Indeed, we must get to have a soft waffle inside and crispy on the outside. We must therefore cook outside without overcooking the inside. The challenge is size. To achieve this,
- It is essential that the cells are deep, so that there is enough dough: so that heat does not reach an intensely.
- We also get to control the temperature well.
The Cuisinart WMK300E, has
- Those deep pockets,
- Adjustable thermostat,
- Cast iron plates that distribute heat evenly,
- And a rotation system to distribute the batter between the two sides.
The result, with a good recipe, is very satisfying and is close to the real Liège waffle.
Both disadvantages are
1] the plates do not remove the waffle iron and thus make them very difficult to maintain. The problem is further accentuated when using more sugar beads in the recipe, it caramelize and clings to the plates. The best way is to warm the plate and patiently cleaned with cotton swabs to remove the caramel. This disadvantage nevertheless avoids too vigorous washes that would tend to damage the non-stick treatment.
2] the unit is rather bulky and not removable. Unless you have a large kitchen, there must be store it in another place after use.
I chose it after reading multiple consumer reviews in the United States. Indeed, the American population seems to be more passionate prepare waffle at home that French and wider European population. Only the recommended American brands (Waring, Farberware, Toastmaster, KitchenAid) are not available in Europe and the United States buy would confront the problem of compatibility of the electrical voltage.
The model WMK300 Waring was widely recommended and it seems to me that matches the Cuisinart WMK300E distributed in Europe. (Both brands belong to the same Conair Group)
