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WEIGHTS

For Fish, Meat, Poultry, and Bulk Fruits and Vegetables

English Metric

1 pound 500 g
3/4 pound or 12 ounces 375 g
1/2 pound or 8 ounces 250 g
1/4 pound or 4 ounces 125 g


OVEN TEMPERATURES

Fahrenheit Celsius

300 150
325 160
350 180
375 190
400 200
425 220
450 230




PAN SIZES
Inches Centimeters Capacity Liters



Rectangular
1O x 6 x 1-1/2 25x15x4 1.5
11 x 7 x 1-1/2 28x18x4 1.8
12 x 7-1/2 x 2 30x19x5 2.5
13 x 9 x 2 33x23x5 3.5

Square
8x8x2 2Ox2Ox5 1.8
9x9x2 23x23x5 2.4

Round
8 x 1-1/2 2Ox4 1.2
9 x 1-1/2 23x4 1.5

Tube
9-inch 23x9 2.7
10-inch 25x1O 3.1

Jelly roll
15x1Ox1 39x27x25

Loaf
8x4x2 22x11x6 1.5
9x5x3 23x13x8 2.0

Pie pans
4 1/4-inch 11x3
9-inch 23x3
10-inch 25x4


Cooking at High Altitudes

If you live in the mountains, you probably wish there were a
foolproof way to adapt recipes to high-altitude conditions.
Unfortunately, there's no magic formula, but here are a few tips
to minimize the guesswork.


Baking

Most ingredients in baked goods are affected by low air pressure
at high altitudes. For example, angel cakes, which depend on beaten
egg whites for leavening, overexpand if whites are beaten according
to sea level directions. For best results, beat whites to soft
rather than stiff peaks.

For cakes that are leavened with baking powder or soda, you will
need to adjust the liquid and sugar amounts as well as the leavening.
Use the chart below as a guide, and experiment to discover what
works best in your area.


3,000 5,000 7,000
Ingredients feet feet feet

Liquid: Add 1 to 2 2 to 4 3 to 4
for each cup Tbsps. Tbsps. Tbsps.

Baking powder:
Decrease for 1/8 tsp. 1/8 to 1/4 1/4 tsp.
each teaspoon tsp.

Sugar: Decrease O to 1 O to 2 1 to 3
for each cup Tbsp. Tbsps. Tbsps.



Range-Top Cooking

Liquids boil at lower temperatures at high altitudes than at sea
level so foods cooked in liquid take longer to cook. Increase
cooking time rather than the heat; foods may scorch easily.

Fried foods lose moisture more quickly in high-altitude areas. To
compensate, lower the temperature of the fat 3 degrees Fahrenheit
for each 1,000 feet above sea level.

Candies, frostings, and jellies become more concentrated at high
altitudes because of rapid evaporation. To use a candy thermometer,
decrease the temperature 2 degrees Fahrenheit for each 1,000 feet
above sea level.

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