These equivalents have been slightly rounded to make measuring easier.
VOLUME MEASUREMENTS
| U.S. | Imperial | Metric |
| 1/4 tsp | - | 1 ml |
| 1/2 tsp | - | 2 ml |
| 1 tsp | - | 5 ml |
| 1 Tbsp | - | 15 ml |
| 2 Tbsp (1 oz) | 1 fl oz | 30 ml |
| 1/4 cup (2 oz) | 2 fl oz | 60 ml |
| 1/3 cup (3 oz) | 3 fl oz | 80 ml |
| 1/2 cup (4 oz) | 4 fl oz | 120 ml |
| 2/3 cup (5 oz) | 5 fl oz | 160 ml |
| 3/4 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 ( 1/4 lb) | 115 g |
| 5 oz ( 1/3 lb) | 145 g |
| 6 oz | 170 g |
| 7 oz | 200 g |
| 8 oz ( 1/2 lb) | 230 g |
| 10 oz | 285 g |
| 12 oz ( 3/4 lb) | 340 g |
| 14 oz | 400 g |
| 16 oz (1 lb) | 455 g |
| 2.2 lb | 1 kg |
LENGTH MEASUREMENTS
| U.S. | Metric |
| 1/4” | 0.6 cm |
| 1/2” | 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 |
| 15” × 10” baking pan | 38 × 25.5 cm baking tin (Swiss roll tin) |
| 1/2 qt baking dish | 1.5 liter baking dish |
| 2 qt baking dish | 2 liter baking dish |
| 2 qt rectangular baking dish | 30 × 19 cm baking dish |
| 9” pie plate | 22 × 4 or 23 × 4 cm pie plate |
| 7” or 8” springform pan | 18 or 20 cm springform or 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° | 1/4 |
| 250° | 120° | 1/2 |
| 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° | - |