I M P O R T A N T N O T I C E
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PHONE: 1-800-275-8273.
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in the event that service is required.
Waffle Baker
Manual
W.P. APPLIANCES, INC.
Model BRWB0010 Printed in China REV 1.0
All trademarks, service marks and trade names (collectively the “Marks”) are proprietary
to Wolfgang Puck World Wide.
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Table of Contents
Important Safeguards
Before Your First Use
About Wolfgang Puck
Know Your Waffle Baker
Using Your Waffle Baker
Care and Cleaning
Introduction
1
2
3
5
6
8
9
Wolfgang Puck,
owner of the famous
Spago restaurants and
one of the most influential
chef-restauranteurs in
America, is credited with
reviving California’s rich
culinary heritage. His cooking
innovations, a result of
Recipes
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Recipe Notes
Limited Warranty
Contact Information
blending fresh California
ingredients with his classical French techniques, are enjoyed by world leaders,
stars and fellow chefs alike. He established other trend-setting restaurants
like Postrio in San Francisco, Chinois on Main in Santa Monica, Granita,
Vert and Trattoria del Lupo. Home chefs can also share Mr. Puck’s talents
through his cookbooks and, of course, through his appliances!
3
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Know Your Waffle Baker
Using Your Waffle Baker
1
2
Extend the retractable legs as shown in
figures 1 through 3 and place the drip tray
below the plates as shown in figure 4.
figure 1
Green Ready Light •
Close the Waffle Baker and plug into a 120
volt outlet. You will see the red power light go
on, indicating that the Waffle Baker has power
and is preheating. The red power light will
remain on until you unplug the unit.
Shade Selector •
Red Power Indicator •
Stainless Steel •
Housing
3
Turn the control knob to your desired shade
setting. When the proper baking temperature
is reached the green light will go on. Initially it
will take about 3 - 5 minutes to reach baking
temperature. Once preheated, additional cycle
times will be faster.
figure 2
4
5
Before the first waffle of the day, use a pastry
brush to lightly coat the top and bottom waffle
grids with a vegetable oil or melted shortening.
You’ll find the spray shortenings work well for
this purpose as well.
Ladle just enough batter to fill the lower
waffle plate so that the peak areas of the
plate are covered (about 1 cup). If necessary,
use a spatula to spread the batter in to the
corners of grid.
figure 3
Removable Drip Tray •
figure 4
Folding Handle •
Retractable Feet •
5
6
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Using Your Waffle Baker
Care & Cleaning
1
2
Always unplug the Waffle Baker and allow to completely cool before cleaning.
6
Close the baker and rotate the handle 180º
clockwise as shown in figures 5 and 6. It will
take approximately 5 minutes per waffle.
To remove the waffles, rotate the unit 180º
counter-clockwise and lift the handle straight
up (see figure 7). Opening too soon will cause
unbaked waffles to split, and make them
difficult to remove. If you find you want your
waffle a little darker, close the lid and leave
them for as long as you desire. There is no need
to rotate the baker a second time. The green
light will cycle on and off during the baking
cycle indicating that the unit is maintaining
the selected temperature.
figure 5
After cooling, any excess crumbs or oils can be wiped away with a paper
towel, damp sponge, or with the cleaning brush included with your unit.
Do not attempt to disassemble appliance for cleaning.
3
Wipe the top and bottom housings with soft cloth. A little metal polish
suitable for stainless steel may be occasionally used on the stainless steel
housing. Do not use any abrasive scouring pad or steel wool, as this will
damage the housing finish.
4
5
Never immerse appliance in water or any liquid. Do not place in dishwasher.
figure 6
Do not use metal utensils, which can damage the non-stick surface, use only
wood, plastic, or nylon utensils to avoid damaging the non-stick surface.
7
8
Remove waffles from the grid with a
non-metallic utensil being careful that you do
not touch the upper plate which is still hot.
For best results for your next waffle, wait for the
green ready light to illuminate before baking
another batch. Pour batter and proceed again
from steps #4 through #7.
figure 7
9
When you are finished baking, simply turn the
shade selector to the left and unplug from the
wall outlet. The red power light will go off.
10 After cooling, the waffle plates should be
cleaned according to the section “Care &
Cleaning” of this manual.
11 Your Waffle Baker can be easily stored by folding
the retractable feet in, turning the Waffle Baker
plates 90º clockwise and folding the handle
down. See figure 8.
figure 8
6
8
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Introduction
Sourdough Starter for Waffles
Walking into a home filled with the warm smells of coffee brewing, sausage
patties sizzling in the pan, and waffles baking makes one feel instantly
comfortable. For many people, breakfast is the most important meal of the day,
and often the only hot one eaten. It would be difficult to dash out of the house
with nothing more than a doughnut under the belt if there was a tempting bowl of
granola or a stack of hot pancakes waiting on the table.
