Cuisinart WM-PZ2 Manuel D’Utilisation

Note: This Pizzelle Press has been treated with

a special nonstick coating. Before the first

use, we suggest you season the grids with

cooking spray or oil. If using oil, apply with

a paper towel or pastry brush. You may

find it helpful to repeat this process before

each use of the pizzelle press.

TIPS & HINTS

Always allow the Cuisinart

Pizzelle Press to

preheat completely before baking pizzelle.

Make certain that the green indicator light is lit

before baking subsequent batches of pizzelle.

Be certain that the Pizzelle Press is completely

clean before preheating. Crumbs and batter

baked onto the press will cause sticking.

Use a small amount of vegetable oil or melted

vegetable shortening applied with a heatproof

pastry brush to lightly condition the press. Butter

will burn or smoke when heated, and many

cooking sprays contain lecithin, which can

become “gummy” and sticky when heated on

a nonstick cooking surface.

If you are rolling your pizzelle, roll them

immediately upon removing them from the press.

Remove one pizzelle at a time, allowing the

second to remain on the hot press (allow to

remain open) while rolling.

Hot pizzelle can be molded around the cylinder

provided or a small custard cup or ramekin to

create a cup. Shaped pizzelle should be filled

just before serving.

Lighter pizzelle are easier to roll/mold than

darker pizzelle.

If pizzelle run over the edges of the mold, trim

while warm with a sharp knife or kitchen scissors.

Allow pizzelle to cool completely on a wire rack

before storing.

In a dry climate, store pizzelle in a shallow cookie

jar or container with loose-fitting lid. Add a layer

of paper towel between each cookie to absorb

excess moisture. In a humid climate, store

pizzelle in a tightly covered container.

Pizzelle can be frozen. Stack in small bundles

with a sheet of paper towel between each

cookie, wrap in plastic wrap, then place in a

resealable food storage bag and squeeze out

excess air.

If pizzelle become soft, arrange them in a single

layer on a cookie sheet. Place in a 300°F oven

for 3 to 5 minutes.

Many pizzelle batters may be prepared ahead,

covered tightly and stored in the refrigerator for

up to 24 hours before baking pizzelle.

“Center” the batter just a little behind the direct

center of each patterned cookie grid, so that

when the lid is closed it will push the batter

forward to the center, making a more evenly

rounded pizzelle.

When finished baking pizzelle, unplug unit and

open to cool completely. Brush any residual

crumbs from the press, paying particular

attention to the pattern indentations, using a soft

brush such as a new toothbrush, pastry brush (do

not use a brush with any metal wire, such as a

bottle brush), or cotton swab. Then wipe the unit

with a dampened soft cloth, such as a microfiber

cloth (available in most kitchenware/gourmet

stores), to remove all grease and crumbs. Allow

unit to dry completely before storing.

About the Recipes:

Many pizzelle recipes can be mixed ahead of

time, covered and refrigerated. Remove batter

from refrigerator about 30 minutes before baking.

It is important to measure flour and other dry

ingredients properly for best baking results. Use

nested measuring cups of graduated sizes – do

not use measuring cups meant for liquid mea-

surements. Stir flour before measuring, then

spoon or scoop into the measuring cup and level

with the straight edge of a spatula or table knife.

Nutritional information is based on number of

servings indicated. If a recipe produces a range

of servings, it is based on the highest serving

yield for that particular recipe. If a recipe has

a lower fat option, that is the one used for

nutritional information.

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