Catler KM 8011 - Manual (Page 30)

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MEASURING & WEIGHING
MEASURING AND WEIGHING
INGREDIENTS
The accuracy of measurements can aff ect 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
aff ect 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 fl at and
horizontal surface. For accuracy, bend to view
the liquid level at eye level. An inaccurate
measurement can aff ect the critical balance
of the recipe.
MEASURING & WEIGHING