Waring WMK600 User manual

PROFESSIONAL DOUBLE
WAFFLE MAKER
For your safety and continued enjoyment of this product,
always read the instruction book carefully before using.
WMK Series

2
CONTENTS
Important Safeguards ...........................1
Special Features................................5
Instructions for Use .............................6
Tips ..........................................8
Toppings and Recipes ...........................9
Cleaning and Maintenance ......................17
IMPORTANT SAFEGUARDS
When using electrical appliances, basic safety precau-
tions should always be followed, including the following:
1. READ ALL INSTRUCTIONS.
2. Do not touch hot surfaces. Use handles and knobs.
3. To protect against fire, electrical shock, and injury to
persons, DO NOT IMMERSE CORD, PLUG, OR UNIT
in water or other liquids.
4. Close supervision is necessary when any appliance
is used by or near children.
5. Unplug from outlet when not in use and before
cleaning. Allow to cool before putting on or taking
off parts, and before cleaning appliance.
6. Do not operate any appliance with a damaged cord
or plug or after the appliance malfunctions or has
been damaged in any manner. Return appliance to
the nearest Waring®Authorized Service Facility for
examination, repair, or adjustment.
7. The use of accessory attachments not
recommended by Waring may result in fire,
electrical shock, or injury to persons.
8. Do not use outdoors, or use for other than
intended use.
9. Do not let power cord hang over edge of table or
counter, or touch hot surfaces.

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10. Do not place on or near a hot gas or electric burner,
or in a heated oven.
11. Unplug the unit when finished baking waffles.
12. Always begin by plugging appliance into wall outlet.
To disconnect, turn control to setting #1, then
remove plug from wall outlet.
13. WARNING: TO REDUCE THE RISK OF FIRE
OR ELECTRIC SHOCK, REPAIR SHOULD BE
DONE ONLY BY AUTHORIZED PERSONNEL.
DO NOT REMOVE THE BASE PANEL.
NO USER-SERVICEABLE PARTS ARE INSIDE.
SAVE THESE INSTRUCTIONS
FOR HOUSEHOLD USE ONLY
GROUNDING INSTRUCTIONS
For your protection,
the Waring Pro®
Professional Waffle
Maker is supplied with
a molded 3-prong
grounding-type plug
and should be used
in combination with
a properly connected
grounding-type outlet
as shown in the figure.
SPECIAL CORD SET INSTRUCTIONS
A short power-supply cord is provided to reduce the risks
resulting from becoming entangled in or tripping over a
longer cord. Longer extension cords are available and
may be used if care is exercised in their use.
If a long extension cord is used, the marked electrical
rating of the extension cord should be at least as great
as the electrical rating of the appliance, and the longer

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cord should be arranged so that it will not drape over the
countertop or tabletop where it can be pulled on by
children or animals, or tripped over. The extension cord
should be a grounding 3-wire cord.
BEFORE FIRST USE
1. Before using your Waring Pro®Professional Belgian
Waffle Maker for the first time, remove any dust from
shipping by wiping the plates with a damp cloth.
Remove all protective paper and wrapping.
2. NOTE: The first time you use your waffle maker, it
may have a slight odor and may smoke a bit. This
is normal and common to heating appliances.
NOTE: Please note that top and bottom grid covers may
separate slightly during use. This is normal.
Should this occur, do not close handles to rotate until unit
beeps, indicating that the baking cycle is completed.
To reduce grid separation and overflow during cooking, you
may want to reduce the quantity of batter.
IMPORTANT NOTICE!
TO FACILITATE OPENING AND CLOSING
THE DOUBLE WAFFLE MAKER,
PLEASE FOLLOW THE INSTRUCTIONS BELOW.
TO OPEN: Place thumb
on top of lip of lower
handle and index finger
under lip of upper handle.
Push open.
TO CLOSE: Place thumb
on top handle and fingers
under bottom handle
and pull together
until shut.

