Operation Manual

19
important to measure each liquid and dry ingredient properly or it could
result in a poor or unacceptable baking result. The ingredients must also be
added into the baking pan in the order in which they are given in each recipe.
Liquid and dry measurements are done somewhat differently and are as
follows: -
Liquid measurements
Use the cup provided. When reading amounts, the measuring cup must be
placed on a horizontal flat surface and viewed at eye level (not on an angle).
The liquid level line must be aligned to the mark of measurement. A
'guesstimate' is not good enough as it could throw out the critical balance of
the recipe.
Dry measurements
Dry measurements (especially flours) must be done using the measuring
cup provided. The measuring cup is based on the American standard 8 fluid
oz cup - British cup is 10 fluid oz. Dry measuring must be done by gently
spooning ingredients into the measuring cup and then once filled, leveling off
with a knife. Scooping or tapping a measuring cup will pack the ingredients
and you will end up with more than is required. This extra amount could
affect the balance of the recipe. Do not sift the flour, unless stated.
When measuring small amounts of dry or liquid ingredients (i.e. yeast, sugar,
salt, powered milk, honey, molasses) the measuring spoon which is
provided must be used. Measurements must be level, not heaped as this
small difference could throw out the critical balance of the recipe.