Idiomas disponibles
Idiomas disponibles
Tips: Use Exact Measurements
One of the most important steps in making good bread is proper measurement of ingredients. Measure each ingredient carefully and add to your
Bread Pan in order given in the recipe. Keep in mind room temperature, humidity and altitude may affect your bread outcome. Too hot or too cold room
temperature and/or high humidity will make a difference in baked bread. On a hot, humid day, weighing ingredients with a digital scale is best for accurate
measuring. Always follow your recipe and information in this Use and Care Guide. When making bread in high-altitude areas, consult with your local
Cooperative Extension office.
Adding Sequence
Always add ingredients in order given in recipe.
FIRST: Liquid ingredients
SECOND: Dry ingredients
LAST: Yeast
Yeast should only be placed on dry flour and never come
in contact with liquid or salt.
When you use Delay Timer function, never add perishable ingredients
such as eggs or milk.
Liquid Ingredients
Water, fresh milk, or other liquids should be measured with a glass
measuring cup with clear markings and a spout. Set cup on counter and
lower yourself to check liquid level. When measuring cooking oil or other
ingredients, clean measuring cup thoroughly in between.
Liquid Measurement Conversion Chart
Fluid Ounce(s)
Cups
8
1
7
7/8
6
3/4
5
5/8
4
1/2
3
3/8
2
1/4
1
1/8
12
Tablespoon(s)
Teaspoons
16 (240 g)
48
14 (210 g)
42
12 (180 g)
36
10 (150 g)
30
8 (120 g)
24
6 (90 g)
18
4 (60 g)
12
2 (30 g)
6
1 (15 g)
3
1/2 (7.5 g)
1 1/2
Dry Measurements
Measure dry ingredients by gently spooning flour, etc., into Measuring
Cup and then, once filled, leveling off with a knife. Never use Measuring
Cup to scoop your dry ingredients directly from a container since this
could add up to one tablespoon of extra ingredients. Do not tap bottom
of Measuring Cup or pack down.
Hint: Before measuring, stir flour to aerate it.
When measuring small amounts of dry ingredients, such as salt or sugar,
use a measuring spoon, making sure it is leveled off.
Weighing dry ingredients with a digital scale will provide better baking
results.
Dry Measurement Weight Equivalents
1 cup of:
Ounces
All-purpose flour
4.4
Bread flour
4.25
Whole-wheat flour
4.25
Rye flour
3.6
Grams
124
120
120
106
