Conversion Tables
| Liquid and Dry Measurements | ||||||||||
| Imperial* | Metric | U.S. Customary | ||||||||
| 0.5 milliliters (ml) | 1/8 teaspooon | |||||||||
| 1 ml | ¼ teaspoon | |||||||||
| 2 ml | ½ teaspoon | |||||||||
| 4 ml | ¾ teaspoon | |||||||||
| 5 ml | 1 teaspoon | |||||||||
| 10 ml | 2 teaspoons | |||||||||
| ½ fluid ounce (oz) | 15 (ml) | 1 Tablespoon | ||||||||
| ¾ fluid oz | 20 ml | |||||||||
| 1 fluid oz | 25 ml | |||||||||
| 1 ¼ fluid oz | 35 ml | |||||||||
| 1 ½ fluid oz | 40 ml | |||||||||
| 2 fluid oz | 50 ml | |||||||||
| 2 ¼ fluid oz | 60 ml | ¼ cup | ||||||||
| 2 ½ fluid oz | 65 ml | |||||||||
| 75 ml | 1/3 cup | |||||||||
| 3 fluid oz | 85 ml | |||||||||
| 3 ½ fluid oz | 100 ml | |||||||||
| 4 fluid oz | 120 ml | |||||||||
| 125 ml | ½ cup | |||||||||
| 5 fluid oz (= ¼ pint) | 150 ml | 2/3 cup | ||||||||
| 6 fluid oz | 175 ml | ¾ cup | ||||||||
| 7 fluid oz | 200 ml | |||||||||
| 8 fluid oz | 250 ml | 1 cup | ||||||||
| 9 fluid oz | 275 ml | |||||||||
| 10 fluid oz (= ½ pint) | 300 ml | |||||||||
| 11 fluid oz | 325 ml | |||||||||
| 12 fluid oz | 350 ml | |||||||||
| 13 fluid oz | 375 ml | 1 ½ cups | ||||||||
| 14 fluid oz | 400 ml | 1 2/3 cups | ||||||||
| 15 fluid oz (= ¾ pint) | 450 ml | |||||||||
| 16 fluid oz | 475 ml | |||||||||
| 17 fluid oz | 500 ml | 2 cups | ||||||||
| 18 fluid oz | 550 ml | |||||||||
| 19 fluid oz | 575 ml | |||||||||
| 20 fluid oz or 1 pint | 600 ml | |||||||||
| 24 fluid oz | 709 ml | 3 cups | ||||||||
| 1 ¼ pints | 750 ml | |||||||||
| 1 ½ pints | 900 ml | 3 ¾ cups | ||||||||
| 32 fluid oz | 946 ml | 4 cups = 1 quart (qt) | ||||||||
| 1 ¾ pints | 1000 = 1 liter (l) | 1.05 qt | ||||||||
| 2 pints | 1.2 l | 1.26 qt | ||||||||
| 2 ¼ pints | 1.25 l | 1.32 qt | ||||||||
| 48 fluid oz | 1.41 | 1.5 qt | ||||||||
| 2 ½ pints | 1.5 l | 1.58 qt | ||||||||
| 2 ¾ pints | 1.6 l | 1.69 qt | ||||||||
| 3 pints | 1.75 l | 1.84 qt | ||||||||
| 64 fluid oz | 1.9 l | 2 qt | ||||||||
| 3 ½ pints | 2 l | 2.113 qt | ||||||||
| 4 pints | 2.25 l | 2.3 qt | ||||||||
| 80 fluid oz | 2.36 l | 2.5 qt | ||||||||
| 4 ½ pints | 2.5 l | 2.64 qt | ||||||||
| 5 pints | 2.75 l | 2.9 qt | ||||||||
| 2.83 l | 3 qt | |||||||||
| 3 l | 3.17 qt | |||||||||
| 3.31 l | 3.5 qt | |||||||||
| 3.5 l | 3.69 qt | |||||||||
| 3.78 l | 4 qt = 1 gallon | |||||||||
| 4 l | 1.05 gallons | |||||||||
| 5 l | 1.3 gallons | |||||||||
| A Note on Pints: The measurements indicated in the left hand column are imperial or British pints, which the equivalent of 20 fluid oz. Don’t mix these up with American pints, which are 16 fluid oz. Recipe books published in the US almost never use pints or oz, preferring tablespoons, cups, and quarts. Recipe books published in the UK also use tablespoons and cups, but every now and then you come across a pint, so it’s handy to know what you are dealing with. For this reason, I have used cups, quarts, teaspoons and tablespoons to avoid confusion. A
Note on Quarts and Liters: These two measures are so close that often they are often presented in a 1:1 ratio. The slight difference can come in to play in baking, where measurements need to be exact, or in complex recipes requiring reductions or syrups. For this reason, I have laid out these differences, however small. |
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| Solid Measurements | ||||||||||
| Imperial | Metric | Metric Alternative | ||||||||
| 1/8 ounces (oz) | 5 g | |||||||||
| ¼ oz | 10 g | |||||||||
| ½ oz | 15 g | |||||||||
| ¾ oz | 20 g | |||||||||
| 1 oz | 25 g | 30 g | ||||||||
| 1 ½ oz | 40 g | |||||||||
| 2 oz | 50 g | |||||||||
| 2 ½ oz | 65 g | |||||||||
| 3 oz | 75 g | |||||||||
| 3 ½ oz | 90 g | |||||||||
| 4 oz = ¼ pound (lb) | 100 g | |||||||||
