Waring Waffle Iron IB08WR119 User Manual

PROFESSIONAL BELGIAN  
WAFFLE MAKER  
WMK300A  
For your safety and continued enjoyment of this product,  
always read the instruction book carefully before using.  
 
10. Do not place on or near a hot gas or electric burner,  
or in a heated oven.  
11. Unplug the unit when finished baking waffles.  
12. Always begin by plugging appliance into wall outlet.  
To disconnect, turn control to setting #1, then  
remove plug from wall outlet.  
13. WARNING; TO REDUCE THE RISK OF FIRE OR  
ELECTRIC SHOCK, REPAIR SHOULD BE DONE  
ONLY BY AUTHORIZED PERSONNEL. DO NOT  
REMOVE THE BASE PANEL. NO USER  
SERVICEABLE PARTS ARE INSIDE.  
SAVE THESE INSTRUCTIONS  
FOR HOUSEHOLD USE ONLY  
GROUNDING INSTRUCTIONS  
For your protection,  
the Waring Pro®  
Professional Waffle  
Maker is supplied with  
a molded 3-prong  
grounding-type plug  
and should be used  
in combination with  
a properly connected  
grounding-type outlet  
as shown in the figure.  
SPECIAL CORD SET INSTRUCTIONS  
A short power-supply cord is provided to reduce the risks  
resulting from becoming entangled in or tripping over a  
longer cord. Longer extension cords are available and  
may be used if care is exercised in their use.  
If a long extension cord is used, the marked electrical  
rating of the extension cord should be at least as great  
2
 
as the electrical rating of the appliance, and the longer  
cord should be arranged so that it will not drape over the  
countertop or tabletop where it can be pulled on by  
children or animals, or tripped over.  
INSTRUCTIONS FOR USE  
1. Before using your Waring Pro® Professional Belgian  
Waffle Maker for the first time, remove any dust from  
shipping by wiping the plates with a damp cloth.  
Remove all protective paper and wrapping.  
2. Plug cord into 120V AC wall or outlet. Switch the  
toggle switch to the On position. The red light will  
go on to signal power. The waffle maker will now  
begin the preheating process. This should take  
about 4 minutes. The waffle maker will sound 6  
beeps and the green indicator light will go on to  
signal the unit is ready for baking. Season the waffle  
grids by spraying with cooking spray or brushing  
with a flavorless oil.  
For initial use, it is important that the waffle maker  
is preheated before seasoning with cooking spray  
or oil.  
NOTE: The first time you use your waffle maker, it may  
have a slight odor and may smoke a bit. This is normal,  
and common to heating appliances.  
3. Push slide button on handle into up position to  
extend the handle for baking waffles. When baking  
is competed, push button on handle into down  
position to collapse handle for compact storage  
4. Preheat your Waring Pro® Belgian Waffle Maker on  
setting #4 or preferred setting (green indicator  
light will be illuminated when preheated).  
For best results, do not open waffle maker during  
cooking process. Doing so will offset the timing  
mechanism.  
3
 
5. Using the recipes provided (fill measuring scoop to  
3
fill line 4 or to top of measuring scoop depending on  
3
the recipe. For loose batters, fill to the 4 mark; for  
thicker batters fill to the top) and pour batter evenly  
into the center of the waffle grids. Use a heatproof  
spatula to spread the batter evenly over the grids.  
Close the lid and rotate the unit 180° to the right.  
6. When the waffle is completely baked, the waffle  
maker will sound 3 beeps. Baking time is  
determined by browning level. Choose a setting  
on the browning control dial. For golden brown  
waffles, we recommend using setting #4.  
7. Once the waffle is ready and the waffle maker  
has beeped 3 times, rotate the waffle maker 180°  
to the left, open the lid and remove waffle by gently  
loosening the edges with a heatproof plastic  
spatula. Never use metal utensils, as they may  
damage the nonstick coating.  
8. Always disconnect the plug from the wall outlet,  
once baking has been completed.  
4
 
SPECIAL FEATURES  
1. Deep ½" Waffle Grids  
2. Browning Control Adjustment  
Adjustable for different batters and  
personal preference.  
3. Indicator Lights  
– Red signal indicates waffle maker is in  
On position.  
– Green signal indicates waffle maker is  
ready to bake.  
4. Indicator Beeps  
– 6 beeps indicate unit is ready to bake. When the  
waffle maker is first plugged into electrical outlet  
and turned to the On position, the waffle maker  
will beep 6 times, indicating it has reached baking  
temperature (not shown).  
Please note: this will only occur for the first waffle  
of each baking session.  
– 3 beeps indicate waffle  
is done.  
6
5. Lockdown Lid  
– Lid will not rise as waffles bake.  
5
6. Folding Handle  
– For easy storage  
7. Measuring Scoop  
1
2
7
3
5
 
