Healthy, Gourmet Recipes...    Use fresh, seasonal produce  
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Easy
   Gourmet Dinners

Temperatures

Please note:  Oven temperatures can vary greatly.  For accuracy, it's best to have an oven thermometer,  You can pick up an inexpensive one at your local kitchen store or supermarket to hang in your oven.

Description	Fahrenheit	Celsius	Gas Mark
Water Freezes	32	0
Wine cellar	55	13
Room temperature	70	20
Water boil	212	100
Very cool oven	225	110	1/4
Cool oven	250	120	1/2
Very slow oven	275	140	1
Slow oven	300	150	2
Low oven	325	160	3
Moderate oven	350	180	4
Moderately hot oven	375	190	5
Hot oven	400 - 425	200 - 220	6 - 7
Very hot oven	450 - 475	230 - 240	8 - 9
Extremely hot oven	500	260	9+
Broil			Grill

 

 Internal Cooking Temperatures for Meat and Poultry

Please note:  Meat and poultry should rest 5 - 25 minutes before serving/slicing (depending on size).  This allows for the juices, that have accumulated on the surface, to seep back into the meat, making it more tender and juicy.  The internal temperature will continue to rise 5 - 10 degrees Fahrenheit (2 - 4 Celsius) while resting.  The temperatures given in the table are the point at which you remove from heat.  An instant read or remote thermometer is invaluable.
Caveat:  These are NOT the U.S. Food Safety Guidelines.  They recommend that all meat be cooked to an internal temperature of 160F minimum, particularly for the very young, elderly, pregnant or anyone with a compromised immune system.  They define a rare steak as one cooked to 140F.                            top of page

Type	Description	Fahrenheit	Celsius
Beef - very rare	Red, cool center	120F	48C
- rare	Red, warm center	125F	52C
- medium rare	hot, red - pink center	135F	55C
- medium	bit of pink in center	145F	62C
- medium well	gray, not recommended	155F	68C
Veal	same as for beef
Pork	slightly pink is okay	155 - 160F	68 - 71C
Lamb rosy rare	mainly pink center	125F	52C
- medium rare	less pink in center	135C	57C
Poultry
Chicken, breast	juices run clear when pierced	160F	71C
Chicken, thigh	juices run clear when pierced	170F	77C
Turkey, breast	juices run clear when pierced	165F	74C
Turkey, thigh	juices run clear when pierced	180F	82C
Whole duck	juices run clear when pierced	180F	82C
Duck breast, Magret	best if rare or medium rare - same as for beef	125	52C
Fish	should flake and turn opaque

                           Weight Equivalents             top of page

Ounces	Pounds	Grams	Kilograms
1 oz		30 g
2 oz		60 g
3 oz		90 g
3.5 oz		100 g
4 oz	1/4 lb	125 g
5 oz	1/3 lb	155 g
6 oz		185 g
7 oz		215 g
8 oz	1/2 lb	250 g	.25 kg
10 oz		300 g
12 oz	3/4 lb	350 g
16 oz	1 lb	500 g	.5 kg
24 oz	1 1/2 lb	750 g	.75 kg
	2 lb		1 kg
	3 lb		1.5 kg
	3 1/2 lb		1.75 kg
	4 lb*	*accepted	2 kg
	4.4 lb**	**actual	2 kg

                                             Volume Equivalents               top of page

Descriptive	Teaspoons	Tablespoons	Fluid Ounces	Cups	Millilitres
Dash, Pinch	< 1/8 tsp		0.015 oz		0.5 ml
20 drops	1/4 tsp		0.03 oz		1 ml
	1/2 tsp		0.06 oz		2 ml
	3/4 tsp	1/4 tbs	0.12 oz		4 ml
	1 tsp	1/3 tbs	0.15 oz		5 ml
	1 1/2 tsp	1/2 tbs	0.25 oz		7 ml
	3 tsp	1 tbs	0.5 oz		15 ml
	6 tsp	2 tbs	1 oz	1/8 cup	30 ml
1 jigger	9 tsp	3 tbs	1.5 oz		45 ml
	12 tsp	4 tbs	2 oz	1/4 cup	60 ml
		5 tbs + 1 tsp	3 oz	1/3 cup	90 ml
		8 tbs	4 oz	1/2 cup	125 ml
		10 tbs + 2 tsp	5 oz	2/3 cup	155 ml
		12 tbs	6 oz	3/4 cup	185 ml
		14 tbs	7 oz	7/8 cup	215 ml
		16 tbs	8 oz	1 cup	250 ml

 

Cups	Pints	Quarts	Gallons	Millilitres	Litres
1 cup	1/2 pint	1/4 qt		250 ml	0.25 L
2 cups	1 pint	1/2 qt		500 ml	0.5 L
4 cup	2 pints	1 qt	1/4 gallon	1000 ml	1 L
8 cups	4 pints	2 qts	1/2 gallon	2000 ml	2 L
16 cups	8 pints	4 qts	1 gallon	4000 ml	4 L
		Actual	1 gallon	3785 ml	3.785 L

                  Pan Equivalents and Volumes             top of page

Size in inches	Size in cm	Type	Volume
3 1/2 x 1 3/4	8.5 x 4.5	ramekin	3/4 cup (175ml)
8 x 1 1/2	20 x 4	pie	4 cups (1L)
9 x 1 1/2	22.5 x 4	round	6 cups (1.5L)
7 x 7 x 1 1/2	17.5 x 17.5 x 4	square	5+ cups (1.2L)
8 x 8 x 1 1/2	20 x 20 x 4	square	6 cups (1.5L)
8 x 2	20 x 4	round	6 cups (1.5L)
11 x 7 x 2	27.5 x 18 x 5	oblong	6 cups (1.5L)
8 x 8 x 2	20 x 20 x 5	square	8 cups (2L)
9 x 9 x 1 1/2	22.5 x 22.5 x 4	square	8 cups (2L)
9 x 9 x 2	22.5 x 22.5 x 5	square	10 cups (2.5L)
10 x 2	25 x 5	round	11 cups (2.75L)
13 x 9 x 2	32.5 x 22.5 x 5	oblong	12 cups (3L)
8.5 x 4.5 x 2.5	21 x 11 x 6	loaf	6 cups (1.5L)
9 x 5 x 3	22.5 x 12.5 x7.5	loaf	8 cups (2L)

   

Quantities used in Easy Gourmet Dinners Recipes

Item	Volume	Ounces	Grams
Rice	1/2 cup	3.5 - 4 oz	100 g
	2/3 cup	4.5 - 5 oz	120 g
	3/4 cup	6 oz	150 g
	1 cup	8 oz	200 g
pasta, bite-size	1 cup	4 oz	120 g
	1 1/4 cup	5 oz	125 g
	1 1/2 cup	6 oz	150 g
spaghetti, bundle	dia. 1", 2.5cm	4 oz	100 g
	dia 1.5", 3.75cm	6 oz	150 g
potato, small	1.5 x 2", 3 x 5cm	3 - 4 oz	150 g
- medium	2"x3", 5 x 7.5 cm	5 - 6 oz	185 g
- large	2.5 x 4.5", 8 x 11cm	7 - 8 oz	225 g

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Do you have a garden? Or a farm that supplies fruits and vegetables? 
Or maybe you like to shop at the local market, buying only the best of each season?
Easy Gourmet Dinners offers healthy, delicious, easy to prepare recipes, using fresh, seasonal foods.
It's time to get away from processed food! 

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Equivalents
Temperatures, Weights, Measures

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