Mellerware 26500 Measuring ingredients, Liquids/milk, Eggs, Liquid measurements, Sunflower oil

Liquids/milk		Measuring ingredients
	Liquids such as milk or a combination of
powdered milk and water, can be used when making		The key and most important step when using your
bread. Milk will improve flavour, provide a velvety		breadmaker is measuring your ingredients precisely
texture and soften the crust, while water alone will		and accurately. It is extremely important to measure
produce a crispier crust. Some liquids call for juice		each liquid and dry ingredient properly or it could
(orange, apple, etc) to be added as a flavour		result in a poor or unacceptable baking result. The
enhancer. Note: For most recipes we suggest the use		ingredients must also be added into the baking pan
of dry skimmed milk.		in the order in which they are given in each recipe.
		Liquid and dry measurements are done somewhat
Eggs		differently and are as follows:
	Eggs add richness and a velvety texture to bread
doughs and cakes.		Liquid measurements
		Use the cup provided. When reading amounts, the
Sunflower oil		measuring cup must be placed on a horizontal flat
	‘Shortens’ or tenderises the texture of yeast breads.	surface and viewed at eye level (not on an angle). The
Butter or margarine can be used as a substitute. If		liquid level line must be aligned to the mark of
butter or margarine is used direct from the refrigerator		measurement. A ‘guesstimate’ is not good enough as
it should be softened for easier blending during the		it could throw out the critical balance of the recipe.
mixing cycle.
Baking powder
	Baking powder is a raising agent used in cakes. This
type of raising agent does not require rising time
before baking as the chemical reaction works when
liquid ingredients are added.
Bicarbonate of soda
	Bicarbonate of soda is another raising agent not to
be confused or substituted for baking powder. It also		Dry measurements
does not require rising time before baking as the
chemical reaction works during the baking process.		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, levelling 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 (ie yeast, sugar, salt, powdered 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.

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12/15/2008 1:53:47 PM