Naffnang

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Conversion Charts

I found this chart over at Delicieux and thought it is very useful for bakers so decided to post it here for easy reference.

Oven temperature conversions

celsius
(electric)
celcius
(fan forced)
fahrenheit
gas

120º
100º
250º
1
very slow
150º
130º
300º
2
slow
160º
140º
325º
3
moderately slow
180º
160º
350º
4
moderate
190º
170º
375º
5
moderately hot
200º
180º
400º
6
hot
230º
210º
450º
7
very hot
250º
230º
500º
9
very hot

Metric cup and spoon sizes

Note:
1 Australian teaspoon = 5ml
1 Australian tablespoon = 20ml (North America, New Zealand and United Kingdom use 15ml tablespoons).
1 Australian/UK cup measure = 250mls (North America use 237mls) 

cup metric imperial
1/4 cup 60ml 60ml
1/3 cup 80ml 80ml
1/2 cup 125ml 118ml
1 cup 250ml 237ml


spoon metric
1/4 teaspoon 1.25ml
1/2 teaspoon 2.5ml
1 teaspoon 5ml
2 teaspoons 10ml
1 tablespoon (equal to 4 teaspoons) 20ml

 Liquids


metric cup imperial
30ml
1 fl oz
60ml 1/4 cup 2 fl oz
80ml  1/3 cup 2 3/4 fl oz
100ml
3 1/2 fl oz
125ml 1/2 cup 4 fl oz
150ml
5 fl oz
180ml 3/4 cup 6 fl oz
200ml
7 fl oz
250ml 1 cup 8 3/4 fl oz
310ml 1 1/4 cups 10 1/2 fl oz
375ml 1 1/2 cups 13 fl oz
430ml 1 3/4 cups 15 fl oz
475ml
16 fl oz
500ml 2 cups 17 fl oz
625ml 2 1/2 cups 21 1/2 fl oz
750ml 3 cups 26 fl oz
1L 4 cups 35 fl oz
1.25L 5 cups 44 fl oz
1.5L 6 cups 52 fl oz
2L 8 cups 70 fl oz
2.5L 10 cups 88 fl oz

 Mass (weight)

10g 1/4oz
15g 1/2oz
30g 1oz
60g 2oz
90g 3oz
125g 4oz (1/4 lb)
155g 5oz
185g 6oz
220g 7oz
250g 8oz (1/2 lb)
280g 9oz
315g 10oz
345g 11oz
375g 12oz (3/4 lb)
410g 13oz
440g 14oz
470g 15oz
500g (1/2 kg) 16oz (1 lb)
750g 24oz (1 1/2 lb)
1kg 32oz (2 lb)
1.5kg 48oz (3 lb)
2kg 64oz (4 lb)

Cup conversions for metric and imperial

ingredient 1 cup 1/2 cup 1/3 cup 1/4 cup
breadcrumbs, dry 90g 2 3/4oz 45g 1 1/2oz 30g 1oz 25g 3/4oz
butter 250g 8oz 125g 4oz 80g 2 1/2oz 60g 2oz
cheese, shredded/grated 80g 2 1/2oz 40g 1oz 35g 1oz 25g 3/4oz
choc bits 190g 6oz 95g 3oz 70g 2 1/4oz 55g 1 3/4oz
coconut, desiccated 85g 2 3/4oz 45g 1 1/2oz 35g 1oz 20g 1/2oz
flour, plain/self-raising 150g 4 3/4oz 75g 2 1/2oz 50g 1 1/2oz 40g 1 1/2oz
rice, uncooked (long-grain/basmati/jasmine) 200g 6 1/2oz 100g 3oz 70g 2 1/4oz 50g 1 1/2oz
sour cream 235g 7 1/2oz 125g 4oz 85g 2 1/2oz 65g 2oz
sugar, brown – lightly packed 160g 5oz 80g 2 1/2oz 60g 2oz 45g 1 1/2oz
sugar, brown – firmly packed 200g 6 1/2oz 100g 3oz 70g 2 1/4oz 55g 1 3/4oz
sugar, caster 220g 7oz 115g 3 3/4oz 80g 2 1/2oz 60g 2oz
sugar, icing 150g 4 3/4oz 80g 2 1/2oz 60g 2oz 45g 1 1/2oz
sugar, white 225g 7oz 110g 3 1/2oz 80g 2 1/2oz 60g 2oz
sultanas 170g 5 1/2oz 90g 3oz 65g 2oz 45g 1 1/2oz
yoghurt 260g 8 1/4oz 130g 4oz 90g 3oz 70g 2 1/4oz

How to make self raising flour

1 cup (150g) of non self raising flour + 2 teaspoons baking powder + 1/4 tsp of salt. Sift to combine.


