FG_SwivelBakerManual 7/17/07 10:32 PM Page 1
Wolfgang Puck
I M P O R T A N T N O T I C E
SwivelBaker™
Use and Care
PLEASE DO NOT RETURN TO STORE.
If you have any problems with this unit,
contact Consumer Relations for service
PHONE: 1-800-275-8273 or
visit our website at wppotsandpans.com
Please read operating instructions
before using this product.
Please keep original box and packing materials
in the event that service is required.
W.P. APPLIANCES, INC. Toll Free (800) 275-8273
Model WPWB0010 Printed in China REV 1.0
All trademarks, service marks and trade names (collectively the “Marks”) are proprietary
to Wolfgang Puck World Wide.
FG_SwivelBakerManual 7/17/07 10:32 PM Page 3
Table of Contents
Important Safeguards
1
2
Before Your First Use
About Wolfgang Puck
Know Your SwivelBaker™
Introduction
3
5
7
Removing Plates
Attaching Plates
Using Your SwivelBaker™
Care and Cleaning
Recipes
8
9
10
11
Wolfgang Puck,
owner of the famous
Spago restaurants and
one of the most influential
chef-restauranteurs in
America, is credited with
reviving California’s rich
culinary heritage. His
12
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38
back
cooking innovations,
a result of blending fresh
Recipe Notes
California ingredients with his classical French techniques, are enjoyed
by world leaders, stars and fellow chefs alike. He established other
trend-setting restaurants like Postrio in San Francisco, Chinois on
Main in Santa Monica, Vert and Trattoria del Lupo, and his latest creation,
Cut, a gourmet steakhouse in the Beverly Wilshire Hotel. Home chefs
can also share Mr. Puck’s talents through his cookbooks and, of
course, through his appliances!
Limited Warranty
Contact Information
3
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FG_SwivelBakerManual 7/17/07 10:32 PM Page 5
Know Your SwivelBaker™
Liquid Crystal
Display
Color Button
Chrome-Plated
Top Housing
Crisp Button
Retractable Handle
Chrome-Plated
Bottom Housing
On/Off Button
Removable Drip Tray
Green Ready Light
Red Power Light
5
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FG_SwivelBakerManual 7/17/07 10:33 PM Page 7
Introduction
Removing Plates
Walking into a home filled with the warm smells of coffee brewing,
sausage patties sizzling in the pan, and waffles baking makes one feel
instantly comfortable. For many people, breakfast is the most important
meal of the day, and often the only hot one eaten. It would be difficult to
dash out of the house with nothing more than a doughnut under the
belt if there was a tempting bowl of granola or a stack of hot waffles
waiting on the table.
1
Ensure that your SwivelBaker™ is
unplugged and has completely cooled
prior to removing plates.
figure 1
2
To remove the bottom waffle plate,
open the SwivelBaker™ up by pulling the
retractable handle out and then lift straight
up (see figure 1). Place one hand on the
base while lifting the bottom handle
straight up and out of the housing
(see figure 2).
For me, brunch is a pleasurable way to entertain on any given Saturday,
Sunday or holiday. Served late morning into early afternoon, it combines
breakfast and lunch and is a leisurely experience, casual and easy. Since
my kitchen at home is warm and inviting, I find my friends like to
congregate in the kitchen.
3
To remove the top plate, hold the top
housing as shown in figure 3 and slide the
top plate lock lever straight up. Lift the
plate away and up from the top housing.
figure 2
Usually, I prepare a few dishes, set them out on the buffet, and allow
people to help themselves. If I’m making waffles, I have the batter ready,
the SwivelBaker™ preheated, and spoon the batter out on demand.
Sometimes I fold berries into the batter, other times I fill my nicest bowl
with an assortment of warm poached fruit.
