Copyright © 2020, Fast ČR, a. s.
Revision 12/2020
EN - 26
CONVERSION CHARTS
WEIGHT MEASURES
VOLUME MEASURES
SPOON MEASURES
15 g
25 g
50 g
100 g
175 g
225 g
450 g
1/2 oz.
1 oz.
2 oz.
4 oz.
6 oz.
8 oz.
1 g.
30 ml
100 ml
150 ml
300 ml
600 ml
1 fl. oz.
3 fl. oz.
5 fl. oz. (1/4 pt.)
10 fl. oz. (1/2 pt.)
20 fl. oz. (1pt.)
1,25 ml
2,5 ml
5 ml
15 ml
1/4 tsp
1/2 tsp
1 tsp
1 tsp
FLUID MEASUREMENTS
1 Cup
= 8 fl.oz.
= 240 ml
1 Pint
= 16 fl.oz. (UK 20 fl.oz.)
= 480 ml (UK = 560 ml)
1 Quart
= 32 fl.oz. (UK 40 fl.oz.)
= 960 ml (UK = 1 120 ml)
1 Gallon
= 128 fl.oz. (UK 160 fl.oz.)
= 3 840 ml (UK = 4 500 ml)
COOKING TECHNIQUES
STANDING TIME
Dense foods e.g. meat, jacket potatoes and cakes, require standing time(inside or outside of the oven) after
cooking, to allow heat to finish conducting to cook the centre completely. Wrap meat joints and jacket
potatoes in aluminium foil while standing. Meat joints need approx. 10-15 minutes, jacket potatoes 5
minutes. Other foods such as plated meal, vegetables, fish etc require 2-5 minutes standing. After defrosting
food, standing time should also be allowed. If food is not cooked after standing time, return to the oven and
cook for additional time.
MOISTURE CONTENT
Many fresh foods e.g. vegetables and fruit, vary in their moisture content throughout the season, particularly
jacket potatoes. For this reason cooking times may have to be adjusted. Dry ingredients e.g. rice, pasta, can
dry out during storage so cooking times may differ.
DENSITY
Porous airy foods heat more quickly than dense heavy foods.
CLING FILM
Cling film helps keep the food moist and the trapped steam assists in speeding up cooking times. Pierce
before cooking to allow excess steam to escape. Always take care when removing cling film from a dish as the
buildup of steam will be very hot.