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SPECIAL FEATURES
1. Deep 1" Waffle Grids
2. Browning Control Adjustment
Adjustable for different batters and personal
preference.
3. Indicator Lights
3a – Red indicator light indicates waffle maker is in
On position.
3b – Two green LEDs: one for upper and one for
lower waffle grid covers will illuminate when
each waffle is done – three audio beep tones
will sound.
4. Indicator Beeps
– Six beeps indicate unit is ready to bake.
When the waffle maker is first plugged
into electrical outlet and turned to the
On position, it will beep six times,
indicating it has reached baking
temperature.
Please note: This will only
occur for the first waffle
of each baking session.
– Three beeps indicate
waffle is done.
5. Measuring Cup
NOTE: This Waring Pro®Professional Belgian Waffle
Maker has been treated with a special nonstick
coating. Before the first use, we suggest you season
the waffle grids by brushing with cooking oil. Wipe
with a paper towel or pastry brush.
2
5
1
3b
3a
3b

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INSTRUCTIONS FOR USE
MAKING ONE WAFFLE
1. Plug cord into 120V AC wall outlet.
2. Press top of the rocker switch to turn unit on (rocker
switch will light, indicating that the unit has power).
3. Turn browning control knob to the desired setting.
4. The waffle maker will now begin the preheating
process. This should take approximately six
minutes. When the waffle maker is ready for baking,
the green indicator light located on each
of the upper and lower waffle grid covers will light,
and the waffle maker will sound six beeps. (This is
for first waffle of each baking session.)
NOTE: When baking two waffles at the same time,
the wafflemaker will beep 3 times to indicate when
each waffle is ready. The green indicator light located
on the waffle grid cover will also be illuminated.
5. Preheat your Waring®Pro Belgian Waffle Maker on
setting #4 or preferred setting (green indicator lights
located on waffle grid cover will be illuminated when
preheated).
6. For best results, do not open waffle maker
during cooking process. Doing so will offset the
timing mechanism.
7. Using the recipes provided, fill the measuring cup
to the top. Pour batter evenly into the center of the
waffle grids. Use a heatproof spatula to spread the
batter evenly over the grids.
8. Close top cover and rotate the waffle grids 180°.
9. The green Ready indicator will turn off.
10. When the waffle is baked to the set darkness, the
unit will beep three times and the green indicator
light will illuminate.
11. Rotate waffle grid with the lit indicator light to the
top position.
12. Raise top cover and remove the baked waffle.
13. Repeat if making additional waffles.

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MAKING TWO WAFFLES
1. Raise top cover and pour waffle batter evenly on the
waffle grid.
2. Close top cover and rotate the waffle grids 180°.
3. The green Ready indicator will turn off.
4. Raise the cover that is now on top and pour waffle
batter evenly on the waffle grid.
5. Close the cover and rotate the waffle grids 180°.
6. When one of the waffles is baked to the set
darkness, the unit will beep three times and a
green indicator light located on the waffle grid cover
will light.
7. Rotate the waffle grid with the lit indicator to the
top position.
8. Raise the top cover and remove the baked waffle.
9. If making additional waffles, pour waffle batter
evenly on the waffle grid. Close top cover and
rotate the waffle grids 180°.
10. When the second waffle is baked to the set
darkness, the unit will beep three times and a green
light located on the waffle grid cover of the baked
waffle will light.
11. Rotate the waffle grid with the lit indicator to the top
position.
12. Raise the top cover and remove the baked waffle.
13. If making additional waffles, repeat the instructions
above.
14. When finished, turn unit switch to the Off position
and allow the unit to cool before cleaning.