And to make the brunch even more festive, I like to serve chilled
champagne poured over fresh orange juice or peach juice.
figure 3
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FG_SwivelBakerManual 7/17/07 10:33 PM Page 9
Attaching the Plates
Using Your SwivelBaker™
1
Close the SwivelBaker™ and plug into a 120 volt outlet. The Red
Power Light will go on, indicating that the SwivelBaker™ has power
and is ready to begin preheating. The red power light will remain on
until you unplug the unit.
1
Ensure that your SwivelBaker™ is
unplugged and has completely cooled
prior to attaching plates.
figure 4
2
The bottom plate is the plate that has the
handle. On the opposite side of the handle
is a protruding nub. Line the nub up with
the hole located in the back of the bottom
housing (see figure 4). Push in while
pressing the handle down until it snaps
into place.
2
Press the On/Off button to begin the preheating process.
The LC display will illuminate and you will notice three blinking
bars indicating that your SwivelBaker™ is preheating. In approximately
4-5 minutes the Green Ready Light will illuminate and you will hear
4 short beeps
3
4
5
Before the first waffle of the day, use a pastry brush to lightly
coat the top and bottom waffle grids with vegetable oil or melted
shortening. Cooking spray will also work well for this purpose.
3
The top plate also has a nub on the plate
that must be placed into the opening of
the top plate housing (see figure 5). Slide
the top plate locking lever up, then press
the top plate into place. While holding the
top plate, release the locking lever and
ensure that it has slid into the groove of
the top SwivelBaker™ plate (see figure 6.).
figure 5
Ladle just enough batter to fill the lower waffle plate so that the
peak areas of the plate are covered (about 1 cup). If necessary, use
a spatula to spread the batter into the corners of grid.
Press the Color button to the desired time setting from 2:30
(lightest) to 5:00 (darkest). If you desire a crispier waffle, press the
Crisp button and you will notice a blue light illuminate under the
Crisp button.
6
Close the baker and push the retractable handle in. Rotate the
SwivelBaker™ 180° clockwise and pull the retractable handle back
out. Within 30 seconds the timer will start and the Green Ready
Light will go out.
figure 6
7
8
When the selected time is up, you will hear 3 beeps and the Green
Ready Light will illuminate. To remove the waffle, rotate the unit 180°
counter - clockwise and lift the handle straight up.
Using an oven mitt or pot holder, remove the bottom plate from the
SwivelBaker™ housing by lifting straight up and away from the
housing. Use caution as the plate is extremely hot.
WARNING: The SwivelBaker™ plate handle and plate will be hot.
Use a pot holder, or oven mitt before attempting to remove the bottom
plate. After removing the waffle from the bottom plate, place the waffle
plate back into the housing. Do not place the waffle plate on a counter,
or any other surface to avoid damage resulting from the hot plate.
9
Replace the bottom plate back into the housing. If you would like to
make additional waffles, begin from Step 2 of this section.
10 When you are finished baking, simply press the On/Off button and
unplug from the wall outlet; the Red Power Light will go off.
11 After your SwivelBaker™ has completely cooled, the waffle plates
should be cleaned according to the section “Care & Cleaning” of
this manual.
9
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FG_SwivelBakerManual 7/17/07 10:33 PM Page 11
Care & Cleaning
Plain Waffles
1
Always unplug the SwivelBaker™ and allow to completely cool
Makes about 6 waffles
before cleaning.
INGREDIENTS
2
3
4
After cooling, remove the plates according to the section “Removing
Plates” of this manual.
2 egg yolks
1 cup milk
1 1/2 cups cake flour (sifted)
2 teaspoons sugar
1 teaspoon salt
1/4 cup butter
2 egg whites (beaten stiff)
2 teaspoons baking powder
Wash the plates in warm soapy water and dry thoroughly. Do not
put wet plates back into the SwivelBaker™ housing.
Wipe the top and bottom housings with a soft cloth. A little metal
polish suitable for stainless steel may be used on the stainless steel
housing. Do not use any abrasive scouring pad or steel wool, as this
will damage the housing finish.
METHOD
5
6
Never immerse the housing in water or any liquid.
