Abbreviations and Conversions

Abbreviations

c/C cup
t/tsp teaspoon
T/tbsp/Tbs tablespoon
D/dstsp dessertspoon
˚C degrees Celsius
˚F degrees Fahrenheit
g/gr gram
kg kilogram
l/L litre
lb pound
ml millilitre
oz ounce
fl oz fluid ounce
pkt packet

Conversions

Temperature conversions

Fahrenheit
Degrees
Celsius
Degrees
Gas
Mark
Oven
Term
200 100 1/8 Very Low
225 110 1/4 Very Low
250 120 1/2 Very Low
275 140 1 Low
300 150 2 Low
325 160 3 Low
350 180 4 Moderate
375 190 5 Moderate
400 200 6 Moderate
425 220 7 High
450 230 8 High
475 240 9 High
500 260 10 Very High

 

Measuring conversions

 

Spoons Millilitres Cups Millilitres
1/8 tsp 1ml 1/8 cup 30ml
1/4 tsp 1.25ml 1/4 cup 60ml
1/2 tsp 2.5ml 1/3 cup 80ml
1 tsp 5ml 1/2 cup 125ml
2tsp 10ml 2/3 cup 170ml
3tsp 15ml 3/4 cup 190ml
1D 10ml 1 cup 250ml
1T 15ml 2 cups 500ml
2T 30ml 3 cups 750ml
3T 45ml 4 cups 1 litre
4T 60ml

 

Cake tin size conversions

Inches Millimetres Centimetres
5in 125mm 12.5cm
6in 150mm 15cm
7in 180mm 18cm
8in 200mm 20cm
9in 230mm 23cm
10in 250mm 25cm
11in 280mm 28cm
12in 300mm 30cm

 

 

Square tin to round cake tin conversions

Square Tin Round Tin
13cm or 130mm (5 inch) 15cm or 150mm (6 inch)
12.5cm or 125mm (5inch) 18cm or 180mm (7 inch)
18cm or 180mm (7 inch) 20cm or 200mm (8 inch)
20cm or 200mm (8 inch) 23cm or 230mm (9 inch)
23cm or 230mm (9 inch) 25cm or 250mm (11 inch)
25.5cm or 255mm(10inch) 28cm or 280mm (11 inch)
28cm or 280mm (11inch) 30cm or 300mm (12 inch)

 

Microwave oven conversions

Microwave recipes generally give terms based on a 700W to a 750W microwave oven.
The times below are given in minutes and seconds using 100% power.

1000W 850W 750W 650W 550W 450W
00:40 00:45 00:50 01:00 01:10 01:25
01:20 01:30 01:45 02:00 02:20 02:55
01:55 02:15 02:35 03:00 03:30 04:20
02:35 03:05 03:30 04:00 04:45 05:45
03:15 03:50 04:20 05:00 05:55 07:15
03:55 04:35 05:10 06:00 07:05 08:40
04:35 05:20 06:05 07:00 08:15 10:05
05:10 06:05 06:55 08:00 09:25 11:35
05:50 06:50 07:50 09:00 10:40 13:00
06:30 07:40 08:40 10:00 11:50 14:25
09:45 11:30 13:00 15:00 17:45 21:40
13:00 15:15 17:20 20:00 23:40 28:55

 

Ingredient conversions

Flour
1 cup (250ml)              =       100g
1 tablespoon (15ml)     =      8g

Sugar
1 cup (250ml)              =      200g
1 tablespoon (15ml)     =      15g

Icing Sugar
1 cup (250ml)              =      100g
1 tablespoon (15ml)     =      8g

Butter & Margarine
1 cup (250ml)              =      200g
1 tablespoon (15ml)     =      15g

Crumbs
1 cup (250ml)              =      50g
1 tablespoon (15ml)     =      4g

Rice
1 cup (250ml)              =      210g
1 tablespoon (15ml)     =      16g

Substituting ingredients

 

 

15ml cornflour / maizena 30ml cake flour
250ml self raising flour 250ml cake flour + 5ml baking powder
5ml cream of tartar 10ml lemon juice or vinegar
230g butter 220ml cooking oil
250ml melted butter 250ml cooking oil
250ml sugar 200ml golden syrup or honey
250ml sour milk 250ml milk + 20ml lemon juice or vinegar
250ml yoghurt 250ml buttermilk or sour cream
15ml fresh herbs 5ml dried herbs
5ml dry mustard powder 15ml prepared mustard

 

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How to test the doneness of your steak

How to test the doneness of your steak

 

This clever and fun tip should help take the mystery out of cooking your steak to perfection.

Lightly touch your thumb and index finger together and with the index finger of your other hand, poke the muscle pad below your thumb; this is what meat should feel like when it is rare.  

As you touch your middle finger and thumb together, the muscle should tense up a bit, indicating how your meat should feel when it is medium rare. 

Touching your thumb and ring finger together will help you gauge when your steak is medium.

Finally, touching your thumb and pinkie should tell you when it’s well done.

Cooking times for the perfect steak

We have all at some time or another over or under cooked a piece of steak.  These guidelines will help you get it just right every time.

Enjoy,

Mandy


Cooking the perfect steak can be a challenge, even for chefs.  Use a heavy bottomed frying pan or griddle (ridged pan) and cook steaks over a medium high heat rather than a high heat.  Remember to rest your steak for 3 to 5 minutes before serving by covering loosely with tinfoil so the meat retains its heat.

These approximate times are total cooking times.  Cook your steak for a minute or two longer on the first side before turning.