Baking in the waffle iron

The waffle iron with cast iron baking trays must always be “baked in” again, follow the following procedure for this:

Note: Make sure you do this in a well-ventilated area.
During commissioning, the appliance will emit smoke, this is normal.

Grease all pockets and inside edges of the iron with rice oil or sunflower using a brush or silicone brush.
Close the waffle iron using the handles.
Plug the waffle iron into the wall socket.
Turn on the switch and set the thermostat to maximum (position 10 – 300°C). When the temperature is reached, leave the appliance warm for about 60 minutes. Grease it several times with a thin layer.
Leave the waffle iron open to let it cool down again. During cooling, certain surfaces may still be very hot. So be careful not to burn yourself. The cast iron is thus covered with a fine layer of grease.
Use dough with a mixture of only flour and water to bake some “waffles” to clean the iron. These wafers will be black with impurities.
After this cleaning, grease the waffle iron again before using the normal dough.

USE OF THE WAFFLE IRON
Prepare your dough according to the chosen recipe or using a baking mix as we have for sale in our webshop.
The device is equipped with a thermostat.

Allow the waffle iron to preheat to the desired temperature before baking. It takes min. 15-20 minutes to get the baking trays to an even temperature of approx. 180 °C.
Switch: as soon as the waffle iron reaches the selected temperature, the indicator light goes out
Recommended baking temperature: between 150 °C and 190 °C. Note: This varies depending on the type of waffle iron.
Recommended temperature for heating: max. 80 °C for 30 seconds. NB: Only suitable for Liège waffles.

A FEW TIPS
You can use a pastry spray to grease the baking trays quickly and evenly.
When using liquid dough (e.g. Brussels waffles):
When pouring the dough, fill baking tray A or B completely. Make sure that the dough does not flow over the edges of the baking sheet.
After pouring in the dough, close the waffle iron and turn it 180°. As a result, the dough is completely distributed over the waffle iron and baked homogeneously on 2 sides.
When using hard dough (eg Liège waffles), turn the waffle iron 180° after half the baking time. This distributes the dough and sugar homogeneously.
In order not to burn your fingers when removing the waffles from the baking tray, we recommend using the “fork” that we offer with the accessories, also called a “waffle fork”.
If too much caramel remains in the baking trays, place baking paper on baking tray A or B and close the waffle iron: the sugar that has collected on the top plate will end up on this sheet of baking paper. Repeat this operation for the second baking tray.
If the waffle sticks to the waffle iron during baking, this could mean that the waffle iron is too hot, too dirty or that the greased grease has disappeared. You can solve this as follows: set the thermostat to a slightly lower temperature, clean the waffle iron (see point “Cleaning the waffle iron“).
OR Grease the baking trays (see point “Cleaning the waffle iron -> Grease”).
AFTER EACH USE
Remove the plug from the socket.
Leave the waffle iron open to allow it to cool better. During cooling, certain surfaces may still be very hot. So be careful not to burn yourself.
Once cooled, close the waffle iron.