1
Combine egg yolks, milk, cake flour, sugar, salt, and butter in a bowl and
mix until smooth. Fold in beaten egg whites and baking powder – stir
lightly. Put about 1 cup of mixture in SwivelBaker™, close lid, flip and
cook till Green Ready Light comes on or to desired doneness.
Do not use metal utensils, which can damage the nonstick
surface, use only wood, plastic, or nylon utensils to avoid damaging
the nonstick surface.
Recipes courtesy of Marian Getz and Debra Murray
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FG_SwivelBakerManual 7/17/07 10:33 PM Page 13
Sourdough Starter for Waffles
Sourdough Waffles
Makes about 4 cups
Makes 5 8-inch waffles
INGREDIENTS
INGREDIENTS
3 cups all - purpose flour
2 cups nonfat milk
1 1/2 cups Sourdough Starter
1/2 cup nonfat milk
1 cup plain yogurt
1 small potato, peeled and finely grated
8 tablespoons unsalted butter, melted
1 egg
1 cup all-purpose flour
2 tablespoons sugar
METHOD
1 1/2 teaspoons baking powder
1/4 teaspoon kosher salt
1
In a medium bowl, combine all ingredients until smooth. Cover with
clean towel and set in a warm place until the batter begins to bubble
and has a somewhat pleasant sour smell, about 24 hours.
METHOD
2
Place in a covered container and refrigerate for at least 3 days
before using.
1
In a large bowl, combine the starter, milk, melted butter, and egg.
2
In a small bowl, sift together the flour, sugar, baking powder and
salt. Add to the starter mixture and stir until well combined. Let
proof, covered, in a warm spot until bubbles begin to form, about
30 minutes.
TIP
Sourdough starter can be kept going indefinitely if “fed” properly. When
you take out 1 1/2 cups of the starter, replace with 1 1/2 cups of flour and
1 1/2 or 2 cups milk. This should be done at least every two weeks and
the starter kept refrigerated in a covered container. However, if not
“fed” properly, the starter may acquire a pinkish color and should be
discarded and a new starter developed.
3
Heat the SwivelBaker™. Use 1 slightly rounded 8 ounce metal
measuring cup full of batter and pour into SwivelBaker™. Bake for 5
minutes until golden brown. Repeat with the remaining batter.
Serve immediately.
PRESENTATION
Recipe courtesy The Wolfgang Puck Cookbook: Recipes from
Spago, Chinois, and Points East and West, Random House, 1996
Place one 8 -inch waffle on each of 5 heated plates. Serve warm with
warm maple syrup or fruit syrup. Garnish with fresh fruit, such as sliced
oranges, peaches, or berries. Serve immediately.
To prepare ahead
Through step 2 the batter can be made the night before, refrigerated,
covered, then brought to room temperature and proofed when needed.
Recipe courtesy The Wolfgang Puck Cookbook: Recipes from Spago,
Chinois, and Points East and West, Random House, 1996
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FG_SwivelBakerManual 7/17/07 10:33 PM Page 15
Master Waffle Recipe
Pecan Waffles
Makes 4 waffles
Makes 4 waffles
INGREDIENTS
INGREDIENTS
1 3/4 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon kosher salt
1 tablespoon sugar
1 3/4 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon kosher salt
1 tablespoon sugar
8 tablespoons melted butter
1 tablespoon vanilla
8 tablespoons melted butter
1 teaspoon vanilla
1 1/2 cups milk
1 1/2 cups milk
3 eggs, separated (whites will be whipped separately)
1/2 cup ground pecans
3 eggs, separated (whites will be whipped separately)
METHOD
1/2 cup toasted pecan pieces
1
In a large bowl, whisk together dry ingredients. Add butter, vanilla,
milk, and egg yolks. Whisk to blend.
METHOD
1
In a large bowl, whisk together dry ingredients. Add butter, vanilla,
milk, and egg yolks. Whisk to blend.
2
3
4
In a separate bowl beat egg whites to soft peaks (tips curl).
