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3 The optimal amount of batter to produce a full-shaped
wa e, without over owing, will vary with di erent wa e
batters. Pouring batter from a measuring cup will help you
gauge how much batter to use each time. Fill bottom grid
of wa e maker with enough batter to cover peak areas of
the grid.
4 For more evenly shaped wa es, spread thick batters to
outer edge of grid, using a heat proof rubber spatula or
other non-metallic utensil before closing lid.
5 Cake-based wa es, such as the Chocolate Wa es are more
tender than regular wa es, and may require more care
when removing from wa e maker. You may want to break
these wa es into halves or quarters before removing. Use
a spatula to support wa es when removing from the
wa e maker.
6 To retain crispness, move baked wa es to a wire cooling
rack to prevent steam from accumulating underneath.
7 When serving several wa es at one time, keep wa es
hot and crisp by placing on a rack in a preheated 200°F
oven until ready to serve.
8 Already cooled wa es can be re-warmed and re-crisped,
individually, by returning to hot wa e maker. Set Wa e
Temperature Control to low. Place wa e on grid so grooves
match up; close lid and heat for 1 to 2 minutes, watching
carefully to prevent burning.
9 Baked wa es freeze well. Cool completely on wire rack.
Store in plastic freezer bag or in covered container,
separating wa es with wax paper. Reheat frozen wa es
in toaster oven, oven or toaster until hot and crisp.