019622 - Waffle Maker LAGRANGE - Free user manual and instructions

USER MANUAL 019622 LAGRANGE

Ref. 010292 plaques gaufrettes

Ref: 010429 plaques croque-monsieur

CORDON

CONDITIONS DE GARANTIE

GAUFRES AUX AMANDES OU AUX NOISETTES

- BESCHRIJVING VAN HET APPARAAT -

WAFELS MET HAM EN KAAS

Zelfde recept. Meng 200 g ham en 200 g gesaspte gruyere.

WAFELS BRESSANES

• 500 g bloem
• 1 snuifje zout
  -1 zakje gist
• 3 / 4 L vloeistof ( 12 water 12 I melk)
• 125 g boter
• 4 eieren
  -peterselie en bieslook
• 250 g gekoohte maisuitgelekt (doos mais)

FJNE WAFELTJES "PARMIER"

• 4 eieren
• 250 g bloem
• 250 g suiker
• 250 g boter
• 4 citroenschillen
  -1 snuifje zout

Ref: 010492 Platten for Toasts

GERÄTESCHNUR

WAFFELN SAINT GENoise

WAFFLE ALLA CREMA FRESCA

WAFFLE DIETETIC ALLO YOGURT E BANANE

Ref. 010222:places barquillos

Ref. 010422:places sandwich

- DESCRIPTION OF APPLIANCE -

1. Base
2. Control panel
3. Browning control (soft / crispy)
4. Cooking control knob : for selecting doneness
5. Orange power indicator light
6. Green ready-to-eat indicator light
7. Plug for detachable cord
8. Removable plates
9. Plate eject button
10. Handle
11. Accessory: locking mechanism for mini-waffles/toasted sandwiches
12. Detachable cord

SPECIFICATIONS

• Sturdy cast aluminium plates with anti-stick coating
• Multifunctional: interchangeable plates available separately from LAGRANGE
• Browning control (soft / crispy)

• Cooking control knob
• Orange power indicator light
• Green ready-to-bake and ready-to-eat indicator light
  Audible ready-to-eat tone
• Plate eject button
• Bakelite handles
• Detachable cord
  230V-1200W-50Hz

Available models:

Ref. 019122: comes with 1 set of plates for 2 large (5x8) waffles.
Ref. 019222: comes with 2 sets of plates: one for 2 large (5x8) waffles and one for 4 mini-waffles.

Ref. 019422: comes with 2 sets of plates: one for 2 large (5x8) waffles and one for 2 toasted sandwiches.

Ref. 019622: comes with 3 sets of plates: one for 2 large (5x8) waffles, one for 4 mini-waffles and one for 2 toasted sandwiches.

Plate sets sold separately for all Premium® Waffle Iron models:

Ref. 010122: large (5x8) waffle plates

Ref. 010222: mini-waffle plates

Ref. 010422: toasted sandwich plates

Rif: 010192 piastwifewaffle max (5x8)

Rif: 010222 piastre waffle

Rif: 010492 piastre croque-monsieur

CORD

Check the power cord carefully before each use. If it appears damaged, do not operate the product.

To prevent danger to users, the cord should be replaced only by another of the same type and section. This model is equipped with an HO5RR-F 3 x 0.75 mm² high-temperature cord.

These appliances comply with Directives 2006/95/EC, 2004/108/EC, WEEE 2002/96/EC and RoHs 2002/95/EC and with EC Regulation 1935/2004 concerning food contact materials.

Environmental Protection - DIRECTIVE 2002/96/EC

To protect the environment and people's health, it is important for everyone, including all suppliers and users, to follow specific guidelines for the disposal of any electrical appliance at the end

of its useful life. For this reason and as indicated by the symbol on its data plate, you may not dispose of this appliance in any public or private bin meant for household rubbish.

To dispose of your appliance, you are instead responsible for taking it to a public collection centre

equipped for recycling electrical or electronic devices. For information on collection and recycling centres for discarded appliances, please contact the local authorities or household rubbish collection service in your region or the shop where you purchased the appliance.