NOTE: This Waring Pro® Belgian Waffle Maker has been  
treated with a special nonstick coating. Before the  
first use, we suggest you season the waffle grids by  
brushing with cooking oil. Wipe with a paper towel or  
pastry brush.  
TIPS FOR MAKING PERFECT  
BELGIAN WAFFLES  
We recommend setting #4 when using commercial  
pancake/waffle mixes.  
We recommend setting #4 for Belgian waffle recipes.  
If you prefer crisper, darker Belgian waffles, increase  
the browning control.  
For evenly filled waffles, pour the batter into the center  
of the lower grid and spread out evenly to the edges.  
The entire lower grid should be filled.  
3
For best results, we recommend using 4 cup batter or  
enough to fill the entire lower grid.  
For added convenience while baking waffles, rest  
measuring scoop with handle hanging on outside of bowl  
and scoop on inside of bowl until the next baking cycle.  
To measure flour, stir the flour first to aerate it, since it  
settles when it sits. Then spoon it into a measuring cup,  
leveling off the top with the back of a knife – do not pack  
down into measuring cup. These quick steps will help  
you avoid heavy waffles. Belgian waffles taste best  
when made to order, but baked Belgian waffles may be  
kept warm in a 200˚F oven. Place in a baking pan or wrap  
in foil while in the oven. Waffles wrapped in foil may lose  
their crispness.  
Baked waffles may be frozen. Allow to cool completely,  
and then place in plastic food storage bag. Use waxed  
paper to keep waffles separated. Reheat in an oven,  
toaster or toaster oven when ready to use.  
6
 
SUGGESTED TOPPINGS  
Maple syrup, fruit syrups  
Warm fruit compote, fruit sauce  
Fresh berries, chopped fruit, chopped nuts  
Powdered sugar  
Whipped cream, ice cream, sorbet  
Chocolate sauce  
Fruited yogurt  
RECIPES  
CLASSIC BELGIAN WAFFLES  
Classic Belgian waffles have a crispy outside and are soft  
and moist on the inside. They are often served as part of  
a celebration – even to celebrate something as simple as  
a beautiful day. Try these waffles with your favorite syrup  
or a topping such as sliced fresh strawberries and freshly  
whipped cream.  
Makes 10 waffles  
1½  
2¼  
3
cups water  
teaspoons active dry yeast (one packet)  
cups sifted flour  
¼
teaspoon salt  
3
large eggs, separated + 1 egg white  
cup sugar  
1
3
1½  
8
cups whole milk  
tablespoons unsalted butter - melted and cooled  
teaspoons vegetable oil  
teaspoons vanilla extract  
2
2
Heat ½ of the water to lukewarm, 105°-110° F. Dissolve  
the yeast in the water with a pinch of the sugar from the  
recipe; let stand 5 to 10 minutes, until the mixture begins  
to foam.  
Put the flour and salt into a large bowl; stir to blend and  
reserve. Add the egg yolks, one of the egg whites, and  
remaining sugar to the yeast mixture; stir to blend. Add  
the remaining water, milk, melted butter, oil, and vanilla;  
7
 
stir until the mixture is smooth. Stir the liquid mixture into  
the flour mixture and beat until the mixture is smooth.  
Beat the egg whites until stiff peaks form. Fold the egg  
whites gently into the batter. Let the batter stand for  
1 hour, stirring every 15 minutes.  
Preheat your Waring Pro® Belgian Waffle Maker on  
setting #4 or preferred setting (green indicator light will  
be illuminated when preheated).  
For best results, do not open waffle maker during cook-  
ing process. Doing so will offset the timing mechanism.  
Use the measuring scoop to measure the batter and pour  
into the preheated waffle iron. Use a heatproof spatula  
to spread the batter evenly over the grids. Close lid and  
rotate wafflemaker 180˚ to the right. Bake the waffles in  
the waffle iron until beeper indicates that the waffle is  
done. Rotate waffle maker 180˚ to the left. Remove waffle  
and repeat until all batter is used. Waffles may be kept  
warm in a slow (200°F) oven. Place waffles arranged on  
a cookie sheet on a rack in the warm oven. Serve with  
whipped cream, fruit, jam, powdered sugar, or a warm  
fruit syrup.  
*We recommend using setting #4 to achieve a golden  
brown baked Belgian waffle. Adjust the browning control  
if you prefer lighter or darker waffles.  
Nutritional information per waffle:  
Calories 300 (40% from fat) • carb. 37g • pro. 8g  
fat 13g • sat. fat 7g • chol. 94mg • sod. 104mg  
calc. 61mg • fiber 1g  
GINGERBREAD BELGIAN WAFFLES  
These waffles have the flavor of just baked gingerbread  
and are delicious served with fresh fruit or caramelized  
apples and pears.  
Makes 6 waffles  
8
 
