METRIC CONVERSION CHART

VOLUME MEASUREMENTS (DRY)

1⁄8 teaspoon = 0.5 mL

1⁄4 teaspoon = 1 mL

1⁄2 teaspoon = 2 mL

3⁄4 teaspoon = 4 mL

1 teaspoon = 5 mL

1 tablespoon = 15 mL

2 tablespoons = 30 mL

1⁄4 cup = 60 mL

1⁄3 cup = 75 mL

1⁄2 cup = 125 mL

2⁄3 cup = 150 mL

3⁄4 cup = 175 mL

1 cup = 250 mL

2 cups = 1 pint = 500 mL

3 cups = 750 mL

4 cups = 1 quart = 1 L

VOLUME MEASUREMENTS (FLUID)

1 fl uid ounce (2 tablespoons) = 30 mL

4 fl uid ounces (1⁄2 cup) = 125 mL 8 fl uid ounces (1 cup) = 250 mL 12 fl uid ounces (11⁄2 cups) = 375 mL 16 fl uid ounces (2 cups) = 500 mL

WEIGHTS (mass)

1⁄2 ounce = 15 g

1 ounce = 30 g

3 ounces = 90 g

4 ounces = 120 g

8 ounces = 225 g

10 ounces = 285 g

12 ounces = 360 g

16 ounces = 1 pound = 450 g

 

DIMENSIONS

 

OVEN TEMPERATURES

 

1⁄16 inch = 2 mm

250°F = 120°C

 

1⁄8 inch = 3 mm

275°F = 140°C

 

1⁄4 inch = 6 mm

300°F = 150°C

 

1⁄2 inch = 1.5 cm

325°F = 160°C

 

3⁄4 inch = 2 cm

350°F = 180°C

 

1 inch = 2.5 cm

375°F = 190°C

 

 

 

 

400°F = 200°C

 

 

 

 

425°F = 220°C

 

 

 

 

450°F = 230°C

 

 

BAKING PAN SIZES

 

 

 

Size in

 

 

 

Utensil

Inches/

Metric

Size in

 

 

Quarts

Volume

Centimeters

 

Baking or

8￿8￿2

2 L

20￿20￿5

 

Cake Pan

9￿9￿2

2.5 L

23￿23￿5

 

(square or

 

12￿8￿2

3 L

30￿20￿5

 

rectangular)

 

13￿9￿2

3.5 L

33￿23￿5

 

 

 

 

 

 

 

 

Loaf Pan

8￿4￿3

1.5 L

20￿10￿7

 

 

9￿5￿3

2 L

23￿13￿7

 

 

 

 

 

 

Round Layer

8￿11⁄2

1.2 L

20￿4

 

Cake Pan

9￿11⁄2

1.5 L

23￿4

 

 

 

Pie Plate

8￿11⁄4

750 mL

20￿3

 

 

9￿11⁄4

1 L

23￿3

 

Baking Dish

1 quart

1 L

––

 

or Casserole

11⁄2 quart

1.5 L

––

 

 

2 quart

2 L

––

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