• -25%
  • Glass measuring jug N1 Resistance
  • Pyrex broc mesure carafe 1L
  • Pyrex brocs mesure jatte préparation
In stock

Measuring jug

-25% Save £3.5
£14.00
£10.50

Dimensions  

0.5 L
  • 0.25 L
  • 0.5 L
  • 1.0 L
Qty 21 available

Delivery within 4 days

Secure Packaging Safe Shipping

Easy return Within 14 days

Secure payment Bank cards / paypal

  • Description

    The Pyrex® measuring jug is undeniably a must-have at home! It can be used for baking, for which precision of ingredients is essential, or for delicious dinners, sauces and even creative cocktails. Its transparent glass allows easy reading of measurements, so you can precisely track the quantities added to your recipes. It is the ideal tool for every meal, whether for precise cooking or for spontaneous creations. It comes in 3 capacities 0.25L, 0.5L or 1L to suit all needs.

    Trust the quality of Pyrex® borosilicate glass and opt for our glass measuring jug for precise, hassle-free measurements in your kitchen. Resistant to temperatures ranging from -40°C to 350°C and thermal shock up to 240°C, there is no doubt that it will last you a lifetime.

  • Features

    • Maximum temperature: 300°C*Maximum temperature: 300°C*
    • Minimum temperature: -40°CMinimum temperature: -40°C
    • Strong thermal shock resistanceStrong thermal shock resistance
    • Microwave safeMicrowave safe
    • Fridge safeFridge safe
    • Freezer safeFreezer safe
    • Dishwasher safeDishwasher safe
    • Not suitable on hobsNot suitable on hobs

  • Product details

    Reference : 263B000

    Size: 0.5 L

    External dimensions : 16 x 12 x 12 cm

    Capacity : 0.5L

    Piece weight: 0.52 kg

  • Usage tips

    CARE:Wash before first use. Avoid abrasive cleaners. Washing in the dishwasher under abnormal conditions such as excessive water temperature and detergent dose may damage the decor.

    USE: Microwave compatible. *USE in the oven at a temperature above 180°C may damage the decor. Do not use on a hob, do not place on a damp surface after removing from the oven, risk of breakage.

    GUARANTEE: This product is guaranteed for 10 years by INTERNATIONAL COOKWARE against manufacturing defects. The GUARANTEE does not apply to damage due to mechanical shock, non-compliance with usage recommendations or professional use . Products with nicks or chips due to use or having been heated on a cooktop may be weakened and are no longer covered by the GUARANTEE. Deterioration of the decor following exposure to excessive temperature or abnormal washing are not covered by the GUARANTEE.

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Yum yum

Brioche of Kings

  • Average
  • 4h30
  • 20 minutes
  • Average
A fruity cake, full of candied citrus fruits, soft grapes, and citrus zest, flavored with a hint of alcohol, it is a sweet delight.

Ingredients

-

2

+
  • 85g chopped candied citrus peels
  • 100g raisins
  • 50g pine nuts
  • 50g candied cherries
  • 5 tablespoons of sherry or brandy
  • 500g plain flour
  • 3 teaspoons of Easy to mix yeast 1 teaspoon of salt
  • 150mL milk
  • 100g of softened butter
  • 100g of caster sugar
  • 2 lemons, grated zest
  • 1 orange, grated zest
  • 4 beaten eggs
  • 1 trinket or dried bean (in parchment paper)

Utensils

Recipe

Stage 1

Soak citrus zest, raisins, pine nuts and cherries in sherry or brandy overnight until plump. Measure 140g/5oz flour into a large bowl and mix with the yeast.

Stage 2

Pour the remaining flour and salt into another bowl and set aside.

Stage 3

Heat the milk until just lukewarm, make a well in the center of the flour mixture and gradually add the milk to form a dough, beating until smooth. Cover with a kitchen towel and let sit for 20 minutes, until frothy.

Stage 4

In another bowl , beat the butter, sugar and zest until light and fluffy. Add the eggs, little by little, beating well after each addition. Don't worry if it curdles, it won't affect the final cake .

Stage 5

Incorporate the mixture into the dough, as well as the rest of the flour, to obtain a dough. Turn out onto a floured surface and knead for 5 minutes, until you obtain a smooth and elastic dough.

Stage 6

Knead the fruit mixture, little by little, kneading after each addition until evenly distributed. This part is messy, but dust the dough and your hands with flour as you work.

Stage 7

Put the dough in a clean bowl and cover. Leave for 2 hours, until doubled in volume. Butter a large baking sheet. Knead the dough again briefly, then shape into a log about 50cm long.

Stage 8

Roll them onto the baking tray to form a ring, pinching the ends to join them. Tuck the trinket under the cake, cover and leave to rest for 1 hour, until doubled in volume. Heat the oven to 190C/fan 170C/gas 5.

Stage 9

Cut the candied fruit into slices and crush the sugar cubes into small pieces (put them in a cup and use the end of a rolling pin).

Stage 10

Brush the top of the circle with egg and decorate with candied fruit and sugar.

Stage 11

Bake in the oven for 45 minutes, then transfer to a rack and brush the top with jam. Allow to cool before cutting.

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