Imperial liquid/dry measures to Metric liquid/dry measures:
2 fl oz = 60ml
3 fl oz = 80ml
4 fl oz = 125ml
5 fl oz/ = 160ml
6 fl oz = 180ml
8 fl oz = 250ml
10 fl oz = 310ml
12 fl oz = 375ml
14 fl oz = 425ml
16 fl oz = 500ml
20 fl oz = 625ml
32 fl oz = 1000ml/1 litre
Imperial to Metric dry measures:
½ oz = 15g
1 oz = 30g
2 oz = 60g
3 oz = 90g
4 oz = 120g
5 oz = 155g
6 oz = 185g
7 oz = 220g
8 oz = 250g
9 oz = 280g
10 oz = 315g
11oz = 375g
13 oz = 410g
14 oz = 440g
15 oz = 470g
16 oz = 500g
24 oz = 750g
Spoon measurements:
1 tablespoon = 15ml
1 dessert spoon = 10ml
1 teaspoon = 5ml
½ teaspoon = 2.5ml
Note:
It is safer to weigh ingredients especially if you are converting from metric to imperial. It is very easy to forget that ingredients vary in weight, i.e. one cup of sugar is not the same as 1 cup of flour!
(In baking, it is critical to weigh accurately no matter what system you use)
Ingredient conversions:
8 oz flour = 300g = 2 x (250ml) cup
8 oz sugar = 220g = 1 x (250ml) cup
1 oz flour = 30g = 3 x (15ml) tablespoons
1 oz sugar = 30g =2 x (15ml) tablespoons
1 0z butter = 30g * 8 oz butter = 250g
Conversions are pre-determined in my posted recipes. I have listed the above few for information only.
Ovens and temperatures:
I cook on Ilve, Gaggenau and Lacanche ranges – all three are superb cookers but despite their accuracy, I like to use an oven thermometer. This is especially important for the fan-forced oven when the stated temperature must drop by 25ºF or 20ºC.
Approximate temperature equivalents:
Very slow: 250ºF 120ºC
Slow: 300ºF 150ºC
Moderately Slow: 320ºF 160ºC
Moderate: 350ºF 180ºC
Moderately Hot: 375ºF 190ºC
Hot: 400ºF 200ºC
Very Hot: 450ºF 230ºC
