User manual LAGRANGE GAUFRIER SUPER 2 CROQUE-MONSIEUR 039 462V

[. . . ] 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. **This unit is not intended for people, including children of at least 8 years of age, whose physical, sensorial or mental capacities are reduced, or who do not have the necessary knowledge or experience, unless they are trained in and supervised for the safe use of this unit and are aware of the risks involved. [. . . ] Using baker’s yeast gives better quality waffles but requires the batter to stand for around 2 hours. WARNING: when standing, batter made with baker’s yeast can expand to several times its initial volume… So make sure you use a big enough container!UPKEEP **Warning: make sure that the appliance is unplugged and has cooled down completely before cleaning it. **Never immerse the appliance in water and do not put it in the dishwasher. **Wash the body of the appliance with a moist sponge. **Important: never put the plates in the dishwasher. **After cooling, remove the plates and let them soak in hot water. **Dry the plates thoroughly before assembling the unit. wARNING: do not use metallic sponges or scouring powder. 59 ENG WAFFLES SWEET WAFFLES (For 10 to 15 waffles) WAFFLES LYONNAISE 500g of flour – 1 sachet of baking powder – ¾ L of liquid (water, beer or milk, its your choice! ) – a pinch of salt – 125g of butter – 30g of sugar – 2 sachets of vanilla sugar – vanilla essence , kirsch or rum – 3 or 4 eggs. Melt the butter and allow to cool slightly. In a bowl, dissolve the baking powder in the liquid. Pour this mixture into the mixing bowl together with the melted butter. Beat until the batter is completely uniform. 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. SAVOURY WAFFLES WITH HAM 500g of flour – 200g of finely chopped ham – a pinch of salt – 3 or 4 eggs – 1 sachet of baking powder – 125g of butter – ¾ L of liquid (water, milk and, if you wish, a glass of dry white wine). Beat with a whisk together with the water (having dissolved the baking powder in the water) and white wine. Then fold in the egg whites, having beaten them stiff. Eat the waffles immediately after cooking. WAFERS (or bricelets or dry waffles) The results are always better when using ordinary flour rather than cake flour. wAFFLES WITH CREME FRAICHE 500g of flour – 150g of butter – 10g of baking powder – ¼ L of water – ¼ L of crème fraîche – 4 eggs – a pinch of salt. [. . . ] It does not cover: D ** amage caused by the use of oven cleaner, cleaning in a dishwasher or by any product not recommended for use on aluminium. b ** reakage caused by falls or impacts. C ** hanges in the colour of the plates (indeed, it is normal for the plates to darken once they have been used several times, as they are made from aluminium. B ** atter sticking to the plates: this fault is never caused by the plates but by poor use (insufficient greasing or batter containing too much sugar). [. . . ]