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Conversion Chart
WEIGHT MEASUREMENTS
15 g
1
/2 oz
25 g 1 oz
50 g 2 oz
100 g 4 oz
175 g 6 oz
225 g 8 oz
450 g 1 lb
VOLUME MEASUREMENTS
30 ml 1 oz
100 ml 3 oz
150 ml 5 oz (
1
/4 pt)
300 ml 10 oz (
1
/2 pt)
600 ml 20 oz (1 pt)
SPOON MEASUREMENTS
1.25 ml
1
/4 tsp
2.5 ml
1
/2 tsp
5 ml 1 tsp
15 ml 1 tbsp
FLUID MEASUREMENTS
1 c 8 oz 240 ml
1 pt 16 oz (UK 20 oz) 480 ml (UK 560 ml)
1 q 32 oz (UK 40 oz) 960 ml (UK 1120 ml)
1 g 128 oz (UK 160 oz) 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 nish 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, sh, 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.
DENSITY
Porous airy foods heat more quickly than dense heavy foods.
CLING FILM
Cling lm 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 lm from a dish as the buildup of steam will
be very hot.
SHAPE
Even shapes cook evenly. Food cooks better by microwave
when in a round container rather than square.
SPACING
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.
LIQUIDS
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.
COOKING INSTRUCTIONS
28E
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