Makes about 4 cups
INGREDIENTS
3 cups all - purpose flour
2 cups nonfat milk
1 cup plain yogurt
1 small potato, peeled and finely grated
For me, brunch is a pleasurable way to entertain on any given Saturday, Sunday
or holiday. Served late morning into early afternoon, it combines breakfast and
lunch and is a leisurely experience, casual and easy. Since my kitchen at home is
warm and inviting, not filled with trendy electrical appliances, I find my friends
like to congregate in the kitchen.
METHOD
1
In a medium bowl, combine all ingredients until smooth. Cover with clean
towel and set in a warm place until the batter begins to bubble and has a
somewhat pleasant sour smell, about 24 hours.
Usually, I prepare a few dishes, set them out on the buffet, and allow people to
help themselves. If I’m making pancakes or waffles, I have the batter ready, the
griddle or waffle iron heating, and spoon the batter out on demand. Sometimes I
fold berries into the batter, other times I fill my nicest bowl with an assortment of
warm poached fruit.
2
Place in a covered container and refrigerate for at least 3 days before using.
TIP
Sourdough starter can be kept going indefinitely if “fed” properly. When you take
out 1 1/2 cups of the starter, replace with 1 1/2 cups of flour and 1 1/2 or 2
cups milk. This should be done at least every two weeks and the starter kept
refrigerated in a covered container. However, if not “fed” properly, the starter may
acquire a pinkish color and should be discarded and a new starter developed.
And to make the brunch even more festive, I like to serve chilled champagne
poured over fresh orange juice or peach juice.
Courtesy Wolfgang Puck Adventures in the Kitchen (Random House, 1991)
Recipe courtesy The Wolfgang Puck Cookbook : Recipes from Spago,
Chinois, and Points East and West, Random House, 1996)
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Sourdough Waffles
Master Waffle Recipe
Makes 5 8-inch waffles
Makes 4 waffles
INGREDIENTS
INGREDIENTS
1 1/2 cups Sourdough Starter
1/2 cup nonfat milk
8 tablespoons unsalted butter, melted
1 egg
1 3/4 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon kosher salt
1 tablespoon sugar
1 cup all - purpose flour
2 tablespoons sugar
8 tablespoons melted butter
1 teaspoon vanilla
1 1/2 teaspoons baking powder
1/4 teaspoon kosher salt
1 1/2 cups milk
3 eggs, separated (whites will be whipped separately)
METHOD
METHOD
1
2
In a large bowl, combine the starter, milk, melted butter, and egg.
1
In a large bowl, whisk together dry ingredients. Add butter, vanilla, milk,
and egg yolks. Whisk to blend.
In a small bowl, sift together the flour, sugar, baking powder and salt. Add to
the starter mixture and stir until well combined. Let proof, covered, in a
warm spot until bubbles begin to form, about 30 minutes.
2
3
4
In a separate bowl beat egg whites to soft peaks (tips curl).
Fold whipped egg whites into batter.
3
Heat the waffle iron. Use 1 slightly rounded 8 ounce metal measuring cup
full of batter and pour into waffle iron. Bake for 5 minutes until golden
brown. Repeat with the remaining batter. Serve immediately.
Heat the waffle iron. Use 1 slightly rounded 8 ounce metal measuring cup
full of batter and pour into waffle iron. Bake for 5 minutes until golden
brown. Repeat with the remaining batter. Serve immediately.
PRESENTATION
Recipe courtesy Marian Getz, Wolfgang Puck Pastry Chef
Place one 8 -inch waffle on each of 5 heated plates. Serve warm with warm
maple syrup or fruit syrup. Garnish with fresh fruit, such as sliced oranges,
peaches, or berries. Serve immediately.
To prepare ahead
Through step 2 the batter can be made the night before, refrigerated, covered,
then brought to room temperature and proofed when needed.
