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Conversion Chart
WEIGHT MEASUREMENTS
15 g
25 g
50 g
100 g
175 g
225 g
450 g
VOLUME MEASUREMENTS
30 ml
100 ml
150 ml
300 ml
600 ml
SPOON MEASUREMENTS
1.25 ml
2.5 ml
5 ml
15 ml
FLUID MEASUREMENTS
1 c
8 fl oz
1 pt
16 fl oz (UK 20 fl oz)
1 q
32 fl oz (UK 40 fl oz)
1 g
128 fl oz (UK 160 fl oz)
E
COOKING INSTRUCTIONS
1
/
oz
2
1 oz
2 oz
4 oz
6 oz
8 oz
1 lb
1 fl oz
3 fl oz
1
5 fl oz (
/
pt)
4
1
10 fl oz (
/
pt)
2
20 fl oz (1 pt)
1
/
tsp
4
1
/
tsp
2
1 tsp
1 tbsp
240 ml
480 ml (UK 560 ml)
960 ml (UK 1120 ml)
3840 ml (UK 4500 ml)
COOKING TECHNIQUES
STANDING TIME
Dense foods e.g., meat, jacket potatoes and cakes, require
standing time (inside or outside of the oven) after cooking, to
allow heat to finish conducting to cook the center completely.
Wrap meat joints and jacket potatoes in aluminum foil while
standing. Meat joints need approx. 10-15 minutes, jacket
potatoes 5 minutes. Other foods such as plated meals,
vegetables, fish, etc. require 2-5 minutes standing. After
defrosting food, standing time should also be allowed. If food
is not cooked after standing time, return to the oven and cook
for additional time.
MOISTURE CONTENT
Many fresh foods e.g., vegetables and fruit, vary in their
moisture content throughout the season, particularly jacket
potatoes. For this reason, cooking times may have to be
adjusted. Dry ingredients e.g., rice and pasta, can dry out
during storage so cooking times may differ.
Porous airy foods heat more quickly than dense heavy foods.
Cling film helps keep the food moist and the trapped steam
assists in speeding up cooking times. Pierce before cooking
to allow excess steam to escape. Always take care when
removing cling film from a dish as the buildup of steam will
be very hot.
Even shapes cook evenly. Food cooks better by microwave
when in a round container rather than square.
Foods cook more quickly and evenly if spaced apart. NEVER
pile foods on top of each other.
STARTING TEMPERATURE
The colder the food, the longer it takes to heat up. Food from
a fridge takes longer to reheat than food at room temperature.
All liquids must be stirred before and during heating. Water
especially must be stirred before and during heating, to avoid
eruption. Do not heat liquids that have previously been boiled.
DO NOT OVERHEAT.
TURNING & STIRRING
Some foods require stirring during cooking. Meat and poultry
should be turned after half the cooking time.
28
DENSITY
CLING FILM
SHAPE
SPACING
LIQUIDS
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