EDIT: 02/11/2015
Yesterday I made 20 Quark waffles. Not with yeast, but with baking soda.
One shortcoming I have to say on the unit. The lid does not go up on the hinge. So if you are more dough in the baking pan with it rises the waffle and thickens, only the front part goes to half a centimeter. A shame because so man needs less dough fill and gets only the assigned thickness through the waffle routes towards. The waffle iron I have 2 strokes before max. posed. Now the tan is centrally brighter than outside. So you can see where the heating coil sits.
Wafer surface were really delicious Kross and inside still soft. It should be so. That with the different tan, I can live with, because the waffle is baked through and on the lighter body.
This type of waffle tastes us the best and will always do in the future Quark waffles.
Super tasty - Kross and fluffig-.
For the now uneven browning I draw from no star, because there where the waffle is lighter, but it is baked through. (- Since I've had other irons where the waffle because still tacky Roh wait).
Still ne smooth 100% buy recommendation. (Frankly at the old price of almost 80 I would have the device returned). For almost half the price Result / Performance / absolutely OK.
EDIT: 17/02/2015
Have the Weekend again baked 25 Quark waffles. Thermostat set to 2 before clicking Max.. The dough with half the amount of butter (200Gr flour and only 80gr butter + 250Gr Magerquark - + + egg whites fold in ingredients). This makes the waffles are now easier, they remain without grease stick to the lid.
For that I have with NEM pastry brush shape with Sonnenbl. Oil painted.
Then the result 1A. Partly very fluffy and delicious crispy exterior. Now I have found the right amount (for me).
In cold condition the next day on waffles in the toaster and again they taste like freshly baked ...
I am now satisfied with the baking results 100%.
