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WA F F L E M A K E R S
NO. 2007
BELGIAN WAFFLE
BOAT MAKER
INSTRUCTIONS
AND RECIPES
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P O L A R I Z E D P L U G
This appliance has a polarized plug (one blade is wider than the other). To reduce the risk of
electrical shock, this plug will fit only one way into a polarized outlet. If the plug does not fit fully
into the outlet, reverse the plug. If it still does not fit, contact a qualified electrician. Do not
modify the plug in any way.
SAVE THESE INSTRUCTIONS
U S I N G Y O U R W A F F L E R
For best results, follow these simple instructions. When your waffler is heated for the first time, it
may emit slight smoke or odor. This is normal with many heating appliances. This does not
affect the safety of your appliance. However, it may affect the flavor of the first set of waffles
prepared in your waffler, and it is recommended that you discard these.
1. Set the Waffle Browning Control to your desired setting. At first, try a setting between 3 & 4.
You may later adjust it lower or higher according to your preference. A lower setting
produces a lighter colored waffle, while waffles made at a higher setting are darker and
crisper. Different waffle batters will also cook up differently. Over time, you will find your
perfect setting for the batter you use.
2. Close waffler and plug into 110/120 volt AC wall outlet. The red indicator light will go on,
indicating that the waffler has begun preheating. It will take approximately 5 to 8 minutes to
reach baking temperature. The red power light will remain on until you unplug your waffler.
3. Before baking the first waffles of the day, use a pastry brush to lightly coat the top and bottom
waffle grids with vegetable oil. A light coating of non-stick cooking spray also works well.
4. When the proper baking temperature is reached, the green light will go on and the
Waffle-Tone™ alert will sound. Once heated up, cycle times will be faster.
5. Pour batter onto bottom grid of waffler. The green light will go off as the baking cycle begins.
6. Close waffler and do not open for at least 1 1⁄2 minutes. Opening the lid too soon will cause
under-baked waffles to split, making them difficult to remove.
7. When the green light goes on again and the Waffle-Tone alert sounds, your waffles should
be done according to the Waffle Browning Control setting that you’ve chosen. If you want
them darker, close the lid and continue baking until the desired color is achieved.
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8. Remove waffles from the grid using non-metallic utensils.
9. If additional baking is to be done, close waffler to retain heat. Always be sure the green
light goes on and the Waffle-Tone alert sounds again before making more waffles.
10. If you need to take a short break, close waffler to maintain heat. When you return to
baking, you will notice that the first waffles will bake faster because extra heat has been
allowed to build up.
11. Close supervision is necessary when any appliance is being used by or near children.
12. When baking is complete, simply unplug power cord from wall outlet to turn waffler off.
Leave waffler open to cool. Do not clean waffler until unit is cooled.
W A F F L E B A K I N G T I P S
•
When preparing waffle batter, do not over mix or waffles will be tough. Stir batter only until
large lumps of dry ingredients disappear.
•
The optimal amount of batter to produce a full-shaped waffle, without overflowing, will vary
with different waffle batters. Pouring batter from a measuring cup will help you gauge how
much batter to use each time. Boat waffles require a scant 1/2 cup batter each, or about
3/4 to 1 cup for 2 boats.
•
You may want to “perforate” the two boat waffles with a plastic fork to separate boats
before removing from waffler. Cake-based waffles, such as the Pound Cake and Chocolate
Waffles, are more tender than regular waffles, and may require more care when handling.
You may want to use a spatula to support these waffles when removing from
the waffler.
•
•
•
To retain crispness, move baked waffles to a wire cooling rack to prevent steam from
accumulating underneath.
When serving several waffles at one time, keep waffles hot and crisp by placing on a rack
in a preheated 200°F oven until ready to serve.
Already cooled waffles can be re-warmed and re-crisped, individually, by returning to hot
waffler. Set Waffle Browning Control between 1 & 4. Place waffle on grid so grooves match
up; close lid and heat for 1 to 2 minutes, watching carefully to prevent burning.
