Any good cookbook will give you a conversion table for the different forms of cooker and cooking heat. There is also the issue of metric and the old fashioned use of pounds and ounces for weights.
I have collected recipes over many many years, on pieces of paper, torn out of magazines, copied onto cards, in books and folders;scribbled on the pages of books - and they all have different types of information about cooking times, levels and about weights and measures.
Really the best thing you can do if you are keen to cook regularly is to learn how your own cooker works, and to be prepared to turn the heat down or up in response to what is happening. Despite the tv chefs, cooking is not a science which you can absolutely predict. The heat levels given in any recipe have to be used firstly as guide.
I have tried to give both gas and electric heats on this blog. If you have a fan oven though you have to turn that down as they are fierce and cooking times are shorter. Your instruction booklet should help.
Weighing and measuring accurately is important especially in baking which is much less of a flexible event. Again any published book will help you but I think a scales which give you both pounds and kilograms is invaluable plus a measuring jug which gives both litres and pints.
It is important not to mix the two types of measures- stick to one!
If I haven't given both pounds and grams and you haven't got scales which do it for you, this conversion is the usual one:
2oz = 50g
4 oz = 110 g
6oz = 175g
8oz =225 g
10oz = 275g
12oz = 350g
1lb = 350g.
I have collected recipes over many many years, on pieces of paper, torn out of magazines, copied onto cards, in books and folders;scribbled on the pages of books - and they all have different types of information about cooking times, levels and about weights and measures.
Really the best thing you can do if you are keen to cook regularly is to learn how your own cooker works, and to be prepared to turn the heat down or up in response to what is happening. Despite the tv chefs, cooking is not a science which you can absolutely predict. The heat levels given in any recipe have to be used firstly as guide.
I have tried to give both gas and electric heats on this blog. If you have a fan oven though you have to turn that down as they are fierce and cooking times are shorter. Your instruction booklet should help.
Weighing and measuring accurately is important especially in baking which is much less of a flexible event. Again any published book will help you but I think a scales which give you both pounds and kilograms is invaluable plus a measuring jug which gives both litres and pints.
It is important not to mix the two types of measures- stick to one!
If I haven't given both pounds and grams and you haven't got scales which do it for you, this conversion is the usual one:
2oz = 50g
4 oz = 110 g
6oz = 175g
8oz =225 g
10oz = 275g
12oz = 350g
1lb = 350g.