Breville the Custom Loaf BBM800XL Mode D'emploi page 39

TIPS fOR BETTER BREAd MAKING
MEASURING ANd WEIGHING INGREdIENTS
With bread machine baking, the most important step is
accurately measuring and weighing ingredients. The bread
pan has a limited capacity so ingredients must be measured
accurately to prevent overflow onto the heating elements and to
ensure the recipes rise and taste properly.
For best results, always accurately measure and weigh
ingredients and add them to the bread pan in the order listed in
the recipe.
NOTE
The recipes in this instruction booklet were developed
using American imperial weights and measurements.
These may differ slightly from metric weights and
measurements, so care should be taken to compensate
for variances.
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.
Place the cup on a horizontal flat surface and view markings
at eye level. The level of the liquid must be aligned to the
appropriate measurement mark. An inaccurate measurement
can affect the critical balance of the recipe. Liquid ingredients
should be 80°F (27°C) unless stated otherwise.
BBM800XL_IB_B10_FA.indd 39
dRy MEASURING CUPS ANd SPOONS
For dry ingredients, use nested plastic or metal dry measuring
cups and spoons. Do not use tableware cups or spoons.
It is very important to spoon or scoop the dry ingredients loosely
into the measuring cup. There is no need to sift flour. NEvER
scoop the cup into the flour bag, tap the cup or pack ingredients
into the cup unless otherwise directed eg. packed brown sugar.
This extra amount can affect the critical balance of the recipe.
Level the top of the cup by sweeping the excess with the back
of a knife or spoon handle. Dry ingredients should be at room
temperature 68°F-77°F (20°C-25°C) unless stated otherwise.
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.
WEIGHING SCALES
For consistent results it is recommended to use weighing scales
if possible as they provide greater accuracy than measuring cups.
Place a container onto the scale, tare (or zero) the scales, then
spoon or pour ingredients in until the desired weight is achieved.
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14/09/10 9:09 AM