Question about Nordic Ware 15040 Belgian Waffle Maker

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Nordic ware Belgiam Waffler maker

I need the instruction manual for this waffle maker.

This piece of cook ware is used on the stove, it has a temperature gauge Cool-Cook-Hot. It has no model number, but the number "9" is on the gauge under the name Nordic Ware.

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This is how I use the nordic ware...

1.Heat pan on medium heat on one side until temp gauge is in the middle. Dont turn pan at all when pre-heating
2. Open pan and coat bottom with a little butter.
3. Flip pan over and add butter to bottom side that has no butter.
4. Add batter quickly so butter doent burn. Add semi-thick batter in pan and only let batter run so there is about 1 inch of space left on the edge.(This space will fill with batter when you close the cover)
5. Temperature gauge should stay near the middle at all times.
6. Do not open the pan to check the batter waffle color or your crispy waffle will turn soft
7. Let waffle cook on first side until the steam that comes out from the side slows down to about half of the amount of steam that came out when battle was first put in. (Should be about 2 minutes)
8. Turn waffle pan over and DON’T open the pan.(you haven’t opened the pan once to look)

9. Let cook until steam reduces (Takes about 2 minutes)
10. Keep an eye on the temp gauge
11.Remember the first waffle always takes longer to cook than the second and third waffle.
12. If you have the urge to open the pan. Open the cover slowly. If it doesn’t open up easily then it is still rare and wait one minute to open. If you need to look, you should only open the pan after you turned it over. Once you open the pan, leave it open. If you close it the cripy top will turn soft.
13. Remember trial and error

Posted on Aug 25, 2008

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I could use the manual, too... I'm just experimenting to see what works. 

What I've found so far:

  • make sure your batter has eggs and oil (or butter) in it,
  • spray the iron lightly with Pam *before* heating it up,
  • put the iron on medium to medium-high heat,
  • just ignore the temp gauges, since they are inaccurate,
  • pour the batter into the bottom (hot) side of the iron,
  • close the iron and rock it around to spread the batter,
  • cook for 30 seconds, then flip,
  • cook the other side for seveal minutes.
  • Subsequent waffles shouldn't need more Pam.
I think the key is to keep the iron from getting too hot... and I think a slower cooking yeilds a crispier, lighter waffle.

Posted on Jun 26, 2008

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I called Nordicware and they sent me directions and recipes!

Posted on Oct 14, 2008

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Let me start by telling you WHAT NOT TO DO.
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  2. Never dunk your entire waffle maker in water.

  3. Never use scouring pads, steel wool or abrasive cleansers.

  4. Never use a knife or pointed object to clean your waffle maker(I've actually seen that advised on less reputable sites).

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  2. Brush away any crumbs with a soft-bristled kitchen brush or old toothbrush.

  3. Remove any batter stuck to the iron with a rubber spatula.

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  5. To prevent staining and long-term oil build up, wipe down the baking plates with a damp cloth or paper towel.

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