½
1
2¼  
1½  
1
¼
¼
1
½
2
cup warm water  
teaspoon granulated sugar  
teaspoons active dry yeast (1 packet)  
cups all-purpose flour  
cup graham cracker crumbs  
cup granulated sugar  
teaspoon salt  
teaspoon ground ginger  
teaspoon finely chopped lemon zest  
cups warm milk (about 105°F)  
large eggs, separated  
3
½
1
cup unsalted butter, melted and cooled  
teaspoon vanilla extract  
Measure water into a large bowl. Add 1 teaspoon  
granulated sugar and yeast; stir to dissolve. Let stand  
10 minutes. In a separate bowl, combine the flour,  
graham cracker crumbs, ¼ cup sugar, salt, ginger, and  
lemon zest; stir to combine. Add the milk, egg yolks,  
melted cooled butter, and vanilla to the yeast mixture.  
Stir until smooth. Add the dry ingredients and beat until  
smooth, using low speed of a hand mixer. Cover with  
waxed paper and let stand to rise in a warm, draft-free  
place for 30 minutes.  
Beat the egg whites until stiff, but not dry. Gently fold into  
the batter.  
Preheat your Waring Pro® Belgian Waffle Maker on  
setting #4 or preferred setting (green indicator light will  
be illuminated when preheated).  
For best results, do not open waffle maker during cook-  
ing process. Doing so will offset the timing mechanism.  
Use the measuring scoop to measure out batter, spread-  
ing evenly into waffle grids. Close lid and rotate 180˚ to  
the right and bake in the hot waffle maker until beeper  
sounds. Rotate waffle maker 180˚ to the left. Remove  
9
 
waffle and repeat with remaining batter. Waffles may be  
kept warm in a slow (200°F) oven. Place waffles arranged  
on a cookie sheet on a rack in the warm oven. Serve with  
lemon curd, fruit, jam, powdered sugar, a warm fruit  
syrup, or whipped cream.  
*We recommend using setting #4 to achieve a golden  
brown baked Belgian waffle. Adjust the browning control  
if you prefer lighter or darker waffles.  
Nutritional information per waffle:  
Calories 458 (44% from fat) • carb. 23g • pro. 11g  
fat 23g • sat. fat 12g • chol. 159mg • sod. 279mg  
calc. 120mg • fiber 1g  
GOOD NIGHT WAFFLES  
Most of the mixing for these waffles is done the night  
before. In the morning, just mix in the eggs, vanilla  
extract and a pinch of baking soda while the waffle  
maker is heating. Leftover batter may be covered and  
kept in the refrigerator for up to 3 days. Heat your waffle  
maker in the morning, stir the batter and have a freshly  
baked waffle for breakfast.  
Makes 6 waffles  
½
1
2¼  
2
½
1
cup lukewarm (105°F) water  
tablespoon granulated sugar  
teaspoons active dry yeast (1 yeast packet)  
cups whole milk, warmed (about 105°F)  
cup unsalted butter, melted and cooled  
teaspoon salt  
2
cups all-purpose flour  
2
large eggs, lightly beaten  
2
teaspoons vanilla extract  
¼
teaspoon baking soda  
The night before, or at least 8 hours before baking,  
combine the warm water, granulated sugar and yeast.  
10  
 