Pan Volume (from Pastry Scoop)

For best results, use the pan size called for in a recipe. If you must substitute a pan, it is important to choose one with the same volume and similar depth. Be aware that using a different pan size requires an adjustment in baking time.

Pan SizeApproximate Volume
1 3/4″ x 3/4″ mini muffin cup1/8 cup (2 tablespoons)
2 3/4″ x 1 1/8″ muffin cup1/4 cup
2 3/4″ x 1 3/8″ muffin cupscant 1/2 cup
3″ x 1 1/4″ giant muffin cup5/8 cup
5 1/2″ x 3″ x 2 1/2″ loaf2 cups
7″ x 1 1/4″ pie2 cups
5″ x 2″ round cake2 2/3 cups
6″ x 4 1/2″ x 3″ loaf3 cups
8″ x 1 1/4″ pie3 cups
6 1/4″ x 2 1/2″ ring mold3 1/2 cups
6″ x 2″ round cake3 3/4 cups
1-quart soufflé4 cups
8″ x 1 1/2″ pie4 cups
8″ x 1 1/2″ round cake4 cups
8″ x 4″ x 2 1/2″ loaf4 cups
9″ x 1 1/4″ pie4 cups
11 3/4″ x 7 1/2″ x 3/4″ jelly roll4 cups
8 1/2″ x 2 1/2″ ring mold4 1/2 cups
8 1/2″ x 4 1/4″ x 3″ loaf5 cups
9″ x 1 1/2″ pie5 cups
7″ x 2″round cake5 1/4 cups
7 1/2″ x 3″ bundt6 cups
8″ x 2″ round cake6 cups
9″ x 1 1/2″ round cake6 cups
8″ x 8″ x 1 1/2″ square6 cups
10″ x 2″ pie (deep-dish)6 cups
11″ x 7″ x 2″ rectangular6 cups
8″ x 8″ x 2″ square8 cups
9″ x 5″ x 3″ loaf8 cups
9″ x 2″ pie (deep-dish)8 cups
9″ x 2″ round cake8 cups
9″ x 9″ x 1 1/2″ square8 cups
9 1/2″ brioche8 cups
11″ x 7″ x 2″ rectangle8 cups
9″ x 3″ bundt8 cups
8″x 3″ tube8 cups
9″ x 9″ x 2″ square10 cups
9 1/2″ x 2 1/2″ springform10 cups
9″ x 3″ tube10 cups
15 1/2″ x 10 1/2″ x 1″ jelly roll10 cups
9″ x 4″ Kugelhopf (tube)11 cups
10″ x 2″ round cake11 cups
10″ x 3 1/2″ bundt (tube)12 cups
9″ x 3″ tube12 cups
10″ x 2 1/2″ springform12 cups
17 1/4″ x 11 1/2″ x 1″ jelly roll13 cups
13″ x 9″ x 2″ rectangular15 cups
12″ x 2″ round cake15 cups
10″ x 4″ tube16 cups

Eggs (from Pastry Scoop)

Approximate Conversions from Volume to Weight
1 large egg = 1/4 cup (4 tablespoons) = 2 ounces = 55 grams
1 large egg = 1/4 cup egg substitute liquid *
1 large egg white = 2 tablespoons = 1 ounce = 30 grams
2 large egg whites = 2 1/2 to 3 cups stiffly beaten
1 large egg yolk = 1 to 1 1/2 tablespoons = 2/3 ounces = 25 grams
1 large egg yolk = 2 tablespoons egg substitute liquid
1 dozen large eggs = 2 1/3 cups = 660 grams
1 dozen large egg whites = 1 1/2 cups = 360 grams
1 dozen large egg yolks = 7/8 cup = 300 grams
1 cup eggs = 4 to 5 large eggs
1 cup egg yolks = 11 to 12 large egg yolks
1 cup egg whites = 7 to 8 large egg whites
1 kilogram eggs (1,000 grams) = 18 large eggs
1 kilogram egg whites (1,000 grams) = 33 large egg whites
1 kilogram egg yolks (1,000 grams) = 40 large egg yolks

Approximate Egg Sizes and Conversions
Always use large eggs in recipes unless indicated otherwise.
Medium = 50 grams
Large = 55 grams
Extra Large = 65 grams
Jumbo = 70 grams

1 medium egg = 0.9 large egg
1 extra large egg = 1.18 large egg
1 jumbo egg = 1.27 large egg
1 dozen large eggs = 13 medium eggs
1 dozen large eggs = 10 extra large eggs
1 dozen large eggs = 9.5 jumbo eggs

Egg Substitutions
Instead of 1 whole large egg, you can use 2 egg yolks plus 1 tablespoon cold water OR 3 1/2 tablespoons thawed frozen egg or egg substitute OR 2 1/2 tablespoons powdered egg white plus 2 tablespoons water.

