These equivalents have been slightly rounded to make measuring easier.
| VOLUME MEASUREMENTS | ||
| U.S. | IMPERIAL | METRIC |
| ¼ tsp | – | 1 ml |
| ½ tsp | – | 2 ml |
| 1 tsp | – | 5 ml |
| 1 Tbsp | – | 15 ml |
| 2 Tbsp (1 oz) | 1 fl oz | 30 ml |
| ¼ cup (2 oz) | 2 fl oz | 60 ml |
| 1⁄3 cup (3 oz) | 3 fl oz | 80 ml |
| ½ cup (4 oz) | 4 fl oz | 120 ml |
| 2⁄3 cup (5 oz) | 5 fl oz | 160 ml |
| ¾ cup (6 oz) | 6 fl oz | 180 ml |
| 1 cup (8 oz) | 8 fl oz | 240 ml |
| WEIGHT MEASUREMENTS | |
| U.S. | METRIC |
| 1 oz | 30 g |
| 2 oz | 60 g |
| 4 oz (¼ lb) | 115 g |
| 5 oz (1⁄3 lb) | 145 g |
| 6 oz | 170 g |
| 7 oz | 200 g |
| 8 oz (½ lb) | 230 g |
| 10 oz | 285 g |
| 12 oz (¾ lb) | 340 g |
| 14 oz | 400 g |
| 16 oz (1 lb) 2.2 lb | 455 g 1 kg |
| LENGTH MEASUREMENTS | |
| U.S. | METRIC |
| ¼″ | 0.6 cm |
| ½″ | 1.25 cm |
| 1″ | 2.5 cm |
| 2″ | 5 cm |
| 4″ | 11 cm |
| 6″ | 15 cm |
| 8″ | 20 cm |
| 10″ | 25 cm |
| 12″ (1') | 30 cm |
| PAN SIZES | |
| U.S. | METRIC |
| 8″ cake pan | 20 × 4 cm sandwich or cake tin |
| 9″ cake pan | 23 × 3.5 cm sandwich or cake tin |
| 11″ × 7″ baking pan | 28 × 18 cm baking tin |
| 13″ × 9″ baking pan | 32.5 × 23 cm baking tin |
| 38 × 25.5 cm baking tin | |
| 15″ × 10″ baking pan | (Swiss roll tin) |
| 1-½ qt baking dish | 1.5 liter baking dish |
| 2 qt baking dish | 2 liter baking dish |
| 2 baking qt rectangular dish | 30 × 19 cm baking dish |
| 9″ pie plate | 22 × 4 or 23 × 4 cm pie plate |
| 7″ or 8″ springform | 18 or 20 cm springform or |
| pan | loose-bottom cake tin |
| 9″ × 5″ loaf pan | 23 × 13 cm or 2 lb narrow |
| loaf tin or pâté tin | |
| TEMPERATURES | ||
| FAHRENHEIT | CENTIGRADE | GAS |
| 140° | 60° | – |
| 160° | 70° | – |
| 180° | 80° | – |
| 225° | 105° | ¼ |
| 250° | 120° | ½ |
| 275° | 135° | 1 |
| 300° | 150° | 2 |
| 325° | 160° | 3 |
| 350° | 180° | 4 |
| 375° | 190° | 5 |
| 400° | 200° | 6 |
| 425° | 220° | 7 |
| 450° | 230° | 8 |
| 475° | 245° | 9 |
| 500° | 260° | – |