Operation Manual

■ 10 │ GB
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IE
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NI
SDW 1200 B2
Poppy seed waffles
For approx. 8 waffles
160 g soft butter
130 g sugar
3 eggs
100 g poppy seed mix (ready-to-use product)
200 g flour
5 g baking powder
Close and preheat the waffle iron.
Beat the butter with the sugar, egg and poppy seed
mix to a foamy batter, then stir in the flour and
baking powder.
Pour about 2 tablespoons of batter into the middle
of each of the lower baking surfaces, then close the
waffle iron. Bake each waffle for about 3 minutes
until golden brown.
Place the finished waffles on a cake grill.
Tomato waffles
For approx. 8 waffles
5 eggs
100 g soft butter
1 tsp. salt
8 tbsp. buttermilk
150 g flour
100 g dried tomatoes in oil
3 sprigs of basil
Close and heat up the waffle iron.
First separate the eggs. Beat the whites until stiff.
Beat the yolks with the butter and salt until creamy.
Then blend in the buttermilk and flour.
Drain the tomatoes and cut them into small pieces.
Wash the basil and shake it dry. Pluck off the leaves
and chop. Stir the tomatoes and basil into the
mixture, then mix in the egg white. Stir the batter
occasionally so that the tomato pieces are dis-
tributed evenly.
Pour about 2 tablespoons of batter into the middle
of each of the lower baking surfaces, then close the
waffle iron. Bake each waffle for about 4 minutes
until golden brown.
Place the finished waffles on a cake grill.