VillaWare 3600-NS 用户手册
Southern Italian Pizzelles
6 eggs
2 tsp. vanilla
2 cups sugar
1 tsp. anise
1 cup butter or margarine,
7 cups flour
melted and cooled
4 tbsp. baking powder
In a large mixing bowl, beat eggs and sugar. Add the cooled butter or margarine, vanilla
and anise. Sift the flour and baking powder together and gradually add to egg mixture.
Batter will have a dough-like consistency. Roll the batter into one inch balls that can be
placed on the grids to bake. This recipe is for those who like a harder and heavier pizzelle.
and anise. Sift the flour and baking powder together and gradually add to egg mixture.
Batter will have a dough-like consistency. Roll the batter into one inch balls that can be
placed on the grids to bake. This recipe is for those who like a harder and heavier pizzelle.
Pizzelle Alle Nocciole
4 eggs
1/4 cup cocoa powder
1 cup sugar
1/2 tsp. cinnamon
1/4 tsp. salt
1 tbsp. baking powder
1/2 cup butter
3/4 cup ground hazelnuts
2 cups flour
In a large mixing bowl, whisk the eggs with the sugar and salt until light. Melt the butter
and stir in. Sift together all the remaining ingredients, except the hazelnuts, and fold in.
Stir in the hazelnuts last.
and stir in. Sift together all the remaining ingredients, except the hazelnuts, and fold in.
Stir in the hazelnuts last.
Chocolate Pizzelles
Add 3 tbsp. cocoa and 3 tbsp. sugar to the traditional Italian pizzelle recipe. If
desired, you may substitute chocolate flavoring instead of the vanilla and anise
flavorings.
desired, you may substitute chocolate flavoring instead of the vanilla and anise
flavorings.
Almond Pizzelles
Omit vanilla and anise flavorings from the traditional Italian pizzelle recipe. Add
1 tbsp. almond extract or 2 tbsp. amaretto. Add one cup of finely chopped or
ground almonds to the batter.
1 tbsp. almond extract or 2 tbsp. amaretto. Add one cup of finely chopped or
ground almonds to the batter.
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C L E A N I N G A N D C A R E
A few easy steps to keeping your Pizzelle Baker looking and working like new:
1.
Always allow the baker to cool before cleaning and always unplug it from the
wall outlet. There is no need to disassemble the baker for cleaning. Never
immerse the baker in water.
wall outlet. There is no need to disassemble the baker for cleaning. Never
immerse the baker in water.
2.
To clean the non-stick cooking grids, wipe the off with a paper towel or soft cloth.
If any food is baked onto the grids and is difficult to remove, pour a little cooking oil
onto the hardened food. Let sit overnight until the food softens, and then wipe off.
If any food is baked onto the grids and is difficult to remove, pour a little cooking oil
onto the hardened food. Let sit overnight until the food softens, and then wipe off.
3.
Use only wood, nylon or plastic utensils on the cooking grids. Metal utensils will
damange the non-stick surface.
damange the non-stick surface.
4.
Wipe the outside of the baker with a damp cloth only. Do not clean the outside
with any abrasive scouring pad or steel wool, as this will damage the finish. Do
not immerse in water or any other liquid. Do not place in the dishwasher.
with any abrasive scouring pad or steel wool, as this will damage the finish. Do
not immerse in water or any other liquid. Do not place in the dishwasher.
Recipes
Traditional Italian Pizzelles
3 eggs, room temperature
1 tsp. vanilla (optional)
3/4 cup sugar
1/2 tsp. anise (optional)
1/2 cup butter or margarine,
1 3/4 cups flour
melted and cooled
2 tsp. baking powder
In a large mixing bowl, beat the eggs and sugar. Add the cooled butter or margarine,
vanilla and anise. Sift the flour and baking powder together and add to the egg mixture.
The batter should be stiff enough to be dropped by spoon. The batter can also be
refrigerated to be used later.
vanilla and anise. Sift the flour and baking powder together and add to the egg mixture.
The batter should be stiff enough to be dropped by spoon. The batter can also be
refrigerated to be used later.
Orange Rum Pizzelles
3 eggs, room temperature
2 tsp. rum
1 cup sugar
2 tsp. orange peel, finely grated
1/2 cup butter or margarine,
2 cups flour
melted and cooled
In a large mixing bowl, beat the eggs and sugar. Add the cooled butter or margarine a
little at a time. Add the rum and grated orange peel. Gradually add enough flour to make
a very light dough, but the batter should be stiff enough to be dropped by spoon.
little at a time. Add the rum and grated orange peel. Gradually add enough flour to make
a very light dough, but the batter should be stiff enough to be dropped by spoon.
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