Fold whipped egg whites into batter.
2
3
4
5
In a separate bowl beat egg whites to soft peaks (tips curl).
Fold whipped egg whites into batter.
Heat the SwivelBaker™. Use 1 slightly rounded 8-ounce metal
measuring cup full of batter and pour into SwivelBaker™. Bake for 5
minutes until golden brown. Repeat with the remaining batter.
Serve immediately.
Add pecans and fold into batter.
Heat the SwivelBaker™. Use 1 slightly rounded 8-ounce metal
measuring cup full of batter and pour into SwivelBaker™. Bake for 5
minutes until golden brown. Repeat with the remaining batter.
Serve immediately.
Recipe courtesy Marian Getz, Wolfgang Puck Pastry Chef
Recipe courtesy Marian Getz, Wolfgang Puck Pastry Chef
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FG_SwivelBakerManual 7/17/07 10:33 PM Page 17
Blueberry Waffles
Crispy Bacon Waffles
Makes 4 waffles
Makes 4 waffles
INGREDIENTS
INGREDIENTS
1 3/4 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon kosher salt
1 3/4 cups all-purpose flour
2 teaspoons baking powder
1/2 tablespoon kosher salt
1 tablespoon sugar
1 tablespoon sugar
8 tablespoons melted butter
1 tablespoon vanilla
8 tablespoons melted butter
1 tablespoon vanilla
1 1/2 cups milk
1 1/2 cups milk
3 eggs, separated (whites will be whipped separately)
8 slices bacon – fried crispy, cooled, and chopped into pieces.
3 eggs, separated (whites will be whipped separately)
1 cup fresh or frozen blueberries
METHOD
METHOD
1
In a large bowl, whisk together dry ingredients. Add butter, vanilla,
milk, and egg yolks. Whisk to blend.
1
In a large bowl, whisk together dry ingredients. Add butter, vanilla,
milk, and egg yolks. Whisk to blend.
2
In a separate bowl beat egg whites to soft peaks (tips curl).
Set aside.
2
3
4
In a separate bowl beat egg whites to soft peaks (tips curl).
Fold whipped egg whites into batter.
3
4
5
Fold bacon pieces into batter.
Heat the SwivelBaker™. Use 1 slightly rounded 8-ounce metal
measuring cup full of batter and pour into SwivelBaker™. Bake for 5
minutes until golden brown. Sprinkle remaining 1/4 cup blueberries
to the top and close the lid. Bake until golden brown. Repeat with
the remaining batter. Serve immediately
Fold whipped egg whites into batter.
Heat the SwivelBaker™. Use 1 slightly rounded 8-ounce metal
measuring cup full of batter and pour into SwivelBaker™. Bake for 5
minutes until golden brown. Repeat with the remaining batter.
Serve immediately.
Recipe courtesy Marian Getz, Wolfgang Puck Pastry Chef
Recipe courtesy Marian Getz, Wolfgang Puck Pastry Chef
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Chocolate Waffles
Pumpkin Praline Waffles
Makes 4 waffles
Makes 6 waffles
INGREDIENTS
INGREDIENTS
2 large eggs
2 cups all-purpose flour
1/4 cup melted butter
2 teaspoons vanilla
1 cup buttermilk
2 teaspoons baking powder
1/2 teaspoon baking soda
1 teaspoon kosher salt
3/4 cup sugar
1 cup all-purpose flour
1/2 cup cocoa
2 teaspoons ground ginger
2 teaspoons cinnamon
1/2 teaspoon nutmeg
1/2 teaspoon baking soda
1/2 teaspoon baking powder
1/4 teaspoon kosher salt
1/2 teaspoon ground cloves
1 1/2 cups cooked, pureed pumpkin
1/2 cup brown sugar, packed
6 tablespoons melted butter
2 cups buttermilk
METHOD
1/3 cup toasted, chopped pecans
1/3 cup raisins
4 eggs, separated (whites will be whipped separately)
1
In a large mixing bowl, whisk eggs, butter and vanilla until smooth.
