Metric Conversions
Measures
| English | Metric |
| 1/4 tsp. | 1 ml |
| 1/2 tsp. | 2 ml |
| 1 tsp. | 5 ml |
| 1 tbsp. | 15 ml |
| 2 tbsp. | .25 ml |
| 1/4 cup | 50 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 |
| 1 1/2 cups | 375 ml |
| 2 cups | 500 ml |
Weights
For fish, meat, poultry, bulk fruits and vegetables.
| English | Metric |
|
1 lb. |
500 g |
| 3/4 lb. or 12 oz. | 375 g |
| 1/2 lb. or 8 oz. | 250 g |
| 1/4 lb. or 4 oz. | 125 g |
Oven Temperatures
| Fahrenheit | Celsius |
|
300° |
150° |
| 325° | 160° |
| 350° | 180° |
| 375° | 190° |
| 400° | 200° |
| 425° | 220° |
| 450° | 230° |
Deep-Fat Frying Temperatures
| Fahrenheit | Celsius |
|
350° |
170° |
| 375° | 190° |
| 385° | 195° |
| 395° | 200° |
Candy-Making Temperatures
| Fahrenheit | Celsius |
|
Thread Stage (230°-234°) |
110°-112° |
| Soft-Ball Stage (234°-240°) | 112°-115° |
| Firm-Ball Stage (244°-248°) | 118°-120° |
| Hard-Ball Stage (250°-266°) | 121°-130° |
| Soft-Crack Stage (270°-290°) | 132°-143° |
| Hard-Crack Stage (300°-310°) | 149°-154° |
Pan Sizes
| Inches | Centimeters | Capacity (Liters) |
|
Rectangular: |
||
| 10x6x1 1/2 | 25x15x4 | 1.5 |
| 11x7x1 1/2 | 28x18x4 | 1.8 |
| 12x7 1/2x2 | 30x19x5 | 2.5 |
| 13x9x2 | 33x23x5 | 3.5 |
| Square: | ||
| 8x8x2 | 20x20x5 | 1.8 |
| 9x9x2 | 23x23x5 | 2.4 |
| Round: | ||
| 8x1 1/2 | 20x4 | 1.2 |
| 9x1 1/2 | 23x4 | 1.5 |
| Tube: | ||
| 9-inch | 23x9 | 2.7 |
| 10-inch | 25x10 | 3.1 |
| Jelly Roll | ||
| 15x10x1 | 39x27x25 | |
| Loaf | ||
| 8x4x2 | 22x11x6 | 1.5 |
| 9x5x3 | 23x13x8 | 2.0 |
| Pie Pans | ||
| 4 1/4-inch | 11x3 | |
| 9-inch | 23x3 | |
| 10-inch | 25x4 |
