Conversions — Metric and Imperial

I’m an American living in Israel.  The same way that I can switch back and forth between Hebrew and English, I usually have no problem thinking in both metric and imperial.  But that might not always be the case with you, (hopefully) faithful reader.  I hope the chart below untangles some of the those metric knots I weave in my recipes.

With many thanks to Homefamily.net

CONVERSIONS – IMPERIAL/METRIC

Imperial to Metric for Baking Purposes:

1/4 teaspoon 1 mL
1/2 teaspoon 2 mL
1 teaspoon 5 mL
1 tablespoon (3 tsps) 15 mL
1/4 cup (4 tbsps) 50 mL
1/3 cup (5 1/3 tbsps) 75 mL
1/2 cup (8 tbsps) 125 mL
3/4 cup (12 tbsps) 175 mL
1 cup (16 tbsps) 250 mL
4 1/2 cups 1 L (litre)
1 oz 30 grams
2 oz 55 grams
4 oz. 125 grams
8 oz 250 grams
16 oz 500 grams

Imperial to Metric – Canned Goods:

5 1/2 fl oz 156 mL
10 fl oz 284 mL
12 fl oz 341 mL
13 fl oz 369 mL
14 fl oz 398 mL
19 fl oz 540 mL
28 fl oz 796 mL

Bakeware

Metric recipes generally refer to cookware and bakeware in volume measures. Use this chart and a ruler marked in centimetres to help find the right size pan. If you do not have a metric ruler 2.5 cm equals 1 inch.

Utensil Volume Dimensions
(approximately)
Equivalent Conventional
(old) measure
Rectangular      
Cake pan 3.5 L 33 x 23 x 5 cm 9 x 13 inch
  3 L 28 x 18 x 5 cm  
Jelly roll 2 L 38 x 26 x 2 cm 14 x 17 inch
Loaf pan 1.5 L 21 x 11 x 7 cm 8 x 4 x 3 inch
  2 L 23 x 13 x 8 cm 9 x 5 x 3 inch
Round      
Layer cake pan 1.2 L 20 diameter x 4 cm 8 x 2 inch
  1.5 L 23 diameter x 4 cm 9 x 2 inch
Tube pan 3 L 22 diameter x 10 cm  
  4 L 25 diameter x 11 cm 10 x 4 1/2 inch
Pie Plate 1 L 23 diameter x 3 cm 9 inch
  1.2 L 25 diameter x 3 cm 10 inch
Square      
Cake pan 2 L 20 x 5 cm 8 x 8 inch
  2.5 L 23 x 5 cm 9 x 9 inch

Oven Temperatures

Celsius Fahrenheit
120° 250°
140° 275°
150° 300°
160° 325°
180° 350°
190° 375°
200° 400°
220° 425°
230° 450°
260° 500°
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