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) 

cupmetricimperial
1/4 cup60ml60ml
1/3 cup80ml80ml
1/2 cup125ml118ml
1 cup250ml237ml
spoonmetric
1/4 teaspoon1.25ml
1/2 teaspoon2.5ml
1 teaspoon5ml
2 teaspoons10ml
1 tablespoon (equal to 4 teaspoons)20ml

 

 Liquids

metriccupimperial
30ml1 fl oz
60ml1/4 cup2 fl oz
80ml 1/3 cup2 3/4 fl oz
100ml3 1/2 fl oz
125ml1/2 cup4 fl oz
150ml5 fl oz
180ml3/4 cup6 fl oz
200ml7 fl oz
250ml1 cup8 3/4 fl oz
310ml1 1/4 cups10 1/2 fl oz
375ml1 1/2 cups13 fl oz
430ml1 3/4 cups15 fl oz
475ml16 fl oz
500ml2 cups17 fl oz
625ml2 1/2 cups21 1/2 fl oz
750ml3 cups26 fl oz
1L4 cups35 fl oz
1.25L5 cups44 fl oz
1.5L6 cups52 fl oz
2L8 cups70 fl oz
2.5L10 cups88 fl oz

 

 Mass (weight)

10g1/4oz
15g1/2oz
30g1oz
60g2oz
90g3oz
125g4oz (1/4 lb)
155g5oz
185g6oz
220g7oz
250g8oz (1/2 lb)
280g9oz
315g10oz
345g11oz
375g12oz (3/4 lb)
410g13oz
440g14oz
470g15oz
500g (1/2 kg)16oz (1 lb)
750g24oz (1 1/2 lb)
1kg32oz (2 lb)
1.5kg48oz (3 lb)
2kg64oz (4 lb)

 

Cup conversions for metric and imperial

ingredient1 cup1/2 cup1/3 cup1/4 cup
breadcrumbs, dry90g2 3/4oz45g1 1/2oz30g1oz25g3/4oz
butter250g8oz125g4oz80g2 1/2oz60g2oz
cheese, shredded/grated80g2 1/2oz40g1oz35g1oz25g3/4oz
choc bits190g6oz95g3oz70g2 1/4oz55g1 3/4oz
coconut, desiccated85g2 3/4oz45g1 1/2oz35g1oz20g1/2oz
flour, plain/self-raising150g4 3/4oz75g2 1/2oz50g1 1/2oz40g1 1/2oz
rice, uncooked (long-grain/basmati/jasmine)200g6 1/2oz100g3oz70g2 1/4oz50g1 1/2oz
sour cream235g7 1/2oz125g4oz85g2 1/2oz65g2oz
sugar, brown – lightly packed160g5oz80g2 1/2oz60g2oz45g1 1/2oz
sugar, brown – firmly packed200g6 1/2oz100g3oz70g2 1/4oz55g1 3/4oz
sugar, caster220g7oz115g3 3/4oz80g2 1/2oz60g2oz
sugar, icing150g4 3/4oz80g2 1/2oz60g2oz45g1 1/2oz
sugar, white225g7oz110g3 1/2oz80g2 1/2oz60g2oz
sultanas170g5 1/2oz90g3oz65g2oz45g1 1/2oz
yoghurt260g8 1/4oz130g4oz90g3oz70g2 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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