Cloer 1459 Manuel D'instructions page 9

Manufacturer warranty
Please register your appliances in the period of 6 months
since the purchase in order to benefit from our manu-
facturer warranty. The published conditions of warranty
in the moment of the registration are valid. You will find
conditions of warranty and product registration here:
Manufacturer warranty
https://cloer.eu/guarantee
10 Rules with Heart for Waffle Baking
1. Store the butter, eggs and water at room temperature
for a few hours before baking.
2. Whip the eggs together with the sugar and flavou-
rings in a food processor until they have more than
doubled in volume. Then add the butter.
3. Mix only the last third of the flour with the indicated
amount of tartar baking powder. We recommend tar-
tar baking powder as it has no undertaste.
4. Use mineral water instead of milk. Carbonated mine-
ral water has the same effect as baking powder and
makes the waffles particularly fluffy.
5. Always alternate flour and water in the batter. Add
only enough flour each time to stir it in completely.
Avoid the flour coming into direct contact with water,
as this will cause lumps to form in the dough.
6. The dough is ready when the consistency is thick and
flows well from the spoon.
7. Only add ingredients such as almonds and nuts to the
dough at the end.
8. Leave the dough to rest for at least 30 minutes, but no
longer than an hour. The dough will thicken during
this time. After the resting time, do not stir and con-
sume all at once. Storing the dough for too long will
diminish the baking results.
9. Grease the waffle iron only before baking the first waff-
le. Additional greasing before making further waffles is
generally not required for most waffle doughs.
10. Place the cooked waffles on a cooling rack place. Plea-
se do not stack them, otherwise they will become soft
on the surface. Waffles taste best when served fresh.
RCP-1500.4.0
Liège waffles
Ingredients:
• 750g flour
• 270ml tepid milk
• 3 eggs
• 2 egg yolks
• 70g oats
• 1 packet of vanilla sugar
• 1 pinch of salt
• 400g Nib sugar / coarse sugar crystals
• 400g liquid butter
Preparation: Mix the eggs, egg yolks, vanilla sugar
and salt together. Add the flour and milk in an alter-
nating fashion. Leave the dough to rest in a warm pla-
ce for approx. 30 minutes. Mix in the nib sugar / co-
arse sugar crystals and butter. Then divide the dough
into 100g portions and leave to rest for another 15
minutes. Heat the waffle iron to level 1-2 as you pre-
fer, and bake your golden-yellow waffles.
RCP-1489.1.0
Pizza Waffles
Ingredients:
• 125 g butter or margarine
• 4 eggs
• 125 g flour
• ½ tsp baking powder
• 125 ml lukewarm water
• approx. 100 g cooked ham
• cut in strips
• 2 apples finely diced
• 1 packet walnuts or hazelnuts
• finely ground
• 2-3 TBSP tomato paste
• 1-2 tsp mustard
• pizza spices
Preparation: Beat butter until creamy and add eggs
one at a time. Alternately mix in the flour mixture
and the lukewarm water. Add ham, apples, nuts and
spices (tomato paste, salt, pepper, mustard, pizza
spices). Bake batter immediately. Variations: mu-
shrooms, cheese, olives or cucumbers.
RCP-1495.1.0
Hearty Potato Waffles
Ingredients:
• 500 g mealy potatoes
• 4 eggs
• 2 onions
• 100 g flour
• 1 dessert spoonful soured cream
• Salt to taste (approx. 1 heaped desert spoonful)
• Pepper to taste (approx. 1 heaped teaspoonful)
• 3 dessert spoonful's fresh or frozen herbs
Preparation: Grind potatoes and onions with a fine
grater. Add the rest of the ingredients and mix toge-
ther. Grease the waffle iron with a little rapeseed oil
and bake the dough immediately. Note: The potato
waffles go very well with a herb quark or apple purée.
RCP-1515.1.0
EN
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