500 Recipes and Hints for Pressure Cooking [antikvár]

Useful Facts and Figures Notes on metrication In this book quantities are given in metric and Imperial measures. Exact conversion from Imperial to metric measures does not usually give very convenient workin g quantities and so the metric measures have been rounded off into units of 25 grams. The table below shows the recommended equivalents. Ounces Approx g to Recommended nearest whole conversion figure to nearest unit of 25 Note: When converting quantities over 20 oz first add the appropriate figures in the centre column, then adjust to the nearest unit of 25. As a general guide, 1 kg (1000 g) equals 2-2 lb or about 2 lb 3 oz. This method of conversion gives good results in nearly all cases, although in certain pastry and cake recipes a more accurate conversion is necessary to produce a balanced recipe. Liquid measures: The millilitre has been used in this book and the following table gives a few examples. 1 2 28 57 25 50 Imperial Approx ml to nearest whole figure Recommended ml 3 85 75 ipint 142 150 ml 4 113 100 iplnt 283 300 ml 5 142 150 IpInt 425 450 ml 6 170 175 1 pint 567 600 ml 7 198 200 pints 851 900 ml 8 227 225 If pints 992 1000 ml (1 litre) 9 255 250 10 283 275 Spoon measures: All spoon measures given in this book are level unless otherwise stated. 11 12 13 312 340 368 300 350 375 Can sizes: At present, cans are marked with the exact (usually to the nearest whole number) metric equivalent of the Imperial weight of the contents, so we have followed this practice when giving can sizes. 14 396 400 15 425 425 16(1 lb) 454 450 17 482 475 18 510 500 19 539 550 20(lilb) 567 575