Please read the following instructions and keep them on hand for later reference.

Always unwind the cord completely before use.
- Insert the cord plug into a 10/16 A outlet with earthing contact.
- It is recommended to connect the appliance to a system with a residual differential current (RDC) appliance with a differential operating current limit not exceeding 30 ~mA .
- If you need to use an extension cord, always use a model equipped with an earthing contact and wires with a section of at least 0.75 ~mm^2 .
- Take all necessary precautions to prevent risk of tripping on the main or extension cord.

• This appliance is not designed for activation through use of an external timer or any type of remote control system.
• Persons (including children) not capable of using the appliance in complete safety, whether due to their physical, sensory or mental capacity or to lack of experience or knowledge, may under no circumstances operate this appliance without supervision or instructions from a responsible person.
• Children should be watched to ensure that they do not use the appliance as a toy.
• Never heat the appliance without the cooking plates in place.
• Do not touch the appliance's metal parts during operation as they become very hot.

FIRST USE AND DAILY OPERATION

First Use

• We recommend cleaning the cooking plates before the first use with a little hot water and a sponge. Dry thoroughly.
• A new appliance may smoke slightly when used for the first time. To reduce the chance of smoking, heat the appliance for 10 minutes and then let cool for approximately half an hour.

Daily Operation

• Unroll the cord completely.
• Plug the appliance in.
• The green light comes on and the ready signal sounds to indicate when the ideal cooking temperature has been reached. You may then grease the plates and begin cooking (see Cooking Tips).

After Use

To turn off the appliance, unplug the cord.

Changing Plates

• Unplug the appliance.
• Allow it to cool completely.
• Press the plate eject buttons immediately next to the plates.
• Remove the plates and insert new plates.

MAINTENANCE

IMPORTANT:

• ALWAYS UNPLUG APPLIANCE AND ALLOW TO COOL COMPLETELY BEFORE CLEANING.
• NEVER SUBMERSE THE APPLIANCE IN WATER.
• NEVER USE OVEN CLEANERS OR OTHER STRIPPING PRODUCTS.

Lid and base: clean with a damp sponge and, if necessary, mild detergent.

Non-stick cooking plates: Generally soak for a few minutes, clean using a soft sponge and mild detergent and then rinse with warm water. Dry the plates thoroughly before placing them back into the appliance.

COOKING TIPS

1. Waffles

IMPORTANT:

NEVER GREASE THE APPLIANCE BEFORE PRE-HEATING BUT INSTEAD JUST BEFORE POURING IN THE BATTER.

• Heat the appliance until the green light comes on and the ready signal sounds.
• Although plates in the appliance have non-stick coating, we recommend greasing them lightly.
• Open the appliance and grease both plates using a silicone brush, paper towel or piece of cotton.

(If using a brush, dip it into a small cup of cooking oil to cover it well.)

Grease again only lightly before cooking the next waffles. After that, grease again only if the waffles start to stick on opening the lid.

Use the control panel for precise control over browning of your waffles.

• Use the dial to adjust the waffle iron temperature and control browning precisely.

Adjust the selection control to modify cooking time:

• Faster cooking for softer waffles (seared to keep them soft and chewy on the inside and crispy on the outside)
• Slower cooking for extra-crispy waffles (heated longer to remove all moisture from the inside and make them crispy through and through).

• Pour the batter onto only one plate taking care to cover all squares completely. Note that it is much easier to use a jug with spout for this instead of a ladle.

• Close the lid, wait 3 to 4 seconds and then rotate the head.

• After 2 more minutes, rotate the head back to its starting position.

IMPORTANT: The rotation process is important for making the best waffles. If you do not do this, your waffles will look less appetizing (squares on top tray not filled in completely, light spots on waffle making the surface irregular). Even with rotation, this may happen also if you do not use enough batter. However, be careful as the appliance may release steam during turning. We recommend using a potholder or mitt when rotating.

• The green light will come on and the appliance will emit four short tones when it is time to open the lid.

