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oven temperatures
celsius
fahrenheit
gas mark
oven heat
110˚
225˚
¼
very cool
120˚
250˚
½
very cool
140˚
275˚
1
cool
150˚
300˚
2
cool
160˚
325˚
3
moderate
180˚
350˚
4
moderate
190˚
375˚
5
moderately hot
200˚
400˚
6
moderately hot
220˚
425˚
7
hot
230˚
450˚
8
very hot
240˚
475˚
9
very hot
volume
weight
litres
fl oz
pints
cups
grams
lb/oz
grams
lb/oz
1.25 ml
¼ tsp
-
-
10g
0.25oz
300g
10.5oz
2.5 ml
½ tsp
-
-
25g
1oz
350g
12oz
5 ml
1 tsp
-
cup
50g
1.75oz
400g
14oz
15 ml
1 tbsp
-
-
75g
2.75oz
500g
1lb 2oz
30 ml
1 fl oz
pint
-
100g
3.5oz
750g
1lb 10oz
60 ml
2 fl oz
-
-
150g
5.5oz
1kg
2.25lb
100 ml
3.5 fl oz
¼ pint
0.4 cup
200g
7oz
2kg
4.5lb
150 ml
5 fl oz
pint
0.6 cup
250g
9oz
200 ml
7 fl oz
-
0.8 cup
240 ml
8 fl oz
½ pint
1 cup
300 ml
10 fl oz
-
-
570 ml
20 fl oz
1 pint
2 cups
1 litre
34 fl oz
1.7 pints 4.2 cups
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.
cooking times
vegetable
french beans
sprouts
jacket potato
sweet potato
kale
leek
broccoli
carrots
mushrooms
onions / shallots
parsnips
peppers
marrow / squash
sweetcorn
courgettes
boil
microwave
steam
roast
6 - 10 mins
5 - 10 mins
15 - 25 mins
15 - 20 mins
10 - 15 mins
4 - 8 mins
8 - 10 mins
7 - 10 mins
10 - 15 mins
15 - 25 mins
10 - 15 mins
8 - 15 mins
6 - 10 mins
4 - 6 mins
3 - 5 mins
4 - 9 mins
4 - 9 mins
5 - 6 mins
5 - 8 mins
3 - 5 mins
5 - 8 mins
2 - 3 mins
3 - 5 mins
5 - 8 mins
4 - 6 mins
5 - 7 mins
5 - 10 mins
3 - 4 mins
8 - 12 mins
7 - 12 mins
20 - 30 mins
18 - 25 mins
8 - 12 mins
5 - 10 mins
10 - 13 mins
8 - 12 mins
15 - 20 mins
20 - 30 mins
20 - 25 mins
15 - 20 mins
15 - 20 mins
25 - 30 mins
30 - 35 mins
60 - 90 mins
45 - 50 mins
30 - 40 mins
40 - 45 mins
20 - 25 mins
35 - 40 mins
40 - 80 mins
25 - 45 mins
45 - 70 mins
20 - 35 mins
30 - 45 mins
abbreviations
short
long
tsp
dsp
tbsp
1 spoonful
1 level spoon
fl oz
lb
teaspoon
dessertspoon
tablespoon
1 slightly rounded spoonful
1 flat spoonful
fluid ounce
pound
butter / margarine / lard
2.5cm / 1 inch cube = 25g
spaghetti
432
1
234
person
eggs
egg
boil
runny yolk
creamy yolk
hard boiled
3 mins
5 mins
8 mins
finger test for your steak
compare the feeling of the meat with the following finger test
blue
rare
medium rare
medium
defrosting poultry
fridge method
weight
time
5 lbs
7 lbs
10 lbs
12 lbs
15 lbs
cold water method
weight
time
4 lbs
8 lbs
10 lbs
12 lbs
14 lbs
16 lbs
24 hours
34 hours
48 hours
58 hours
72 hours
2 hours
4 hours
5 hours
6 hours
7 hours
8 hours
roasting
chicken / turkey 325°f (170°c) - 350°f (180°c) but no higher than 350°f (180°c)
unstuffed
time
stuffed
time
2½ - 3 lbs
3½ - 4 lbs
4½ - 5 lbs
5 - 6 lbs
6 - 8 lbs
8 - 12 lbs
12 - 14 lbs
14 - 18 lbs
18 - 20 lbs
20 - 24 lbs
1 - 1¾ hrs
1½ - 1¾ hrs
1½ - 2 hrs
1¾ - 2½ hrs
2½ - 2¾ hrs
2¾ - 3 hrs
3 - 3¾ hrs
3¾ - 4¼ hrs
4¼ - 4½ hrs
4½ - 5 hrs
2½ - 3 lbs
3½ - 4 lbs
4½ - 5 lbs
5 - 6 lbs
6 - 8 lbs
8 - 12 lbs
12 - 14 lbs
14 - 18 lbs
18 - 20 lbs
20 - 24 lbs
1½ - 2 hrs
1¾ - 2¼ hrs
2 - 2½ hrs
2¼ - 2¾ hrs
2¾ - 3¼ hrs
3 - 3½ hrs
3½ - 4 hrs
4 - 4¼ hrs
4¼ - 4¾ hrs
4¾ - 5¼ hrs
family hall of fame
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name
relation
relation
famous recipe
famous recipe
name
name
relation
relation
famous recipe
famous recipe
name
name
relation
relation
famous recipe
famous recipe
family hall of fame
place
photo
here
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relation
famous recipe
name
relation
famous recipe
place
photo
here
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relation
famous recipe
place
photo
here
name
relation
famous recipe
place
photo
here
name
relation
famous recipe
place
photo
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place
photo
here
name
relation
famous recipe
notes
notes
recipe
difficulty rating:
serves:
ingredients:
method:
cooking time:
created by
hints and tips:
family review:
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classic family meals
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created by
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recipe
created by
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classic family meals
recipe
created by
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recipe
created by
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recipe
difficulty rating:
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family review:
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family review:
classic family meals
recipe
created by
date
recipe
created by
date
classic family meals
recipe
created by
date
recipe
created by
date
recipe
difficulty rating:
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ingredients:
method:
cooking time:
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family review:
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method:
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recipe
difficulty rating:
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ingredients:
method:
cooking time:
classic family meals
recipe
created by
date
recipe
created by
date
classic family meals
recipe
created by
date
recipe
created by
date
useful tips
family secrets
useful tips
family secrets
useful tips
family secrets
useful tips
family secrets
useful tips
family secrets
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