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TIPS FOR MAKING PERFECT
BELGIAN WAFFLES
We recommend setting #4 when using commercial
pancake/waffle mixes.
We recommend setting #4 for Belgian waffle recipes.
If you prefer crisper, darker Belgian waffles, increase
the browning control.
For evenly filled waffles, pour the batter into the center
of the lower grid and spread out evenly to the edges.
The entire lower grid should be filled.
For best results, we recommend filling the supplied cup
to the top so it will fill the lower grid with the correct
amount of batter.
For added convenience while baking waffles, rest
measuring scoop with handle hanging on outside of bowl
and scoop on inside of bowl until the next baking cycle.
To measure flour, stir the flour first to aerate it, since it
settles when it sits. Then spoon it into a measuring cup,
leveling off the top with the back of a knife – do not pack
down into measuring cup. These quick steps will help
you avoid heavy waffles. Belgian waffles taste best
when made to order, but baked Belgian waffles may be
kept warm in a 200˚F oven. Place in a baking pan or wrap
in foil while in the oven. Waffles wrapped in foil may lose
their crispness.
Baked waffles may be frozen. Allow to cool completely,
and then place in plastic food storage bag. Use waxed
paper to keep waffles separated. Reheat in an oven,
toaster or toaster oven when ready to use.
If waffles tend to stick to waffle grids, add slightly more
oil or butter to the batter.
Packaged Belgian waffle mixes found in most supermar-
kets may also be used with this unit.

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SUGGESTED TOPPINGS
Maple syrup, fruit syrups
Warm fruit compote, fruit sauce
Fresh berries, chopped fruit, chopped nuts
Powdered sugar
Whipped cream, ice cream, sorbet
Chocolate sauce
Fruited yogurt
RECIPES
CLASSIC BELGIAN WAFFLES
Classic Belgian waffles have a crispy outside and are soft
and moist on the inside. They are often served as part of
a celebration – even to celebrate something as simple as
a beautiful day. Try these waffles with your favorite syrup
or a topping such as sliced fresh strawberries and freshly
whipped cream.
Makes 10 waffles
1½ cups water, divided
2¼ teaspoons active dry yeast (one packet)
3 cups sifted flour
¼ teaspoon salt
3 large eggs, separated + 1 egg white
1⁄3cup sugar
1½ cups whole milk
8 tablespoons unsalted butter - melted and cooled
2 teaspoons vegetable oil
2 teaspoons vanilla extract
Heat ¾of the water to lukewarm, 105°–110°F. Dissolve
the yeast in the water with a pinch of the sugar from the
recipe; let stand 5 to 10 minutes, until the mixture begins
to foam.
Put the flour and salt into a large bowl; stir to blend and
reserve. Add the egg yolks, one of the egg whites, and
remaining sugar to the yeast mixture; stir to blend. Add
the remaining water, milk, melted butter, oil, and vanilla;

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stir until the mixture is smooth. Stir the liquid mixture into
the flour mixture and beat until the mixture is smooth.
Beat the egg whites until stiff peaks form. Fold the egg
whites gently into the batter. Let the batter stand for
1 hour, stirring every 15 minutes.
Preheat your Waring Pro®Professional Belgian Waffle
Maker on setting #4 or preferred setting* (green indicator
light will be illuminated when preheated).
For best results, do not open waffle maker during cook-
ing process. Doing so will offset the timing mechanism.
Use the measuring scoop to measure the batter and pour
into the preheated waffle iron. Use a heatproof spatula
to spread the batter evenly over the grids. Close lid and
rotate waffle maker 180˚ to the right. Bake the waffles in
the waffle iron until beeper indicates that the waffle is
done. Rotate waffle maker 180˚ to the left. Remove waffle
and repeat until all batter is used. Waffles may be kept
warm in a low (200°F) oven. Place waffles arranged on
a cookie sheet on a rack in the warm oven. Serve with
whipped cream, fruit, jam, powdered sugar, or a warm
fruit syrup.
*We recommend using setting #4 to achieve a golden
brown baked Belgian waffle. Adjust the browning control
if you prefer lighter or darker waffles.
Nutritional information per waffle:
Calories 300 (40% from fat) • carb. 37g • pro. 8g
fat 13g • sat. fat 7g • chol. 94mg • sod. 104mg
calc. 61mg • fiber 1g

