User manual LAGRANGE FRITEUSES PRO

[. . . ] Never immerse the appliance in water or any other liquid, be it for cleaning or any other purpose. Do not use or store the appliance outside, and keep it in a dry place. Ensure that the power cord cannot be caught accidentally, to prevent any risk of the appliance falling. [. . . ] Do not wind the cord around the appliance, or bend it, and do not allow it to come into contact with the cooking plates. Do not touch the appliance's metallic parts when it is switched on, as these are hot. Grease the plates (Warning: never grease during preheating) Pour the batter into the centre of each of the plates, filling each of the squares, without overflowing into the gutter. Close the appliance and keep the handles firmly squeezed together for a few moments Turn the machine over on its base for better distribution of the batter and more uniform cooking, then release the handles. After 2 or 3 minutes, turn the appliance back to its original position. When the waffles are cooked to your satisfaction, remove them from the appliance. First use and everyday use ____________________ WARNING: during cooking, the fact that the indicator light is switched on or off does not mean that your waffles are ready, but simply relates to the thermostat's regulation. To find out whether your waffles are ready, carefully open the appliance during cooking, and close it again if they are not cooked enough. To limit the amount of smoke emitted, it is recommended that the appliance be allowed to heat up in the open position for 10 minutes and then to cool for 30 minutes. WARNING: when standing, batter made with baker's yeast can expand to several times its initial volume. WAFFLES SWEET WAFFLES: For 10 to 15 waffles -WAFFLES LYONNAISE 500 g of flour ­ 1 sachet of baking powder ­ ¾ l of liquid (water, beer or milk, its your choice!) ­ a pinch of salt ­ 125 g of butter ­ 30 g of sugar ­ 2 sachets of vanilla sugar ­ vanilla essence, kirsch or rum ­ 3 or 4 eggs Melt the butter and allow to cool slightly. Pour this mixture into the mixing bowl together with the melted butter. Eat the waffles when still warm, sprinkled with icing sugar or with jam, honey, chestnut purée, chocolate, Chantilly cream, maple syrup, ice cream, fresh fruit, etc. Pour this mixture into the mixing bowl and beat with a whisk until you obtain a uniform batter. Add the melted butter, cream, and egg whites, having beaten them stiff. SAVOURY - WAFFLES WITH HAM 500 g of flour - 200 g of finely chopped ham - a pinch of salt - 3 or 4 eggs - 1 sachet of baking powder - 125 g of butter 3/4 l of liquid (water, milk and, if you wish, a glass of dry white wine) Pour the flour into a terrine dish. Beat with a whisk together with the water (having dissolved the baking powder in the water) and white wine. [. . . ] Beat with a whisk together with the water (having dissolved the baking powder in the water) and white wine. MINI-WAFFLES (OR BRICELETS OR DRY WAFFLES) The results are always better when using ordinary flour rather than cake flour. 1: BRICELETS DE DIVONNE 4 eggs - 200 g of sugar - 250 g of melted butter ­ the zest from 2 lemons - 250 g of flour ­ a pinch of salt Beat the eggs, then add the sugar, melted butter, lemon zests, salt and sifted flour. [. . . ]