BOMANN HA 5009 CB Mode D'emploi page 24

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NOTE:
• Keep the baking surfaces closed while heating.
• The red control lamp lights up.
• Once the heating up phase is finished, the green
control lamp goes on.
• The red control lamp remains on to show that the
device is working.
4. Release the clamp (4) and open the lid.
5. Add approx. 1 tablespoon of dough to the centre of the bak-
ing surface.
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NOTE:
• To obtain even waffles, spread the dough.
• The dough should be filled in quickly as otherwise the
wafers will not brown evenly.
6. Close the lid gently and keep it pressed together for a short
time.
7. Close the clamp.
WARNING:
Be careful of the emitted steam, danger of burns.
8. The desired baking temperature can be set with the selector.
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NOTE:
• The baking process lasts approx. 3-4 minutes.
• This may vary depending on the consistency of the
mixture.
• If your waffles are too dark, turn the control to a lower
setting.
9. After baking, remove the waffle with a wooden fork or similar
item.
CAUTION:
Do not use sharp objects to avoid ruining the coating of
the baking surface.
10. Slightly grease the baking surfaces after baking is finished.
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NOTE:
If you would like to give the waffle a particular shape, this has
to be done while the dough is still warm.
Shaping the Pastry
You can use the cornet cone supplied. Please roll the cone into
the pastry or select another
• Tube-shaped cornets are obtained if you quickly turn the
pastry while it is still hot around a spoon handle.
• Cone-shaped cornets are produced by allowing the hot cor-
net to slide into a goblet-shaped vessel, while dish-shaped
ones are obtained by allowing it to slide into a dessert bowl.
The cornet will shape itself, become hard and shorten when it
has cooled downis.
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05-HA 5009 CB.indd 24
shape.
Stopping Operation
To turn the machine off, move the temperature control to 1 and
then remove the plug from the socket. The control lamps go off.
Recipe Suggestions
Ice Cream Cornets
1/4 cup of butter or margarine
1/2 cup of icing sugar
1/4 cup of milk
7/8 cup of flour
1/2 teaspoon of vanilla sugar
Stir the butter/margarine until it is frothy. Gradually stir in the
icing sugar and the milk. Add the vanilla sugar and flour. Stir all
the ingredients to form a smooth dough. Distribute the dough
with a tablespoon or ladle over the baking surfaces.
East Friesian Cornets
250 g butter or margarine
500 g sugar
3 eggs
500 g flour
2 packets of vanilla sugar
Stir the butter/margarine, sugar and eggs until frothy. Gradually
stir in the flour. Dilute with lukewarm water. Mix the dough ap-
proximately two hours before baking. Stir all the ingredients to
form a smooth dough.
Cinnamon Cornets
125 g butter or margarine
250 g sugar
4-5 eggs
200 g flour
1 tsp. of rum
1 tsp. of cinnamon
1 pinch of salt
Stir the butter/margarine, sugar and eggs until frothy. Gradually
stir in the other ingredients. Stir the dough until it is smooth.
Cleaning
WARNING:
• Pull out the mains plug and allow the unit to cool down.
• The machine must never be immersed in water!
CAUTION: Do not use abrasive detergents.
• Brush off the crumbs or residues from the baking surfaces
and the edges.
• Clean the machine only with a slightly damp cloth.
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