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    Home

    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.

    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
    ¼ cup 60ml 60ml
    ⅓ cup 80ml 80ml
    ½ cup 125ml 118ml
    1 cup 250ml 237ml
    spoon metric
    ¼ teaspoon 1.25ml
    ½ 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 ¼ cup 2 fl oz
    80ml  ⅓ cup 2 ¾ fl oz
    100ml 3 ½ fl oz
    125ml ½ cup 4 fl oz
    150ml 5 fl oz
    180ml ¾ cup 6 fl oz
    200ml 7 fl oz
    250ml 1 cup 8 ¾ fl oz
    310ml 1 ¼ cups 10 ½ fl oz
    375ml 1 ½ cups 13 fl oz
    430ml 1 ¾ cups 15 fl oz
    475ml 16 fl oz
    500ml 2 cups 17 fl oz
    625ml 2 ½ cups 21 ½ 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 ¼oz
    15g ½oz
    30g 1oz
    60g 2oz
    90g 3oz
    125g 4oz (¼ lb)
    155g 5oz
    185g 6oz
    220g 7oz
    250g 8oz (½ lb)
    280g 9oz
    315g 10oz
    345g 11oz
    375g 12oz (¾ lb)
    410g 13oz
    440g 14oz
    470g 15oz
    500g (½ kg) 16oz (1 lb)
    750g 24oz (1 ½ lb)
    1kg 32oz (2 lb)
    1.5kg 48oz (3 lb)
    2kg 64oz (4 lb)

     

    Cup conversions for metric and imperial

    ingredient 1 cup ½ cup ⅓ cup ¼ cup
    breadcrumbs, dry 90g 2 ¾oz 45g 1 ½oz 30g 1oz 25g ¾oz
    butter 250g 8oz 125g 4oz 80g 2 ½oz 60g 2oz
    cheese, shredded/grated 80g 2 ½oz 40g 1oz 35g 1oz 25g ¾oz
    choc bits 190g 6oz 95g 3oz 70g 2 ¼oz 55g 1 ¾oz
    coconut, desiccated 85g 2 ¾oz 45g 1 ½oz 35g 1oz 20g ½oz
    flour, plain/self-raising 150g 4 ¾oz 75g 2 ½oz 50g 1 ½oz 40g 1 ½oz
    rice, uncooked (long-grain/basmati/jasmine) 200g 6 ½oz 100g 3oz 70g 2 ¼oz 50g 1 ½oz
    sour cream 235g 7 ½oz 125g 4oz 85g 2 ½oz 65g 2oz
    sugar, brown – lightly packed 160g 5oz 80g 2 ½oz 60g 2oz 45g 1 ½oz
    sugar, brown – firmly packed 200g 6 ½oz 100g 3oz 70g 2 ¼oz 55g 1 ¾oz
    sugar, caster 220g 7oz 115g 3 ¾oz 80g 2 ½oz 60g 2oz
    sugar, icing 150g 4 ¾oz 80g 2 ½oz 60g 2oz 45g 1 ½oz
    sugar, white 225g 7oz 110g 3 ½oz 80g 2 ½oz 60g 2oz
    sultanas 170g 5 ½oz 90g 3oz 65g 2oz 45g 1 ½oz
    yoghurt 260g 8 ¼oz 130g 4oz 90g 3oz 70g 2 ¼oz

    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 ¼ tsp of salt. Sift to combine and that's it - you've made self raising flour!

    Reader Interactions

    Comments

    1. Karen Yocom says

      November 23, 2013 at 11:36 pm

      Thanks so much! This is really helpful.

      Reply
    2. Bek @ Crave says

      December 07, 2012 at 5:00 pm

      This is fantastic! Bookmarking it 🙂

      Reply
    3. Ann C Moore says

      December 03, 2012 at 8:52 am

      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

      Reply
      • Jennifer says

        December 03, 2012 at 10:36 am

        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.

        Reply

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    Nicole - Vegetarian Food Blogger

    Nicole is a 25+ year vegetarian, and author of a vegan cookbook. She shares her recipes on Delicious Everyday, an award-winning vegetarian and vegan food blog.  About Nicole

    the one pot vegan cookbook, by nicole malik
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