IMPORTANT: Cooking waffles is a subtle art in which the slightest change in ingredient proportions in the dough can affect appearance and flavour significantly. The timing of the green ready light was calculated based on a standard waffle dough recipe and the opinions of a representative consumer panel.

Differences in timing due to your own particular preferences are not to be considered a defect of the appliance.

• Remove the waffles by piercing each one with a sharp-tipped knife and lifting away gently from the cooking plate.

1.1 Troubleshooting

• Waffle top and bottom coming apart: removing too quickly from mould.
• Waffles breaking apart: batter too watery or too dry (not enough fat).
• Waffles burning: cooking too long or forgetting about waffles!

• Waffles burnt on one side, uncooked on the other: filled improperly or batter too watery or appliance not rotated.

• Waffles sticking to moulds: plates greased incorrectly or plates too hot for first waffles or too much sugar or not enough fat in the batter.

1.2 What to do in the event of problems

For all problems:

• Unplug the appliance.
• Allow to cool, remove the plates and soak for 5 minutes, brush the plates with a nylon or other plastic dish brush. Dry the plates thoroughly, insert them again, plug the appliance back in and follow the cooking instructions carefully from the start.
• Apply grease repeatedly if cooking many waffles. We guarantee beautiful waffles if you follow the provided instructions closely.

2. Mini-waffles, Bricelets and Dry Waffles

• We recommend starting with positions 2.5 and 'moelleuses' ('soft').
• Heat the appliance until the green light comes on.
  Grease the plates just before pouring the batter.
• Spread about a tablespoon (or four smaller spoonfuls if four moulds) of thick batter on the lower plate.
• Close the lid and squeeze the handles for a few moments to help distribute the batter evenly. Close the locking mechanism securely. Note: This mechanism may be left attached to the appliance. Position it to the left or right depending on whether you are right or left-handed.

• Do not turn over the iron as for waffles.
• The green indicator light will go out after about 10 seconds.
• When the green light comes on again, you may open the iron. Keep in mind that the timing of the green light was configured for cooking waffles. Ideal cooking time may vary depending on the recipe. In this case, you may check before the green light comes on to see whether cooking is complete by opening the lid; if your mini-waffles, etc., are ready, then remove them from the appliance and continue the cooking cycle ignoring the green light.
• If your mini-waffles appear to be stuck to both plates, do not open the lid any further; if you hold it in its current position for a few moments, the mini-waffles should come away from the top plate under their own weight. If they do not, insert a spatula and carefully tease the mini-waffles away from the plate.
• The mini-waffles may appear soft, but they become firm very quickly. If you want to roll them up, you may do so using a dowel stick directly on the cooking plate. To roll up the mini-waffles, place the dowel on a mini-waffle, lift up one edge of the waffle, roll it up quickly and then remove the dowel.
• You may also roll them up into cones to eat as they are, filled with a frozen dessert or folded into triangles, halves or quarters.
• Note that unlike waffles, mini-waffles or wafers are generally served entirely cold. They may also be stored for several days in a biscuit tin.

3. Toasted Sandwiches

Toasted sandwiches are quick and easy to make. Where possible, prepare all ingredients before heating the appliance.

• Position 2.5 is recommended.
• Heat the appliance until the green light comes on.
• The two outside faces of the sandwich coming into contact with the plates should be lightly buttered.
• Place two sandwiches in the appliance.
• Close the lid slowly and gently. Close the locking mechanism securely.

Note: This mechanism may be left attached to the appliance. Position it to the left or right depending on whether you are right or left-handed.

• When the green light comes on and the ready signal sounds, you may remove the toasted sandwich.

WARRANTY TERMS

Your appliance is subject to a 2-year warranty.

To extend your warranty by an additional year at no charge, simply register at the LAGRANGE Web site (www.lagrange.fr).

The warranty covers parts and labour and applies to manufacturing defects.

The warranty does not cover damage due to misuse, failure to follow the user instructions, or dropping the product.

THIS WARRANTY APPLIES TO DOMESTIC USE; UNDER NO CIRCUMSTANCES DOES IT COVER PROFESSIONAL USE.