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GINGERBREAD BELGIAN WAFFLES
These waffles have the flavor of just-baked gingerbread,
and are delicious served with fresh fruit or caramelized
apples and pears.
Makes 6 waffles
½cup warm water
1 teaspoon granulated sugar
2¼ teaspoons active dry yeast (1 packet)
1½ cups all-purpose flour
1 cup graham cracker crumbs
¼cup granulated sugar
¼teaspoon salt
1 teaspoon ground ginger
½teaspoon finely chopped lemon zest
2 cups warm milk (about 105°F)
3 large eggs, separated
½cup unsalted butter, melted and cooled
1 teaspoon vanilla extract
Measure water into a large bowl. Add 1 teaspoon
granulated sugar and yeast; stir to dissolve. Let stand
10 minutes. In a separate bowl, combine the flour,
graham cracker crumbs, ¼cup sugar, salt, ginger, and
lemon zest; stir to combine. Add the milk, egg yolks,
melted cooled butter, and vanilla to the yeast mixture.
Stir until smooth. Add the dry ingredients and beat until
smooth, using a hand mixer on low speed. Cover with
waxed paper and let stand to rise in a warm, draft-free
place for 30 minutes.
Beat the egg whites until stiff, but not dry. Gently fold into
the batter.
Preheat your Waring Pro®Professional Belgian Waffle
Maker on setting #4 or preferred setting* (green indicator
light will be illuminated when preheated).

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For best results, do not open waffle maker during cook-
ing process. Doing so will offset the timing mechanism.
Use the measuring scoop to measure out batter, spread-
ing evenly into waffle grids. Close lid and rotate 180˚ to
the right and bake in the hot waffle maker until beeper
sounds. Rotate waffle maker 180˚ to the left. Remove
waffle and repeat with remaining batter. Waffles may be
kept warm in a low (200°F) oven. Place waffles arranged
on a cookie sheet on a rack in the warm oven. Serve with
lemon curd, fruit, jam, powdered sugar, a warm fruit
syrup, or whipped cream.
*We recommend using setting #4 to achieve a golden
brown baked Belgian waffle. Adjust the browning control
if you prefer lighter or darker waffles.
Nutritional information per waffle:
Calories 458 (44% from fat) • carb. 23g • pro. 11g
fat 23g • sat. fat 12g • chol. 159mg • sod. 279mg
calc. 120mg • fiber 1g

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GOOD NIGHT WAFFLES
Most of the mixing for these waffles is done the night
before. In the morning, just mix in the eggs, vanilla
extract and a pinch of baking soda while the waffle
maker is heating. Leftover batter may be covered and
kept in the refrigerator for up to 3 days. Heat your waffle
maker in the morning, stir the batter and have a freshly
baked waffle for breakfast.
Makes 6 waffles
½cup lukewarm (105°F) water
1 tablespoon granulated sugar
2¼ teaspoons active dry yeast (1 yeast packet)
2 cups whole milk, warmed (about 105°F)
½cup unsalted butter, melted and cooled
1 teaspoon salt
2 cups all-purpose flour
2 large eggs, lightly beaten
2 teaspoons vanilla extract
¼teaspoon baking soda
The night before, or at least 8 hours before baking,
combine the warm water, granulated sugar and yeast.
Let stand 10 minutes, until foamy. Stir in the warm milk,
melted butter and salt. Beat in the flour until smooth;
(this may be done using a hand mixer on low speed).
Wrap bowl tightly with plastic wrap and let stand
overnight (or for 8 hours) on the countertop; do not
refrigerate.
When ready to bake, preheat your Waring Pro®
Professional Belgian Waffle Maker on setting #4 or
preferred setting* (green indicator light will be illuminated
when preheated).
For best results, do not open waffle maker during cook-
ing process. Doing so will offset the timing mechanism.