| 4 ½ oz | 120 g | |||||||||
| 4 ¾ oz | 135 g | |||||||||
| 5 oz | 150 g | |||||||||
| 5 ½ oz | 165 g | |||||||||
| 6 oz | 175 g | |||||||||
| 6 ½ oz | 185 g | |||||||||
| 7 oz | 200 g | |||||||||
| 7 ½ oz | 215 g | |||||||||
| 8 oz = ½ lb | 225 g | 250 g | ||||||||
| 9 oz | 250 g | |||||||||
| 10 oz | 275 g | |||||||||
| 11 oz | 300 g | |||||||||
| 12 oz = ¾ lb | 350 g | 375 g | ||||||||
| 13 oz | 375 g | |||||||||
| 14 oz | 400 g | |||||||||
| 15 oz | 425 g | |||||||||
| 16 oz = 1 lb | 450 g | 500 g | ||||||||
| 1 ¼ lb | 550 g | |||||||||
| 1 ½ lb – 1 ¾ lb | 750 g | |||||||||
| 2 ¼ lb | 1 kilogram (kg) | |||||||||
| 2 ½ – 2 ¾ lb | 1.25 kg | |||||||||
| 3 lb – 3 ¼ lb – 3 ½ lb | 1.5 kg | |||||||||
| 4 lb – 4 ¼ lb | 1.75 kg | |||||||||
| 4 ½ lb – 4 ¾ lb | 2 kg | |||||||||
| 5 lb – 5 ¼ lb | 2.25 kg | |||||||||
| 5 ½ lb — 5 ¾ lb | 2.5 kg | |||||||||
| 6 lbs | 2.75 kg | |||||||||
| 7 lbs | 3 kg | |||||||||
| 8 lbs | 3.5 kg | |||||||||
| 9 lbs | 4 kg | |||||||||
| 10 lbs | 4.5 kg | |||||||||
| 11 lbs | 5 kg | |||||||||
| 12 lbs | 5.5 kg | |||||||||
| Note: The 1 oz = 25 grams ratio is a very rough one. In baking, it is always better to measure dry ingredients by weight, rather than volume. | ||||||||||
| Butter (this one will get you every time!) | ||||||||||
| U.S. Usage | U.S. Customary/Imperial | Metric | ||||||||
| 1 stick of butter | 8 Tablespoons or ½ cup | 113.4 grams | ||||||||
| Oven Temperatures | ||||||||||
| Description | Celsius | Fahrenheit | Gas Mark | Convection | French | German | ||||
| 30 | 85 | Therm. 1 | ||||||||
| Defrost | 60 | 140 | Therm. 2 | |||||||
| 90 | 195 | Therm. 3 | ||||||||
| 100 | 80-90 | Stufe ½ | ||||||||
| Very Cool | 110 | 225 | 1/4 | |||||||
| Very Cool | 120 | 250 | 1/2 | 100 | Therm. 4 | |||||
| Very Slow | 140 | 275 | 1 | 120 | ||||||
| Very Slow | 150 | 300 | 2 | 130 | Therm. 5 | Stufe 3/4 | ||||
| Slow | 160 | 325 | 3 | 140 | Stufe 1 ¼ | |||||
| Slow-Moderate | 175 | 160 | Stufe 2 | |||||||
| Moderate | 180 | 350 | 4 | 160 | Therm. 6 | Stufe 2 | ||||
| Moderately Hot | 190 | 375 | 5 | 170 | Stufe 2 ¼ | |||||
| Fairly Hot | 200 | 400 | 6 | 180 | Stufe 3 | |||||
| Hot | 210 | 410 | 6 | Therm. 7 | ||||||
| Hot | 220 | 425 | 7 | 200 | Stufe 4 | |||||
| Very Hot | 225 | Stufe 4 | ||||||||
| Hot | 240 | 460 | 8 | Therm. 8 | ||||||
| Very Hot | 250 | 475 | 9 | 220 | Stufe 5 | |||||
| Extremely Hot | 270 | 520 | 10 | Therm. 9 | ||||||
| Baking Pan Sizes | ||||||||||
| U.S. Customary | Metric | |||||||||
| 9 x 5 x 3 inch bread/loaf | 23 x 13 x 6 centimeters (cm) or 2 liters | |||||||||
| 8 x 8 x 2 inch brownie/baking pan | 20 x 20 x 5 cm (2 liters) | |||||||||
| 9 x 9 x 2 inch brownie/baking pan | 23 x 23 x 5 cm (2 ½ liters) | |||||||||
| 13 x 9 x 2 inch brownie/baking pan | 33 x 23 x 5 cm (3 ½ liters) | |||||||||
| 15 x 10 x 1 inch brownie/baking pan | 38 x 26 x 3 cm | |||||||||
| 26 x 18 x 1 inch brownie/sheet pan | 66 x 46 x 3 cm | |||||||||
| 10 inch tube pan (4 inches deep) | 25 x 10 cm (4 liters) | |||||||||
| 8 inch cake pan/pie plate | 20 cm cake pan | |||||||||
| 9 inch cake pan/pie plate | 23 cm cake pan | |||||||||
| 10 inch cake pan/pie plate | 25 cm cake pan | |||||||||
| U.S. Customary | Metric | Le Creuset Casserole Size | ||||||||
| 1.5 qt | 1.3 l | 16 | ||||||||
| 2 qt | 1.8 l | 18 | ||||||||
| 2.5 qt | 2.4 l | 20 | ||||||||
| 3.5 qt | 3.3 l | 22 | ||||||||
| 4.5 qt | 4.2 l | 24 | ||||||||
| 5.5 qt | 5.3 l | 26 | ||||||||
| 7.25 qt | 6.7 l | 28 | ||||||||
| 9 qt | 8.4 l | 30 | ||||||||
| 13.25 qt | 12.4 l | 34 | ||||||||
| Le Creuset round “French oven” measurements (etched into the pot lid) are the total diameter of the pot in centimeters. Often confusing. | ||||||||||
