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Conversion Tables


Below are some tables of common conversions that will be useful when comparing recipes from different countries. Just scroll down the page to find the conversion you are looking for.


Weight

imperial
approximate metric equivalent
¼ oz
5g
½ oz
10g

1 oz

25g

2oz

50g

3oz

75g

4oz

100g

5oz

125g

6oz

150g

7oz

175g

8oz

200g

9oz

225g

10oz

250g

11oz

275g

12oz

300g

13oz

325g

14oz

350g

15oz

375g

16oz (1lb)

400g

2lb

1kg

 

Oven Temperature Chart (for fan ovens, check the manufacturer's manual)

UK

C

Gas

F

Australia

USA

slow (cool)

110

1/4

225

v. slow

cool

 

130

½

250

 

 

 

140

1

275

slow

v. slow

 

150

2

300

 

slow

 

160

3

325

mod. slow

moderate

moderate

180

4

350

 

 

 

190

5

375

moderate

mod. hot

 

200

6

400

 

fairly hot

hot

220

7

425

mod hot

hot

 

230

8

450

hot

v. hot

Very hot

250

9

475

v. hot

ext. hot

 

Approximate American/European conversions

1 teaspoon

5ml

1 dessertspoon

10ml

1 tablespoon

15ml

1 cup

250ml

½ cup

125ml

1/3 cup

80ml

¼ cup

60ml

 

Approximate American/European Commodity Conversions

Commodity

USA

Metric

Imperial

Flour

1 cup

140g

5oz

Caster & granulated (crystal) sugar

1 cup

225g

8oz

Caster & granulated (crystal) sugar

2 tbs.

30g

1oz

Brown sugar

1 cup

170g

6oz

Butter/ margarine/lard

1 cup

225g

8oz

Raisins/sultanas

1 cup

200g

7oz

Currants (dried)

1 cup

140g

5oz

Ground almonds

1 cup

110g

4oz

Golden syrup

1 cup

340g

12oz

Uncooked rice

1 cup

200g

7oz

Grated cheese

1 cup

110g

4oz

Butter

1 stick

110g

4oz

 

Australia

1 teaspoon

5ml

1 tablespoon

15ml

1 cup

250ml

 

Centimetres and Inches

½ cm

¼ in

1 cm

½ in

2 cm

1 in

4 cm

1½ in

5 cm

2 in

6 cm

2½ in

8 cm

3 in

10 cm

4 in

12 cm

5 in

15 cm

6 in

16 cm

6½ in

18 cm

7 in

20 cm

8 in

23 cm

9 in

30 cm

12 in

45 cm

18 in

 

Liquid Measures

ml

imperial

fl oz

1000 (1 l)

1¾ pt

35

570

1 pt

20

425

¾ pt

15

290

½ pt

10

190

1/3 pt

6.5

150

¼ pt (1 gill)

5

56

4 tbs

2

28

2 tbs

1

5

1 tsp

 

 

Wine Quantities

ml

fl oz

Average wine bottle

750

25

1 glass wine

100

3½

1 glass port/sherry

70

2

1 glass liquer

45

1

 

Gelatine

15g (1/2 oz) powdered gelatine or 4 leaves will set 570ml (1 pt) of liquid.

However, the enzyme in pineapple prevents gelatine from setting.

Also, in hot weather, if the food is very acid (e.g. lemon) or if the food contains pieces and is to be turned out or the mould or dish, then 20g (3/4 oz), 5 leaves of gelatine should be used.

 


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