Conversion chartCup measures |
 |
| Cup measures | Equivalent |
|---|---|
| 1 cup plain/self raising flour | 125g (4oz) |
| 1 cup rice flour | 185g (6oz) |
| 1 cup basil leaves | 45g (1 ½oz) |
| 1 cup brown sugar | 200g (6 ½oz) |
| 1 cup white/caster sugar | 225g (7oz) |
| 1 cup cocoa powder | 80g (3oz) |
| 1 cup desiccated coconut | 75g (3oz) |
| 1 cup grated parmesan | 100g (3 ½oz) |
| 1 cup flat leaf parsley | (1 ¼oz) |
| 1 cup fresh breadcrumbs | 50g (2oz) |
| 1 cup mint leaves | (1 ¼oz) |
| 1 cup shredded rocket | 30g (1oz) |
| 1 cup sour cream | 250g (8oz) |
Conversion chartLength |
|
| Metric | Imperial/US |
|---|---|
| 2.5cm | inch |
| 5cm | inch |
| 20cm | inches |
| 30cm | inches (1foot) |
Conversion chartTemperature |
|
| Celsius | Fahrenheit | Gas mark |
|---|---|---|
| 100°C | 225°F | ¼ |
| 125°C | 250°F | ¼ |
| 150°C | 300°F | 2 |
| 160°C | 325°F | 3 |
| 170°C | 325°F | 3 |
| 180°C | 350°F | 4 |
| 190°C | 375°F | 5 |
| 200°C | 400°F | 6 |
| 210°C | 425°F | 7 |
| 220°C | 425°F | 7 |
| 230°C | 450°F | 8 |
| 250°C | 500°F | 9 |
Note
To convert from Fahrenheit to Celsius: subtract 32 from the °F measure then divide by 1.8.
Abbreviations |
|
| Cup measures | Equivalent |
|---|---|
| g | gram |
| kg | kilogram |
| mm | millimetre |
| cm | centimetre |
| ml | millilitre |
| °C | degrees Celsius |
| tsp | teaspoon |
| Tbsp | Tablespoon |
Conversion chartWeight |
|
| Metric | Imperial/US |
|---|---|
| 25g | 1oz |
| 50g | 2oz |
| 100g | 4.5oz |
| 150g | 5oz |
| 250g | 9oz |
| 450g | 16oz (1lb) |
| 1kg | 35oz |
Conversion chartLiquid |
|
| NZ Metric | Imperial | US |
|---|---|---|
| 5ml (1 teaspoon) | ¼ fl oz | 1 teaspoon |
| 15ml (1 tablespoon) | ¼ fl oz | 1 tablespoon |
| 30ml (⅛ cup) | 1 fl oz | ⅛ cup |
| 60ml (¼ cup) | 2 fl oz | ¼ cup |
| 125ml (½ cup) | 4 fl oz | ½ cup |
| 150ml | 5 fl oz | ⅔ cup |
| 175ml | 6 fl oz | ¾ cup |
| 250ml (1 cup) | 8 fl oz | 1 cup (½ pint) |
| 300ml | 10 fl oz (½ pint) | 1 ¼ cups |
| 375ml | 12 fl oz | 1 ½ cups |
| 500ml | 16 fl oz | 2 cups (1 pint) |
| 600ml | 20 fl oz (1 pint) | 2 ½ cups |
Note
The Australian metric tablespoon measure is 20 ml.
Sugar Stage Temperature Chart
|
|
| Stage | Temperature | Description |
|---|---|---|
| Sugar Syrup | 106-112°C or 223-234°F | Syrup will form a loose thin thread. Used for sugar. |
| Soft Ball | 112-115°C or 234-240°F | Syrup will form a soft, sticky ball that can be flattened when removed from the water. Used for caramels, fudge, Italian meringues, pralines, fondant, and butter creams. |
| Firm Ball | 116-120°C or 242-248°F | Syrup will form a firm but pliable, sticky ball that holds its shape briefly. Used for caramels, butter creams, nougat, marshmallows, gummies, and toffees. |
| Hard Ball | 122-130°C or 250-266°F | Syrup will form a hard, sticky ball that holds its shape. Used for caramels, nougat, divinity, and toffees. |
| Soft Crack | 132-143°C or 270-290°F | Syrup will form strands that are firm yet pliable. Used for butterscotch, firm nougat, and taffy. |
| Hard Crack | 146-155°C or 295-310°F | Syrup will form threads that are stiff (brittle) and break easily. Used for brittles, toffees, glazed fruit, hard candy, pulled poured, and spun sugar. |
| Caramel | 160-182°C or 320-360°F | Syrup will become transparent and will change color, ranging from light golden brown to dark amber. Used for pralines, brittles, caramel-coated molds, and Nougatine. |
Cake tin sizes
|
|
| Metric | Imperial/US |
|---|---|
| 2.5cm | 1 inch |
| 5cm | 2 inches |
| 20cm | 8 inches |
| 30cm | 12 inches (1 foot) |
Egg sizes & weights |
|
| Grade | Minimum Weight |
|---|---|
| Jumbo (8) | 68g |
| Large (7) | 62g |
| Standard (6) | 53g |
| Medium (5) | 44g |
| Pullet (4) | 35g |
Note
The Egg Producers Federation of New Zealand tells us egg weight can vary from about 40-80 grams per egg. These are sold by grade (4, 5, 6, 7, 8), based on a minimum size for the grade in the table below. Remember that this is not an international grading system so take this into account when trying recipes from overseas. All Chelsea recipes use size 7 eggs unless stated otherwise.
Baking temperatures and oven position
|
|
| Baking | Temperature | Heat | Position |
|---|---|---|---|
| Meringues, pavlova | 110-140°C | low | above middle |
| Rich fruit cakes | 150-160°C | low | below middle |
| Custards, milk puddings | 150-160°C | low | below middle |
| Shortbread | 150-160°C | low | middle |
| Large and small cakes | 180-190°C | moderate | middle |
| Biscuits | 180-190°C | moderate | above middle |
| Sponges, muffins | 190-220°C | moderate - hot | above middle |
| Scones | 230-250°C | hot | above middle |
| Short pastry | 190-220°C | moderate - hot | above middle |
| Flaky pastry | 230-250°C | hot | middle |
| Puff pastry | 250°C | hot | middle |
Note
unless specifically stated, all cooking temperatures on our website are 'bake' not fan-bake. If you use the fan-bake function you will need to lower the temperature by 20°C.