I just purchased one of the new Waring Pro Belgian waffle irons and
used it for the first time tonight. It has been so long since I've had
a Belgian waffle, I'm not really certain what it should turn out like.
I used one of the recipes from the instruction manual and setting 4, as
recommended. They turned out quite dark (my husband thought they were
burnt). So I turned down the control to 3 1/2. The outsides looked
much better. But the insides were, in my estimation, underdone (even
at setting 4 they seemed underdone).

How exactly are the insides of Belgian waffles supposed to look?
Should they be a bit "undone" (in places they even seemed a bit gooey)?

I much prefer a crisp waffle and thought that's what I was going to
get. But if I turn the heat up, I think they will probably burn.

Are all Belgian waffles like this?

Should I have purchased a regular waffle iron instead if I am looking
for a crisp waffle?

Thanks.