MEASUREMENT AND REFERENCE GUIDE
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!
Measurement abbreviations
Australian metric standards
Measurement
Abbreviation
Spoons
Metric
Cups ¼ cup 1 / 3 cup ½ cup ¾ cup 1 cup
Metric
¼ teaspoon 1.25 ml ½ teaspoon 2.5 ml
60 ml 80 ml
grams
g
kilograms teaspoon tablespoon
kg
1 teaspoon 2 teaspoon
5 ml
125 ml 185 ml 250 ml
tsp
10 ml
tbsp
1 tablespoon 20 ml
millilitre
ml
Conversions have been rounded up for cooking purposes.
Induction cooktop settings
Food probe
Heat
Setting
Meat and poultry
Core Temperature °C 50-55°C rare/medium rare 55-65°C medium/medium well
Keep warm / low
1 - 2 1 - 3
Beef or Lamb Beef or Lamb Beef or Lamb
Low
Medium-low
4
65-70°C well done
Medium
5 - 6
Pork
55-65°C 65-70°C 48-65°C
Medium-high
7
Chicken or Turkey
High
8 - 9
Duck
Drying / Dehydrating (in warming drawer or oven on drying function)
Sous-vide
Food
Preparation (seal in bag) Peeled and cut into rings
Temperature Duration (hours)
Food
Preparation (seal in bag) Sear before serving
Temperature Duration (mins)
Chicken breast
70
60
Apple, rings
70
4-8
Duck breast Sear before serving
55
60
Apricots
Halved and stoned Firm fruit. Peeled and sliced
70
10-12
Beef (steak)
Sear before serving Sear before serving
55 (medium rare) 55 (medium rare)
60
Pears
70
7-9
Beef (fillet)
120
Herbs
60 70 70
1-2 3-5 7-9
Lamb rump Sear before serving
52
45
Mushrooms
Sliced
Tomatoes
Halved or sliced if large
White fish (snapper) Salmon Prawns Carrots Rhubarb
52
25
Cherry tomatoes Halved
85 70
4
52
30 20 70 40
56 (medium)
Citrus fruit
Sliced
8-9
85 61
Plums
Halved and stoned
60-70
10-12
34.
38.
Made with FlippingBook - Online Brochure Maker