, and ¼ cup – used for measuring dry ingredients.Weights, measures and temperatures
The metric weights and liquids used in this book are those of the Standard Association of Australia.
To make these recipes you need a few inexpensive pieces of equipment obtainable at most supermarkets.
These are:
• A standard graduated 250 ml (8 oz) fluid
measuring jug for measuring liquids.
• A nest of 4 graduated metric measuring cups comprising: 250 ml cup, ½,
, and ¼ cup – used for measuring dry ingredients.
• A set of standard measuring spoons comprising:
1 tablespoon (20 ml)
1 teaspoon (5 ml)
½ teaspoon (2.5 ml)
¼ teaspoon (1.25 ml).
• American and UK measuring cups and spoons are also sold. These vary from the Australian standards. Follow one set of measures; do not mix them.
How to measure correctly
DRY INGREDIENTS: In measuring dry ingredients (flour, sugar, etc.) heap the cup or spoon and level off the excess with a knife or spatula.
LIQUID INGREDIENTS: The metric measuring cup shows 1 cup, ¾, 
, ½, ¼ and 
cup measures and their metric equivalents. The litre jug has a similar breakdown from litre to ¼ litre and also shows graduations in millilitres (1000 ml – 4 cups – 1 litre).
All cup and spoon measures are level.
• Many ingredients are given in rounded metric gram/kilogram weights; imperial measurements are given in brackets. A small set of scales is a bonus in the kitchen. A measuring tape or ruler that gives both metric and imperial measurements is also a help.
• The recipes in this book have been made with the 250 ml cup.
• 55–60 g eggs have been used unless otherwise specified.
• Can, pack and bottle sizes are given in metric. As a guide, refer to table below. Some cans and packs may vary a little from exact sizes given according to the different brands available. It is best to use the nearest size.
| METRIC | IMPERIAL | ||||||||||||||||||||||||
| 56g | 2 oz | ||||||||||||||||||||||||
| 130 g | 4 oz | ||||||||||||||||||||||||
| 200 g | 6 ½ oz | ||||||||||||||||||||||||
| 230 g | 7 ½ oz | ||||||||||||||||||||||||
| 310 g | 10 oz | ||||||||||||||||||||||||
| 425 g | 13 ½ oz | ||||||||||||||||||||||||
| 440 g | 14 oz | ||||||||||||||||||||||||
| 470 g | 15 oz | ||||||||||||||||||||||||
| 825 g | 1 lb 14 oz |
ABBREVIATIONS USED
| gram | g | ||||||||||||||||||||
| kilogram | kg | ||||||||||||||||||||
| centimetre | cm | ||||||||||||||||||||
| millimetre | mm | ||||||||||||||||||||
| millilitre | ml |
Oven temperature guide
Oven temperatures are expressed in degrees Celsius (°C) and Fahrenheit (°F). Oven temperatures vary according to make; therefore, refer to the instruction book that accompanies your oven. All ovens should be preheated to the specified temperature particularly for cakes, biscuits and pastry recipes.