Weights and Measures

OUNCES AND GRAMS

COMMON WEIGHT RANGE REPLACEMENTS
1/2 oz 15g
1 oz 25g or 30g
3.5 oz or 100g
4 oz (1/4 pound) 115g or 125g
8 oz (1/2 pound) 225g or 250g
16 oz (1 pound) 450g or 500g
1 1/4 lb 625g
1 1/2 lb 750g
2 lb 1,000g
2 1/4 lb 1kg

OVEN TEMPERATURES:

  • Oven Temperature Equivalents300ºF 150ºC
    325ºF 160ºC
    350ºF 180ºC
    375ºF 190ºC
    400ºF 200ºC
    425ºF 220ºC
    450ºF 230ºC
    475ºF 240ºC
    500ºF 260ºC

PAN SIZES:

  • Baking Pan Sizes9x1 1/2″ round cake pan 22 or 23x4cm (1.5 L)
    9×1 1/2″ pie plate (Same as above) or 1L
    8x8x2″ square cake pan 20x5cm (2 L)
    9x9x2″ square cake pan 22 or 23×4.5cm (2.5L)
    11x7x1 1/2″ baking pan 28x17x4cm (2L)
    2 quart rectangular baking pan 30x19x4.5cm (3L)
    13x9x2″ baking pan 34x22x4.5cm (3.5L)
    15x10x1″ jelly roll pan 40x25x2cm
    9x5x3″ loaf pan 23x13x8cm (2L)
    2 quart casserole 2L

US STANDARD METRIC EQUIVALENTS

  • U.S./Standard Metric Equivalents1/8 teaspoon = 0.5 ml
    1/4 teaspoon = 1ml
    1/2 teaspoon = 2ml
    1 teaspoon = 5ml
    1 tablespoon = 15ml
    2 tablespoons = 25ml
    1/4 cup = 2 fluid ounces = 50 ml
    1/3 cup = 3 fluid ounces = 75ml
    1/2 cup = 4 fluid ounces = 125ml
    2/3 cup = 5 fluid ounces = 150ml
    3/4 cup = 6 fluid ounces = 175ml
    1 cup = 8 fluid ounces = 250ml
    2 cups = 1 pint = 500ml
    1 quart = 1 litre

SOME EUROPEAN PRODUCT NAME DIFFERENCES

  • White Sugar is granulated, fine granulated, or castor sugar.Powdered Sugar is icing sugar.All purpose flour is enriched, bleached or unbleached white household flour. When self-rising flour is used in place of all purpose flour in a recipe that calls for leavening, omit the leavening agent (baking soda or baking powder) and the salt.Light colored corn syrup is golden syrup

    Cornstarch is cornflour.

    Baking soda is bicarbonate of soda.

    Vanilla or vanilla extract is vanilla essence.

    Green, red, or yellow sweet peppers are capsicums or bell peppers.

    Golden raisins are sultanas.

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3 thoughts on “Weights and Measures

    • Not as much as you’d think actually. I do a hard recipe and lots of easier one to balance! I spend most of my time blogging it seems and planning our move next spring to New Mexico. I frankly decided I didn’t want to buy frozen fries, and don’t like the work of “real” deep fried ones, so the baked ones are easy as anything, and we seem to like them just fine. Thanks for stopping by!

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