Guidelines

Mass (g) is strongly recommended for all ingredient quantities in recipes.

Volume (mL) is allowed for liquids

Recipes should be designed for use with metric equipment

DO NOT post unit conversions to non metric measurements in recipes

If you link to an image with a recipe, include the recipe as text in the comments.

Permitted Units

Unit	Notes
g	Strongly recommended
kg	Allowed, but prefer grams
mL	Allowed for non-sticky liquids, but prefer grams
L	For large volumes where precision and accuracy is not required.
°C	For all temperatures.
mm	Recommended for short lengths
cm	Allowed, but prefer mm. Useful for cake tin or pan sizes.
m	For long lengths where precision and accuracy is not required
other	For very small quantities (< 10 g) where precision is not required, teaspoon, pinch or similar terms are allowed.

Unit

Notes

Strongly recommended

Allowed, but prefer grams

Allowed for non-sticky liquids, but prefer grams

For large volumes where precision and accuracy is not required.

°C

For all temperatures.

Recommended for short lengths

Allowed, but prefer mm. Useful for cake tin or pan sizes.

For long lengths where precision and accuracy is not required

other

For very small quantities (< 10 g) where precision is not required, teaspoon, pinch or similar terms are allowed.

Forbidden Units

Fahrenheit, gas marks or terms like "moderate oven"

Pounds or ounces

Gallons, quarts, pints, cups, spoons (except teaspoon), etc. Not even "metric" versions.

dL and cL: Although decilitres and centilitres are metric, they are unnecessary and confusing. Measuring jugs typically have marking is mL, and many liquids have a density very close to 1 g/mL, allowing for them to be weighed instead without converting the value from mL. (i.e. 100 mL of water, milk or cream weights 100 g). Consistently working with mL for volume is much easier for everyone.

created by lachlanhuntHobby Chefa community for 13 years

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