Edit note

TitleNote

Metric Cooking

MEASURING:

m L (milliliter): used to measure liquid or dry ingredients in most recipes.
cm (centimeter): used to measure cookie sheets and thickness of meat.
L (liter): used to measure volume such as soups, milk and casseroles.
Kg (kilogram): used to measure mass, not weight, of larger objects.
°C (degree Celsius): used to measure temperature.
g (gram): used to measure mass of lighter objects.

MEASUREMENTS:

Dry:

1/2 m L = 1/8 tsp
1 mL = 1/4 tsp
2 mL = 1/2 tsp
5 mL = 1 tsp
15 mL = 1 tbsp
59 mL = 1/4 cup
79 mL = % cup
118 mL = 1/2 cup
158 mL = % cup
177 mL = 3/4 cup
225 ml. = 1 cup
450 mt. = 2 cups Liquid:

30 mL = 2 tbsp
60 mL = 1/4 cup
125 mL = 1/2 cup
250 ml. = 1 cup
500 mL = 2 cups
1 liter = 4 cups

OVEN TEMPERATURES:

150° C = 300° F
160° C = 325° F
180° C = 350° F
190° C = 375° F
200° C = 400° F
220° C = 425° F
230° C = 450° F
240° C = 475° F

BAKING PANS SIZES:

Cake Pan: 2.0 L = 20 x 20 cm = 8" x 8"
2.5 L = 23 x 23 cm = 9" x 9"
3.0 L = 30.5 x 20 cm = 12" x 8"
3.5 L = 33 x 20 cm = 13" x 8"
4.0 L = 33 x23 cm = 13" x 9"
5.0 L = 35.5 x25 cm = 14" x 10"
Jelly Roll Pan: 1 L = 25 x 19 cm = 10” x 8”
2 L = 38 x 25 cm = 15” x 10”
Loaf Pan: 1.5 L = 20 x 12 cm = 8" x 5"
2.0 L = 22 x 12 cm = 9" x 5"
3.0 L = 25 x 12 cm = 10" x 5"

Cancel