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VOLUME CONVERSIONS
U.S. Volume MeasureMetric Equivalent
⅛ teaspoon0.5 milliliters
¼ teaspoon1 milliliters
½ teaspoon2 milliliters
1 teaspoon5 milliliters
½ tablespoon7 milliliters
1 tablespoon (3 teaspoons)15 milliliters
2 tablespoons (1 fluid ounce)30 milliliters
¼ cup (4 tablespoons)60 milliliters
⅓ cup90 milliliters
½ cup (4 fluid ounces)125 milliliters
⅔ cup160 milliliters
¾ cup (6 fluid ounces)180 milliliters
1 cup (16 tablespoons)250 milliliters
1 pint (2 cups)500 milliliters
1 quart (4 cups)1 liter (about)
WEIGHT CONVERSIONS
U.S. Weight MeasureMetric Equivalent
½ ounce15 grams
1 ounce30 grams
2 ounces60 grams
3 ounces85 grams
¼ pound (4 ounces)115 grams
½ pound (8 ounces)225 grams
¾ pound (12 ounces)340 grams
1 pound (16 ounces)454 grams
OVEN TEMPERATURE CONVERSIONS
Degrees FahrenheitDegrees Celsius
200 degrees F95 degrees C
250 degrees F120 degrees C
275 degrees F135 degrees C
300 degrees F150 degrees C
325 degrees F160 degrees C
350 degrees F180 degrees C
375 degrees F190 degrees C
400 degrees F205 degrees C
425 degrees F220 degrees C
450 degrees F230 degrees C
BAKING PAN SIZES
AmericanMetric
8×1½ inch round baking pan20×4 cm cake tin
9×1½ inch round baking pan23×3.5 cm cake tin
11×7×1½ inch baking pan28×18×4 cm baking tin
13×9×2 inch baking pan30×20×5 cm baking tin
2 quart rectangular baking dish30×20×3 cm baking tin
15×10×2 inch baking pan30×25×2 cm baking tin (Swiss roll tin)
9 inch pie plate22×4 or 23×4 cm pie plate
7 or 8 inch springform pan18 or 20 cm springform or loose bottom cake tin
9×5×3 inch loaf pan23×13×7 cm or 2 lb narrow loaf or pate tin
1½ quart casserole1.5 liter casserole
2 quart casserole2 liter casserole
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