until the mixture begins to foam. Put the flour and salt into a large bowl; stir to blend and reserve. Add the egg yolks, one of the egg whites, and remaining sugar to the yeast mixture; stir to blend. Add the remaining water, milk, melted butter, oil, and vanilla; 7 stir until the mixture is smooth. Stir the liquid mixture into the flour mixture and beat until the mixture is smooth. Beat the egg whites until stiff peaks form. Fold the egg whites gently into the batter. Let the batter stand for 1 hour, stirring every 15 minutes. Preheat your Waring Pro® Belgian Waffle Maker on setting #4 or preferred setting (green indicator light will be illuminated when preheated). For best results, do not open waffle maker during cooking process. Doing so will offset the timing mechanism. Use the measuring scoop to measure the batter and pour into the preheated waffle iron. Use a heatproof spatula to spread the batter evenly over the grids. Close lid and rotate wafflemaker 180. to the right. Bake the waffles in the waffle iron until beeper indicates that the waffle is done. Rotate waffle maker 180. to the left. Remove waffle and repeat until all batter is used. Waffles may be kept warm in a slow (200°F) oven. Place waffles arranged on a cookie sheet on a rack in the warm oven. Serve with whipped cream, fruit, jam, powdered sugar, or a warm fruit syrup. *We recommend using setting #4 to achieve a golden brown baked Belgian waffle. Adjust the browning control if you prefer lighter or darker waffles. Nutritional information per waffle: Calories 300 (40% from fat) • carb. 37g • pro. 8g fat 13g • sat. fat 7g • chol. 94mg • sod. 104mg calc. 61mg • fiber 1g GINGERBREAD BELGIAN WAFFLES These waffles have the flavor of just baked gingerbread and are delicious served with fresh fruit or caramelized apples and pears. Makes 6 waffles 8 . cup warm water 1 teaspoon granulated sugar 2. teaspoons active dry yeast (1 packet) 1. cups all-purpose flour 1 cup graham cracker crumbs . cup granulated sugar . teaspoon salt 1 teaspoon ground ginger . teaspoon finely chopped lemon zest 2 cups warm milk (about 105°F) 3 large eggs, separated . cup unsalted butter, melted and cooled 1 teaspoon vanilla extract Measure water into a large bowl. Add 1 teaspoon granulated sugar and yeast; stir to dissolve. Let stand 10 minutes. In a separate bowl, combine the flour, graham cracker crumbs, . cup sugar, salt, ginger, and lemon zest; stir to combine. Add the milk, egg yolks, melted cooled butter, and vanilla to the yeast mixture. Stir until smooth. Add the dry ingredients and b...

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