Rolling Tips for the 
Chef'sChoice® WaffleCone Express™
 

The cone-form provided with your WaffleCone Express™ helps you make uniformly shaped cones with ease. After a few cones, you will develop the knack of holding the warm cone and shaping it into a neat form perfect for a scoop of your favorite frozen treat.
	Follow the illustrated steps the first few times you make cones to perfect your skills. As soon as the waffle is baked, remove it from the WaffleCone Express™. Immediately place it on a dry soft cloth as shown in Figure 1. Position the point of the cone-form about 1/2 inch from the edge of the waffle with the cone-form resting across the diameter of the waffle.
	Use the edge of the cloth to lift one edge of the waffle up onto the cone-form. Using the cloth initially to help support the hot waffle, press the waffle snugly against and partially around the cone-form. Then let the cloth fall back as you roll the cone forward until the waffle completely enwraps the cone-form as illustrated in Figure 2.
	Hold the waffle on the cone-form. With the overlapped waffle seam down, press firmly down against the waffle and cone-form to "freeze" the cone into shape (See Figure 3). While the cone is still warm, pinch the bottom to seal it and prevent drops of ice cream from leaking out when the cone is filled. Hold the waffle cone around the form in this way until it is sufficiently cool and stiff enough to hold its shape.
The cloth helps to protect your fingers from the hot waffle. If your fingers are comfortable with the heat, you may find the cloth unnecessary. But don't forget to pinch the bottom of the cone to prevent leaks! Set the warm cone aside in a tall iced tea glass until it cools or until you are ready to serve. If you plan to use the cones later, allow them to cool and dry completely before storing in a sealed plastic bag or tightly covered container. Most cones will keep several weeks when packaged this way and stored in a cool, dry place.

Baking Waffle Cone Tips
Use one of our recommended waffle cone recipes included here or select a family favorite. The mixture should be adjusted with a bit of oil or a pinch more flour so that it is thin enough to spoon easily and run slowly but not freely from a small ladle. One waffle takes a little less than 1/4 cup or 4 tablespoons of batter. Find a spoon just this size or use a measuring cup. For best results, do not overfill the waffle iron.

Baking Your First Waffle Cone
When the green light is ON, ladle the appropriate amount of batter directly in the center or slightly above the center of the waffle pattern. Promptly close the lid. Press the lid down firmly (press on plastic handle) for several seconds to help spread the batter evenly across the waffle grid.

Lift the lid carefully in 60 seconds to check the color of your first waffle. If it is too light, bake another 15 seconds.

It may take a few tries to find the best setting of the Color Control Knob; it is finely calibrated and sensitive. A small movement of the Color Control Knob makes a noticeable difference in the color of the cone. For best results, adjust the Color control Knob 1/2 grade higher to darken the cone and 1/2 grade lower to lighten the cone. When you have the setting just as you like, the green and red lights usually can be used to time your baking cycle.

Here is how the red and green timer lights work. Ladle the batter onto the plate when the green light is ON; in 20-30 seconds it will go off and the red light will come ON. This indicates that the plates are heating. In another 30 seconds, the red light goes off and the green light goes ON a second time. The waffle should then be ready to remove and form. If you find it easier, use a timer and bake your cones for 60 to 75 seconds.

Serving Suggestions    Waffle Cone Recipes

Copyright 2001, EdgeCraft Corporation.