Sunbeam Waffle maker help

[swestoyz]

Hey guys -

Tonight I decided to whip out the Sunbeam Waffle maker and make some waffles for myself and the girlfriend.

While the results came out ok, I wasn't sure what time and setting to use on the 1-5 dial. We used a glutten free bag mix from the Amanas, and I couldn't really get the waffles to brown.

Any tips or tricks form those seasoned vets would be appreciated!

 

[dustin92]

I have the same waffle maker, and I use setting #4, I preheat it with the grids open until the light goes out, and then just guess it on the time. I let them cook for about a min. or so, and then take a look at them, and just keep checking until they are the desired color.

 

[rp2813]

I have the same model but use standard waffle/pancake batter.  I get best results from dialing it to the 3.5 to 4 range.  I wait for steaming to stop, then check for browning.   I found if I set it to 3, the waffles weren't done/browned enough when the steaming stopped.  YYMV, as a friend who had this same model swore by the 3 setting.  The type of batter can also be a factor.

 

[mattl]

I know Kelly likes to preheat his waffle iron with it open, but I am not convinced it's the best option.  He states it heats better that way, but I feel that heat rises so with the unit closed it should heat both sides faster, and the top should be a bit hotter than if it was open.  I have the same unit too, it was acting up and I had to pull the knob off and reset it after decades of use.  We always used to set it at 3 1/2, but it kept creeping up until in later years it had to be adjusted past the stop at 5 to work properly.  I used a very simple method to reset it, I adjusted the knob so at the lowest setting it was just turned off at room temp and a slight move toward 2 would power it on, works fine in that respect.

 

That said I have had zero success with seasoning the grids, everything sticks.  They had got pretty gunked up over the years and I ran them through the dishwasher a few times, big mistake.  I've put them in the oven for hours with a light coating of oil and everything still sticks.  Frustrating...

 

[rp2813]

Matt, go a little heavier on the oil in your batter.  That will help prevent sticking.  It worked for me.

 

I went to a lot of trouble to season the irons on my Sunbeam after I got it a couple of years ago.  Waffles still stuck.  When I helped Nate move back to Tucson, he gave me his Sunbeam, which never had issues with sticking.  I just traded out the irons, since the rest of my baker was in better shape than his.  Sure enough, his irons turned out perfect waffles that lifted right off the first time I tried it.

 

This past April I brought Nate's Sunbeam outfitted with my irons to Kevin's wash-in as a give-away item.  Kelly snagged it and put it to use for feeding the breakfast crowd.  You know where this is headed . . . Nothing stuck and the waffles turned out beautifully.  When I asked Kelly what his trick was, he credited the type of batter.  I think he used whole wheat flour or something other than a standard buttermilk recipe.

 

[alr2903]

My Grandmother swore by the rule of 3 full cycles of the light on,  the higher the number you set the dial the darker the waffle.  She had a Manning Bowman if I am not mistaken. alr

 

[mixfinder]

3 1/2

I use 3 1/2 and heat the waffle iron open to prevent carbonized grease building on the grids.  Gluten free mixes nee help with things like lecitin, zanthan gum and I have good luck making my own flour with ground oatmeal.  It doesn't brown well because of the ingredient mix, not the waffle iron.  Williams Sonoma makes Cup For Cup a gluten free replacement that works quite well but its pricey.

 

[mixfinder]

Cripsy

A little cooked sausage and parmesan cheese makes the waffles not only good but more crisp.

 

[ronhic]

Kelly

There's only one flaw here - for a Coeliac, oatmeal isn't gluten free.

 

[polkanut]

Ben,

I know you used a gluten free mix but try this recipe.  My Grandma Wilde used it all the time, and they're delicious.

 

Sour Milk Waffles

2 eggs

2 cups all-purpose flour, sifted

1 tsp. baking soda

2/3 tsp. baking powder

¼ tsp. salt

2 cups sour milk

5 tbsp. melted butter or margarine

 

Beat eggs, add milk, add sifted flour with soda and baking powder.  Add remaining dry ingredients.  Lastly, add melted butter.  Bake in a preheated waffle iron until steaming stops.

 

Tip:  To make your own sour milk, measure 4 tsps. white vinegar into a 1 cup measuring cup, and add enough milk to equal 1 cup.  Let stand about 5 minutes before adding to your recipe.

[this post was last edited: 1/7/2013-10:11]

 

[mixfinder]

True Oatmeal

True oatmeal does not contain gluten but some cheaper brands may have traces of other grains. Bob's Red Mill is gluten free.
Approximately 10% of celiacs have a sensitivity to avenin, a protein in oats.

 

[swestoyz]

Hey guys - thanks for the tips!  Next time I'll make sure to get a full pre-heat going.  I believe this was my problem initially as I may have only allowed it to pre-heat for a few minutes or so.  I also didn't know about the steam rule, so this will be quite useful as well.

 

Thankfully neither of us have a gluten issue - the mix was given to us as a Christmas present.  The only thing I need to watch for is a dairy allergen.

 

I'll try out some Bisquick and the recipe above the next few times breakfast for dinner is the appetite.

 

Ben