15
Weighing and measuring
Baking bread is in part a science and each
ingredient plays an important role. Care
should be taken when weighing and
measuring ingredients to ensure accuracy and
consistency.
Recipes in this Instruction Book were
developed using Australian Metric Weights and
Measurements.
AUSTRALIAN METRIC MEASUREMENTS
mls
1 teaspoon 5
1 tablespoon 20
1 cup 250
For New Zealand customers
NZ METRIC MEASUREMENTS mls
1 teaspoon 5
1 tablespoon 15
1 cup 250
The New Zealand tablespoon is 5ml less than
the Australian tablespoon, so care should
be taken when measuring ingredients to
compensate for this variance. For example,
1 Australian tablespoon = 1 New Zealand
tablespoon plus 1 New Zealand teaspoon.
Note
Metric liquid measuring jugs
If measuring liquids using a graduated, metric
measuring jug, place jug on a flat surface and
check for accuracy at eye level.
DO NOT USE TABLEWARE JUGS OR MEASURING
CUPS.
It is important to note that New Zealand
ingredients, especially flour and yeast, differ
from the Australian equivalents. In the Vital
Ingredients section (pages 16-18) suitable New
Zealand products have been listed. We suggest
these New Zealand products be substituted
for the Australian products in the Easy Bake
Recipe section. For further New Zealand bread
making assistance Telephone: 0800 273 845.
Note
Metric weighing scales
For consistent results it is recommended to use
metric weighing scales if possible as they provide
greater accuracy than measuring cups. Tare (or
zero) the scales with the container in position
then spoon or pour ingredients in until the desired
weight is achieved.
In general, water weighs the same in grams as
it measures in millilitres.
Note
Metric measuring cups and spoons
If using graduated, metric measuring cups, it is
important to spoon in or scoop the dry ingredients
loosely into the required cup. Do not tap the cup
on the bench, or pack the ingredients into the cup,
unless otherwise directed. Level the top of the
cup with a knife. When using graduated, metric
measuring spoons, level the top of the spoon with
a straight edged knife or spatula.
DO NOT USE TABLEWARE SPOONS OR CUPS.
