Oven Temperatures
|
Celsius (°C) |
Fahrenheit (°F) |
|
120 |
250 |
|
140-150 |
275-300 |
|
170 |
325 |
|
180-190 |
350-375 |
| 200 |
400 |
| 220-230 |
425-450 |
| 240 |
475 |
Dry Measures
| Metric |
Imperial |
|
15g |
½oz |
|
30g |
1oz |
|
60g |
2oz |
|
90g |
3oz |
|
125g |
4oz (¼lb) |
|
155g |
5oz |
| 185g |
6oz |
| 220g |
7oz |
| 250g |
8oz (½lb) |
| 280g |
9oz |
| 500g |
16oz (1lb) |
Liquid Measures
|
Metric |
Imperial |
|
30ml |
1 fluid oz |
|
60ml |
2 fluid oz |
|
100ml |
3 fluid oz |
|
125ml |
4 fluid oz |
|
150ml |
5 fluid oz (¼ pint) |
|
190ml |
6 fluid oz |
| 250ml |
8 fluid oz |
| 300ml |
10 fluid oz (½ pint) |
| 500ml |
16 fluid oz |
| 600ml |
20 fluid oz (1 pint) |
| 1000ml (1 litre) |
1¾ pints |
Tablespoons
One Australian tablespoon (which is what I use) holds 20ml or 4 teaspoons’ worth of ingredients, whereas North America, NZ and the UK use 15ml tablespoons (3 teaspoons’ worth of ingredients).
Eggs
I use large eggs, weighing approx. 60g each.
Butter
Unless otherwise specified, ‘butter’ refers to normal, salted butter.
|
Cup |
Gram (g) |
Ounce (oz) |
|
|
½ stick |
¼ |
~57 | 2 |
|
1 stick |
½ |
~113 |
4 |
|
Teaspoon |
– | 4.7g |
0.16 |
Bakerholics Anonymous 