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Figure5-6.—Measuring utensils (views A and B).
4. The scoop holds ingredients being weighed.
3. Balance the scale to the scoop. If the scale is
The scale must be balanced to the scoop (as explained
later).
5. The slide bar is divided into 1/4-ounce
increments.
6. The basic scale, with scoop, can weigh amounts
from 1/4 ounce to 16 ounces.
7. Counterweights placed on the weight plate
weighing more than 16 ounces come in 1-, 2-, and
4-pound sizes. Maximum capacity of the scale with
counterweights is 8 pounds.
BALANCING THE SCALE.— The procedures
used to balance the scale are as follows:
1.
2.
Place scale on a level surface; then add scoop.
Move the slide bar weight completely to the left.
badly out of balance, lead pellets should be
added beneath the weight plate.
USING THE EVEN BALANCE SCALE.— To
use the scale proceed as follows:
1.
2.
3.
4.
5.
Place wax paper in scoop.
Add weights, as required,
scale.
Adjust slide as required.
to weight plate of
Place ingredients on wax paper until scale
balances.
Remove wax paper with ingredients from the
scoop and set it aside.
CARE OF THE SCALE.— Wipe the scale with a
damp cloth or sponge. Never put the entire scale into
the deep sink because it will eventually rust.
5-10
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