16
MEASURING & WEIGHING
The accuracy of measurements can affect the
critical balance of the recipe. Use accurate and
appropriate measuring equipment to ensure
the best results.
Do not use tableware, or common cups or
spoons when measuring ingredients.
Dry measuring cups & spoons
For dry ingredients, use nested plastic or metal
dry measuring cups and spoons.
Do not use tableware cups or spoons.
It is important to spoon or scoop the dry
ingredients loosely into the cup. Do not tap the
cup or pack the ingredients into the cup unless
otherwise directed (eg. packed brown sugar).
The extra amount gained from packing or
tapping down ingredients can affect the critical
balance of the recipe.
Level the top of the cup by sweeping the excess
with the back of a knife.
When using measuring spoons for either liquid
or dry ingredients such as yeast, sugar, salt, dry
milk or honey, measurements should be level,
not heaped.
Liquid measuring cups
For liquid ingredients, use transparent plastic
or glass liquid measuring cups with the
measurements marked clearly on the side.
Do not use non-transparent plastic or metal
measuring cups unless they have measurement
markings on the side.
Measuring cup must be on a flat and horizontal
surface. For accuracy, bend
to view the liquid level at eye level.
An inaccurate measurement can affect
the critical balance of the recipe.
Units of measurement
Some units of measurement are different
in different countries. Please consider the
guide below if using recipes, or equipment,
from international sources.
Cups
•
250ml for Australia & New Zealand
•
237ml for USA
Tablespoons
•
20ml for Australia
•
15ml for New Zealand, UK and USA
Teaspoons
•
5ml for all regions.
OVEN TEMP DESCRIPTION
ELECTRIC
GAS
GAS MARK
°C
°F
°C
°F
Very slow
120
250
120
250
1
Slow
150
300
150
300
2
Moderately slow
170
325
160
325
3
Moderate
180
350
180
350
4
Moderately hot
200
400
190
375
5
Hot
220
425
200
400
6
Very hot
230
450
230
450
7
Turn temperature down by 50 - 68°F (10- 20°C) if using convection.
