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bake much faster because extra heat has been allowed to build up.
6. When you are through baking, simply unplug from the wall outlet to
turn off, and leave baker open to allow it to cool. After it has cooled,
brush crumbs from the grooves and wipe off grids with a dry paper towel
to absorb any excess margarine or shortening.
For Best Pizzelle Baking Results
BAKING HINT Place batter on hot grid as quickly as you can. It is
normal for the center of the 1st cookie that you bake to tend to look a
little darker in the center than the 2nd pizzelle cookie. This is because
the first lump of batter starts baking instantly the moment it touches the
hot grid. Anyway it is normal that there is some color and size variations
when serving pizzelles, with some cookies baking a little darker or lighter
or larger or smaller, etc.
MORE ABOUT PLACING THE DOUGH You may use 2 spoons to place
batter on the grid, using the 2nd spoon to push off the batter. Another
method is to first roll the batter into 2 balls, and then quickly place the 2
balls on the grids. Still another method used if you have a cookie press,
is to use the cookie press to dispense the pizzelle dough onto the grids.
The cookie press is faster than using 2 spoons, however the use of 2 pre-
rolled balls is probably the fastest.
SNOW FLAKE EDGE PIZZELLES If you want a “snow flake” edged piz
-
zelle, one that has an irregular, flowery edging, use a smaller amount of
batter. In this way your pizzelles will not fill out to the “full-circle” size. The
batter will not spread out to cover the full pattern on the grid. This “under
-
size” gives the pizzelle the attractive, irregular edge “snow-flake” border
preferred by many.
FULL-CIRCLE SIZE PIZZELLES If you want a full size pizzelle, one that
fills out the “full-circle” of the pizzelle pattern on the grid, place a greater
amount of batter on the grid. The batter should spread out to go beyond
the full pattern of the grid. After baking, you may use a kitchen scissors to
trim off the extra “flashing” around the cookie circle to obtain a full
patterned pizzelle.
SERVING & STORING Pizzelles are light and crisp. Serve them plain or
dusted with powdered sugar. Also, they can be easily shaped while still
7. Your sandwich will be toasted in about 3-4 minutes. Toast longer or
shorter to suit your taste. Baking times vary according to type of bread or
food you are cooking, and how well you prefer it done. Open the toaster
and remove sandwich using plastic or wooden spatula. Never use metal
utensils which may damage the non-stick coating.
8. Close the lid to maintain proper baking temperature until ready to toast
the next sandwiches.
9. While sandwiches are cooking, you may prepare additional
sandwiches ahead of time.
Making Pizzelles
1. Before the first pizzelles of the day only, use a pastry brush to carefully
coat the entire surface of both halves of the pizzelle baker with vegetable
oil or melted shortening. Spray shortenings work very well for this pur
-
pose. Repeat this only at the start of each day that you bake pizzelles.
2. Place about 1 heaping teaspoon of batter on each grid pattern. With
some experimentation, you will learn that by placing the batter slightly
behind the center of the pattern (that is, away from you) your pizzelles will
come out closer to a round shape. This is because as you close the iron,
the batter squeezes forward a little.
3. Close the baker, press the handles together, and fasten with the han-
dle clip. Baking will take approximately 30-45 seconds depending on your
preference for browning, or the consistency of your batter. NOTE: Grip
only the black, cool-touch handle parts. Use care not to touch the heated
metal housing area near the handles.
4. Remove pizzelles from the grid with a spatula. If flat pizzelles are
desired, place on a counter top to cool. If you wish to shape your piz
-
zelles, do so by removing one pizzelle from the grid and shaping immedi
-
ately while still warm. Your 2nd pizzelle will remain warm and
pliable on the hot grid until you are ready to remove it for shaping. You
may use the included Cone Roller to form small cone shapes.
5. If you need to take a short break, close the baker to reserve heat.
When you return to baking, you will notice that the first two pizzelles will
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