Conversion Chart
These equivalents have been slightly rounded to make measuring easier.
|
VOLUME MEASUREMENTS |
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|
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 |
|
⅓ cup (3 oz) |
3 fl oz |
80 ml |
|
½ cup (4 oz) |
4 fl oz |
120 ml |
|
⅔ 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 (⅓ 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) |
455 g |
|
2.2 lb |
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 |
|
15″ × 10″ baking pan |
38 × 25.5 cm baking tin (Swiss roll tin) |
|
1½ 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 |
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TEMPERATURES |
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|
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° |
– |