Let stand 10 minutes, until foamy. Stir in the warm milk,  
melted butter and salt. Beat in the flour until smooth;  
(this may be done using a hand mixer on low speed).  
Wrap bowl tightly with plastic wrap and let stand  
overnight (or for 8 hours) on the countertop; do not  
refrigerate.  
When ready to bake, preheat your Waring Pro® Belgian  
Waffle Maker on setting #4 or preferred setting;  
(green indicator light will be illuminated when preheated).  
For best results, do not open waffle maker during cook-  
ing process. Doing so will offset the timing mechanism.  
While the waffle maker is heating, stir the eggs, vanilla  
extract and baking soda into the batter. Use measuring  
scoop to measure out batter. Pour onto waffle grids.  
Use a heat-proof spatula to spread the batter evenly  
over the grids. Close cover and rotate 180˚ to the right.  
Bake in the hot waffle maker until beeper sounds.  
Rotate 180˚ to the left. Remove waffle and repeat with  
remaining batter. Waffles may be kept warm in a slow  
(200°F) oven. Place waffles arranged on a cookie sheet  
on a rack in the oven. Serve with sliced fresh fruit, jam,  
powdered sugar, a warm fruit syrup, or whipped cream.  
*We recommend using setting #4 to achieve a golden  
brown baked Belgian waffle. Adjust the browning control  
if you prefer lighter or darker waffles.  
Nutritional information per waffle:  
Calories 373 (49% from fat) • carb. 38g • pro. 10g  
fat 20g • sat. fat 12g • chol. 123mg • sod. 501mg  
calc. 117mg • fiber 1g  
PUMPKIN NUT BELGIAN WAFFLES  
These waffles taste like freshly baked pumpkin muffins  
and are delicious served with warm maple syrup.  
11  
 
Makes 6 waffles  
1½  
1
cups all-purpose flour  
ounce finely chopped walnuts or pecans  
(best if toasted first)  
tablespoon cornstarch  
tablespoon baking powder  
teaspoon salt  
teaspoon ground cinnamon  
teaspoon ground ginger  
1
1
1
1
½
¼
¾
2
teaspoon freshly ground nutmeg  
cup pumpkin purée (canned solid pack pumpkin)  
large eggs, separated  
1
cup whole milk  
¼
3
cup real maple syrup (do not use pancake syrup)  
tablespoons unsalted butter, melted  
teaspoon vanilla extract  
1
3
large egg whites  
Preheat waffle maker on setting #4.  
In a large bowl, combine the flour, chopped nuts,  
cornstarch, baking powder, salt, cinnamon, ginger, and  
nutmeg. Stir to blend and reserve.  
In a second bowl, combine the pumpkin purée, egg  
yolks, milk, maple syrup, melted butter, and vanilla  
extract; stir until smooth. Add the liquid ingredients  
to the dry ingredients and stir to blend until smooth,  
using a whisk.  
In a clean, dry bowl, beat the egg whites until stiff peaks  
form. Gently fold the beaten egg whites into the batter.  
Preheat your Waring Pro® Belgian Waffle Maker on  
setting #4 or preferred setting; (green indicator light will  
be illuminated when preheated).  
For best results, do not open waffle maker during cook-  
ing process. Doing so will offset the timing mechanism.  
Use measuring scoop to measure out batter. Pour into  
waffle grids. Use a heat-proof spatula to spread the  
12  
 
batter evenly over the grids. Close cover and rotate 180˚  
to the right. Bake in the hot waffle maker until beeper  
sounds. Rotate 180˚ to the left. Remove waffle and  
repeat with remaining batter. Waffles may be kept warm  
in a slow (200°F) oven. Place waffles arranged on a  
cookie sheet on a rack in the oven. Serve with warm  
maple syrup, powdered sugar, or whipped cream.  
*We recommend using setting #4 to achieve a golden  
brown baked Belgian waffle. Adjust the browning control  
if you prefer lighter or darker waffles.  
Nutritional information per waffle:  
Calories 303 (35% from fat) • carb. 40g • pro. 10g  
fat 12g • sat. fat 5g • chol. 92mg • sod. 579mg  
calc. 94mg • fiber 2g  
13  
 
CLEANING AND MAINTENANCE  
Once you have finished baking, switch toggle to the Off  
position; remove plug from electrical outlet. Leave top  
lid open and allow grids to cool before cleaning.  
Never take your Belgian waffle maker apart for cleaning.  
Simply brush crumbs from grooves, and absorb any  
excess cooking oil by wiping with a dry cloth or paper  
towel. You may clean the grids by wiping with a damp  
cloth, to prevent staining and sticking from batter or oil  
buildup.  
Be certain that grids have cooled completely before  
cleaning. If batter adheres to plates, simply pour a  
little cooking oil onto the baked batter and let stand  
approximately 5 minutes, allowing batter to soften  
for easy removal.  
To clean exterior, wipe with a soft dry cloth. Never use an  
abrasive cleanser or harsh pad. NEVER IMMERSE CORD,  
PLUG OR UNIT IN WATER OR OTHER LIQUID.  
14  
 
©2008 Waring Products Division of Conair Corporation  
150 Milford Road  
East Windsor, NJ 08520  
Printed in China  
WMK300A IB  
08WR119  
IB-8465  
 

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