Gastroback 42421 User Manual - Page 13

Belgian waffle batter serves 8 waffles preparation 10 minutes cook 10 minutes Ingredients • 3 eggs, separated • 420 ml milk • 125 g unsalted butter, melted • 1 teaspoon vanilla extract • 200 g self-raising flour • 50 g caster sugar Method 1. Select BELGIAN setting and dial up preferred setting on the browning control dial. 2. Preheat until orange light flashes up and the words HEATING disappear. 3. Place egg yolks, milk, butter and vanilla in a medium bowl and whisk until well combined. 4. Combine flour and sugar into a large mixing bowl and make a well in the centre. 5. Carefully whisk in egg milk mixture to form a smooth batter. 6. Beat egg whites with electric beaters until stiff peaks form. Gently fold egg whites into batter. 7. Using waffle dosing cup, pour ½ cup of batter into each waffle square. Close lid and cook until timer has finished and ready beep has sounded 3 times. 8. Repeat with remaining batter. Classic waffle batter serves 8 waffles preparation 10 minutes cook 10 minutes Ingredients • 3 eggs • 420 ml milk • 125 g unsalted butter, melted • 1teaspoon vanilla extract • 200 g self-raising flour • 50 g caster sugar Method 1. Select CLASSIC setting and dial up preferred setting on the browning control dial. 2. Preheat until orange light flashes up and the words HEATING disappear. 3. Whisk together the eggs, milk, butter and vanilla in a medium sized bowl and set aside. 4. Combine flour and sugar in a large bowl and make a well in the centre. 5. Gradually whisk milk mixture into flour to form a batter. Don't worry if there are a few lumps. 6. Using waffle dosing cup, pour ½ cup of batter into each waffle square. Close lid and cook until timer has finished and ready beep has sounded 3 times. 7. Repeat with remaining batter. 49