We know that switching between metric, imperial and cup measures can be awkward at best – so to help keep everyone we have created these tables and references for all the essential cooking conversions.
Please let us know if you feel anything is missing, or if it has been helpful to you.
Quick Reference
If perfect accuracy isn’t as important as clarity, this quick reference table below might be all you need.
| Measure | Metric (rounded) |
|---|---|
| 1 cup | 250ml |
| 1 pint | 500ml |
| 1 quart | 1l |
| 1 gallon | 4l |
Liquids (and Herbs and Spices)
Liquids can be converted to litres or millilitres with the following table. Small volumes (less than about 1 fluid ounce or 2 tablespoons) of ingredients such as salt, herbs, spices, baking powder, etc. should also be converted with this table.
Do not use this table to convert other non-liquid ingredients.
| Customary quantity | Metric equivalent |
|---|---|
| 1 teaspoon | 5ml |
| 1 tablespoon or 1/2 fluid ounce | 15ml |
| 1 fluid ounce or 1/8 cup | 30ml |
| 1/4 cup or 2 fluid ounces | 60ml |
| 1/3 cup | 80ml |
| 1/2 cup or 4 fluid ounces | 120ml |
| 2/3 cup | 160ml |
| 3/4 cup or 6 fluid ounces | 180ml |
| 1 cup or 8 fluid ounces or half a pint | 240ml |
| 1 1/2 cups or 12 fluid ounces | 350ml |
| 2 cups or 1 pint or 16 fluid ounces | 475ml |
| 3 cups or 1 1/2 pints | 700ml |
| 4 cups or 2 pints or 1 quart | 950ml |
| 4 quarts or 1 gallon | 3.8l |
Read the next page to find out more conversation tables for weights.
Weights
Weights can be converted with the following table. Note that the ounces referred to in this table are not the same as fluid ounces.
| Customary quantity | Metric equivalent |
|---|---|
| 1 ounce | 28g |
| 4 ounces or 1/4 pound | 113g |
| 1/3 pound | 150g |
| 8 ounces or 1/2 pound | 230g |
| 2/3 pound | 300g |
| 12 ounces or 3/4 pound | 340g |
| 1 pound or 16 ounces | 450g |
| 2 pounds | 900g |
Other non-liquid ingredients
As much as I love being scientific and methodical, sometimes its easier to think in more standard measures – perfect for explaining to friends how to make a good batter or cake mix without hurling numbers at them, that they would just forget.
| Ingredient | 1 cup | 3/4 cup | 2/3 cup | 1/2 cup | 1/3 cup | 1/4 cup | 2 tbsp |
|---|---|---|---|---|---|---|---|
| Flour, all purpose (wheat) | 120g | 90g | 80g | 60g | 40g | 30g | 15g |
| Flour, well sifted all purpose (wheat) | 110g | 80g | 70g | 55g | 35g | 27g | 13g |
| Sugar, granulated | 200g | 150g | 130g | 100g | 65g | 50g | 25g |
| Sugar, icing/confectioners | 100g | 75g | 70g | 50g | 35g | 25g | 13g |
| Brown sugar, packed quite firm | 180g | 135g | 120g | 90g | 60g | 45g | 23g |
| Corn meal | 160g | 120g | 100g | 80g | 50g | 40g | 20g |
| Corn starch | 120g | 90g | 80g | 60g | 40g | 30g | 15g |
| Rice, uncooked | 190g | 140g | 125g | 95g | 65g | 48g | 24g |
| Macaroni/Pasta, uncooked | 140g | 100g | 90g | 70g | 45g | 35g | 17g |
| Couscous, uncooked | 180g | 135g | 120g | 90g | 60g | 45g | 22g |
| Oats, uncooked quick | 90g | 65g | 60g | 45g | 30g | 22g | 11g |
| Table salt | 300g | 230g | 200g | 150g | 100g | 75g | 40g |
| Butter | 240g | 180g | 160g | 120g | 80g | 60g | 30g |
| Vegetable shortening | 190g | 140g | 125g | 95g | 65g | 48g | 24g |
| Chopped fruits and vegetables | 150g | 110g | 100g | 75g | 50g | 40g | 20g |
| Nuts, chopped | 150g | 110g | 100g | 75g | 50g | 40g | 20g |
| Nuts, ground | 120g | 90g | 80g | 60g | 40g | 30g | 15g |
| Breadcrumbs, fresh, loosely packed | 60g | 45g | 40g | 30g | 20g | 15g | 8g |
| Breadcrumbs, dry | 150g | 110g | 100g | 75g | 50g | 40g | 20g |
| Parmesan cheese, grated | 90g | 65g | 60g | 45g | 30g | 22g | 11g |
A handy cooking conversions chart for whatever oven type you use.
Oven Temperatures
| Fahrenheit | Celsius | Gas mark |
|---|---|---|
| 225° | 110° | 1/4 |
| 250° | 120° | 1/2 |
| 275° | 140° | 1 |
| 300° | 150° | 2 |
| 325° | 160° | 3 |
| 350° | 180° | 4 |
| 375° | 190° | 5 |
| 400° | 200° | 6 |
| 425° | 220° | 7 |
| 450° | 230° | 8 |
| 475° | 240° | 9 |