Quick conversion guide for ozzie measurements (part 2)

Yield: 1 servings

Measure Ingredient
1 Text Only

HELPFUL MEASURES - LENGTH

Metric.............................................................Imp rial 3

mm..................................................................⅒ 8" 6

mm..................................................................⅒ 4" 1

cm..................................................................⅒ 2" 2

cm...................................................................3 4" 2½

cm..................................................................⅒ 5

cm....................................................................

2" 6

cm................................................................⅕-1 2" 8

cm....................................................................

3" 10

cm....................................................................

" 13

cm....................................................................

" 15

cm....................................................................

" 18

cm....................................................................

" 20

cm....................................................................

" 23

cm....................................................................

" 25

cm..................................................................⅒ " 28

cm..................................................................⅒ " 30

cm.............................................................12"(1 ft)

When using the graduated metric measuring cups, it is important to shake the dry ingredients loosely into the required cup. Do not tap the cup on the bench, or pack the ingredients into the cup unless otherwise directed. Level top of cup with knife. When using graduated metric measuring spoons, level top of spoon with knife.

When measuring liquids in the jug, place jug on flat surface, check for accuracy at eye level.

OVEN

TEMPERATURES.........................................................

These oven temperatures are only a guide; we've given you the lower degree of heat. Always check the manufacturer's manual.

......................................C.(Celsius)..F.(Fahrenheit)..Gas Mark Very

slow................................120.............¼........⅒...

Slow.....................................150..............300.........

... Moderately

slow..........................160..............325.........3...

Moderate.................................180..............350.........

... Moderately

hot...........................190.............⅜........½...

Hot.....................................⅕.............⅖.........

... Very

hot.................................230..............450.........7...

APPROXIMATE CUP AND SPOON CONVERSION CHART................................ Australian ..............................................American & British 1 cup...........................................................⅒-¼ cups ¾

cup..............................................................⅒ cup ⅔

cup.............................................................¾ cup ½

cup............................................................⅕/3 cup ⅓

cup............................................................⅒/2 cup ¼

cup............................................................⅒/3 cup 2

tablespoons......................................................⅒/4 cup 1 tablespoon....................................................3 teaspoons

These equivalents are from various books in the Australian Women's Weekly series of cookbooks.

Posted by Stephen Ceideberg; August 9 1993.

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