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!
Karen Yocom says
Thanks so much! This is really helpful.
Bek @ Crave says
This is fantastic! Bookmarking it 🙂
Ann C Moore says
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
Jennifer says
Hi Anne and welcome 😀
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.