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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Microwave oven cooking and baking basics

A lot of us only use our microwave ovens for reheating and defrosting.  The following points will make using your microwave to it’s full potential much easier.

Enjoy,

Mandy


Microwave oven cooking and baking basics 

  • A good rule of thumb when cooking in the microwave oven is that 6 minutes per ½ kilogram will cook most foods including meat, poultry and fruit and vegetables. Seafood will take less time and reducing the power of your microwave will require longer cooking time.
  • About 20% of the cooking time takes place after the microwave oven turns off so remember that your food will continue cooking after you’ve removed it.
  • Arrange food in a dish so that the thicker part is on the outside and the thinner part inside for more even cooking.  Using a dish with a cone in the centre will also help distribute heat evenly.
  • Use shallow oval or round dishes for uniform and quicker distribution of heat as opposed to rectangular or square containers, which cause hot spots resulting in drying or hardening of foods.
  • If you cover “it” in a regular oven, cover “it” in the microwave too.
  • Microwave cooking increases the flavour of herbs, spices and salt; therefore, halve the amount of herbs, spices and salt specified.
  • Pierce the outer skins of potatoes and whole vegetables with a knife or a fork before cooking as the build up of pressure can make them explode.
  • Add cheese and other toppings near the end of cooking to keep the top from becoming tough or soggy.
  • Microwave cakes and biscuits will not brown so decorate them with icing, nuts and cherries.
  • When baking a cake, don’t fill the container more than half full as microwave cakes rise more than cakes baked in a conventional oven.
  • Make dough slightly stiffer than for conventional baking.
  • Don’t be afraid to open the microwave door to check your cooking or baking process.
  • Let foods with baking powder in them stand a few minutes before cooking to allow the leavening agents to work.