Conversions

Here are some conversion equivalents to make things easier.

Weight Conversion for Common Baking Ingredients

Ingredient
Cups
Ounces
Grams
All Purpose Flour
1
5
142
Cake Flour
1
4
113
Whole Wheat Flour
1
5 ½
156
Granulated White Sugar
1
7
198
Brown Sugar, Packed
1
7
198
Powdered Sugars (Confectioners’)
1
4
113
Cocoa Powder
1
3
85
Butter
½ (8 tablespoons or 1 stick)
4
113

Volume Conversions

U.S.
Metric
1 teaspoon
5 milliliters
2 teaspoons
10 milliliters
1 tablespoon
15 milliliters
2 tablespoons
30 milliliters
¼ cup
59 milliliters
1/3 cup
79 milliliters
½ cup
118 milliliters
¾ cup
177 milliliters
1 cup
237 milliliters
1 ¼ cup
296 milliliters
1 ½ cup
355 milliliters
2 cups
473 milliliters
2 ½ cup
591 milliliters
3 cups
710 milliliters
4 cups (1 quart)
0.946 liters
1.06 quarts
1 liter
4 quarts (1 gallon)
3.8 liters

Weight Conversions

Ounces
Grams
½
14
¾
21
1
28
1 ½
43
2
57
2 ½
71
3
85
3 ½
99
4
113
4 ½
128
5
142
6
170
7
198
8
227
9
255
10
283
12
340
16 (1 pound)
454

  Oven Temperature Conversion

Fahrenheit
Celsius
Gas Mark
(Imperial)
225
105
¼
250
120
½
275
135
1
300
150
2
325
165
3
350
180
4
375
190
5
400
200
6
425
220
7
450
230
8
475
245
9
For temperatures not shown above use the following conversion formulas:
Fahrenheit to Celsius: Subtract 32, multiply by 5, then divide by 9
 
(°Fahrenheit – 32)  x  5/9 = °Celsius
 
Celsius to Fahrenheit: Multiply by 9, divide by 5, then add 32
 
°Celsius x 9/5 + 32 = °Fahrenheit