Conversions

Regardless of whether you’re using metric or imperial, gas or electric these handy recipe conversion charts will help guide you through your favourite recipes regardless of their unit of measurement.

 

 

 Oven temperature conversions

celsius
(electric)
celcius
(fan forced)
fahrenheit
gas
120º
100º
250º
1
very slow
150º
130º
300º
2
slow
160º
140º
325º
3
moderately slow
180º
160º
350º
4
moderate
190º
170º
375º
5
moderately hot
200º
180º
400º
6
hot
230º
210º
450º
7
very hot
250º
230º
500º
9
very hot

 

Metric cup and spoon sizes

Note:
1 Australian teaspoon = 5ml
1 Australian tablespoon = 20ml (North America, New Zealand and United Kingdom use 15ml tablespoons).
1 Australian/UK cup measure = 250mls (North America use 237mls) 

cup metric imperial
1/4 cup 60ml 60ml
1/3 cup 80ml 80ml
1/2 cup 125ml 118ml
1 cup 250ml 237ml
spoon metric
1/4 teaspoon 1.25ml
1/2 teaspoon 2.5ml
1 teaspoon 5ml
2 teaspoons 10ml
1 tablespoon (equal to 4 teaspoons) 20ml

 

 Liquids

metric cup imperial
30ml 1 fl oz
60ml 1/4 cup 2 fl oz
80ml  1/3 cup 2 3/4 fl oz
100ml 3 1/2 fl oz
125ml 1/2 cup 4 fl oz
150ml 5 fl oz
180ml 3/4 cup 6 fl oz
200ml 7 fl oz
250ml 1 cup 8 3/4 fl oz
310ml 1 1/4 cups 10 1/2 fl oz
375ml 1 1/2 cups 13 fl oz
430ml 1 3/4 cups 15 fl oz
475ml 16 fl oz
500ml 2 cups 17 fl oz
625ml 2 1/2 cups 21 1/2 fl oz
750ml 3 cups 26 fl oz
1L 4 cups 35 fl oz
1.25L 5 cups 44 fl oz
1.5L 6 cups 52 fl oz
2L 8 cups 70 fl oz
2.5L 10 cups 88 fl oz

 

 Mass (weight)

10g 1/4oz
15g 1/2oz
30g 1oz
60g 2oz
90g 3oz
125g 4oz (1/4 lb)
155g 5oz
185g 6oz
220g 7oz
250g 8oz (1/2 lb)
280g 9oz
315g 10oz
345g 11oz
375g 12oz (3/4 lb)
410g 13oz
440g 14oz
470g 15oz
500g (1/2 kg) 16oz (1 lb)
750g 24oz (1 1/2 lb)
1kg 32oz (2 lb)
1.5kg 48oz (3 lb)
2kg 64oz (4 lb)

 

Cup conversions for metric and imperial

ingredient 1 cup 1/2 cup 1/3 cup 1/4 cup
breadcrumbs, dry 90g 2 3/4oz 45g 1 1/2oz 30g 1oz 25g 3/4oz
butter 250g 8oz 125g 4oz 80g 2 1/2oz 60g 2oz
cheese, shredded/grated 80g 2 1/2oz 40g 1oz 35g 1oz 25g 3/4oz
choc bits 190g 6oz 95g 3oz 70g 2 1/4oz 55g 1 3/4oz
coconut, desiccated 85g 2 3/4oz 45g 1 1/2oz 35g 1oz 20g 1/2oz
flour, plain/self-raising 150g 4 3/4oz 75g 2 1/2oz 50g 1 1/2oz 40g 1 1/2oz
rice, uncooked (long-grain/basmati/jasmine) 200g 6 1/2oz 100g 3oz 70g 2 1/4oz 50g 1 1/2oz
sour cream 235g 7 1/2oz 125g 4oz 85g 2 1/2oz 65g 2oz
sugar, brown – lightly packed 160g 5oz 80g 2 1/2oz 60g 2oz 45g 1 1/2oz
sugar, brown – firmly packed 200g 6 1/2oz 100g 3oz 70g 2 1/4oz 55g 1 3/4oz
sugar, caster 220g 7oz 115g 3 3/4oz 80g 2 1/2oz 60g 2oz
sugar, icing 150g 4 3/4oz 80g 2 1/2oz 60g 2oz 45g 1 1/2oz
sugar, white 225g 7oz 110g 3 1/2oz 80g 2 1/2oz 60g 2oz
sultanas 170g 5 1/2oz 90g 3oz 65g 2oz 45g 1 1/2oz
yoghurt 260g 8 1/4oz 130g 4oz 90g 3oz 70g 2 1/4oz

How to make your own self raising flour

Don’t have self raising flour? No need to go out and buy some, you can easily make your own. To make your own for every 1 cup (150g) of non self raising flour add 2 tps’s of baking powder and 1/4 tsp of salt. Sift to combine and that’s it – you’ve made self raising flour!

4 Comments

  1. by Ann C Moore on December 3, 2012  8:52 am Reply

    Just found your place and your recipes sound wonderful! I want to make the Apple Cider Cake but I don't know exactly what two of the ingredients are; I need something I can get locally in Paradise, California, USA.

    What is Caster sugar? and what is cinnamon Quill? Is that the same thing as a stick of cinnamon? Also, I will be using whole wheat pastry flour in place of Self Rising flour.

    Thank you for being available and sharing your recipes. Merry Christmas! Ann

    • by Jennifer on December 3, 2012  10:36 am Reply

      Hi Anne and welcome :D

      I believe caster sugar is called superfine in the USA. Not powdered sugar though. As for the cinnamon quill, that is the same as a cinnamon stick. If you don't have that feel free to substitute ground cinnamon. If you using non self raising pastry flour you will need to add an additional 2 tsp of baking powder.

      I hope all of that helps, but please let me know if you have any other questions.

  2. by Bek @ Crave on December 7, 2012  5:00 pm Reply

    This is fantastic! Bookmarking it :)

  3. by Karen Yocom on November 23, 2013  11:36 pm Reply

    Thanks so much! This is really helpful.

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