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•
•
For more perfectly shaped waffles, trim edges with kitchen shears before serving.
Baked waffles freeze well. Cool completely on wire rack. Store in plastic freezer bag or in
covered container, separating waffles with wax paper. Reheat frozen waffles in toaster
oven, oven or toaster until hot and crisp.
C L E A N I N G A N D C A R E
Here are a few easy steps to keep your waffler looking and working like new:
1. Always unplug the waffler and allow it to cool before cleaning. There is no need to
disassemble the waffler for cleaning. Never immerse the waffler in water or place
in dishwasher.
2. Brush away any loose crumbs from the grooves. Wipe grids clean with paper towel, absorbing
any oil or butter that might be down in the grooves of the grid. You can also wipe grids with
a damp cloth. Do not use anything abrasive that can scratch or damage the non-stick
coating.
3. Wipe the outside of the waffler with a damp cloth only. Do not clean the outside with any
abrasive scouring pad or steel wool, as this will damage the finish. A little metal polish suitable
for aluminum may be used occasionally on the top housing. Do not immerse in water or
any other liquid. Do not place in the dishwasher.
4. Should any batter become baked onto the grids, pour a little cooking oil onto the hardened
batter. Let sit 5 minutes to soften batter, then wipe off with a paper towel or soft cloth.
5. Do not use metal utensils to remove your waffles, they can damage the non-stick surface.
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R E C I P E S
CLASSIC WAFFLES
1 cup all-purpose flour
1/3 cup cornstarch
1 tbsp. cornmeal (optional)
2 tsp. baking powder
3/4 tsp. salt
2 large eggs, separated
1 tbsp. granulated sugar
1 cup milk
1/4 to 1/2 tsp. pure vanilla extract
1/3 cup unsalted butter, melted
In large bowl, sift or whisk together flour, cornstarch, cornmeal, baking powder and salt to blend
thoroughly; set aside. In mixer bowl, beat egg whites until soft peaks form. Add sugar; continue
beating just until stiff peaks form; set aside. Whisk together egg yolks, milk and vanilla. Using rubber
spatula, stir milk mixture into flour mixture, blending just until dry ingredients are moistened.
(There should still be small lumps; do not over mix.) Stir in melted butter. Fold in beaten egg
whites until combined. Pour batter onto hot, greased waffler and bake.
Makes about 3 cups batter
W A F F L E T I P
Cornstarch makes the waffles crisper. If you don’t have cornstarch, you could still make great
waffles by omitting cornstarch and increasing flour to 1 1/3 cups. Bake as directed.
OATMEAL CINNAMON WAFFLES
3/4 cup all-purpose flour
1/2 cup uncooked oats (old fashioned or quick)
1 tsp. baking powder
1 egg, separated
1 tbsp. granulated sugar
3/4 cup milk
1/4 tsp. salt
1/4 tsp. ground cinnamon
1/2 tsp. pure vanilla extract
3 tbsp. unsalted butter, melted
In large bowl, combine flour, oats, baking powder, salt and cinnamon; stir to blend thoroughly. In
mixer bowl, beat egg white until soft peaks form. Add sugar; beat just until stiff peaks form. Set
aside. In medium bowl, whisk together egg yolk, milk and vanilla. Using rubber spatula, stir milk
mixture into flour mixture, mixing just until dry ingredients are moistened. Stir in melted butter.
Fold in beaten egg white until combined. Pour batter onto hot, greased waffler and bake.
Makes about 2 1/3 cups batter
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POUND CAKE WAFFLES
1 cup granulated sugar
1/2 cup (1 stick) unsalted butter, softened
2 large eggs
1 1/2 cups all-purpose flour
1/2 tsp. salt
1/4 tsp. baking powder
1/4 tsp. baking soda
2 tsp finely chopped lemon or orange zest
2 tsp. freshly squeezed lemon or orange juice 1/2 cup buttermilk
In mixer bowl, beat sugar and butter until light and fluffy, stopping to scrape bowl occasionally.
