User Manual

36
A 32690,南アフリカ向R 450D C /B
GLOSSARY OF TERMS
CUP MEASURES
1 tablespoon = 20 mL
1 teaspoon = 5 mL
1
/2 teaspoon = 2.5 mL
1
/4 teaspoon = 1.25 mL
NOTE
• Recipes in this book use standard metric equipment approved by
the Australian Standards Association.
• All spoon and cup measures are level.
• All recipes in this book that include eggs require 55 g unless
otherwise specified.
1 cup = 250 mL = 8 fl. oz.
1
/2 cup = 125 mL = 4 fl. oz.
1
/3 cup = 80 mL = 2.5 fl. oz.
1
/4 cup = 60 mL = 2 fl. oz.
15 g =
1
/2 oz.
30 g = 1 oz.
60 g = 2 oz.
90 g = 3 oz.
125 g = 4 oz.
185 g = 6 oz.
250 g = 8 oz.
500 g = 1 lb.
1000 g = 2 lb.
Metric
Imperial
Cups
SPOON MEASURES
LIQUID MEASURES
Metric Imperial
DRY INGREDIENTS
1 cup flour 140 g 4
1
/2 oz.
1 cup sugar 250 g 8 oz.
1 cup brown sugar 185 g 6 oz.
1 cup icing sugar 185 g 6 oz.
1 cup butter/margarine 250 g 8 oz.
1 cup honey/golden syrup 375 g 12 oz.
1 cup fresh breadcrumbs 60 g 2 oz.
1 cup crushed biscuits 125 g 4 oz.
1 cup uncooked rice 220 g 7 oz.
1 cup mixed fruit 185 g 6 oz.
1 cup chopped nuts 125 g 4 oz.
1 cup coconut 90 g 3 oz.
Metric Imperial
(1 kg)