The information in the following charts is provided to help cooks outside the United States successfully use the recipes in this book. All equivalents are approximate.
Cooking/Oven Temperatures
Dry Ingredients by Weight
(To convert ounces to grams, multiply the number of ounces by 30.)
Length
(To convert inches to centimeters, multiply the number of inches by 2.5.)
Liquid Ingredients by Volume
Equivalents for Different Types of Ingredients
