How long do i keep the waffle batter in - Black & Decker WMB505 Waffle Maker

Let me start by telling you WHAT NOT TO DO.

1. Never clean a waffle maker while it's still hot. Let it cool completely.
   
   
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).

When it comes to cleaning a waffle maker, your first source of information should always be the owner's manual. There are many different kinds of waffle makers, so your buddy Mr Breakfast will gladly defer his expertise to the company that makes your waffle maker.





What I can speak about is my own favorite waffle iron. It's a modern electric waffle iron with non-stick and non-removable baking plates. That's the same kind you have? Oh good. It looks like you came to the right guy.

Cleaning the baking plates:

1. Remove any small puddles of oil with a dry paper towel.
   
   
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.
   
   
4. To remove really-stuck-on batter, douse the baked-on batter with cooking oil. Wait 5 minutes for the batter to soften. Dab the batter off with a paper towel or cloth.
   
   
5. To prevent staining and long-term oil build up, wipe down the baking plates with a damp cloth or paper towel.
   
   
6. Make sure the waffle iron is completely dry before storing.
   
   

To clean the exterior, wipe down the housing and handle with a damp cloth.


Keeping it clean:

There are a couple things to remember to make sure our kind of waffle maker stays clean.

1. Unless stated otherwise in the manufacturer's instructions, you should never coat the baking plates of a non-stick waffle iron with cooking spray. Over time that will give you a gummy build up that will turn your waffle maker to junk. Today, when a waffle maker makes the claim that it's non-stick, they really mean it. The only oil you need is the oil in the recipe. If your waffles are sticking, it's your batter that needs more oil, not your waffle maker.
   
   
2. Unless stated otherwise in the manufacturer's instructions, don't use soap to clean your baking plates. Soap can be the enemy of a non-stick surface. Oil - on the other hand - can be a great friend. It creates a thin layer that helps maintain the non-stick surface. Soap will completely obliterate that layer of friendly oil. Harsh soaps can deteriorate the manufacturer's non-stick surface over time.
   

Putting cooking oil in the batter will help some. Use Pam (or similar) to help keep the waffles from sticking. Spray the bottom plate, add the batter, spray the top plate and close. I'm not sure why, but the first waffle is never as good as the ones after it. But this always works for us.

Hope this helps,

--W/D--

Hi,

Normally you mix oil in with the batter, but this doesn't keep the waffles from sticking. Even non-stick waffle makers stick some. Use a light spray of Pam (or similar) on the bottom tray, add your batter than spray the top pan and close. This gives you your best shot at a perfect waffle!
Enjoy!

--W/D--

Best wasy to keep waffles from sticking is to spray the maker with a non stick food spray like "PAM". The other way is to increase the amount of oil in the batter, but that can affect the finished look.

Try preheating the griddle for 5 minutes, then spray a light coat of pam on the hot waffle iron plates, and then add the batter (standard batter should work) (I wouldn't add oil if it's not in the recipe). Good Luck to You with that....

I found only one other reference to cleaning this model on the internet and that TWB2 did not have detachable plates. You should not immerse this. I generally do not clean the "Teflon" surface of waffle makers - leave it oily. I do clean the outside with a damp soapy sponge.
My experience with waffle irons is that you should lightly oil the inside (spreading everywhere with a boars hair brush) just before adding your first waffle batter. Even non-stick surfaces need a little oil.
>>My Waffle Tips: The batter should contain more egg and oil than a pancake batter does. If your waffles are too chewy, you mixed the batter too much and made gluten. The egg whites should be beat separately to stiff peaks and folded gently into the batter. The batter should be quickly spread across the lower griddle, filling every void. Pay attention to the amount of steam coming out of the griddle and the smell - this correlates to the moisture content of the insides and the crispness of the waffle outside.<<

I notice that this was happening to my waffle maker. I had to remove a thick layer of charred and gummy varnish. This is what the corn oil spray (and maybe sugars) had turned into. No more spray for me.
Now I do not leave the waffle iron hot and empty for long; this alters the oil coating into varnish. Power off until needed for sure.
I apply a thin coating of vegetable (soybean) oil just before adding the first cup of batter. Usually I can get all I need from the cup that measured the oil for the batter! I scrub it around with a boar's hair pastry brush. (Synthetics will melt!) That's usually all I need for a batch of waffles. If they start to stick to one half or the other, I reapply some oil with the brush.

Try getting a teflon coating for your cooking surface.

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)

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