The vendor's legal warranty obligations in no way exclude the manufacturer's legal warranty obligations relating to faults or manufacturing defects in accordance with Articles 1641 et seq. of the French Civil Code.

In the event of a breakdown or malfunction, contact your retailer. After this period, repairs will be carried out by LAGRANGE's after-sales service.

RECIPES

1. Batter

The possibilities for recipes are endless. However, here is some advice on ingredients:

• Using milk and cream alone yields soft waffles that do not hold their shape. These rich waffles should be served immediately after cooking.
• Water and beer result in lighter, crunchier waffles that are both delicious and appealing. Fat adds flavour but is not absolutely indispensable. However, if you do not use fat in your batter, you need to grease the appliance before each waffle.
• Yeast or baking powder is essential. Without it, your waffles will come out dry and bland and look burnt where they are thin and undercooked where they are thick.

RULE OF THUMB: 10 g of yeast per pound of flour (yeast is typically sold in 10 g packets).

Leave your batter to stand for at least 1 hour.

Baker's yeast gives better-quality waffles. 20 - 30 g per pound of flour. Minimum standing time: 2 hours.

IMPORTANT:

Batter made with baker's yeast is very light and can expand to several times its original volume. Make sure to use a large enough container as a result.

Good batter should be similar in consistency to heavy cream. You can always add a little flour if you think it is too watery.

Some proven recipe suggestions...

Sweet Waffles

Baker's flour gives consistently better results than pastry flour.

WAFFLES LYONNAISE (a tried-and-true recipe)

• 500 g flour
• 1 packet yeast
• 3 / 4 L liquid (water, beer, milk)
• 1 pinch salt
• 125 g butter
• vanilla essence, kirsch or rum
• 3 to 4 eggs
• 30 g sugar
• 2 packets vanilla sugar

Pour the flour into a mixing bowl and add the salt, sugar, yeast and eggs. Beat with a whisk to blend in the liquid. Add the butter that you had melted and left to cool. Continue whisking. Flavour to taste (vanilla, kirsch, rum). Whisk until the batter is completely uniform. Leave to stand for 30 to 60 minutes. Serve the waffles warm sprinkled with icing sugar or with jam, honey, chestnut puree, chocolate, Chantilly cream, maple syrup, ice cream drizzled with hot chocolate or fresh berries.

ALMOND OR HAZELNUT WAFFLES

Mix 100 g of finely crushed almonds or hazelnuts into the basic batter.

CHOCALATE WAFFLES

Add 50g of cocoa to the basic batter.

WAFFLES 'DÉLICE'

• 250 g flour
• 150 g sugar
  -3 eggs
• 10 g yeast
• 1/4 L cold milk, water or beer
• 1 pinch salt.
• 70 g butter

Mix the flour, sugar, yeast, salt, eggs and liquid gradually in a large bowl, whisking gently to create a smooth batter. Add the cooled melted butter and whisk again thoroughly. Leave to stand for 30 to 60 minutes. These waffles are delicious served plain hot or cold.

WAFFLES CRÈME FRAICHE

• 500 g flour
• 10 g yeast
• 1 pinch salt
  -4 eggs
• 14L water - 150g butter
• 1 / 4 L crème fraîche -30 g sugar

Mix the flour, yeast, salt, egg yolks and liquid in a large bowl, whisking gently until the batter is completely uniform. Add the melted butter and cream and blend in the egg whites after whipping them. Leave to stand for 30 minutes at room temperature. Enjoy these waffles warm sprinkled with icing sugar.

WAFFLES SANDRINE

• 500 g flour
• 400 g salted butter
• 500 g sugar
• 1/8 L milk
  -6 eggs
• 2 packets vanilla sugar

Pour the flour into a mixing bowl and add the sugars, cooled melted butter, milk and egg yolks. Whisk until the batter is completely uniform. Blend in the egg whites after whipping them. Cover the bowl with a cloth and leave to stand for 30 minutes at room temperature.

