Conversions

liquid & dry measurements temperature
baking pans
basic ingredients

Liquid and Dry Measurements*
1 cup 237ml 16 Tbl 227g 8 fl oz 1/2 lb
3/4 cup 177ml 12 Tbl 170g 6 fl oz 3/8 lb
1/2 cup 118ml 8 Tbl 113g 4 fl oz 1/4 lb
1/3 cup 80ml 5 Tbl + 1 tsp 76g 2.7 fl oz 1/6 lb
1/4 cup 60ml 4 Tbl 57g 2 fl oz 1/8 lb
1/8 cup 30ml 2 Tbl 28g 1 fl oz 1/16 lb
1 Tbl 15 ml 3 tsp 14g 0.5 fl oz 1/32 lb
1 tsp 5ml 1/3 Tbl 5g 0.2 fl oz 1/96 lb

Abbreviations: Tbl = tablespoon, tsp = teaspoon, g = grams, ml = millilitres,
lb = pound, fl oz = fluid ounces.

*Measurements for weight are approximate due to differences in weight of substance per volume measured. Ex: 1 cup of flour weighs less than 1 cup of sugar. Whenever possible, use a scale to weigh ingredients for accurate measures. All recipes provided in this blog has measurements for weight (grams) and volume (cups/Tbl).

Oven Temperature in °F/°C (gas mark)
225°F……..110°C………(1/4)
250°F……..120°C……..(1/2)
275°F…….135°C………(1/2)
285°F…….140°C………(1)
300°F…….150°C……..(2)
325°F…….165°C………(3)
350°F…….180°C……..(4)
375°F…….190°C………(5)
400°F…….205°C……..(6)
425°F…….220°C………(7)
450°F…….230°C………(8)
475°F…….245°C……….(9)
Baking Pans

6 inches
8 inches
9 inches
10 inches
11 inches
12 inches

15-16cm
20-21cm
22-23cm
25-26cm
27-28cm
30-31cm

 

Basic Ingredients
Butter 1/2 cup 113g 8 Tbl 4 oz
Sugar (granulated white) 1 cup 200g 16 Tbl 8 oz
Sugar* (powdered/ confectioners) 1 cup 80g 16 Tbl 3.2 oz
Sugar (packed brown) 1 cup 200g 16 Tbl 8 oz
Flour* (all-purpose) 1 cup 160g 16 Tbl 5.6 oz
Cocoa* (powder) 1 cup 58g 16 Tbl 2 oz
Chocolate chips 1 cup 174g 16 Tbl 7 oz
Chocolate (grated) 1 cup 116g 16 Tbl 4 oz
Egg (whole) 1 large 47g 1.6 oz
Egg yolk (large egg) 1 19g 0.7 oz
Egg white (large egg) 1 28g 1 oz
Water, Milk or Cream 1 cup 225ml 16 Tbl 8 oz

*Measured before sifting