Use and Care Manual

ManualsBrandsCucinaPro ManualsAppliancesPiccolo Mini Pizzelle Baker in Stainless

IMPORTANT SAFEGUARDS

When using electrical appliances, basic safety precautions should always be followed,

including:

1. Read all instructions

2. Do not touch hot surfaces, instead use the handles.

3. To protect against electrical shock, do not immerse power cord, plug or appliance

in water or any other liquid.

4. If the power cord is damaged, the manufacturer (or a similarly qualified person)

must replace it in order to avoid a hazard.

5. Do not use outdoors

6. Close supervision is necessary when any appliance is being used by or near

children.

7. Avoid contact with moving parts.

8. The use of attachments not recommended or sold by the manufacturer may

cause fire, electric shock or injury.

9. Unplug from outlet when not in use and before cleaning. Allow appliance to cool

completely before putting on or taking off parts.

10. Do not operate any appliance with a damaged power cord or plug or after the

appliance malfunctions or is dropped or damaged in any manner. Return

appliance to manufacturer of its service agent for examination, repair or electrical

or mechanical adjustment.

11. Do not let the power cord hang over the edge of a table or counter or touch any

hot surface.

12. Do not use the appliance for other than intended use.

13. Do not place on or near a hot gas or electric burner, or in a heated oven.

14. To disconnect, remove the plug from the wall outlet.

15. Do not clean the appliance with metal scouring pads. Pieces can break off from

the pad and touch electrical parts, creating a risk of electrical shock.

POLARIZED PLUG

This appliance has a polarized plug (one blade is wider than the other). To reduce the

risk of electric shock, the plug will fit in a polarized outlet only one way. If the plug does

not fit fully in the outlet, reverse the plug. If it does not fit, contact a qualified electrician.

Do not modify the plug in any way.

SAVE THESE INSTRUCTIONS – HOUSEHOLD USE ONLY

For best result, follow these simple instructions. Note that when your Pizzelle baker is

new, you may notice some slight smoking or odor. This is normal with many heating

appliance and will not recur. This does not affect the safety of your appliance. Also, it is

recommended that you discard the first set of pizzelles from your baker.

• Plug into a wall outlet. The indicator light will begin to glow, indicating that the

baker has begun preheating. It will take approximately 5 to 8 minutes to reach

baking temperature. When the proper baking temperature has been reached,

the indicator light will turn off. At this point, you will see the light going on and off.

This only means that the baker is maintaining the proper baking temperature,

and NOT when to start or stop baking.

Summary of content (5 pages)

PAGE 1
IMPORTANT SAFEGUARDS When using electrical appliances, basic safety precautions should always be followed, including: 1. Read all instructions 2. Do not touch hot surfaces, instead use the handles. 3. To protect against electrical shock, do not immerse power cord, plug or appliance in water or any other liquid. 4. If the power cord is damaged, the manufacturer (or a similarly qualified person) must replace it in order to avoid a hazard. 5. Do not use outdoors 6.
PAGE 2
• Before baking the first pizzelle of the day, use a pastry brush to carefully coat the entire surface of both halves of the Pizzelle baker with vegetable oil or melted shortening. Spray shortening works very well to this purpose. Repeat this only at the start of each day that you bake pizzelles. • Place about 1 heaping teaspoon of batter on each grid pattern. You may want to use 2 spoons to place the batter on the grid, using the second spoon to push the batter off of the first spoon.
PAGE 3
PIZZELLES 3 Large eggs ¾ Cup sugar 2 Teaspoon vanilla extract 1 Stick (1/2 cup) butter/margarine, melted and cooled ½ Teaspoon anise seed (optional) 1 3/4 Cups all-purpose flour 2 Teaspoons baking powder Melt butter and set aside. Beat eggs and sugar until light yellow, 2-3 minutes. Add melted butter and vanilla. Beat until blended. Sift together the ingredients, fold until just blended, add remaining flour and fold again until just incorporated.
PAGE 4
SOUTHERN ITALIAN PIZZELLES These used to be made with the old hand irons; they can be thicker and heavier than a regular pizzelle. 6 Large eggs 2 Cups sugar 2 Sticks (1 cup) butter/margarine melted and cooled 2 Teaspoons vanilla extract 7 Cups all-purpose flour 1 Teaspoon anise seed (optional) 4 Tablespoons baking powder Beat eggs and sugar, add cooled melted butter, vanilla and anise seed. Sift flour and baking powder and add to egg mixture. Batter will have a dough like consistency.
PAGE 5
You can roll them over a wooden spoon making “taco shell” shapes. Then have dishes out with whip cream, custard, fruits and other fiddlybits so that people can make their own decadent little treats at showers. My own favorite shower dish is to make chocolate pizzelle cones and let them cool. Melt some chocolate bits and dip the large open end so that it has a chocolate “lip”.