Conversion Guide for Cooking
With this simple Conversion Guide, you can easily check to make sure you have the correct amount of each ingredient or if you have the oven at the right temperature. This Guide will keep you on the right track to achieving that perfect dish! Use the weight converter in the side menu to convert weight and volume using cups, grams, ounces and milliliters.
Remember to always choose one measurement system and not to mix them in the same recipe.
Oven Temperature Guide
Electric ovens, gas ovens, electric ovens with fans – what’s the deal with the different temperatures? Our chart below will remove any confusion you may have when it comes to different oven temperatures.
|Electricity °C||Electricity (fan) °C||Gas Mark|
Cake Tin Size Guide
Baking a cake can be a lot of work. Especially if you don’t have the correct cake tin size or shape. We’re here to help remove some of the difficulty when you have a different cake tin shape than what the recipe specifies. A quick tip for cake tin sizes – a round tin holds about 25% less than a square tin of the same size. It is a common rule that you remove 1 inch (about 2.5 centimetres) from the round tin size to get the approximate size a square tin should be. Check out the table below to see what the approximate conversions are between round and square tins.
|Round tin||Square tin|
|11 inch (28cm)||10 inch (25cm)|
|9 inch (23cm)||8 inch (20cm)|
|8 inch (20cm)||7 inch (18cm)|
Sugar Temperature Guide
This sugar temperature guide uses the cold-water method. To test the temperature, remove the pan with the sugar from the heat and, with a spoon, place a small amount of the sugar into very cold water. Then, with your hand try to create a ball of sugar in the water. Remove the ball from the water and take note of the texture of the sugar. Using the guide below, you can determine at what stage your sugar syrup is.
|Name||Temp (F)||Temp (C)||Description||Uses|
|Thread||225 F||107 C||The syrup drips from the spoon and in water this forms thin threads.||Glacé and candied fruits|
|Soft ball||235 F||112 C||In cold water, it forms a ball which can be flattened when removed.||Fudge and fondant|
|Firm ball||250 F||121 C||This ball is a little harder but still sticky. It loses its shape once pressed.||Butter creams, caramels and nougat|
|Hard ball||265 F||129 C||As the name suggests – a hard ball that keeps its shape. This ball of syrup is still sticky.||Caramels and some toffees|
|Soft crack||290 F||143 C||The syrup will form strands or threads that are pliable yet firm.||Butterscotch and taffy.|
|Hard crack||315 F||157 C||This type of syrup will be stiff and brittle. It will break easily and crack.||Brittles, toffees and lollipops|
|Caramel||340 F||171 C||The syrup becomes transparent in this stage. The sugar syrup will have a colour ranging from golden brown to amber.||Pralines|
Caution: Take care when cooking with hot sugar. It is difficult to quickly remove hot sugar from the skin. Burns from hot sugar are especially painful.