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.
Looking for a printable kitchen conversion chart? Check out my printable kitchen conversions chart here.
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!
