Metrication Guide

Metrication Guide
Volume
2,5  ml  =  ½ teaspoon 150  ml  =  ¼ pint
5  ml  =  1 teaspoon 185  ml  =  ¾ cup
15  ml  =  1 tablespoon 250  ml  =  1 cup
60  ml  =  ¼ cup 500  ml  =  2 cups
80  ml  =   ⅓ cup 600  ml  =  1 pint
125  ml  =  ½ cup 1  l  =  4 cups
Mass
15  g  =  ½ oz 180  g  =  6 oz
30  g  =  1 oz 220  g  =  7 oz
60  g  =  2 oz 250  g  = 8 oz
90  g  =  3 oz 500  g  = 16 oz
125  g  =  4 oz 750  g  =  24 oz
150  g  =  5 oz 1  kg  =  32 oz
Oven Temperature Fahrenheit (°F) Celsius (°C) Gas
Very Cool 212 – 250 100 – 120 1
Cool 260 – 320 130 – 160 2
Moderate 330 – 360 170 – 180 3
Moderately Hot 375 – 410 190 – 210 4
Hot 420 – 460 220 – 240 5-6
Very Hot 480+ 250+ 7-8
Pan Sizes
25  mm  = 1 inch 200  mm  = 8 inches
50  mm  = 2 inches 230  mm  = 9 inches
125  mm  = 5 inches 250  mm  = 10 inches
150  mm  = 6 inches 275  mm  = 11 inches
180  mm  = 7 inches 300  mm  = 12 inches
For the purpose of this guide, pan sizes have been given in litre measures; for example a 230 mm x 130 mm pan holds 1,5 litres of water and a 290 mm x 110 mm pan holds 1,7 litres of water. If your pan holds the same amount of litres, as that of the pan size stated in the recipe, the pan will be the correct size for the amount of dough prepared.

 

INGREDIENT CONVERSION TABLE
The gram measure for each ingredient listed below means 250 ml in a cup measure
   
Cheese
100 g grated cheddar 250 g cottage cheese, cream cheese
100 g sweetmilk 120 g Roquefort, gorgonzola, gruyere
   
Flour
100 g grated cheddar & sweetmilk 120 g bread flour, cake flour
250 g cottage cheese, cream cheese 140 g self-raising flour (commercial)
120 g Roquefort, gorgonzola, gruyere 120 g self-raising flour (home-made)
   
Sugar
200 g brown or granulated sugar 210 g castor sugar
130 g icing sugar  
   
Meal
120 g mielie meal 150 g mealie meal (sifted)
 90 g oat meal  
   
Spices
110 g allspice (ground) 120 g paprika (ground)
120 g cayenne pepper (ground) 120 g pepper (ground)
 90 g cinnamon (ground) 120 g turmeric
100 g mixed spices (ground)  80 g mustard (ground)
120 g nutmeg (ground) 120 g cloves (ground)
130 g currypowder (ground)  80 g ginger (ground)
100 g mace (ground)  
   
Nuts
150 g almonds (shelled) 150 g peanuts (shelled)
100 g pecan Nuts 100 g walnuts
   
Fruit
100 g applerings (dried) 300 g apricot Jam
150 g apricots (dried) 160 g cherries (whole)
150 g currants 150 g dates (whole)
150 g figs 150 g peaches (dried)
150 g prunes (dried, stoned) 150 g raisins (seeded or seedless)
150 g sultanas  
   
Other
200g baking powder 200g bicarbonate of soda
100 g biscuit crumbs 120 g bread crumbs (dry)
 60 g bread crumbs (fresh) 230 g butter
100 g cocoa  80 g coconut
 70 g coffee(instant) 160 g cream of tartar/tartaric acid
200 g crushed wheat 130 g custard powder
150 g gelatine 110 g macaroni
120 g maizena 140 g Maltabella (sorghum meal)
230 g margarine 170 g mielie meal
100 g milkpowder (instant) 200 g rice
180 g sago 280 g salt
200 g samp 100 g spaghetti
170 g tapioca 100 g vermicelli
210 g yeast (cube yeast) 150 g zest (crystallized pieces)
   
Example of how to convert:
   
(1) ml to g Your recipe says you require ‘80g of brown sugar’, which you must convert to ‘ml’. Refer to the table ie. 250 ml brown sugar = 200 g sugar
Calculation: 250 ml ÷ 200 g X 80 g = 100 ml
Therefore: 80 g = 100 ml brown sugar
   
   
   
(2) g to ml Your recipe says you require ‘100 ml of brown sugar’, which you must convert to ‘g’. Refer to the table ie. 250 ml brown sugar = 80 g sugar
Calculation: 200 g ÷ 250 ml X 100 = 80 g
Therefore: 100 g = 80 g brown sugar