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Conversion guides for cooking

Conversion guides

by Great British Chefs 28 August 2015

Unfortunately, not all kitchens are created equal and it often means we end up with different ovens and equipment to what’s used by a chef or in a recipe. Here’s a few handy conversions to help you make any recipe easily at home.

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Oven temperatures

The majority of ovens are either electric (°C) or gas (gas mark). Fan-assisted ovens may need to have the temperature dropped by 10 – 20°C to compensate.

Low

100°C and below = gas mark ¼

120°C = gas mark ½

140°C = gas mark 1

150°C = gas mark 2

Moderate

160°C = gas mark 3

180°C = gas mark 4

190°C = gas mark 5

200°C = gas mark 6

Hot

220°C = gas mark 7

230°C = gas mark 8

250°C and above = gas mark 9

Measuring

Metric measurements are the most commonly used in the UK, but it is useful to know some of the imperial and alternative conversions.

Liquids

5ml = 1 teaspoon

15ml = 1 tablespoon (or 3 teaspoons)

300ml = ½ pint

600ml = 1 pint

1 litre = 1¾ pints

Weights

28g = 1oz

225g = 8oz (or ½ lb)

450g = 16oz (or 1lb)

Lengths

1cm = ½ in

2.5cm = 1in

15cm cake tin = 6in

18cm cake tin = 7in

20cm cake tin = 8in

23cm cake tin = 9in

25cm cake tin = 10in

Cup measurements

These are commonly used in the US, Canada and Australian, although all have their own measurements. These are slightly more subjective, depending on the size of the cup and the type of ingredient measured. The recipes are based more on proportions – using the same cup measure means all your ingredients are in consistent proportions.

The following measurements should be used as a rough guide:

1 US cup = 240ml for liquids

1 US cup = 140g of flour

1 US cup = 225g of butter/fat

1 US cup = 200g of sugar

1 US cup = 190g of rice (uncooked)

 

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