Conversion Table for Baking

Oven temperatures
======================
Celcius Fahrenheit Gas Mark
------------------------------
120 ~ 250 1/2
150 ~ 300 2
170 ~ 325 3
180 ~ 350 4
190 ~ 375 5
200 ~ 400 6
220 ~ 425 7
230 ~ 450 8
240 ~ 475 9


Linear Measures
===================
Metric Imperial
-------------------
5 mm ~ 1/4 inch
1 cm ~ 1/2 inch
2 cm ~ 3/4 inch
2.5 cm ~ 1 inch


Dry Ingredients
================
Metric Imperial
---------------
15g ~ 1/2 oz
30g ~ 1 oz
60g ~ 2 oz
90g ~ 3 oz
100g ~ 3 1/3 oz
125g ~ 4 oz
150g ~ 5 oz
250g ~ 8 oz
300g ~ 10 oz
375g ~ 12 oz
500g ~ 16 oz (1 lb)
1 kg ~ 2 lb


Liquids
=========
Metric Imperial Cups
---------------------------
60ml ~ 2 fl oz ~ 1/4
80ml ~ 2 ½ fl oz ~ 1/3
125ml ~ 4 fl oz ~ 1/2
250ml ~ 8 fl oz ~ 1
500ml ~ 16 fl oz ~ 2
600ml ~ 1 pint


Spoon Measures
================
Spoon Metric
----------------
1/4 tsp ~ 1.25ml
1/2 tsp ~ 2.5ml
1 tsp ~ 5 ml
1 tbsp ~ 20 ml



Easy Equivalents
==================
Cup Metric/Imperial
----------------------------------------------
I cup self raising flour ~ 125g/4 oz
1 cup plain flour ~ 125g/4 oz
1 cup corn flour ~ 125g/4 oz
1 cup castor sugar ~ 125g/4 oz
1 cup granulated sugar
1 cup icing sugar (sifted)
1 cup brown sugar (packed) ~ 185g/6 oz
1 cup dried fruits
(raisins, sultanas, etc) ~ 125g/4 oz
1 cup ground nuts ~ 110g/ 3 2/3 oz
1 cup butter

Comments

Post a Comment

Popular posts from this blog

Recipe: Spiral Flaky Mooncakes

Makes 12 mooncakes [Ingredients] Chinese Flaky Pastry: Water Dough: 125g plain flour 20g caster sugar 50g lard 60ml water, adjust as necessary Lard Dough: 120g cake flour 60g lard 1/2 teaspoon pandan paste Filling: 300g Pandan Lotus Paste [Preparation] Chinese Flaky Pastry: 1. For the Water Dough: Put flour, sugar and lard in a mixing bowl, mix briefly to incorporate the lard. Slowly add just enough water to form a soft but non-sticky dough. Knead until smooth, form into a ball, wrap in cling film and set aside (or put in the refrigerator in hot weather) for about 20 minutes before using. 2. For the Lard Dough: Rub lard into the flour until a soft dough formed. Add pandan paste and knead in well. If it is too soft, chill in the refrigerator to harden a bit. If it is too hard, knead it a bit more until you get soft dough about the same pliability as the water dough. It is important that the malleability of the lard dough should be about the same as the water dough ...
Read more