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While the waffle maker is heating, stir the eggs, vanilla
extract and baking soda into the batter. Use measuring
scoop to measure out batter. Pour into waffle grids.
Use a heat-proof spatula to spread the batter evenly
over the grids. Close cover and rotate 180˚ to the right.
Bake in the hot waffle maker until beeper sounds.
Rotate 180˚ to the left. Remove waffle and repeat with
remaining batter. Waffles may be kept warm in a low
(200°F) oven. Place waffles arranged on a cookie sheet
on a rack in the oven. Serve with sliced fresh fruit, jam,
powdered sugar, a warm fruit syrup, or whipped cream.
*We recommend using setting #4 to achieve a golden
brown baked Belgian waffle. Adjust the browning control
if you prefer lighter or darker waffles.
Nutritional information per waffle:
Calories 373 (49% from fat) • carb. 38g • pro. 10g
fat 20g • sat. fat 12g • chol. 123mg • sod. 501mg
calc. 117mg • fiber 1g

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PUMPKIN NUT BELGIAN WAFFLES
These waffles taste like freshly baked pumpkin muffins
and are delicious served with warm maple syrup.
Makes 6 waffles
1½ cups all-purpose flour
1 ounce finely chopped walnuts or pecans
(best if toasted first)
1 tablespoon cornstarch
1 tablespoon baking powder
1 teaspoon salt
1 teaspoon ground cinnamon
½ teaspoon ground ginger
¼ teaspoon freshly ground nutmeg
¾ cup pumpkin purée (canned solid pack pumpkin)
2 large eggs, separated
1 cup whole milk
¼ cup real maple syrup (do not use pancake syrup)
3 tablespoons unsalted butter, melted
1 teaspoon vanilla extract
3 large egg whites
In a large bowl, combine the flour, chopped nuts,
cornstarch, baking powder, salt, cinnamon, ginger, and
nutmeg. Stir to blend and reserve.
In a second bowl, combine the pumpkin purée, egg
yolks, milk, maple syrup, melted butter, and vanilla
extract; stir until smooth. Add the liquid ingredients
to the dry ingredients and stir to blend until smooth,
using a whisk.
In a clean, dry bowl, beat the egg whites until stiff peaks
form. Gently fold the beaten egg whites into the batter.
Preheat your Waring Pro®Professional Belgian Waffle
Maker on setting #4 or preferred setting* (green indicator
light will be illuminated when preheated).

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For best results, do not open waffle maker during cook-
ing process. Doing so will offset the timing mechanism.
Use measuring scoop to measure out batter. Pour into
waffle grids. Use a heat-proof spatula to spread the
batter evenly over the grids. Close cover and rotate 180˚
to the right. Bake in the hot waffle maker until beeper
sounds. Rotate 180˚ to the left. Remove waffle and repeat
with remaining batter. Waffles may be kept warm in a low
(200°F) oven. Place waffles arranged on a cookie sheet
on a rack in the oven. Serve with warm maple syrup,
powdered sugar, or whipped cream.
*We recommend using setting #4 to achieve a golden
brown baked Belgian waffle. Adjust the browning control
if you prefer lighter or darker waffles.
Nutritional information per waffle:
Calories 303 (35% from fat) • carb. 40g • pro. 10g
fat 12g • sat. fat 5g • chol. 92mg • sod. 579mg
calc. 94mg • fiber 2g

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CLEANING AND MAINTENANCE
Once you have finished baking, switch toggle to the Off
position; remove plug from electrical outlet. Leave top
lid open and allow grids to cool before cleaning.
Never take your Belgian waffle maker apart for cleaning.
Simply brush crumbs from grooves, and absorb any
excess cooking oil by wiping with a dry cloth or paper
towel. You may clean the grids by wiping with a damp
cloth, to prevent staining and sticking from batter or oil
buildup.
Be certain that grids have cooled completely before
cleaning. If batter adheres to plates, simply pour a
little cooking oil onto the baked batter and let stand
approximately five minutes, allowing batter to soften
for easy removal.
To clean exterior, wipe with a soft dry cloth. Never use an
abrasive cleanser or harsh pad. NEVER IMMERSE CORD,
PLUG OR UNIT IN WATER OR OTHER LIQUIDS.

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NOTES
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NOTES
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©2010 Waring Products
Division of Conair Corporation
150 Milford Road
East Windsor, NJ 08520
www.waringpro.com
Printed in China
WMK Series IB
10WR112778
IB-9035C