in our recipes, oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C.
We use Australian measurements: 1 tspn = 5ml; 1 Tblspn = 20ml; 1 cup = 250ml.
All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified.
Amounts are approximate and slightly flexible, unless specified.
It is confusing when cooking measures are not standardised around the world. While in most recipes the odd 10ml here or there does not make a lot of difference, in others it does. Baking is a prime example. To help you convert, here are the measures used.
|Teaspoon||5 ml||5 ml||5 ml||5 ml||5 ml|
|Dessertspoon||10 ml||10 ml||—||10 ml||—|
|Tablespoon||20 ml||15 ml||15 ml||15 ml||15 ml|
|Cup||250 ml||285 ml||240 ml||250 ml||240 ml|
|Ladle||–||–||–||25 ml, 45ml or even 120 ml**||–|
|Chef’s Spoon||–||–||–||40 ml||–|
|Stick butter||113.5g||113.5g||0.5 US cup; 4oz||113.5g||113.5g|
** A ladle isn’t a quantifiable measure, as there are many different volumes associated with this measure in different sources. Suffice to say – a ladle of an ingredient is enough of that ingredient to suit the purposes of the dish. For example, a ladle of ghee might be 25 ml, a ladle of curry base might be 120 ml.