Instead of 1 large egg white, you can use 2 tablespoons thawed frozen egg white OR 1 tablespoon powdered egg white plus 2 tablespoons water.

*Egg Substitutes
Liquid egg products are formulated as substitutes for whole eggs. Such products contain egg white but the yolk is replaced with other ingredients such as nonfat milk, tofu, vegetable oils, emulsifiers, stabilizers, antioxidants, gum, artificial color, minerals, and vitamins.

Common Baking Substitutions (from Pastry Scoop)

Occasionally, every cook finds themselves in a situation where they are missing an ingredient for a recipe. This chart contains some helpful substitutes that come pretty close to their real equivalents.

For 1 CupYou Can Substitute
butter1 cup margarine OR 7/8 cup vegetable oil, lard, or vegetable shortening
buttermilk1 tablespoon lemon juice OR vinegar plus enough milk to equal 1 cup (let stand 5 minutes) OR 1 cup milk plus 1 3/4 teaspoon cream of tartar OR 1 cup plain yogurt
cake flour1 cup minus 2 tablespoons all-purpose flour
confectioners’ (powdered or 10x) sugar1/2 cup plus 1 tablespoon granulated sugar
corn syrup1 1/4 cup granulated sugar plus 1/3 cup water OR honey OR 1 cup treacle syrup
cottage cheese1 cup ricotta
crème fraîche1/2 cup each sour cream and heavy cream
dark corn syrup3/4 light corn syrup plus 1/4 cup light molasses
granulated sugar1 3/4 cups confectioners’ sugar OR 1 cup packed brown sugar OR 1 cup superfine sugar
half-and-half1/2 cup light cream plus 1/2 cup whole milk or 1 1/2 tablespoon melted butter plus enough whole milk to equal 1 cup
heavy cream3/4 cup whole milk plus 1/3 cup melted butter
honey1 1/4 cups granulated sugar plus 1/4 cup water
light brown sugar1 cup granulated sugar plus 1 tablespoon molasses OR 1/2 cup packed brown sugar plus 1/2 cup granulated sugar
light cream3 tablespoons melted butter plus enough whole milk to equal 1 cup/td>
mascarpone1 cup regular cream cheese
molasses3/4 cup dark-brown sugar plus 1/4 cup water
nonfat milk1/3 cup nonfat dry milk plus 3/4 cup water
self-rising flour1 cup all-purpose flour plus 1 1/2 teaspoons baking powder and 1/8 teaspoon salt
sifted all-purpose flour1 cup minus 2 tablespoons unsifted all-purposed flour
sifted cake flour1 cup minus 2 tablespoons unsifted cake flour
sour cream1 cup plain yogurt OR 1 tablespoon lemon juice plus enough evaporated whole milk to equal 1 cup
whipped heavy cream3/4 cup ice-cold evaporated milk OR 4 ounces frozen whipping dessert topping OR 1 1/4 ounce package dessert topping mix, prepared
whole milk1 cup nonfat milk plus 2 tablespoons melted butter OR margarine OR1/2 cup evaporated whole milk plus 1/2 cup powdered whole milk OR1 cup soy milk
whole-wheat flour1/8 cup all-purpose flour plus 2 tablespoons wheat germ
yogurt1 cup buttermilk OR 1 cup milk plus 1 tablespoon lemon juice
For 1 TeaspoonYou Can Substitute
baking powder, double acting1/4 teaspoon baking soda plus 5/8 teaspoon cream of tartar OR 1/4 teaspoon baking soda plus 1/2 cup buttermilk OR sour milk (reduce liquid in recipe by 1/2 cup) OR 1/4 teaspoon baking soda plus 3/8 cup molasses (reduce liquid in recipe by 1/4 cup, adjust sweetener) OR 1 1/2 teaspoon phosphate or tartrate baking powder
lemon juice1/2 teaspoon vinegar
vanilla extract1-inch piece vanilla bean
IngredientYou Can Substitute
1/4 ounce envelope active dry yeast1 scant tablespoon active dry yeast OR 1 (0.06-ounce) cake compressed fresh yeast
1 ounce semisweet chocolate1/2 ounces unsweetened chocolate plus 1 tablespoon granulated sugar
1 ounce (square) unsweetened chocolate3 tablespoons unsweetened cocoa plus 1 tablespoon melted butter or margarine
3 ounces milk chocolate2 1/2 ounces semisweet chocolate plus 1 ounce whole milk powder plus 1 1/2 tablespoon sugar
6 ounces semi-sweet chocolate chipsRounded 1/2 cup unsweetened cocoa plus 1/2 cup granulated sugar plus 3 tablespoons melted butter OR margarine
1 egg white, large2 tablespoons thawed frozen egg white OR 1 tablespoon powdered egg white plus 2 tablespoons water
1 whole egg, large2 egg yolks plus 1 tablespoon cold water or 3 1/2 tablespoons thawed frozen egg OR egg substitute OR 2 1/2 tablespoons each powdered egg white plus 2 tablespoons water

