Chef's Choice 836 User Manual

International

PizzellePro® Express Bake

™

GB F

Instructions & Recipes for Model 835/835-SE Instructions et recettes pour le modèle 835/835-SE

IMPORTANT SAFEGUARDS

When using electrical appliances, basic safety precautions should always be followed including the following:

1. Read all instructions before using the PizzellePro®.

2. Do not touch hot surfaces. Always use plastic handle on lid and do not touch stainless cover when hot.

3. To protect against ﬁre, electric shock and injury to persons, do not immerse cord, plug or pizzelle maker in water or other liquid.

4. Close supervision is necessary when any appliance is used by or near children.

5. Before use, unwind the power cord completely and keep the cord away from hot parts of the appliance.

6. Do not let power cord hang over edge of table or counter or touch hot surfaces.

7. Do not place on or near hot gas or electric burner, or in a heated oven.

8. Extreme caution must be used when moving an appliance containing hot oil or other hot liquids.

9. Only operate the pizzelle maker on a dry, ﬂat, non-slip surface.

10. Do not use the PizzellePro

11. Do not operate the PizzellePro been damaged in any manner, return the PizzellePro Service Department for examination, repair or adjustment.

12. The use of accessory attachments not recommended by the EdgeCraft Corporation may result in ﬁre, electric shock or injury to persons.

13. Always unplug the pizzelle maker from electrical outlet when not in use and before cleaning, to avoid accidental electrical shock. Allow to cool before cleaning.

14. As long as the appliance is hot, even if unplugged, there is the danger of someone getting burned. Do not touch and do not put it into storage while hot.

15. Do not use the PizzellePro

16. For use only on 120V 60HZ power. Use a socket with a good ground connection.

Do not use a three to two way adapter on the three prong power cord provided.

17. For household use only.

18.

SAVE THESE INSTRUCTIONS.

outdoors.

with a damaged cord or plug. If it malfunctions or has

for other than intended use.

to the EdgeCraft Corporation

YOU MADE A GOOD CHOICE

he PizzellePro® Express Bake™ Model 835 comes to you

from Chef’sChoice

WafﬂePro facturer of the world’s ﬁnest professional household gourmet products. You will ﬁnd the PizzellePro produces three party-sized pizzelles, just right for any occasion. You will appreciate how quickly you can make pizzelles – a set of 3 in less than 60 seconds! The unique heating system and added power of the PizzellePro the wafﬂe plates to heat between baking cycles, a commonly encountered need with conventional pizzelle makers. For added convenience the PizzellePro indicator lights that can be used to assist with the timing for each batch of pizzelles.

Remember when pizzelles were only for the holidays? Now you can enjoy pizzelles anytime, thanks to the ease and speed of the PizzellePro or cylinders and ﬁll with a variety of tasty fruit or other sweet, creamy ﬁllings. Enjoy!

Series of wafﬂe makers and as the manu-

. Try rolling freshly baked pizzelles into cones

, known for the unique electronic

rapidly and consistently

eliminate the need to wait for

has built-in “Baking” and “Ready”

GETTING TO KNOW THE PizzellePro

Take a minute to identify the key features and controls of the PizzellePro® (Figure 1). To open the lid, release the locking latch (Figure 3) and lift the insulated front plastic handle.

Electronic controls are on the control panel, Figure 2. Note the red “Baking” light on the control panel, which lights whenever the pizzelle plates are

being heated. The green “Ready” light turns on when the pizzelle plates are fully heated and ready for baking. As described later, the green and red lights can be used to assist with the timing and control of the baking cycle.

Control Panel (See Figure 2)

Handle for Lid

Locking Latch

Color Control

Figure 1. PizzellePro® Express Bake™.

Figure 2. Control Panel.

Red “Baking” Light

Green “Ready” Light

Color Control

Note the numbers on the color control dial. The pizzelle will be darker or lighter in color depending on the exact setting of this dial. The color control dial is relatively sensitive and fractional numerical changes can make a noticeable difference in color and baking time. The common operating range for the color control dial is 3 to 3 ½. To darken the pizzelle, move toward a higher number.

The PizzellePro

is equipped with a locking latch designed to minimize lifting of the lid during the baking cycle. This will help maintain uniform thickness of each of the three pizzelles. This latch can be conveniently unlocked by lifting the ﬁnger release (Figure 3), which is an integral part of the latch.

Provision has been made for cord storage as described in Cleaning and Storage section. The cord can be wrapped under the PizzellePro

The PizzellePro

can be stored upright to save shelf space. Simply close the lid and stand it

with the plug secured in a slot molded into the base.

upright resting on the ﬂat hinged end.

PREPARING THE PizzellePro® FOR BAKING

Insert the PizzellePro® power cord into a grounded 120 volt, 60 cycle outlet and close the cover. The red “Baking” light will turn on immediately, indicating the pizzelle plates are heating. In order to avoid injury as the PizzellePro Handle the PizzellePro

only by the handle of the lid and by other plastic parts. Set the color control dial at 3. As you close the lid, the latching mechanism under the lid handle should snap securely under the base of the PizzellePro cally snap under the base, use your ﬁnger to depress the release arm (Figure 3) to complete the latching action.

