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INGREDIENTS MEASUREMENT AND REFERENCE GU I DE Helpful tips • Dry ingredients are weighed using metric scales, cups and spoon measures. Use the edge of a knife to level the ingredient. • Liquid ingredients are is measured using scales and measuring jugs. Always measure on a flat surface to check at eye level. • Eggs are from a 700 g carton, unless otherwise specified. • Egg yolks are 20 g each and egg whites are 30 g in weight. • Bring eggs and meat to room temperature prior to using. • Butter is salted, unless specified. • Ensure you're using the correct pots and pans on induction - quality equipment leads to consistent results. • All recipes have been developed using tablespoons that hold 20 ml (4 teaspoons). • We have suggested oven shelf positions as a guide only. When using the fan, position the shelves to ensure heat is circulated throughout the cavity. When using the grill, position the food close enough to crisp or char, but not too close to burn. • Store food at the correct temperature in your refrigerator and freezer to maximise shelf-life. Miele's PerfectFresh technology creates the ideal humidity and temperature. Taste and nutrition are preserved and the shelf-life of the food is maximized. Incredibly, this technology means that produce stays fresher for up to five times longer! Commonly used cooking terms in this book • Knead - to press and fold dough to develop the gluten in bread. • Fold - gently combine ingredients without over-mixing. • Blend / Combine - thoroughly mix two or more ingredients. • Simmer - to cook in water just under boiling. • Boil - to cook in bubbling water that has reached 100°C. • Caramelise - heat sugar until it liquefies and darkens in colour. • Rest - to leave pastry for a while to allow gluten to relax, or to leave meat for a while after cooking to allow some of the juices to be reabsorbed into the meat fibres. • Season to taste - taste your food and add salt and pepper, if desired. • Whisk - to beat ingredients with a fork or whisk to blend thoroughly. Australian metric standards Spoons Metric Cups Metric ¼ teaspoon 1.25 ml ¼ cup 60 ml ½ teaspoon 2.5 ml 1 / 3 cup 80 ml 1 teaspoon 5 ml ½ cup 125 ml 2 teaspoon 10 ml ¾ cup 185 ml 1 tablespoon 20 ml 1 cup 250 ml Conversions have been rounded up for cooking purposes. Induction cooktop settings Induction setting Heat 1 ½ Keep Warm 1 – 3 Low 4 – 6 Medium 7 Medium-High 7 – 9 High Boost 1 11 Boost 2 13 Food probe Meat and poultry Core Temperature °C Beef or Lamb 50-55°C rare/medium rare Beef or Lamb 55-65°C medium/medium well Beef or Lamb 65-70°C well done Pork 55-65°C Chicken or Turkey 65-70°C Duck 48-65°C Measurement abbreviations Measurement Abbreviation grams g kilograms kg teaspoon tsp tablespoon tbsp millilitre ml 52.