Belgian Waffler

I don't have the model of which you speak, but I make waffles on an electric waffle iron that - believe it or not - is older than I am (and I am no spring chicken, let me tell you...)

I don't know how you would tell that your iron is hot enough.  Mine has a little pointer that goes to a zone that says "bake" when the waffle iron is hot. Or you could try the same "drops of water" test (drops of water skitter about on the surface before boiling away) as you would on a griddle.

You might want to keep the grids open for about 20 seconds before closing them - this greatly helps prevent overflow.

When you close your grids, you will notice steam pouring out of the side of the waffle maker.  When this stops (or is greatly diminished and almost non existent) the waffles are done.  You may wish to keep track of how long this takes and set a timer for subsequent batches.  What you do not want to do is let what you see as steam turn to smoke :>)

That being said, I have been fooled by the "stop steaming" method.  It does not really hurt to peak after the waffle has cooked for awhile to make sure you are not overcooking the waffle.  You may also wish to cook the waffle a bit longer after the steam stops.  This is where keeping track of the time for your first couple of batches really pays off - for all of the other batches (for the life of your waffle maker), you just set the timer.

Hope this helps.

My waffle iron is about 22 years old.  It does have a light that indicates when it is ready to use but for you I would say 10 min should be enough time for it to be hot enough.  Mine has a light that goes on when it is ready which takes 4 min. but I like to leave it in for 6 to make sure it is crispy.  It is nearly impossible to burn a waffle, at least in my experience and it is better crisp then soggy.  So I would tell you to give it 4-6 min. to cook, peek in after 4 and tap it to see if it is crisp.  And there is nothing wrong with putting in too much batter, as a kid I loved watching the "lava" flow out.