MEASUREMENT CONVERSION CHART

pinch/dash	1/16 teaspoon
1 teaspoon
½ Tablespoon	1½ teaspoons	¼ fl oz	7.5 ml
1 Tablespoon	3 teaspoons	½ fl oz	15 ml
¼ cup	4 Tablespoons	2 fl oz	60 ml
⅓ cup	5 Tablespoons + 1 teaspoon	2½ fl oz	75 ml
½ cup	8 Tablespoons	4 fl oz	120 ml
⅔ cup	10 Tablespoons + 2 teaspoons	5 fl oz	150 ml
¾ cup	12 Tablespoons	6 fl oz	180 ml
1 cup	16 Tablespoons or ½ pint	8 fl oz	240 ml
1 pint	2 cups	16 fl oz	475 ml
1 quart	2 pints or 4 cups	32 fl oz	945 ml
1 gallon	4 quarts or 16 cups	128 fl oz	3.8 liters
1 pound	16 ounces

WHEN IS IT DONE?

The most accurate way to tell when meat and poultry are done is to use an instant-read thermometer. To the right lists the Woman’s Day test kitchen’s preference (and considered safe by many food experts and chefs) for tender and juicy results.

BEEF	WD TEST KITCHEN
Rare	118°F*
Medium-rare	125°F–130°F*
Medium	135°F–140°F*
Medium-well	150°F
Well-done	155°F

LAMB
Medium-rare	125°F–130°F*
Medium	140°F*
Medium-well	150°F
Well-done	155°F

PORK

145°F

POULTRY
White Meat	160°F*
Dark Meat	165°F

* The U.S. Department of Agriculture recommends cooking beef, pork and lamb to a minimum internal temperature of 145°F and poultry to 165°F for maximum food safety.

TEMPERATURE CONVERSION CHART

°F	°C
225°F	110°C
250°F	125°C
275°F	135°C
300°F	150°C
325°F	160°C
350°F	175°C
375°F	190°C
400°F	200°C
425°F	220°C
450°F	230°C

For the nutritional criteria that make our recipes heart-healthy go to womansday.com/hhcriteria.