Kitchen Measurements Conversion Chart
Keep this page open while you cook. Most recipes on this site use US cups and spoons, so here is how they turn into milliliters, grams, and degrees Celsius.
- 1 tbsp = 3 tsp
- 1 cup = 16 tbsp
- 1 cup = 240 ml
- 1 oz = 28 g
- 1 lb = 454 g
- 350°F = 175°C
Spoons and cups
| US measure | Spoons | Fluid oz | Milliliters |
|---|---|---|---|
| ¼ tsp | 1 ml | ||
| ½ tsp | 2.5 ml | ||
| 1 tsp | 5 ml | ||
| 1 tbsp | 3 tsp | ½ fl oz | 15 ml |
| ¼ cup | 4 tbsp | 2 fl oz | 60 ml |
| ⅓ cup | 5⅓ tbsp | 2⅔ fl oz | 80 ml |
| ½ cup | 8 tbsp | 4 fl oz | 120 ml |
| ⅔ cup | 10⅔ tbsp | 5⅓ fl oz | 160 ml |
| ¾ cup | 12 tbsp | 6 fl oz | 180 ml |
| 1 cup | 16 tbsp | 8 fl oz | 240 ml |
| 2 cups (1 pint) | 16 fl oz | 475 ml | |
| 4 cups (1 quart) | 32 fl oz | 950 ml | |
| 1 gallon | 128 fl oz | 3.8 liters |
A UK cup is 250 ml, and an Australian tablespoon is 20 ml. The other tablespoons here are 15 ml.
Cups to grams for common ingredients
Cups of dry ingredients vary with how they are packed, so these are close averages. For bread, cakes, and pastry, weigh on a kitchen scale.
| Ingredient | 1 cup | ½ cup | ¼ cup | 1 tbsp |
|---|---|---|---|---|
| All-purpose flour | 120 g | 60 g | 30 g | 8 g |
| Sugar, granulated | 200 g | 100 g | 50 g | 13 g |
| Brown sugar, packed | 210 g | 105 g | 53 g | 13 g |
| Powdered sugar | 115 g | 58 g | 29 g | 7 g |
| Rice, uncooked (basmati or long-grain) | 185 g | 93 g | 46 g | 12 g |
| Semolina | 165 g | 83 g | 41 g | 10 g |
| Cornstarch | 120 g | 60 g | 30 g | 8 g |
| Butter | 227 g | 113 g | 57 g | 14 g |
| Ghee | 215 g | 108 g | 54 g | 13 g |
| Vegetable oil | 215 g | 108 g | 54 g | 13 g |
| Milk or water | 240 g | 120 g | 60 g | 15 g |
| Honey | 340 g | 170 g | 85 g | 21 g |
Small amounts: salt, spices, and leavening
| Ingredient | 1 tsp weighs about |
|---|---|
| Table salt | 6 g |
| Baking powder | 4 g |
| Baking soda | 5 g |
| Instant or active dry yeast | 3 g (a 7 g packet is about 2¼ tsp) |
| Ground spices (cumin, cardamom, cinnamon, turmeric) | 2 to 3 g |
Weight
| Ounces and pounds | Grams and kilograms |
|---|---|
| 1 oz | 28 g |
| 4 oz (¼ lb) | 113 g |
| 8 oz (½ lb) | 227 g |
| 12 oz (¾ lb) | 340 g |
| 1 lb (16 oz) | 454 g |
| 2.2 lb | 1 kg (1,000 g) |
Oven and frying temperatures
| Fahrenheit | Celsius | Gas mark | Good for |
|---|---|---|---|
| 250°F | 120°C | ½ | Slow drying, keeping warm |
| 300°F | 150°C | 2 | Slow baking, meringues |
| 325°F | 165°C | 3 | Cakes, slow roasting |
| 350°F | 175°C | 4 | Most cakes and cookies |
| 375°F | 190°C | 5 | Baked sambusa, muffins |
| 400°F | 200°C | 6 | Roasting vegetables and meat |
| 425°F | 220°C | 7 | Bread, browning |
| 450°F | 230°C | 8 | Pizza, high-heat finishing |
| 350 to 375°F | 175 to 190°C | Deep frying (sambusa, fritters) |
Fahrenheit to Celsius: subtract 32, multiply by 5, divide by 9.
Celsius to Fahrenheit: multiply by 9, divide by 5, add 32.
For a fan (convection) oven, lower the temperature by about 15°C (25°F) unless the recipe says otherwise.
Pans and thickness
| In inches | In centimeters |
|---|---|
| 8-inch round pan | 20 cm |
| 9-inch round pan | 23 cm |
| 10-inch skillet or pan | 25 cm |
| 9 × 13 inch baking dish | 23 × 33 cm |
| ⅛ inch (thin dough) | 3 mm |
| ¼ inch | 6 mm |
| ½ inch | 1.25 cm |
| 1 inch | 2.5 cm |
Good to know
| Ingredient | Equals |
|---|---|
| 1 cup uncooked rice | about 3 cups cooked |
| 1 stick of butter | ½ cup, 8 tbsp, or 113 g |
| 1 large egg, out of the shell | about 50 g, or 3 tbsp |
| 1 can (14 oz) tomatoes or beans | about 400 g |
Measure spoons level, and spoon flour into the cup instead of scooping it, which packs in extra. If a result seems off, weighing is the most reliable fix.
