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Conversions
From Cookipedia
Contents |
Conversion tables
The values in these conversion tables are only approximate and have been rounded up or down for clarity. Always stick to either metric or imperial measurements in the same recipe.
100's of our ingredients pages now have (US) cup to weight conversion tables to, so if you need to know how much a cup of parsley weighs, just enter Parsley in the search box and click Go (or click a parsley link). The cup-to-weight calculations are at the bottom of every ingredient page.
Oven Temperatures
Oven temperatures can be in degrees Celsius (International) -- previously Centigrade, degrees Fahrenheit (in the USA) or by gas mark (UK). This table provides a rough guide to conversion between the ranges.
For fan assisted ovens use a setting of 25° Celsius (77° Fahrenheit) less than the recipe calls for. Cooking times can probably be reduced by 10 minutes for every hour of cooking time.
| Centigrade | Farenheit | Gas Mark | Verbal |
| 100° (107°) | 225° | ¼ | Very slow/Very low |
| 120° (121°) | 250° | ½ | Very slow/Very low |
| 140° (135°) | 275° | 1 | Slow/Low |
| 150° (149°) | 300° | 2 | Slow/Low |
| 160° (163°) | 325° | 3 | Moderately slow/Warm |
| 180° (177°) | 350° | 4 | Moderate/Medium |
| 190° (191°) | 375° | 5 | Moderate/Moderately hot |
| 200° (204°) | 400° | 6 | Moderately hot |
| 220° (218°) | 425° | 7 | Hot |
| 230° (232°) | 450° | 8 | Hot/Very hot |
| 250° (246°) | 475° | 9 | Very hot |
| 260° | 500° | 10 | Extremely hot |
Weights
| Imperial | Metric | Imperial | Metric | |
| ¼ oz | 5 g | 7½ | 210 g | |
| ½ oz | 10 g | 8 oz | 225 g | |
| ¾ oz | 20 g | 8½ oz | 235 g | |
| 1 oz | 25 g | 9 oz | 250 g | |
| 1 ½ oz | 40 g | 9½ oz | 260 g | |
| 2 oz | 50 g | 10 oz | 275 g | |
| 2½ | 60 g | 10½ oz | 285 g | |
| 3 oz | 75g | 11 oz | 310 g | |
| 3½ oz | 85 g | 12 oz | 350 g | |
| 4 oz | 110 g | 1 lb | 450 g | |
| 4½ oz | 125 g | 1 lb 2 oz | 500 g | |
| 5 oz | 150 g | 2 lb | 900 g | |
| 5½ oz | 160 g | 2½ lb | 1.1 kg | |
| 6 oz | 175 g | 3 lb | 1.3 kg | |
| 6½ oz | 185 g | 3½ lb | 1.6 kg | |
| 7 oz | 200 g | 4 lb | 2 kg |
Volume
| Cups | Imperial • fl oz | Imperial • pint | Metric |
| 1 fl oz | 28 ml | ||
| 4 fl oz | 112 ml | ||
| ½ cup | 5 fl oz | ¼ pint | 142 ml |
| 1 cup | 8.45 fl oz | 0.43 pint | 250 ml |
| 10 fl oz | ½ pint | 284 ml | |
| 10.10 fl oz | 0.52 pint | 300 ml | |
| 15 fl oz | ¾ pint | 426 ml | |
| 2 cups | 16 fl oz | 0.83 pint | 473 ml |
| 20 fl oz | 1 pint | 568 ml | |
| 35 fl oz | 1 litre | ||
| 4 cups | 32 fl oz | 1.7 pints | 946 ml |
| 40 fl oz | 2 pints | 1.13 litres | |
| 70 fl oz | 3.5 pints | 2 litres |
Note on cup measurements.
In 'modern' recipes, use of the cup measure appears mainly in American recipes. Even here there are 2 standards. The Commonwealth or Imperial cup measurement is 1/2 pint though in practice, only commonly used in historic recipes. If your recipe uses cups as the 'base' measurement for all ingredients, then you should be ok. If you are uncertain, err on the side of caution. In general, it is easy to add a little more of an ingredient, it is much harder to take it away again, after the event. Wikipedia article on cup measures
Lengths
| Imperial | Metric |
| 1/8” | 2.5 mm |
| ¼” | 5 mm |
| ½” | 1 cm |
| ¾” | 2 cm |
| 1” | 2.5cm |
| 1¼” | 3 cm |
| 1½” | 4 cm |
| 1¾” | 4.5 cm |
| 2” | 5cm |
| 2½” | 6 cm |
| 3” | 7.5 cm |
| 3½” | 9 cm |
| 4½” | 10 cm |
| 5” | 13 cm |
| 6” | 15 cm |
| 7” | 18 cm |
| 8” | 20 cm |
| 9” | 23 cm |
| 10” | 25 cm |
| 11” | 28 cm |
| 12” | 30 cm |
Spoon measures
| Single | Multiple |
| 1 level teaspoon | 5 ml |
| 1 level dessert spoon | 10 ml |
| 1 level tablespoon | 15 ml |
| 1 dessert spoon | 2 teaspoons |
| 1 tablespoon | 3 teaspoons |
