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oven temperatures

celsius fahrenheit gas mark oven heat

110˚

140˚

160˚

190˚

220˚

240˚

120˚

150˚

180˚

200˚

230˚

very cool

cool

moderate

moderately hot

hot

very hot

very cool

cool

moderate

moderately hot

very hot

225˚

275˚

325˚

375˚

425˚

475˚

250˚

300˚

350˚

400˚

450˚

¼

1

3

5

7

9

½

2

4

6

8

volumefl ozlitres

1.25 ml

5 ml

30 ml

100 ml

200 ml

2.5 ml

15 ml

60 ml

150 ml

240 ml

¼ tsp

1 tsp

1 fl oz

3.5 fl oz

7 fl oz

10 fl oz

½ tsp

1 tbsp

2 fl oz

5 fl oz

8 fl oz

34 fl oz

20 fl oz

cupspints

-

-

¼ pint

-

-

-

-

-

½ pint

1.7 pints

1 pint

-

-

0.4 cup

0.8 cup

-

-

-

-

0.6 cup

1 cup

4.2 cups

2 cups570 ml

300 ml

1 litre

pint

pint

cup

weightlb/ozgrams

10g

50g

100g

200g

300g

25g

75g

150g

250g

350g

0.25oz

1.75oz

3.5oz

7oz

1oz

2.75oz

5.5oz

9oz

lb/ozgrams

500g

1kg

400g

750g

2kg

10.5oz

12oz

1lb 2oz

2.25lb

14oz

1lb 10oz

4.5lb

cooking glossary

al dente. italian term meaning ‘firm to the bite’.

blanch. plunge briefly in boiling water before placing in ice water.

braise. method of long slow cooking for tough cuts of meat, poultry and game.

caramelise. softened at a high temperature until a golden brown colour.

deseed. to remove the seeds from fruits or vegetables.

dry roast. to cook in the oven without the addition of any extra liquid or fat.

florets. clusters of flower buds that form the head of a cauliflower or broccoli.

knead. work dough with hands or with a dough hook attachment until smooth and elastic.

macerate. to soften a solid food by soaking it in a liquid.

podded. vegetables that have been removed from their pod.

sauté. cook quickly in an open, shallow pan with straight sides in hot fat.

sear. quickly brown the surface of meat in hot fat before it is cooked by roasting or grilling.

sift. to pass dry ingredients through a sieve to aerate and remove lumps.

simmer. keeping a liquid just below boiling point, forming many small rising bubbles.

skim. to remove a layer of scum or fat from the surface of a food.

steep. to soak in a liquid to help flavours develop and intensify.

tepid. lukewarm. 2 parts cold water / 1 part boiling water.

eggrunny yolk

creamy yolkhard boiled

boil3 mins5 mins8 mins

cooking times

vegetable french beanssproutsjacket potatosweet potatokaleleekbroccolicarrotsmushroomsonions / shallotsparsnipspeppersmarrow / squashsweetcorncourgettes

boil6 - 10 mins5 - 10 mins

-15 - 25 mins15 - 20 mins10 - 15 mins

4 - 8 mins8 - 10 mins7 - 10 mins

-10 - 15 mins15 - 25 mins10 - 15 mins

8 - 15 mins6 - 10 mins

microwave4 - 6 mins3 - 5 mins4 - 9 mins4 - 9 mins5 - 6 mins5 - 8 mins3 - 5 mins5 - 8 mins2 - 3 mins3 - 5 mins5 - 8 mins4 - 6 mins5 - 7 mins

5 - 10 mins3 - 4 mins

steam8 - 12 mins7 - 12 mins

-20 - 30 mins18 - 25 mins

8 - 12 mins5 - 10 mins

10 - 13 mins8 - 12 mins

-15 - 20 mins20 - 30 mins20 - 25 mins15 - 20 mins15 - 20 mins

roast25 - 30 mins30 - 35 mins60 - 90 mins45 - 50 mins

-30 - 40 mins

-40 - 45 mins20 - 25 mins35 - 40 mins40 - 80 mins25 - 45 mins45 - 70 mins20 - 35 mins30 - 45 mins

spaghetti

1person

22 3 434

eggs

ricerice 1 : 1.5 water

butter / margarine / lard

2.5cm / 1 inch cube = 25g

abbreviations

shorttspdsptbsp1 spoonful1 level spoonfl ozlb

longteaspoondessertspoontablespoon1 slightly rounded spoonful1 flat spoonfulfluid ouncepound

defrosting poultry

weight5 lbs7 lbs

10 lbs12 lbs15 lbs

time24 hours34 hours48 hours58 hours72 hours

fridge methodweight

4 lbs8 lbs

10 lbs12 lbs14 lbs16 lbs

time2 hours4 hours5 hours6 hours7 hours8 hours

cold water method

finger test for your steakcompare the feeling of the meat with the following finger test

blue rare mediummedium rare

unstuffed2½ - 3 lbs3½ - 4 lbs4½ - 5 lbs

5 - 6 lbs6 - 8 lbs

8 - 12 lbs12 - 14 lbs14 - 18 lbs18 - 20 lbs20 - 24 lbs

stuffed2½ - 3 lbs3½ - 4 lbs4½ - 5 lbs

5 - 6 lbs6 - 8 lbs

8 - 12 lbs12 - 14 lbs14 - 18 lbs18 - 20 lbs20 - 24 lbs

time1 - 1¾ hrs

1½ - 1¾ hrs1½ - 2 hrs

1¾ - 2½ hrs2½ - 2¾ hrs

2¾ - 3 hrs3 - 3¾ hrs

3¾ - 4¼ hrs4¼ - 4½ hrs

4½ - 5 hrs

time1½ - 2 hrs

1¾ - 2¼ hrs2 - 2½ hrs

2¼ - 2¾ hrs2¾ - 3¼ hrs

3 - 3½ hrs3½ - 4 hrs4 - 4¼ hrs

4¼ - 4¾ hrs4¾ - 5¼ hrs

roastingchicken / turkey 325°f (170°c) - 350°f (180°c) but no higher than 350°f (180°c)

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classic family meals

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