Pre-heat your waffle iron. Do not fill all squares with the batter; instead, pour it so that when you close the iron you will have two small waffles each about 7 cm across. These waffles are delicious served plain cold.

WAFFLES SAINT GENoise

• 500 g flour
• 250 g butter
• 3 / 4 L milk
  -4 eggs
• 2 packets yeast
  -1 pinch salt
• zest of 1 lemon
• 2 packets vanilla sugar

Mix the flour, yeast, sugar, salt and lemon zest in a bowl. Beat well, gradually adding the milk and then the cooled melted butter. Leave to stand for 30 to 60 minutes.

Serve these waffles hot sprinkled with icing sugar.

DIET YOGHURT AND BANANA WAFFLES

• 250 g flour
• 200 g oatmeal
• 1 / 2 L milk
• 2 tbsp. honey
• 2 ripe bananas, crushed
• 2 bananas, sliced
  -1 packet yeast
  -4 eggs
• 500 g yoghurt
• 4 tbsp. oil
• 1 pinch salt

Beat the yoghurt sweetened with 2 tbsp. honey, zest of 12 a lemon and a few finely chopped mint leaves. Set aside in the refrigerator.

Mix the flour, yeast, sugar, eggs, salt and vanilla sugar in a bowl. Beat well, gradually adding the milk, until the batter is smooth. Add the crushed bananas.

Enjoy these waffles hot garnished with the yoghurt mixture and topped with the sliced banana pieces.

WAFFLES 'DU LIMONADIER'

• 500 g flour
• 1 packet baking powder
• 1 pinch salt
• 75 g sugar
• 75 g butter
• 3 / 4 L lemonade
  -4 eggs

Mix the flour, sugar, salt and eggs in a bowl. Beat well, gradually

adding the lemonade and then the baking powder and cooled melted butter. Whisk until the batter is completely uniform. Leave to stand for 30 to 60 minutes.

Enjoy these waffles warm sprinkled with icing sugar.

Savoury Waffles

WAFFLES WITH HAM

• 500 g flour
• 1 pinch salt
• 1 packet yeast
• 3 / 4 L liquid (water, milk and, if you like, a glass of dry white wine)
• 200 g ham, finely chopped
• 3 or 4 eggs
• 125 g butter

Pour the flour into a mixing bowl. Add the salt, yeast and egg yolks. Whisk together, blending in the water and white wine. Add the melted butter. Continue whisking. Add the finely chopped ham. Blend in the egg whites after whipping them. Leave to stand for 30 minutes.

Serve these waffles immediately.

WAFFLES AU GRUYÈRE

Follow the same recipe as above, substituting 200 g of grated Gruyère cheese.

HAM AND CHEESE WAFFLES

Follow the same recipe as above, using 200 g of ham and 200 g of grated Gruyère.

WAFFLES BRESSANES

• 250 g cooked corn, drained (canned corn)

• 500 g flour

• 1 pinch salt
• 1 packet yeast
• 3 / 4 L liquid (half water, half milk)
• 125 g butter
  -4 eggs
• parsley and chives

Pour the flour into a mixing bowl. Add the salt and yeast. Beat with a whisk to blend in the liquid. Add the butter that you had melted and left to cool. Add the eggs. Continue whisking thoroughly. Stir in the corn. Lastly, add the parsley and chives, finely chopped. Leave to stand for 30 minutes. Serve these waffles piping hot, topped with a tomato onion vinaigrette if desired.

WAFFLES EN CRIQUE

• 8 potatoes
• 200 g flour
• 1 pinch salt
• 1 packet yeast
  -3 eggs
• 3 / 4 L liquid (half water, half milk)
• 125 g butter
• 1 bunch parsley
• 4 slices light ham
• 4 tomatoes, sliced
• olive oil

Steam the potatoes until just cooked. Allow to cool. Peel and grate.

Pour the flour into a mixing bowl. Add the salt and yeast. Beat with a whisk to blend in the liquid. Add the cooled melted butter, eggs, grated potato and finely chopped parsley. Mix well until the batter is completely uniform. Serve these waffles piping hot accompanied by the sliced ham and tomato which you have heated in a pan with a little olive oil.

