approximate equivalents

Categories

Information

Misc/food

Yield

60 servings

MEASURE EQUIVALENTS

WEIGHT EQUIVALENTS

CAN EQUIVALENTS

LIQUID TEMPERATURES: 180 degrees F 85 degrees C. Simmering point of water 212 Degrees F 100 degrees C. Boiling Point of water 234-240 Deg F 115 degrees C. Soft-ball Stage for syrups 290-310 Deg F 143-155 Deg C. Hard-crack stage for syrups 320 Degrees F 160 Degrees C. Carmel stage for syrups 220 Degrees F 108 Degrees C. Jelling point For Jams/Jellies

OVEN HEATS: 250 deg F 120 Deg C Very Slow Oven 275 deg F 140 deg C Gas mark 1 300 Deg F 150 Deg C Gas mark 2 Slow Oven 325 Deg F 165 Deg C Gas mark 3 Moderately Slow Oven 350 Deg F 180 Deg C Gas mark 4 Moderate Oven 375 Deg F 190 Deg C Gas mark 5 Moderately Hot Oven 400 Deg F 205 Deg C Gas mark 6 Hot Oven 425 deg F 220 deg C Gas mark 7 450 Deg F 230 Deg C Gas mark 8 Very Hot Oven 475 deg F 240 deg C Gas mark 9 500 deg F 260 deg C

Collected from posts on GEnie Food & Wine RT by JACQUI, COOKIE-LADY, G.KNAAK [Gerd], and posts on Fido Cooking echo by PIM PHILIPSE, BOB EMERT, Dale & Gail Shipp, ERIC DECKER, and ANNE MACLELLAN. You will probably notice that some items have more than one equivalent amount given; if sources disagreed, and I haven't tested myself, I've included both.

MM by Sylvia Steiger, GEnie THE.STEIGERS, CI$ 71511,2253, Internet sylvia.steiger@..., moderator of GT Cookbook and PlanoNet Lowfat & Luscious echoes

Submitted By SYLVIA STEIGER On 11-01-94