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oven temperatures celsius fahrenheit gas mark oven heat 110 120 140 150 160 180 190 200 220 230 225 250 275 300 325 350 375 400 425 450 ¼ ½ 1 2 3 4 5 6 7 8 very cool very cool cool cool moderate moderate moderately hot moderately hot hot 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 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 microwave 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 steam 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 roast 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 spaghetti short tsp dsp tbsp 1 spoonful 1 level spoon fl oz lb long teaspoon dessertspoon tablespoon 1 slightly rounded spoonful 1 flat spoonful fluid ounce pound 4 3 2 1 person 2 3 4 butter / margarine / lard 2.5cm / 1 inch cube = 25g eggs egg runny yolk creamy yolk hard boiled boil 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 fridge method weight time 5 lbs 7 lbs 10 lbs 12 lbs 15 lbs defrosting poultry 24 hours 34 hours 48 hours 58 hours 72 hours cold water method weight time 4 lbs 2 hours 8 lbs 4 hours 10 lbs 5 hours 12 lbs 6 hours 14 lbs 7 hours 16 lbs 8 hours roasting chicken / turkey 325 f (170 c) - 350 f (180 c) but no higher than 350 f (180 c) unstuffed 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 time 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 stuffed 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 time 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

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