Disclaimer

Cooking Brilliant gives general kitchen guidance. Every figure comes from a named source, listed on the sources page, and we check them carefully. But we can't see your kitchen, and a few things are worth knowing before you rely on a number.

Conversions are close, not exact

A cup of flour weighs different amounts depending on how you fill the cup. Our weights are USDA's measured averages, and your own cupful can easily be 10% either way. For baking where precision matters, use scales.

Roast times are a starting point

Cooking times depend on your oven, the tin, the shape of the joint and how cold it was when it went in. The times on this site come from published guidance, but the only reliable test of whether meat is cooked is its temperature. Use a meat thermometer in the thickest part, away from the bone.

Poultry, pork, gammon, sausages, burgers and rolled or stuffed joints must be cooked all the way through. If you're cooking for anyone pregnant, very young, elderly or unwell, take extra care and cook meat thoroughly. The Food Standards Agency has more on cooking safely.

If a timer says it's done but the thermometer says it isn't, trust the thermometer and keep cooking.

Our responsibility

We do our best to keep everything accurate and up to date, but the site is provided as general information. You're responsible for how you prepare and cook your food, and we can't accept liability for the results. Nothing here is medical or dietary advice.

Found an error?

Tell us, with the page and what you think is wrong. We'll check it against the source and fix it quickly.