Confused about grams and ounces? Haven't a clue what you're doing with your cups and sticks? We've put together this cooking conversion chart which should help with the most popular of queries. These charts are also included in the Domestic Sluttery book, which you should definitely buy.
Oven Temperatures
Gas Electric (Celsius) Electric (Farenheit)
1 130 275
2 150 300
3 165 325
4 180 350
5 190 375
6 200 400
7 220 425
8 230 450
9 240 475
10 260 500
Common cup measurements
Ingredient Metric Imperial Cups
White flour 140g 5oz 1 cup
Caster sugar 200g 7oz 1 cupIcing sugar 110g 4oz 1 cup
Ground almonds 150g 5 1/4oz 1 cup
Butter 110g 4oz 1/2 cup or 1 stick
Brown sugar 175g 6oz 1tbsp
Metric to Imperial
Metric Imperial
25g 1oz
55g 2oz
85g 3oz
115g 4oz (1/4lb)
140g 5oz
175g 6oz
200g 7oz
225g 8oz (1/2lb)
250g 9oz
280g 10oz
350g 12oz (3/4lb)
450g 16oz (1lb)
Roasting Meat
Always have trouble with roasting? Want to have a bash at Hazel's Christmas cockerel (pictured above). Here's a handy guide to those roasting times. Be sure to treat all figures and timings as approximate - ovens and meat cuts will vary your cooking times. Take special care when cooking poultry and if you’re really unsure, invest in a meat thermometer to test the middle of your meat.
Cook at 180 degrees/ 350 F/ gas mark 4 for a perfect roast
Lamb - 30 minutes per 500 grams and your lamb will be perfectly pink
Beef - 30 minutes per 500 grams if you like it medium, or 20 minutes per 500 grams if you like it medium rare.
Chicken - 30 minutes for every 500 grams. Stuffed? Add another 30 minutes onto the total cooking time.
Turkey - 20 minutes per 500 grams, at 10 minutes per kilo for a stuffed bird.
Duck - 20 minutes per 500 grams will do the trick.
Pork - 45 minutes per 500 grams until the juices run clear
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