In about 3-4 minutes the red “Baking” light will turn off and simultaneously the green “Ready” light will turn on, indicating the pizzelle plates are hot and ready for baking. On the ﬁrst heating cycle you may detect a slight odor, typical of new heating elements with non-stick surface coatings.

When the green “Ready” light turns on, pull up on the release arm to release the latching mechanism and open the lid of the PizzellePro – or you will damage the latch. Brush or spray a light coating of vegetable oil, corn oil, non-stick cooking spray, melted margarine or butter over the entire surface of both the upper and lower heated plates. Because both of the baking surfaces are factory ﬁnished with a non-stick coating, it is necessary to oil the surfaces only the ﬁrst time you use the PizzellePro be necessary to oil again on subsequent use so long as the plates are at sufﬁcient temperature

Figure 3. Locking Latch.

heats, do not touch the hot metal lid or the pizzelle plates.

, locking down the lid. If the latch did not automati-

. Do not attempt to force the lid open without unlatching

. It should not

before use and enough time is allowed for the pizzelles to fully bake before opening the lid.

If you are looking for a good pizzelle recipe, see section “Some Favorite Pizzelle Recipes” (page 7).

It takes only about one measuring teaspoon of batter to make a single pizzelle. Most table teaspoons in use are actually 1 ½ standard teaspoon measuring spoons and are too large for dispensing pizzelle batters, which typically are thick and tend to heap up on the dispensing spoon. Some demi-tasse spoons are well sized and shaped for

dispensing the batter. You will ﬁnd that some of the batter will remain on the spoon and you can either use a small spatula to push it all off or leave some residue on the spoon for the next batch.

THE BAKING PROCEDURE

Prepare the pizzelle batter and proceed as follows:

1. Set the color control dial between 3 and 3 ½ and allow the PizzellePro® to heat up as described

above. When the red light turns off and the green “Ready” light turns on, open the lid and, using a demitasse spoon, drop a spoon of batter onto the center of each of the three pizzelle patterns. Close the lid immediately to spread the batter across each pattern.

2. Place one spoon of batter quickly on each of the three patterns and promptly close the lid,

making certain the locking latch is fully fastened. Avoid putting too much batter on grids, as an excess will cause an overﬂow and increase the clean up time. If you prefer pizzelles with irregular edges, use less batter; otherwise use more batter to produce full rounder patterned pizzelles with more regular circular edges. You can, if you wish, use scissors to trim the edges of baked pizzelles to create rounder patterned edges.

3. If the color control dial is properly set (between 3 and 3 ½), the red light will come on brieﬂy

sometime during the short baking cycle and when it turns off, the green “Ready” light will come on again signaling the baking cycle is complete. The normal baking cycle as indicated by the red/ green light cycle will be about 45 to 60 seconds. You will probably ﬁnd it convenient to use the lights to pace your baking cycle or, as an alternative, you can of course use an auxiliary timer.

You will need to make only small changes (¼ to ½ division) to the color control dial to affect

substantially the color of the pizzelle.

You will ﬁnd you can use a slightly higher setting, say ½ number higher, and bake pizzelles in

30 to 45 seconds. In that event, it may prove easier to use a timer and disregard the cycle of the red/green lights.

4. You may at times wish to inspect the pizzelle before it is fully baked. Wait 30-40 seconds before

attempting to open the lid. If the pizzelle is not cooked sufﬁciently, you will sense some resistance as you attempt to open the lid. If you do sense resistance, let the pizzelle cook another 10 seconds or so and you should be able to easily and safely lift the lid for inspection. If needed, bake a few seconds longer to obtain the color you wish. You can make minor changes to the dial setting in order to bake a little faster or slower on the next bake cycle.

5. When the pizzelles are done, release the latch and open the lid. Lift and remove them with a

plastic fork or small plastic spatula in order to minimize scratching of the non-stick surface. After removal of the pizzelles, you can immediately spoon the new batter and repeat the cycle. The PizzellePro

6. If you do not start the next pizzelles immediately, the PizzellePro

again ready to bake. The green light will stay on until the plates cool slightly then the red light will light again brieﬂy to keep the plates at the optimum temperature. When the green light comes on again, batter can be added for the next bake cycle.

7. When ﬁnished baking, be certain to unplug the PizzellePro

pizzelle maker switched off.

Always unplug the PizzellePro® immediately after use. Never leave it unattended when plugged in. Children should not be allowed to use a pizzelle maker except in the presence of an attentive adult.

8. The PizzellePro®, when unplugged, cools faster when its lid is left fully open. Store only when

cold. Save shelf space by storing the PizzellePro

recovers instantly after each bake cycle and is ready to make the next pizzelles.

upright resting on its hinged ﬂat end.

can be closed until you are

. Only then is the power to the

PIZZELLE TRADITIONS

It is generally believed that pizzelles originated in a middle region of Italy in ancient times to mark an annual celebration. Initially baked over an open ﬁre with relatively simple but effective irons, the early pizzelles often were proudly embossed with the family crest or some hint of the village of origin.