2
Add butter, milk and sugar and whisk to blend. Sift in all remaining
ingredients and whisk just until blended.
METHOD
3
Spray preheated SwivelBaker™ with nonstick baking spray. Scoop
up a slightly rounded cup of batter and pour into the center of the
baker. Using the bottom of the cup, gently but quickly nudge the
batter towards the edges to even it out. Close the lid and flip over.
Set timer for 5 minutes on dark setting.
1
In a large bowl whisk together all dry ingredients.
Add all wet ingredients minus egg whites. Whisk to combine.
In a separate bowl, whisk egg whites to soft peaks (tips curl).
Fold whipped egg whites into batter.
2
3
4
5
PRESENTATION
Spray preheated SwivelBaker™ with nonstick baking spray. Scoop
up a slightly rounded cup of batter and pour into the center of the
baker. Using the bottom of the cup, gently but quickly nudge the
batter towards the edges to even it out. Close the lid and flip over.
Set timer for 5 minutes on dark setting.
Serve with your favorite ice cream, whipped cream or chocolate sauce.
Recipe courtesy Marian Getz, Wolfgang Puck Pastry Chef
Recipe courtesy Marian Getz, Wolfgang Puck Pastry Chef
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Crunchy Cornmeal Waffles
Potato Waffles
Makes 5 waffles
Makes 4 waffles
INGREDIENTS
INGREDIENTS
1 3/4 cups buttermilk
2 eggs
1 1/2 cups mashed potatoes
1 teaspoon kosher salt
6 tablespoons melted butter
1 1/2 cups all-purpose flour
1 cup cornmeal
(you may need less if your potatoes are seasoned)
2 eggs, separated (whites will be whipped separately)
1/4 cups melted butter
2 tablespoons sugar
2 teaspoons baking powder
1 teaspoon baking soda
1 teaspoon kosher salt
2 cups buttermilk
1 1/2 cups all-purpose flour
1 teaspoon baking powder
1 teaspoon baking soda
METHOD
METHOD
1
Whisk wet ingredients in a bowl until combined.
1
In a large bowl, whisk together potatoes, salt, egg yolks, butter
and buttermilk. Fold into dry ingredients.
2
3
In a separate bowl, whisk dry ingredients together until combined.
2
3
Whip egg whites to soft peaks and fold into batter.
Pour wet ingredients over dry ingredients and whisk just
until combined.
Spray preheated SwivelBaker™ with nonstick baking spray. Scoop
up a slightly rounded cup of batter and pour into the center of the
baker. Using the bottom of the cup, gently but quickly nudge the
batter towards the edges to even it out. Close the lid and flip over.
Set timer for 5 minutes on dark setting.
4
Spray preheated SwivelBaker™ with nonstick baking spray. Scoop
up a slightly rounded cup of batter and pour into the center of the
baker. Using the bottom of the cup, gently but quickly nudge the
batter towards the edges to even it out. Close the lid and flip over.
Set timer for 5 minutes on dark setting.
PRESENTATION
PRESENTATION
The potatoes give these waffles a tender texture and a very fine crumb,
a great use for leftover mashed potatoes.
Dress them up with herbs or jalapenos if desired.
Recipe courtesy Marian Getz, Wolfgang Puck Pastry Chef
Recipe courtesy Marian Getz, Wolfgang Puck Pastry Chef
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Gluten Free Health Waffles
Black and White Waffles
Makes 2 waffles
Makes 8 Servings
INGREDIENTS
INGREDIENTS
1 cup millet, soaked in water 3 hours
1 cup buckwheat, soaked in water 3 hours
3 tablespoons butter
1 recipe plain waffles, see page 12
1 recipe chocolate waffles, see page 19
METHOD
2 tablespoons honey
1
Preheat SwivelBaker™ for 10 minutes on high setting. Cover waffle plates
1/2 teaspoon salt
with a light coating of nonstick spray.
