8. USING THE ACCESSORIES
Measuring cup
A “CUP” measuring unit in a recipe is a full cup with volume of 240 ml as presented in
the figure below.
1. Measuring liquid ingredients: when you are measuring liquid ingredients, you must
place the cup on a flat surface and check the volume level at eye level (never at an
angle). When adding eggs, milk, or other liquids, place them in the cup first and then
add water to fill to the volume required in the recipe (e.g. the total liquid volume will
correspond to the recipe but the water volume will be reduced).
2. Measuring dry ingredients: measure out the dry ingredients into the cup and shake
it gently to even out the level. Read the volume. Do not shake the cup too hard or for
too long because you may make the powder too compact and the amount measured
out will be greater than that required by the recipe.
Measuring spoon: measuring tablespoon and teaspoon.
The teaspoon is used to measure yeast and salt.
The tablespoon is used to measure sugar and oil.
The hook is used to remove the dough paddle from the bread.
Teaspoon
Tablespoon
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