Serving Suggestions - Chef's Choice WaffleCone Express 838 Instructions Et Recettes

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A small movement of the Color Control Dial makes a noticeable difference in the color of the
cone. For best results, adjust the Color Control Dial ½ grade higher to darken the cone and ½
grade lower to lighten the cone. When you have the setting just as you like, the green and red
lights usually can be used to time your baking cycle.
Here is how the red and green timer lights work. Ladle the batter onto the plate when the green
light is ON; in 20-30 seconds it will go off and the red light will come ON. This indicates that the
plates are heating. In another 30 to 40 seconds, the red light goes off and the green light will
turn ON. Bake another 20 seconds and then the waffle should be ready to remove and form. If
you find it easier, use a timer and bake your cones for 80 to 100 seconds.
Note: Always unplug the WaffleCone Express immediately after use. Never leave it unattended
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when plugged in. Children should not be allowed to use the WaffleCone Express except in the
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presence of an attentive adult.
rollIng the Cone
The cone form provided with your WaffleCone Express helps you make uniformly shaped
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cones with ease. After a few cones, you will develop the knack of holding the warm cone and
shaping it into a neat form perfect for a scoop of your favorite frozen treat.
Follow the illustrated steps the first few times you make cones to perfect your skills. As soon as
the waffle is baked, remove it from the WaffleCone Express . Immediately place it on a dry soft
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cloth as shown below in Figure 4. Position the point of the cone-form, about ½ inch from the
edge of the waffle with the cone-form resting across the diameter of the waffle. Use the edge of
the cloth to lift one edge of the waffle up onto the cone form. Then using the cloth initially to help
support the hot waffle, press the waffle snugly against and partially around the cone form. Then
let the cloth fall back as you roll the cone forward until the waffle completely enwraps the cone
form (Figure 5). Hold the waffle on the cone form. With the overlapped waffle seam down, press
firmly down against the waffle and cone form to "freeze" the cone into shape (Figure 6). While
the cone is still warm, pinch the bottom to seal it and prevent drips of ice cream from leaking
out when the cone is filled. Hold the waffle cone around the form in this way until it is sufficiently
cool and stiff enough to hold its shape.
The cloth helps to protect your fingers from the hot waffle. If your fingers are comfortable with
the heat, you may find the cloth unnecessary. But don't forget to pinch the bottom of the cone
together to prevent leaks!
Set the warm cone aside in a cone holder or a tall iced tea glass until it cools or until you are
ready to serve. If you plan to use the cones later, allow them to cool and dry completely before
storing in a sealed plastic bag or tightly covered container. Most cones will keep several weeks
when packaged this way and stored in a cool dry place.

ServIng SuggeStIonS

Once you feel comfortable making cones, try filling the cone with ice cream and serving the
cone while still hot. The softening ice cream enhances the flavor of the cone, like a yummy
warm cookie a la mode.
Try forming the warm waffles into bowl shapes to be filled with ice cream, frozen yogurt, or fresh
berries and whipped cream. While still hot, press the waffle into a 3 or 4-inch muffin tin. Crimp
the edges to make the waffle fit into the mold. Or press the hot waffle over the bottom of a small
bowl or custard cup. A pair of fluted muffin tins, about 3-4 inch diameter are ideal – simply press
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