1 teaspoon cinnamon
1 teaspoon vanilla
1 teaspoon lemon juice
1/2 cup water
2
Add 1/2 cup of plain waffle mix to one side of SwivelBaker™ and add
chocolate waffle mix to the other side. Spread mixture out quickly and
evenly. Close and flip. When Green Ready Light ready comes on, remove
and serve with chocolate and vanilla glaze.
METHOD
1
Drain millet and buckwheat. Add to bowl of food processor with all
remaining ingredients and process until smooth. Scrape sides and
pulse a few times.
Chocolate Glaze
4 ounces chocolate chips
3 tablespoons butter
3 tablespoons water
1 1/2 cups powdered sugar
2
Spray preheated SwivelBaker™ with nonstick baking spray. Scoop
up a slightly rounded cup of batter and pour into the center of the
baker. Using the bottom of the cup, gently but quickly nudge the
batter towards the edges to even it out. Close the lid and flip over.
Set timer for 5 minutes on dark setting
Melt chocolate, butter and water in microwave until hot, stir until smooth. Stir
in powdered sugar. Drizzle over chocolate waffle.
Vanilla Glaze
2 cups powdered sugar
1/2 teaspoon quality vanilla
2 tablespoons milk
PRESENTATION
Serve hot with your favorite toppings.
Stir together and drizzle over plain waffle.
Recipe courtesy Marian Getz, Wolfgang Puck Pastry Chef
Recipes courtesy of Marian Getz and Debra Murray
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Next Day Cornmeal Waffles
French Toast
Makes about 6 waffles
Makes 4 Servings
INGREDIENTS
INGREDIENTS
1 1/2 cups all-purpose flour
3/4 cup cornmeal
1 package active dry yeast
1/2 teaspoon salt
4 eggs
1 cup half & half
1 tablespoon sugar
1 teaspoon vanilla
1 3/4 cups milk
1/2 teaspoon ground cinnamon
2 eggs
4 slices brioche or other egg bread cut 1” thick
1/3 cup cooking oil or melted butter
METHOD
METHOD
1
Preheat SwivelBaker™ for 10 minutes on high setting. Cover waffle plates
1
Combine all ingredients in a large mixing bowl and beat with an
electric mixer until thoroughly combined. Cover bowl and place in refrig-
erator overnight or up to 24 hours.
with a light coating of nonstick spray.
2
In a shallow, wide bowl, whisk together the eggs, half & half, sugar,
vanilla, and cinnamon until combined. Dip bread slices in egg mixture
and coat both sides completely. Place onto waffle plates, close,
pressing gently and flip. Set timer for 2 minutes. Serve with butter
and syrup.
2
When ready to use the next day, stir batter. Place 1 cup of batter in
SwivelBaker™ and cook to desired doneness.
Recipes courtesy of Marian Getz and Debra Murray
Recipes courtesy of Marian Getz and Debra Murray
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Red Velvet Cake Waffles
Easiest Waffle Recipe
Makes 6 waffles
Makes about 6 waffles
INGREDIENTS
INGREDIENTS
1/2 cup shortening
1 1/2 cups sugar
2 eggs
2 ounces red food coloring (1/4 cup)
1 teaspoon vanilla
1 3/4 cups all-purpose flour
2 tablespoons sugar
1 tablespoon baking powder
1/4 teaspoon salt
2 eggs
1 cup buttermilk
1 3/4 cups milk
1 teaspoon vinegar
2 tablespoons cocoa
1/2 teaspoon salt
1 teaspoon baking soda
2 1/4 cups sifted all-purpose flour
1/2 cup cooking oil or melted butter
1 teaspoon vanilla
METHOD
1
Combine flour, sugar, baking powder and salt in a medium bowl.
Make a well in the center and set bowl aside.
METHOD
2
In another medium bowl beat eggs slightly; stir in milk, oil, and vanilla.
Add egg mixture to flour mixture all at once. Stir until moistened – batter
should be a little lumpy.
