user manual

16
Each ingredient in a loaf of bread plays a
specific role, so it is extremely important to
measure the ingredients correctly to get the
best results.
We recommend using Australian standard
measuring jugs, cups and spoons. Weight
measurements are provided if you wish to use
a kitchen scale.
Australian standard
Teaspoon = 5mls
Tablespoon = 20mls
1 cup = 250mls
Dry ingredients
Use a metric measuring spoon or cup. Do
not use tableware spoons or cups. Spoon
the dry ingredients loosely into the spoon or
cup and level off with a flat knife. This is
particularly important with flour. Do not pack
dry ingredients down into the cup or tap the
cup unless otherwise stated in the recipe.
Liquids
Fill a metric measuring spoon or jug to the
level indicated. Check your jug measurement
by placing the measuring jug on a flat surface
and reading the measurement at eye level.
1ml = 1g water
Solid fats
Fill a metric measuring spoon or cup to the
level indicated and level off with a flat knife.
Alternatively use kitchen scales.
Last Things Last!
Place the liquid in the bread pan first, the
dry mix ingredients in next. Then, make a
small pocket in the top of the dry ingredients
and place the yeast in the pocket. Wipe away
any spills from around the outside of the
pan. This will ensure a well risen and evenly
baked loaf.
Important measuring tips