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 lg |
||
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 Thyme for Cooking 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 |
Cooking for Two? Or more?
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All text and images are copyright © 2005 - 2008 Thyme for Cooking, K. L. Zeller.
All rights reserved unless otherwise indicated