1
In a mixing bowl cream shortening and sugar until fluffy. Add eggs
and beat 1 minute. Scrape bowl. Add coloring, vanilla, buttermilk and
vinegar. Beat well and scrape again. Sift dry ingredients together and
add to bowl. Gently combine until batter is smooth. Do not over beat.
Preheat SwivelBaker™ on dark setting for 10 minutes. Spray with
nonstick spray and add slightly less than 1 cup of batter to SwivelBaker™.
Quickly spread batter to edges, close and flip. When Green Ready Light
comes on, waffle is ready. Serve with cream cheese icing, whipped
cream or syrup and berries.
3
Place 1 cup of batter into SwivelBaker™ and cook to desired doneness.
Recipes courtesy of Marian Getz and Debra Murray
Recipes courtesy of Marian Getz and Debra Murray
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Hash Browns
Nun’s Puffs
Makes 1 Serving
Makes 3 Servings
This member of the cream puff family has a whimsical name -
HEAVENLY!!!
INGREDIENTS
1 1/2 cups left over boiled or baked potatoes (diced)
1 tablespoon minced onion (optional)
2 teaspoons soft butter
INGREDIENTS
1/2 cup unsalted butter
1 cup milk
Salt and pepper to taste
METHOD
1/2 teaspoon kosher salt
1 teaspoon vanilla
3/4 cup all-purpose flour
4 eggs
1
Preheat SwivelBaker™ for 10 minutes on high setting. Cover waffle plates
with a light coating of nonstick spray.
2
Scatter potatoes on waffle plate, sprinkle with onions (if desired), salt
and pepper and dot with butter. Close lid and flip. Set timer for 5-7
minutes and remove when brown and crispy.
Honey for Drizzling
METHOD
1
Preheat SwivelBaker™ for 10 minutes on high setting. Cover waffle plates
with a light coating of nonstick spray.
Recipes courtesy of Marian Getz and Debra Murray
2
In a medium saucepan and using a sturdy spoon, bring butter, milk, salt
and vanilla to a full boil. Add flour all at once and stir vigorously until
mixture forms a ball that does separate. Remove from heat and let cool
for 5 minutes. Beat in eggs until completely combined.
3
Place 1 cup of mixture in the center of the SwivelBaker™. DO NOT
SPREAD OUT. Gently close the lid allowing the weight of the lid to
spread out the dough. DO NOT FLIP THE SWIVELBAKER™ OVER.
Mixture will rise slightly. Set timer for 5 minutes. Remove and drizzle
with honey.
Recipes courtesy of Marian Getz and Debra Murray
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FG_SwivelBakerManual 7/17/07 10:33 PM Page 31
Grilled Cheese
Banana Bread
Makes 1 Serving
Makes 4 Servings
INGREDIENTS
INGREDIENTS
2 slices good quality bread
1 slice Swiss cheese
5 very ripe bananas, peeled
1 cup sugar
1 slice mozzarella
1 slice sharp cheddar
Soft butter for spreading
1/2 cup unsalted butter
2 eggs
3 tablespoons milk
1/2 teaspoon kosher salt
1 teaspoon baking soda
1/2 teaspoon baking powder
2 cups all-purpose flour
METHOD
1
Preheat SwivelBaker™ for 10 minutes on high setting. Cover waffle plates
with a light coating of nonstick spray.
2
3
Spread butter on 1 side of each slice of bread. Add cheeses. Place
sandwich in SwivelBaker™, close and gently press down to close and flip.
METHOD
1
Preheat SwivelBaker™ for 10 minutes on high setting. Cover waffle plates
Set timer for 1 minute. If you over cook, all the cheese will leak out.
Remove and enjoy!
with a light coating of nonstick spray.
2
In a food processor bowl add bananas and sugar. Pulse to puree.
Scrape sides of the bowl. Add butter, eggs and milk. Pulse again.
Add remaining ingredients and pulse just until combined.
Recipes courtesy of Marian Getz and Debra Murray
3
Scoop in 1 cup of batter at a time into the center of the waffle plate.