Metric Calculator

Most home cooks in the United States use standard container measurements (i.e. teaspoons, tablespoons, and cups). Although this method is easy to follow for small quantities, it becomes increasingly more difficult and less accurate when dealing with larger quantities. It is impossible to give a single weight equivalent for a one cup measurement due to the fact that a cup of sifted flour weighs much less than the same cup of firmly packed brown sugar. For this reason, we give volume to weight equivalencies that are specific to the type of ingredient being measured. For example, refer to the sugar page to locate the weight for one cup of brown sugar and to the flour page for the weight of one cup of sifted all-purpose flour.
We recommend converting ingredients to metric weight for recipes you use frequently. Not only will the measurements be more accurate, the recipes will be much easier to increase or decrease as needed.

Approximate U.S. Measurement Equivalents
Pinch/dash = 1/16 teaspoon
1/2 teaspoon = 30 drops
1/2 tablespoons = 1 1/2 teaspoons
1 tablespoon = 3 teaspoons = 1/2 fluid ounce
1/8 cup = 2 tablespoons = 1 fluid ounce
1 jigger = 3 tablespoons = 1 1/2 fluid ounces
1/4 cup = 4 tablespoons = 2 fluid ounces
1/3 cup = 5 tablespoons + 1 teaspoon = 2.67 fluid ounces
1/2 cup = 8 tablespoons = 4 fluid ounces
2/3 cup = 10 tablespoons + 2 teaspoons = 5.3 fluid ounces
3/4 cup = 12 tablespoons = 6 fluid ounces
1 cup = 16 tablespoons = 8 fluid ounces = 1/2 pint
1 pint = 2 cups = 16 fluid ounces
1 1/2 pints = 3 cups = 24 fluid ounces
1 quart = 2 pints = 4 cups = 32 fluid ounces
2 quarts = 4 pints = 8 cups = 64 fluid ounces
1 gallon = 4 quarts = 8 pints = 16 cups = 128 fluid ounces

Approximate Metric Volume Equivalents
1/2 teaspoon = 2.5 milliliters
1 teaspoon = 5 milliliters
2 teaspoons = 10 milliliters
1 tablespoon = 15 milliliters
2 tablespoons =1 fluid ounce = 30 milliliters
1/4 cup = 60 milliliters
1/3 cup = 80 milliliters
1/2 cup = 120 milliliters
2/3 cup = 158 milliliters
3/4 cup = 178 milliliters
1 cup = 240 milliliters
1 1/2 cups = 355 milliliters
2 cups (1 pint) = 480 milliliters
3 cups = 710 milliliters
4 cups (1 quart) = .96 liter (960 milliliters)
4 1/3 cups (1.06 quarts) = 1 liter (1000 milliliters)
4 quarts (1 gallon) = 3.84 liters

Approximate Metric Weight Equivalents
.035 ounce = 1 gram
1/4 ounce = 7 grams
1/2 ounce = 14 grams
3/4 ounce = 21 grams
1 ounce = 28 grams
1 1/2 ounces = 42.5 grams
2 ounces = 57 grams
3 ounces = 85 grams
4 ounces (1/4 pound) = 114 grams
5 ounces = 142 grams
6 ounces = 170 grams
7 ounces = 198 grams
8 ounces (1/2 pound) = 227 grams
16 ounces (1 pound) = 454 grams
2.2 pounds = 1 kilogram (1,000 grams)

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