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  1. HELPFUL MEASURES - LENGTH Metric…….Imp rial 3 mm…….1 8′ 6 mm…….1 4′ 1 cm…….1 2′ 2 cm…….3 4′ 2.5 cm…….1 5 cm……..

  2. 6 cm……..2-1 2′ 8 cm……..

  3. 10 cm……..

  4. ‘ 13 cm……..

  5. ‘ 15 cm……..

  6. ‘ 18 cm……..

  7. ‘ 20 cm……..

  8. ‘ 23 cm……..

  9. ‘ 25 cm…….1 ‘ 28 cm…….1 ‘ 30 cm…….12′(1 ft)

  10. When using the graduated metric measuring cups, it is important to shake the dry ingredients loosely into the required cup. Do not tap the cup on the bench, or pack the ingredients into the cup unless otherwise directed. Level top of cup with knife. When using graduated metric measuring spoons, level top of spoon with knife.

  11. When measuring liquids in the jug, place jug on flat surface, check for accuracy at eye level.

  12. OVEN TEMPERATURES……

  13. These oven temperatures are only a guide; we’ve given you the lower degree of heat. Always check the manufacturer’s manual.

  14. ……..C.(Celsius)..F.(Fahrenheit)..Gas Mark Very slow……..120……..250……1…

  15. Slow…….150……..300……

  16. … Moderately slow……..160……..325……3…

  17. Moderate……180……..350……

  18. … Moderately hot……190……..375……5…

  19. Hot……..200……..400……

  20. … Very hot……230……..450……7…

  21. APPROXIMATE CUP AND SPOON CONVERSION CHART…….. Australian …….American and British 1 cup……1-1/4 cups 3/4 cup……1 cup 2/3 cup…….3/4 cup 1/2 cup…….2/3 cup 1/3 cup…….1/2 cup 1/4 cup…….1/3 cup 2 tablespoons…….1/4 cup 1 tablespoon…….3 teaspoons These equivalents are from various books in the Australian Women’s Weekly series of cookbooks.

  22. Posted by Stephen Ceideberg; August 9 1993.

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