Close and flip. Set timer for 5 minutes. Remove and serve with butter.
Recipes courtesy of Marian Getz and Debra Murray
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FG_SwivelBakerManual 7/17/07 10:33 PM Page 33
Wamlette (Omelette)
Cornbread with Sausage
and Jalapeño
Makes one Wamlette
INGREDIENTS
Makes 4 waffles
3 large eggs
INGREDIENTS
1 tablespoon grated parmesan cheese
3 - 4 fresh spinach leaves, torn
Nonstick cooking spray
1 cup all-purpose flour
3/4 cup cornmeal
2 tablespoons sugar
METHOD
2 teaspoons baking powder
1/2 teaspoons kosher salt
2 eggs
1
Preheat SwivelBaker™ for 10 minutes on dark setting. Mix eggs, cheese
and spinach with a fork in a bowl. Open SwivelBaker™ and spray both
top and bottom plates with cooking spray. Pour in egg mixture and
quickly spread around with fork. Close lid and turn over. Set timer for
40 seconds. Open and invert onto serving plate.
1 cup milk
1 cup cooked, crumbled sausage
2 diced jalapeños, more or less to taste
3 tablespoons vegetable oil
Recipes courtesy of Marian Getz and Debra Murray
METHOD
1
Preheat SwivelBaker™ for 10 minutes on high setting. Cover waffle plates
with a light coating of nonstick spray.
2
3
Combine all ingredients in a bowl with a whisk in the order listed.
Add slightly less than one cup of batter and quickly spread to edges.
Close and flip. Set timer for 5 minutes. Remove and serve with just
butter or butter and syrup.
Recipes courtesy of Marian Getz and Debra Murray
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Chocolate Chip Cookie
Recipe Notes
Makes 4 Servings
INGREDIENTS
1 cup butter
1 cup brown sugar
1/2 cup sugar
2 eggs
1 teaspoon vanilla
1/2 teaspoon kosher salt
1/2 teaspoon baking soda
2 1/2 cups all-purpose flour
1 cup chocolate chips
1 cup pecans, chopped fairly fine
METHOD
1
Preheat SwivelBaker™ for 10 minutes on high setting. Cover waffle plates
with a light coating of nonstick spray.
2
In a large mixing bowl, cream butter and sugars. Add eggs and mix until
smooth. Add vanilla, salt, baking soda, and flour. Stir in chocolate chips
and pecans. Place a little less than one cup of mixture in the center of
waffle plate. Close lid and flip. When the Green Ready Light comes on,
remove from SwivelBaker™. For easier removal, score cookie into
quarters and slide each section out with a fork.
Recipes courtesy of Marian Getz and Debra Murray
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Recipe Notes
Limited Warranty
This warranty covers all defects in workmanship or materials in the
mechanical and electrical parts, arising under normal usage and care, in
this product for a period of 12 months from the date of purchase
provided you are able to present a valid proof-of-purchase. A valid
proof-of-purchase is a receipt specifying item, date purchased, and
cost of item. A gift receipt with date of purchase and item is also an
acceptable proof-of-purchase. Product is intended for household use only.
Any commercial use voids the warranty.
This warranty covers the original retail purchaser or gift recipient. During
the applicable warranty period within normal household use,we will
repair or replace, at our discretion, any mechanical or electrical part
which proves defective, or replace unit with a comparable model.
To obtain service under the terms of this warranty,
call Toll Free (800) 275-8273.
THIS LIMITED WARRANTY COVERS UNITS PURCHASED AND USED
WITHIN THE UNITED STATES AND DOES NOT COVER:
•
•
•
Damages from improper installation.
Defects other than manufacturing defects.
Damages from misuse, abuse, accident, alteration, lack of proper
care and maintenance, or incorrect current or voltage.
Damage from service by other than an authorized dealer or
service center.
•
This warranty gives you special legal rights and you may also have other
rights to which you are entitled which may vary from state to state.
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