treenuts.ca Promoting the growing of tree nuts in Canada, and their use.

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Culinary Conversion Charts

These Conversion Charts for Recipe Ingredients and Cooking are borrowed from http://www.geocities.com/Heartland/Prairie/8546/conver.html
The reason for us reprinting these on our own page is that we always worry that the original page may drop from the web at any time.

Recipe Ingredients Conversion Charts

Fahrenheit

Celsius

Gas Setting

U.S.

Canada

300 F 150 C Gas Mark 2 325 F 170 C Gas Mark 3 350 F 180 C Gas Mark 4 375 F 190 C Gas Mark 5 400 F 200 C Gas Mark 6 425 F 220 C Gas Mark 7 450 F 230 C Gas Mark 8 475 F 240 C Gas Mark 9

1/8 teaspoon 0.5 milliliter 1/4 teaspoon 1 milliliter 1/2 teaspoon 2.5 milliliters 1 teaspoon 5 milliliters 1 tablespoon 15 milliliters 1/4 Cup 60 millilters 1/3 Cup 90 milliliters 1/2 Cup 120 milliliters 2/3 Cup 150 milliliters 3/4 Cup 180 milliliters 1 Cup 240 milliliters 2 Cups/1 pint 568 milliliters 1 quart/2 pints 1 liter 1/2 inch 1.27 centimeters 1 inch 2.54 centimeters

For an electric oven, increase the Celsius setting 10 to 20 degrees when cooking above 160 degrees Celsius. For convection or forced-air ovens, lower the setting 10 degrees Celsius at all heat levels.

American

Metric

8x1 1/2 inch round baking pan 20x4 centimeter cake tin 9x1 1/2 round baking pan 23x3.5 centimeter cake tin 11x7x1 1/2 inch baking pan 28x18x4 centimeter baking tin 13x9x2 inch baking pan 30x20x5 centimeter baking tin 2 quart rectangular baking dish 30x20x3 centimeter baking tin 15x10x2 inch baking pan 30x25x2 centimeter baking tin (Swiss roll tin) 9 inch pie plate 22x4 or 23x4 centimeter pie plate 7 or 8 inch springform pan 18 or 20 centimeter springform or loose bottom cake tin 9x5x3 inch loaf pan 23x13x7 centimeter or 2 pound narrow loaf tin or pate tin 1 1/2 quart casserole 1.5 liter casserole 2 quart casserole 2 liter casserole

Volume and Weights

Americans traditionally use cup measurements for liquid and solid ingredients. If you prefer to weigh ingredients, the following equivalents will be helpful: 1 Cup butter or castor sugar = 8 ounces = 250 grams 1 Cup of flour = 4 ounces = 125 grams 1 Cup of icing sugar = 5 ounces = 150 grams Spoon measurements are used for small amounts. Although the size of the tablespoon varies in different countries, you can use a straight substitution. Measurements using cups or spoons should be level unless stated otherwise. General ounce to gramme conversions: (round to weights in brackets) 1oz = 28.35g (25g), 2oz = 56.7g (50g), 4oz = 113.4g (100g), 8oz = 226.8g (225g) 12oz = 340.2g (350g), 14oz = 397g (400g), 10oz = 453g (450g), 2.2 lb = 1kg

Product Differences

Here are some common American ingredients and their possible counterparts: * Sugar is granulated or castor sugar * Powdered or confection sugar is icing sugar * All-purpose flour is plain household flour or white flour * Light corn syrup is golden syrup * Cornstarch is cornflour * Baking soda is bicarbonate of soda * Vanilla extract is vanilla essence * Sweet or bell peppers are capsicums * Raisins are sultanas * Shrimp are prawns * Scallions are spring onions

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Canada Nutculture Association, Ottawa, Canada: "Progress through Research & Development"