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RECIPES
GOLD WAFFLES
250 g plain flour
½ l milk
2 eggs
6 tablespoons of oil
1 teaspoon of baking powder
1 teaspoon of sugar
pinch of salt
Separate egg proteins from the yolks. Mix the egg yolks, milk, flour, baking powder, oil and salt
together until you will get creamy mixture. Beat the whites properly for a stiff foam and mix
together with creamy mixture. Bake until golden brown (about 2 to 4 minutes). Bake in waffle
maker to achieve the desired color (browned approx. 2-3 minutes) and serve with your favorite
toppings.
WAFFLES
300 g flour
1 bag of dried yeast
a pinch of salt
1 bag of vanilla sugar
2 eggs
40 cl milk
SHORTBREAD WAFFLES
200 g butter
200 g sugar
4 eggs
twist of lemon
200 g plain flour
YEAST WAFFLES
25 g yeast
¼ l milk
125 g butter
50 g sugar
6 eggs
twist of lemon
pinch of salt
375 g plain flour
CLEANING
•
Before cleaning, unplug and wait for the appliance to cool down.
•
Wipe the outside only with a slightly moistened cloth ensuring that no moisture, oil or
grease enters the cooling slots.
•
Wipe the inside and the edges of the plate with a paper towel or a soft cloth.
•
Do not clean the inside or outside with any abrasive scouring pad or steel wool as this will
damage the finish.
•
You can take off the collecting tray (situated under the waffle maker) to clean it with
water.
•
Do not immerse in water or any other liquid.
Copies of the I/B. Please reproduce them without any
changes except under special instruction from Team
International BELGIUM. The pages must be reproduced
and folded in order to obtain a booklet A5 (+/- 148.5 mm
width x 210 mm height). When folding, make sure you
keep the good numbering when you turn the pages of
the I/B. Don't change the page numbering. Keep the
language integrity.
TRADITIONAL WAFFLES
125 g butter
150 g sugar
twist of lemon
pinch of salt
3 eggs
¼ l milk
250 g plain flour
1 tsp. baking powder
CRISP WAFFLES
200 g butter
150 g sugar
4 eggs
350 g plain flour
1 dsp. rum
few drops vanilla essence
150-200 ml water (not milk)
13
Assembly page 13/52
TKG WM 1050 - 170530
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