Metric Information

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 (above 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 = ½ pound = 250 grams

• 1 cup flour = 4 ounces = ¼ 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
½ ounce	15 g
1 ounce	25 g or 30 g
4 ounces (¼ pound)	115 g or 125 g
8 ounces (½ pound)	225 g or 250 g
16 ounces (1 pound)	450 g or 500 g
1¼ pounds	625 g
1½ pounds	750 g
2 pounds or 2¼ 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
9×1½ -inch round cake pan	22- or 23×4-cm (1.5 L)
9×1½-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)
11×7×1½ -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
teaspoon = 0.5 ml	cup = 3 fluid ounces = 75 ml
¼ teaspoon = 1 ml	½ cup = 4 fluid ounces = 125 ml
½ teaspoon = 2 ml	cup = 5 fluid ounces = 150 ml
1 teaspoon = 5 ml	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
¼ cup = 2 fluid ounces = 50 ml	1 quart = 1 litre