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56. 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. • All recipes have been developed using tablespoons that hold 20 ml (4 teaspoons). • 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. • We have suggested oven shelf levels 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! 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 Heat Setting Keep warm / low 1 - 2 Low 1 - 3 Medium-low 4 Medium 5 - 6 Medium-high 7 High 8 - 9 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 Sous-vide Food Preparation (seal in bag) Temperature Duration (mins) Chicken breast Sear before serving 70 60 Duck breast Sear before serving 55 60 Beef (steak) Sear before serving 55 (medium rare) 60 Beef (fillet) Sear before serving 55 (medium rare) 120 Lamb rump Sear before serving 52 45 White fish (snapper) 52 25 Salmon 52 30 Prawns 56 (medium) 20 Carrots 85 70 Rhubarb 61 40 Drying / Dehydrating (in warming drawer or oven on drying function) Food Preparation (seal in bag) Temperature Duration (hours) Apple, rings Peeled and cut into rings 70 4-8 Apricots Halved and stoned 70 10-12 Pears Firm fruit. Peeled and sliced 70 7-9 Herbs 60 1-2 Mushrooms Sliced 70 3-5 Tomatoes Halved or sliced if large 70 7-9 Cherry tomatoes Halved 85 4 Citrus fruit Sliced 70 8-9 Plums Halved and stoned 60-70 10-12 Measurement abbreviations Measurement Abbreviation grams g kilograms kg teaspoon tsp tablespoon tbsp millilitre ml