metric information

Name: Metric Information
Ingredients: ## COMMON WEIGHT RANGE REPLACEMENTS; 1/2 ounce(s) 15g; 1 ounce(s) 25g or 30g; 4 ounce(s) (1/4 pound) 115g or 125g; 8 ounce(s) (1/2 pound) 225g or 250g; 16 ounce(s) (1 pound) 450g or 500g; 1 1/4 pound(s) 625g; 1 1/2 pound(s) 750g; 2 pound(s) 1,000g; 2 1/4 pound(s) 1kg

(1 RATING)

99 Pinches

donna morales

New Orleans, LA

Updated on Oct 14, 2011

There have been times I've come across a recipe from Britain that I would like to try. But the British measure differently than us and use the Metric System. Where we generally use volume for our recipes they tend to use weight. This is info is for that purpose.

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Ingredients

COMMON WEIGHT RANGE REPLACEMENTS
1/2 ounce 15g
1 ounce 25g or 30g
4 ounces (1/4 pound) 115g or 125g
8 ounces (1/2 pound) 225g or 250g
16 ounces (1 pound) 450g or 500g
1 1/4 pounds 625g
1 1/2 pounds 750g
2 pounds 1,000g
2 1/4 pounds 1kg

How To Make metric information

Step 1

Oven Temperature Equivalents 300ºF 150ºC 325ºF 160ºC 350ºF 180ºC 375ºF 190ºC 400ºF 200ºC 425ºF 220ºC 450ºF 230ºC 475ºF 240ºC 500ºF 260ºC Electric and gas ovens may be calibrated using celsius. However, for an electric oven, increase celsius setting 10 to 20 degrees when cooking above 160ºC. For convection or forced air ovens (gas or electric) lower the temperature setting 25ºF/10ºC when cooking at all heat levels.

Step 2

Baking Pan Sizes 9x1 1/2" round cake pan 22 or 23x4cm (1.5 L) 9x1 1/2" pie plate (Same as above) or 1L 8x8x2" square cake pan 20x5cm (2 L) 9x9x2" square cake pan 22 or 23x4.5cm (2.5L) 11x7x1 1/2" baking pan 28x17x4cm (2L) 2 quart rectangular baking pan 30x19x4.5cm (3L) 13x9x2" baking pan 34x22x4.5cm (3.5L) 15x10x1" jelly roll pan 40x25x2cm 9x5x3" loaf pan 23x13x8cm (2L) 2 quart casserole 2L
Step 3

U.S./Standard Metric Equivalents 1/8 teaspoon = 0.5 ml 1/4 teaspoon = 1ml 1/2 teaspoon = 2ml 1 teaspoon = 5ml 1 tablespoon = 15ml 2 tablespoons = 25ml 1/4 cup = 2 fluid ounces = 50 ml 1/3 cup = 3 fluid ounces = 75ml 1/2 cup = 4 fluid ounces = 125ml 2/3 cup = 5 fluid ounces = 150ml 3/4 cup = 6 fluid ounces = 175ml 1 cup = 8 fluid ounces = 250ml 2 cups = 1 pint = 500ml 1 quart = 1 litre
Step 4

Product Differences Here are some common US ingredients and their possible counterparts: White Sugar is granulated, fine granulated, or castor sugar. Powdered Sugar is icing sugar. All purpose flour is enriched, bleached or unbleached white household flour. When self-rising flour is used in place of all purpose flour in a recipe that calls for leavening, omit the leavening agent (baking soda or baking powder) and the salt. Light colored corn syrup is golden syrup Cornstarch is cornflour. Baking soda is bicarbonate of soda. Vanilla or vanilla extract is vanilla essence. Green, red, or yellow sweet peppers are capsicums or bell peppers. Golden raisins are sultanas.
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