Conversions

Converting volumes, weights, temperatures etc is problematic for many people so, I thought I would create this page to help and inform those of you who lack confidence in this respect.

I hope therefore, that this might be of use…

*Note*

I previously forgot to mention a crucial fact. There are two measurements for a quart – US and Imperial.

Volume

1 imp. quart = 2 pints = 4 4/5 cups = 1.14L

1 US quart = 4 cups = 960ml

2 Cups = 480ml = 32 Tbsp
1 Cup = 240ml = 16 Tbsp
1/2 Cup = 120ml = 8 Tbsp
1/4 Cup = 60ml = 4 Tbsp
1/16 Cup = 15ml = 1Tbsp = 3 tsp

1/20 pint = 1 fl.oz. = 28ml = 2 Tbsp
1/2 pint = 284ml = 10 fl.oz = 19 Tbsp
1 pint = 568ml = 20 fl.oz = 38 Tbsp
2 pints = 1.14L = 40 fl.oz = 76 Tbsp

Weight

1 oz. = 1/16 lb = 28g
8 oz. = 1/2 lb = 227g
16 oz. = 1 lb = 454g
32 oz. = 2 lbs = 0.91KG
48 oz. = 3 lbs = 1.362KG

100g = 3.5 oz. = 0.22 lbs
500g = 17.6 oz. = 1.1 lbs
1KG = 35.3 oz. = 2.2 lbs

Temperatures

300F = 150C = 140C (fan)
325F = 160C = 150C (fan)
350F = 175C =  160C (fan)
375F = 190C = 175C (fan)
400F = 200C = 185C (fan)
425F = 220C = 205C (fan)
450F = 230C = 220C (fan)

The trouble with converting recipes from American to Metric measurements or vice versa is that, whilst one lists ingredients based on volume (American), the other relies primarily on weight (Metric). This makes things difficult as volume will never define a particular weight. One cup of sugar, for example, would convert roughly to 225g, however one cup of flour would weigh around 140g. Rather than me, trying to give estimates of ingredients, it is far better to stick to the measurement method, be it volume or weight, that the recipe calls for and just change measurement to your prefered form using the table above (cups to litres, pounds to kilograms etc).