Recipe courtesy The Wolfgang Puck Cookbook : Recipes from Spago,
Chinois, and Points East and West, Random House, 1996)
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Pecan Waffles
Blueberry Waffles
Makes 4 waffles
Makes 4 waffles
INGREDIENTS
INGREDIENTS
1 3/4 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon kosher salt
1 tablespoon sugar
1 3/4 cups all-purpose flour
2 teaspoons baking powder
1/2 tablespoon kosher salt
1 tablespoon sugar
8 tablespoons melted butter
1 tablespoon vanilla
1 1/2 cups milk
8 tablespoons melted butter
1 tablespoon vanilla
1 1/2 cups milk
3 eggs, separated (whites will be whipped separately)
1/2 cup ground pecans
1/2 cup toasted pecan pieces
3 eggs, separated (whites will be whipped separately)
1 cup fresh or frozen blueberries
METHOD
METHOD
1
In a large bowl, whisk together dry ingredients. Add butter, vanilla, milk,
and egg yolks. Whisk to blend.
1
In a large bowl, whisk together dry ingredients. Add butter, vanilla, milk,
and egg yolks. Whisk to blend.
2
3
4
In a separate bowl beat egg whites to soft peaks (tips curl).
Fold whipped egg whites into batter.
2
3
4
5
In a separate bowl beat egg whites to soft peaks (tips curl).
Fold whipped egg whites into batter.
Heat the waffle iron. Use 1 slightly rounded 8 ounce metal measuring
cup full of batter and pour into waffle iron. Bake for 5 minutes until
golden brown. Sprinkle remaining 1/4 cup blueberries to the top and
close the lid. Bake until golden brown. Repeat with the remaining batter.
Serve immediately
Add pecans and fold into batter.
Heat the waffle iron. Use 1 slightly rounded 8 ounce metal measuring cup
full of batter and pour into waffle iron. Bake for 5 minutes until golden
brown. Repeat with the remaining batter. Serve immediately.
Recipe courtesy Marian Getz, Wolfgang Puck Pastry Chef
Recipe courtesy Marian Getz, Wolfgang Puck Pastry Chef
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Crispy Bacon Waffles
Chocolate Waffles
Makes 4 waffles
Makes 4 waffles
INGREDIENTS
INGREDIENTS
1 3/4 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon kosher salt
1 tablespoon sugar
8 tablespoons melted butter
1 tablespoon vanilla
2 large eggs
1/4 cup melted butter
2 teaspoons vanilla
1 cup buttermilk
3/4 cup sugar
1 cup all purpose flour
1/2 cup cocoa
1 1/2 cup milk
3 eggs, separated (whites will be whipped separately)
8 slices bacon – fried crispy, cooled, and chopped into pieces.
1/2 teaspoon baking soda
1/2 teaspoon baking powder
1/4 teaspoon kosher salt
METHOD
METHOD
1
In a large bowl, whisk together dry ingredients. Add butter, vanilla, milk,
and egg yolks. Whisk to blend.
1
2
In a large mixing bowl, whisk eggs, butter and vanilla till smooth.
2
3
4
5
In a separate bowl beat egg whites to soft peaks (tips curl). Set aside.
Fold bacon pieces into batter.
Add milk and sugar and whisk to blend. Sift in all remaining ingredients and
whish just until blended.
3
Spray preheated Waffle Baker with nonstick baking spray. Scoop up a slightly
rounded cup of batter and pour into the center of the baker. Using the bottom
of the cup, gently but quickly nudge the batter towards the edges to even it
out. Close the lid and flip over. Set timer for 5 minutes on dark setting.
Fold whipped egg whites into batter.
Heat the waffle iron. Use 1 slightly rounded 8 ounce metal measuring cup
full of batter and pour into waffle iron. Bake for 5 minutes until golden
brown. Repeat with the remaining batter. Serve immediately.
PRESENTATION
Recipe courtesy Marian Getz, Wolfgang Puck Pastry Chef
Serve with your favorite ice cream, whipped cream or chocolate sauce.
Recipe courtesy Marian Getz, Wolfgang Puck Pastry Chef
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Pumpkin Praline Waffles
Crunchy Cornmeal Waffles
Makes 6 waffles
Makes 5 waffles
INGREDIENTS
1 3/4 cups buttermilk
2 eggs
6 tablespoons melted butter
1 1/2 cups all purpose flour
1 cup cornmeal
2 tablespoons sugar
2 teaspoons baking powder
1 teaspoon baking soda
1 teaspoon kosher salt
INGREDIENTS
2 cups all purpose flour
2 teaspoons baking powder
1/2 teaspoon baking soda
1 teaspoon kosher salt
2 teaspoons ground ginger
2 teaspoons cinnamon
1/2 teaspoon nutmeg
1/2 teaspoon ground cloves
1 1/2 cups cooked, pureed pumpkin
1/2 cup brown sugar, packed
6 tablespoons melted butter
2 cups buttermilk
1/3 cup toasted, chopped pecans
1/3 cup raisins
4 eggs, separated (whites will be whipped separately)
METHOD
1
2
3
4
Whisk wet ingredients in a bowl until combined.
