ARENDO 304971 Benutzerhandbuch Seite 48

17. Measuring the ingredients
A significant step for making good bread is the correct number and
quantity of ingredients. For this purpose, use the measuring spoon
and the measuring cup. Measure each ingredient and liquid accu-
rately. On the other hand, it cannot be ruled out that the final prod-
uct is adversely affected.
• Water, milk or milk powder solution should be measured using
the measuring cup provided. Keep the cup straight or place it on
a flat surface.
• If cooking oil or other ingredients were measured with the cup,
clean it thoroughly afterwards.
• Dry ingredients should be measured with the measuring cup or
measuring spoon. The large side of the measuring spoon corre-
sponds to a tablespoon, while the small side corresponds to a
teaspoon. Make sure that you do not press the ingredients, as
this may give you the incorrect measurement.
18. Sequence of ingredients
The sequence in which the ingredients are added, should always be
followed. The following sequence applies in general: Liquid (milk,
water, etc. ), eggs, salt and milk powder etc.
When adding, make sure that the flour is not be completely soaked
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Yeast or baking powder
Dry ingredients
Liquid (e.g. water)
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