Beat in eggs, 1 at a time, until blended. Add lemon zest and juice. In small bowl, whisk together
flour, salt, baking powder and baking soda to blend well. On low speed, add flour mixture, in 3
parts, alternately with buttermilk, in 2 parts. Mix just until blended, stopping to scrape bowl
often. Batter will be very thick. Spoon batter onto hot, greased waffler and bake.
Makes about 2 1/2 cups batter
CHOCOLATE WAFFLES
1 1/2 cups all-purpose flour
1 1/2 tsp. baking powder
1/2 tsp. salt
1 cup granulated sugar
1 tsp. vanilla extract
2 large eggs
1/2 cup (1 stick) unsalted butter
2 ounces unsweetened chocolate,
cut into chunks
3/4 cup milk
Sift together flour, baking powder and salt to blend thoroughly; set aside. In large microwave-
safe bowl, microwave butter and chocolate on HIGH 1 to 1 1/4 minutes or until butter is melted.
Stir chocolate until completely melted. Whisk in sugar and vanilla. (Be sure mixture is not hot
enough to cook eggs when added; cool slightly, if necessary.) Beat in eggs, 1 at a time. Add
flour mixture, in 3 parts, alternately with milk, in 2 parts. (Batter will thicken as chocolate cools.)
Pour or spoon batter onto hot, greased waffler and bake.
Makes about 3 cups batter
DOUBLE CHOCOLATE WAFFLES
Stir 1/3 cup mini chocolate morsels into prepared batter; bake as directed.
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B O A T F I L L I N G S
Serve immediately after assembly.
STRAWBERRY SHORTCAKE BOATS
Spoon sweetened, quartered strawberries into Pound Cake, Chocolate or Classic waffle boat
and top with whipped cream. Sprinkle top with toasted sliced almonds or coconut, if desired.
Also try shortcake boats made with mixed fresh berries, such as raspberries, blueberries and
blackberries.
ICE CREAM SUNDAE BOATS
Place 2 scoops ice cream into Classic, Chocolate or Pound Cake waffle boat; drizzle with hot
fudge or caramel sauce. Dollop with whipped cream and garnish with chopped nuts or
chocolate shavings.
SUMMER BREAKFAST BOATS
Spoon fresh peach, nectarine or plum slices into Oatmeal Cinnamon waffle boat. Top with fruit
or other flavored yogurt. Try vanilla yogurt, flavored with honey and a touch of ground nutmeg.
LIGHT LUNCH SALAD BOATS
Prepare a quick shrimp, crab or egg salad, dressed lightly with mayonnaise and/or crème
fraiche. Spoon into Classic Waffle boat and garnish with a sprinkle of diced tomato and minced
fresh herbs, such as chives, dill or tarragon.
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F U L L T H R E E - Y E A R W A R R A N T Y
This VillaWare product is protected against defects in materials and workmanship for three years
from the date of original purchase. If the product proves to be defective in materials or workmanship
during this period, it will be repaired or replaced free of charge.
This warranty does not apply to damage resulting from misuse, accidents or alterations to the
product, or to damages incurred in transit. This warranty does not apply to power cords or plugs.
If you experience a problem with your VillaWare product, please contact Consumer Service.
You will be instructed on where to send your product for repairs. All returns must be carefully
packed and made transportation prepaid with a description of the claimed defect.
VillaWare®
Consumer Service 866-484-5529
Monday through Friday, 8am - 8pm EST
Saturday 9am - 6pm EST
For additional information on the VillaWare product line, see your dealer or visit
our website at www.villaware.com
T H E L I N E O F F I N E U N O™ P R O D U C T S
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...and hundreds more Classic Italian
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Copyright © 2004 Tilia, Inc. All rights reserved. This material may not be reproduced or redistributed in any fashion without the express written
consent of Tilia, Inc.
VillaWare, UNO and Waffle-Tone are trademarks or registered trademarks of Tilia Int'l., Inc. in the United States or other countries. All other
trademarks are properties of their respective owners. VillaWare is distributed by Tilia, Inc., a Jarden company.
Printed in China. (6/04)
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