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10 R1
MEASURING/WEIGHING
Metric Weighing Scales
For greatest accuracy and best results, a set
of metric weighing scales should be used. Tare
(zero) the scales with the container in position
then spoon ingredients in until desired weight
is achieved. In general, water weighs the same
in grams as it measures in litres; therefore
greater accuracy is obtained by specified in the
recipe.
Metric Measuring Cups and Spoons
When using the graduated METRIC measuring
cups, it is important to spoon 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
specified in the recipe.
When using graduated metric measuring
spoons, level top of cup or spoon with a
straight edged knife or spatula.
Metric Liquid Measuring Jugs
When measuring liquids use a graduated
metric measuring jug. Place jug on a flat
surface, and check for accuracy at eye level.
Do not use tableware, cups or spoons when
measuring ingredients.
USING THE BEATERS
SPEED
SETTING
MIXING TASK FOR
1 - 5 Whisking Dressings,
sauces,
puddings,
scones
6-9 Beating Custards, icings,
packet mixes,
light batters
10-12 Creaming Butter and
sugar, cream
cheese, heavy
batters
13-15
Whipping Beating cream,
egg whites/
meringues,
marshmallow
16 Maximum
USING THE DOUGH HOOKS
SPEED
SETTING
MIXING TASK FOR
1 -3 Combining Pastry
4-5 Mixing Biscuit dough
6-8
Kneading Bread dough
9-16
Maximum
Mixing Guide
Recipes
BHM500_V4.indd 10-1 15/11/07 1:02:02 PM