Metric Information
The charts on the facing page provide a guide for converting measurements from the U.S. customary system, which is used throughout this book, to the metric system.
Product Differences
Most of the ingredients called for in the recipes in this book are available in most countries. However, some are known by different names. Here are some common American ingredients and their possible counterparts:
Sugar (white) is granulated, fine granulated, or castor sugar.
Powdered sugar is icing sugar.
All-purpose flour is enriched, bleached, or unbleached white household flour. When self-rising flour is used in place of all-purpose flour in a recipe that calls for leavening, omit the leavening agent (baking soda or baking powder) and salt.
Light-color corn syrup is golden syrup.
Cornstarch is cornflour.
Baking soda is bicarbonate of soda.
Vanilla or vanilla extract is vanilla essence.
Green, red, or yellow sweet peppers are capsicums or bell peppers.
Golden raisins are sultanas.
Volume and Weight
The United States traditionally uses cup measures for liquid and solid ingredients. The chart, top right, shows the approximate imperial and metric equivalents. If you are accustomed to weighing solid ingredients, the following approximate equivalents will be helpful.
1 cup butter, castor sugar, or rice = 8 ounces = 1⁄2 pound = 250 grams
1 cup flour = 4 ounces = 1⁄4 pound = 125 grams
1 cup icing sugar = 5 ounces = 150 grams
Canadian and U.S. volume for a cup measure is 8 fluid ounces (237 ml), but the standard metric equivalent is 250 ml.
1 British imperial cup is 10 fluid ounces.
In Australia, 1 tablespoon equals 20 ml, and there are 4 teaspoons in the Australian tablespoon.
Spoon measures are used for smaller amounts of ingredients. Although the size of the tablespoon varies slightly in different countries, for practical purposes and for recipes in this book, a straight substitution is all that’s necessary. Measurements made using cups or spoons always should be level unless stated otherwise.
COMMON WEIGHT RANGE REPLACEMENTS
|
IMPERIAL / U.S. |
METRIC |
|
1⁄2 ounce |
15 g |
|
1 ounce |
25 g or 30 g |
|
4 ounces (1⁄4 pound) |
115 g or 125 g |
|
8 ounces (1⁄2 pound) |
225 g or 250 g |
|
16 ounces (1 pound) |
450 g or 500 g |
|
11⁄4 pounds |
625 g |
|
11⁄2 pounds |
750 g |
|
2 pounds or 21⁄4 pounds |
1,000 g or 1 Kg |
OVEN TEMPERATURE EQUIVALENTS
|
FAHRENHEIT SETTING |
CELSIUS SETTING* |
GAS SETTING |
|
300°F |
150°C |
Gas Mark 2 (very low) |
|
325°F |
160°C |
Gas Mark 3 (low) |
|
350°F |
180°C |
Gas Mark 4 (moderate) |
|
375°F |
190°C |
Gas Mark 5 (moderate) |
|
400°F |
200°C |
Gas Mark 6 (hot) |
|
425°F |
220°C |
Gas Mark 7 (hot) |
|
450°F |
230°C |
Gas Mark 8 (very hot) |
|
475°F |
240°C |
Gas Mark 9 (very hot) |
|
500°F |
260°C |
Gas Mark 10 (extremely hot) |
|
Broil |
Broil |
Grill |
|
*Electric and gas ovens may be calibrated using Celsius. However, for an electric oven, increase Celsius setting 10 to 20 degrees when cooking above 160°C. For convection or forced air ovens (gas or electric) lower the temperature setting 25°F/10°C when cooking at all heat levels. |
||
BAKING PAN SIZES
|
IMPERIAL / U.S. |
METRIC |
|
9×11⁄2-inch round cake pan |
22- or 23x4-cm (1.5 L) |
|
9×11⁄2-inch pie plate |
22- or 23×4-cm (1 L) |
|
8×8×2-inch square cake pan |
20×5-cm (2 L) |
|
9×9×2-inch square cake pan |
22- or 23×4.5-cm (2.5 L) |
|
11×7×11⁄2-inch baking pan |
28×17×4-cm (2 L) |
|
2-quart rectangular baking pan |
30×19×4.5-cm (3 L) |
|
13×9×2-inch baking pan |
34×22×4.5-cm (3.5 L) |
|
15×10×1-inch jelly roll pan |
40×25×2-cm |
|
9×5×3-inch loaf pan |
23×13×8-cm (2 L) |
|
2-quart casserole |
2 L |
U.S. / STANDARD METRIC EQUIVALENTS
|
1⁄8 teaspoon = 0.5 ml |
1⁄3 cup = 3 fluid ounces = 75 ml |
|
1⁄4 teaspoon = 1 ml |
1⁄2 cup = 4 fluid ounces = 125 ml |
|
1⁄2 teaspoon = 2 ml |
1⁄3 cup = 5 fluid ounces = 150 ml |
|
1 teaspoon = 5 ml |
3⁄4 cup = 6 fluid ounces = 175 ml |
|
1 tablespoon = 15 ml |
1 cup = 8 fluid ounces = 250 ml |
|
2 tablespoons = 25 ml |
2 cups = 1 pint = 500 ml |
|
1⁄4 cup = 2 fluid ounces = 50 ml |
1 quart = 1 liter |