>
> It's most likely the recipe. .... Might want to try
> a yeast batter, and beat some egg whites to stiff peaks and fold into
the
> batter before cooking.
>
> M

Actually, the recipe I used from the instruction manual did use yeast
and beaten egg whites. I would think that a recipe recommended by the
manufacturer would produce results that the manufacturer deems to be
correct for the device. That's why I'm worried and unsure about what
I'm doing. I wasn't pleased with the results, and I just don't know if
the moist/somewhat uncooked middle is normal or not.