Unit Conversions

Measuring ingredients is just one of the variables in cooking (the quality of your ingredients, oven temperature, and cooking time are some of the others). To increase precision in this inaccurate science of baking, I recommend you weigh dry ingredients, like flour and sugar – it is much more reliable than a cup measure.
Because cups and imperial measures are still used, a conversion chart to help you change recipes is below. However, even with this handy guide there are wide variations when a weight measure (scales) is converted to a volume measure (cup), the quantity being dependent on how much you pack into the cup and whether it is heaped or flat. When you convert metric to imperial there is always a little rounding up or down.
When you have a personal ‘conversion’ and decide to start weighing ingredients, be reassured that metric scales are inexpensive. Put them on your wish list and a grateful recipient of your baking may gift you a set.

TEMPERATURE CONVERSIONS

Celsius (electric) Celsius (fan forced) Fahrenheit Gas
120 100 250 1 very slow
150 130 300 2 slow
160 140 325 3 moderately slow
180 160 350 4 moderate
190 170 375 5 moderately hot
200 180 400 6 hot
230 210 450 7 very hot
250 230 500 8 super hot

FLUID MEASURES AND CONVERSIONS

Metric ml Measure Imperial Measure
1/8 teaspoon (tsp) Pinch
5 ml 1 teaspoon
15 ml 1 tablespoon (tbsp)
30 ml 1 fl oz 2 tablespoon
60 ml 1/4 cup 2 fl oz 4 tablespoon
80 ml 1/3 cup 2.7 fl oz
100 ml 3.4 fl oz
125 ml 1/2 cup 4 fl oz
150 ml 5 fl oz
180 ml ¾ cup 6 fl oz
250 ml 1 cup 8 fl oz 16 tablespoon
1 litre 4 cups 34 fl oz

WEIGHT CONVERSION

Metric Imperial
10gm 1/3 oz
15gm 1/2 oz
30gm 1 oz
60gm 2 oz
125gm 4 oz
250gm 8 oz
500gm 16 oz (1lb)

CUP CONVERSIONS FOR METRIC

INGREDIENT WEIGHT MEASURE (CUP)
Almonds 150 gm 1 cup
Almonds, ground 90 gm 1 cup
Beans, cooked 440 gm 1 ½ cup
Beans, dry 200 gm 1 cup
Butter 125 gm/4 oz 1/2 cup/ 1 stick
Cheese, Feta 100 gm 1 cup
Cheese, Parmesan-grated 80 gm 1 cup
Cocoa powder 125 gm 1 cup
Coconut, desiccated 80 gm 1 cup
Coconut, flour 140 gm 1 cup
Flour, wheat (white) 140 gm 1 cup
Lentils, dried 200 gm 1 cup
Liquids 250 ml 1 cup
Millet 200 gm 1 cup
Oats, rolled 100 gm 1 cup
Peanuts 150 gm 1 cup
Pecan Nuts 130 gm 1 cup
Potato, flour 160 gm 1 cup
Polenta/Cornmeal 200 gm 1 cup
Quinoa 180 gm 1 cup
Rice, uncooked 190 gm 1 cup
Rice, cooked 150 gm 1 cup
Rice, flour 150 gm 1 cup
Sugar, icing 125 gm 1 cup
Sugar, granulated 200 gm 1 cup
Sugar, brown (packed) 200 gm 1 cup
Sunflower seeds 150 gm 1 cup
Tapioca, flour 120 gm 1 cup
Tofu 200 gm 1 cup
Walnuts 150 gm 1 cup
Yeast, dried 7 gm 2 tsp

FRESH TO DRIED FOOD CONVERSIONS

Cinnamon 1 stick 1/2 tsp ground cinnamon
Garlic 1 clove 1/2 tsp dried garlic
Ginger 1 inch piece (2 cm) 1/2 tsp dried ginger
Herbs 1 tbsp fresh 1 tsp dried
Mushrooms 500 gm fresh 90 gm dried mushrooms
Peas, green – fresh or frozen 150 gm 1 cup

CAKE TIN SIZES METRIC AND IMPERIAL

10cm tart mould 4 inch
20 cm cake tin 8 inch
23 cm cake tin 9 inch
23 x 12 cm baking dish 13 x 9 inch
22 x 33 cm baking dish 9 x 13 inch
180ml ramekin 6 oz
30ml mini muffin 1 ½ tsp
80ml regular muffin 1/3 cup
125 ml regular muffin 1/2 cup
180 ml Texas muffin 3/4 cup

Note the weights variations below are not accounted for above:

  • US pint is 16 fl oz, while the British pint is 20 fl oz (I do not use the term pint to avoid confusion)
  • Australian tablespoon is 4 teaspoons (20ml), while British/US tbsp is 3 tsp (15ml). Here I use 3 tsp per tbsp (15ml).

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