2. Mini-waffles, Bricelets and Dry Waffles

Baker's flour gives consistently better results than pastry flour.

Recipe 1 BRICELETS DE DIVONNE

• 4 eggs
• 250 g butter, melted
• 250 g flour
• 200 g sugar
• zest of 2 lemons
  -1 pinch salt

Beat the eggs well and then add the sugar, melted butter, lemon zest, salt and sifted flour.

The resulting batter should be runny. Leave to stand for 24 h in a cool spot.

Pour a spoonful of the batter onto the iron at a time.

Recipe 2

• 1 part flour (about a cup)
• 1 part cream
• 1 part sugar
• 1 packet vanilla sugar

Mix the ingredients thoroughly. If the batter is too thick, add a little milk. Leave to stand for 1 hour.

Recipe 3

In a bowl, make a well with:

• 350 g flour
• 200 g sugar
• 150 g butter
• 1 / 2 cup water
• 2 eggs

Whisk for 5 minutes. Add 1 cup cream and a pinch of baking soda.

Mix well. Leave to stand for 1 hour.

Recipe 4

BRICELETS 'PARMIER'

-4 eggs
- 250 g flour
- 250 g sugar
- 250 g butter
- zest of 4 lemons
- 1 pinch salt

3. Toasted Sandwiches

TOASTED CHEESE SANDWICHES

Use Gruyère, Chester or any other cheese that grates well.

Blend in a casserole:

• 30 g butter
• 30 g flour
• 1 / 4 L milk
• 2 egg yolks

Mix well, adding gradually:

• 50 g cheese, grated
• seasonings to taste

Spread the resulting batter onto slices of regular or soft (1 cm thick) bread.

TOASTED HAM SANDWICHES

Instead of (or in addition to) the cheese, use 100 g of finely chopped ham.

TOASTED MEAT OR POULTRY SANDWICHES

Dice some leftover poultry or meat. Heat in a tomato sauce.

Season to taste. Add a few pickles, thinly sliced.

Top with the other piece of bread and cook for 2 minutes until golden.

CROQUE-MONSIEUR

Top the bread with grated Gruyère. Place a slice of ham on top of the cheese. Add more Gruyère and the other slice of bread and close the iron. Cook for 2 minutes until golden.

TOASTED MUSHROOM SANDWICHES

Stew some chopped mushrooms in butter. Add garlic and parsley and season to taste. Sprinkle with flour and add a little water. Stir until the ingredients come together.

If desired, add lemon juice or beaten egg yolk.

Top with the other piece of bread and cook for 1 minute until golden.

CROQUE NAPOLITAIN

Top the bread with tomato slices, fresh basil leaves and mozzarella.

Add a little olive oil.

Cook for 2 minutes until golden.

CROQUE 'COCOTTE'

Make an indent in the bread with the back of a spoon into which you then break an egg, season to taste (salt and pepper).

Make an indent in another piece of bread and place it on top.

Close the iron and cook for 1 minute until golden.

CROQUE-MADAME

Stir some flaked cooked fish into a bechamel sauce.

Add cooked and shelled mussels and shrimp.

Season with capers, mushrooms or grated Gruyère as desired.

Top the sandwich with the other piece of bread and cook for 1 minute until golden.

DESSERT SANDWICHES

Your imagination is the only limit. Feel free to use almost any type of fruit, such as apples, pears, bananas, etc., along with jam if desired. Garnish with chocolate or another tasty topping. Use brioche slices instead of soft bread if you like.

To add a finishing touch: after cooking, open the iron and loosen the sandwich from the top tray if necessary. Sprinkle generously with icing sugar. Close the iron, rotate it, open from the other side, sprinkle more icing sugar and close again. Leave to heat for a few seconds. The result may surprise you. Important: allow to cool before serving.

17 Chemin de la Plaine

ZA les Plattes

69390 VOURLES

France

www.lagrange.fr

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