Over time it became tradition to use pizzelles to celebrate any holiday or festive occasion but inevitably there were pizzelles for everyone at Christmas and Easter. The modern patterns found on these delicious wafﬂe cookies are most commonly ﬂoral on one side and a woven basket-like pattern on the other.

The recent increased popularity of pizzelles is the result of greater recognition of their delicious versatility. For example, pizzelles, when still hot, can be formed into cylinders, cones and minibaskets that can hold a wide variety of delicious ﬁllings for festive occasions. The range of taste experiences that can be created with ﬁllings of formed pizzelles is virtually endless.

SOME FAVORITE PIZZELLE RECIPES

The basic pizzelle recipe has undergone little change through the years. However, there are variations based on selection of cooking oils, including butter, margarine, vegetable oil or shortening, and, of course, many ﬂavorings including, anise, vanilla or almond extract. Even rum extracts and whiskey are used by some in pizzelles.

The fundamental ingredients of the pizzelle are eggs, ﬂour and sugar and the relative amount of these ingredients can be varied slightly to match your preferences of taste and texture.

Once all ingredients are fully blended, select and test a small teaspoon or a demitasse spoon you plan to use for dispensing and dropping the batter onto the pizzelle patterns. Consistency of the batter will be that of a soft dough that holds its shape. The spoon will retain some of the mix. If the mix seems too stiff, stir in several tablespoons of water and retest. If the mix seems too thin, blend into the mix a few tablespoons or enough ﬂour to give the right consistency.

You can slightly adjust the amount of baking powder in any recipe. It is necessary to use just enough to ensure the three pizzelles ﬁll out completely during the baking cycle. More than that will do little for the texture and increase the likelihood that the thickness of the pizzelles will exceed the

Commonly, pizzelle recipes use 3, 6 or 12 eggs. Most recipes start with 6 eggs, which will make about 150 pizzelles in the PizzellePro

We recommend a family recipe from Caterina Casola of Buffalo, New York. This recipe has been handed down more generations in Italy than her family can remember. Year after year her delicious recipe has been used to produce thousands of pizzelles eagerly awaited by the family and a host of friends.

⁄16 inch designed thickness.

Caterina Casola’s Family Recipe

6 eggs ½ cup vegetable oil 2 or more teaspoons vanilla or anise extract (pure) 3 cups all purpose ﬂour 2 teaspoons baking powder 1 ½ cups sugar

Makes about 100 pizzelles.

1. Beat the eggs until smooth. Add the oil and vanilla or anise extract. Sift onto the mixture the ﬂour and baking powder. Add the sugar and blend vigorously all of these dry ingredients into the egg mixture until smooth. The mixture will be sticky and stiff but will relax into a soft dough consistency. Test by dropping the mixture from a small teaspoon or demitasse spoon. As needed, add several tablespoons of water or a few tablespoons of ﬂour.

2. Set the Color Control Dial of the PizzellePro

to about 3 - 3 ½ and bake using the red/green light cycle for timing as described above. Alternatively bake for approximately 45 seconds, open the lid brieﬂy to examine the color and bake longer as desired to create a darker/browner surface. The baking time can be shortened slightly by increasing the Color Control Dial reading about ½ unit. (See Baking Procedure section).

A Sweeter Variation with Butter

For a sweeter pizzelle with the added ﬂavor of butter you will like the following:

6 eggs 1 cup butter 2 or more teaspoons vanilla or anise extract (pure) 4 cups all purpose ﬂour 3 teaspoons baking powder 2 cups sugar

Makes about 150 pizzelles. Beat the eggs until smooth. Melt the butter in the microwave or in a small saucepan on low heat.

Allow the butter to cool brieﬂy while you blend and mix the sugar and vanilla or anise extract into the egg. Then add the melted butter into the mix, sift the ﬂour and baking powder onto the mix and blend vigorously to ensure uniformity. The batter will be the consistency of soft dough. As needed adjust the mixture with several tablespoons of water or ﬂour to slightly thin or stiffen the batter as needed. (See Baking Procedure section.)

Chocolate Pizzelles

For a special treat try our chocolate ﬂavored pizzelles. Using Catarina Casola’s pizzelle recipe above (based on 6 eggs),

melt 6 ounces of semi-sweet chocolate by placing it in a small bowl in the microwave or in a small saucepan warmed over very low heat. Stir the chocolate periodically as it melts in order to prevent over heating. Let cool slightly.

Stirring vigorously, blend the melted chocolate slowly into the egg and butter mixture. Then add other ingredients as recommended. Spoon the batter onto the PizzellePro enjoy! (See Baking Procedure section).

, bake and

Figure 4. Cannolis and pizzelles are ideal for entertaining.

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Chef's Choice 836 User Manual

Specifications and Main Features

Frequently Asked Questions

User Manual