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Seasoning Waffle Baker and Grill

I have a vintage Sunbeam Waffle Baker and Grill (Model TCGL-2) that has been refurbished. The grills are non-teflon, and the waffle mix sticks to the grills.

Need help solving the problem.

Thank you

Posted by on

  • Beth Lang Apr 28, 2008

    Mine is brand new and has the same problem.

  • William Dean Keene Jan 20, 2013

    Google how to season a waffle maker, and try that. Basically for removable plates, you'd wash them, Then allow to dry completely. Then take a cloth or brush and put a coating of conola oil on them (don't use spray on oil for this), place them in the oven 200 degrees for 20 minutes, and then allow to cool. For non-remoable plates, clean it, oil it up, turn it on low for 15 minutes, then allow to cool. And there you go, there're seasoned.... Hopefully this helps....



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1. Remove the cooking grids if possible. Wash them in hot, sudsy water, rinse, dry thoroughly,
and replace them in the unit.
2. IMPORTANT: Condition the non-stick cooking surfaces with a light coating of cooking
oil before first use. Do not use non-stick cooking spray to "condition." Brush the oil
onto the cooking surfaces or wipe on with a paper towel. Be sure to coat the cooking
surfaces as this will reduce sticking. Wipe off excess oil with paper towels. The first
waffle may absorb excess oil and appear greasy. If so, discard it.
1. Be sure the Cooking Grids are securely attached with the waffle sides showing. Close
the unit and plug the cord into a standard electrical outlet.
2. Turn the control knob to WAFFLES. The signal light (A) will
come on to indicate the unit is heating. Use the pre-heat time
to prepare your batter (see "Recipes"). When the signal light
goes out (from 5-8 minutes), the unit is ready.
3. Open the unit and pour about 1 cup of batter (for a 4 waffle waffle maker) onto the lower
cooking surface. Spread the batter toward the edges using a
rubber spatula for even waffles.
4. Carefully close the top. Keep hands away from the unit as steam may escape when
baking begins. The signal light will come back on and may cycle on and off during
baking. Cooking time is 3-8 minutes depending on the type of batter/ingredients you
used, and which waffle iron you own. Average is 5 minutes. The hinge between the sections is designed to be loose. This allows the waffle to
rise evenly and for steam to escape during baking. You may also notice steam moisture
5. When waffles are done, the signal light will go out. Open the top and remove the
waffle using a rubber or wooden spatula. Be careful not to scratch the non-stick finish.
You may want to have a plate nearby when removing waffles in case they separate as
this unit is designed to semi-cut waffles into 4 sections. If sticking occurs, lightly re-oil
the cooking surfaces. You can make additional batches right away - no need to let the
unit cool down. Keep the lid closed between cooking batches to preserve heat.
6. When all waffles are baked, turn the control knob to OFF, unplug the cord, open the
unit, and allow it to cool.

Posted on Jan 20, 2013


FIrst, make sure there is some kind of fat or oil in the waffle batter recipe. This is the biggest difference between waffle and pancake batter. Go to Sams or a restaurant supply store and get a spray product like waffle-off. Spray lightly aftter every few waffles. Use lightly as heavy spray can cause build up. If you can't find this product use one of the PAM type sprays for BBQ grills or maybe an olive oil based product. Regular Pam sprays build up faster as they are not really designed for this. Don't try to wash the grids between uses as they need to keep the oil coating. (Like using a cast iron skillet) They will turn a dark brown. Just brush off crumbs or use a damp rag. Make sure the waffles are completely cooked as when not completely cooked they will seperate and be very difficult to remove. They are cooked when the steam stops coming from the sides. This will take 3 - 6 minutes. Don't preheat with the iron open or allow it to stand open for any longer than necessary. (It can overheat)

Posted on Jun 29, 2008


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