In a separate bowl, whisk dry ingredients together until combined.
Pour wet ingredients over dry ingredients and whisk just until combined.
Spray preheated Waffle Baker with nonstick baking spray. Scoop up a
slightly rounded cup of batter and pour into the center of the baker.
Using the bottom of the cup, gently but quickly nudge the batter towards
the edges to even it out. Close the lid and flip over. Set timer for 5 minutes
on dark setting.
METHOD
1
2
3
4
5
In a large bowl whisk together all dry ingredients.
Add all wet ingredients minus egg whites. Whisk to combine.
In a separate bowl, whisk egg whites to soft peaks (tips curl).
Fold whipped egg whites into batter.
PRESENTATION
Dress them up with herbs or jalapenos if desired.
Spray preheated Waffle Baker with nonstick baking spray. Scoop
up a slightly rounded cup of batter and pour into the center of the
baker. Using the bottom of the cup, gently but quickly nudge the batter
towards the edges to even it out. Close the lid and flip over. Set timer
for 5 minutes on dark setting.
Recipe courtesy Marian Getz, Wolfgang Puck Pastry Chef
Recipe courtesy Marian Getz, Wolfgang Puck Pastry Chef
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Potato Waffles
Gluten Free Health Waffles
Makes 4 waffles
Makes 2 waffles
INGREDIENTS
INGREDIENTS
1 1/2 cups mashed potatoes
1 cup millet, soaked in water 3 hours
1 cup buckwheat, soaked in water 3 hours
3 tablespoons butter
1 teaspoon kosher salt (you may need less if you potatoes are seasoned)
2 eggs, separated (whites will be whipped separately)
1/4 cups melted butter
2 tablespoons honey
2 cups buttermilk
1/2 teaspoon salt
1 1/2 cups all purpose flour
1 teaspoon cinnamon
1 teaspoon baking powder
1 teaspoon vanilla
1 teaspoon baking soda
1 teaspoon lemon juice
1/2 cup water
METHOD
METHOD
1
In a large bowl, whisk together potatoes, salt, egg yolks, butter
and buttermilk. Fold into dry ingredients.
1
Drain millet and buckwheat. Add to bowl of food processor with all remaining
ingredients and process until smooth. Scrape sides and pulse a few times.
2
3
Whip egg whites to soft peaks and fold into batter.
2
Spray preheated Waffle Baker with nonstick baking spray. Scoop
up a slightly rounded cup of batter and pour into the center of the baker.
Using the bottom of the cup, gently but quickly nudge the batter
towards the edges to even it out. Close the lid and flip over.
Set timer for 5 minutes on dark setting
Spray preheated Waffle Baker with nonstick baking spray. Scoop up a
slightly rounded cup of batter and pour into the center of the baker.
Using the bottom of the cup, gently but quickly nudge the batter towards
the edges to even it out. Close the lid and flip over. Set timer for 5 minutes
on dark setting.
PRESENTATION
Serve hot with your favorite toppings.
PRESENTATION
The potatoes give these waffles a tender texture and a very fine crumb. A great
way to use up leftover mashed potatoes.
Recipe courtesy Marian Getz, Wolfgang Puck Pastry Chef
Recipe courtesy Marian Getz, Wolfgang Puck Pastry Chef
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Recipe Notes
Limited Warranty
This warranty covers all defects in workmanship or materials in the mechanical
and electrical parts, arising under normal usage and care, in this product for a
period of 12 months from the date of purchase provided you are able to present a
valid proof-of-purchase. A valid proof-of-purchase is a receipt specifying item,
date purchased, and cost of item. A gift receipt with date of purchase and item is
also an acceptable proof-of-purchase. Product is intended for household use
only. Any commercial use voids the warranty.
This warranty covers the original retail purchaser or gift recipient. During the
applicable warranty period within normal household use, we will repair or replace,
at our discretion, any mechanical or electrical part which proves defective, or
replace unit with a comparable model.
To obtain service under the terms of this warranty, call Toll Free (800) 275-8273.
THIS LIMITED WARRANTY COVERS UNITS PURCHASED AND USED WITHIN
THE UNITED STATES AND DOES NOT COVER:
•
•
•
Damages from improper installation.
Defects other than manufacturing defects.
Damages from misuse, abuse, accident, alteration, lack of proper care and
maintenance, or incorrect current or voltage.
•
Damage from service by other than an authorized dealer or service center.
This warranty gives you special legal rights and you may also have other rights to
which you are entitled which may vary from state to state.
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