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Volume
Measurements (Dry)
1/8 teaspoon = 0.5 mL
1/4 teaspoon = 1 mL
1/2 teaspoon = 2 mL
3/4 teaspoon = 4 mL
1 teaspoon = 5 mL
1 tablespoon = 15 mL
2 tablespoons = 30 mL
1/4 cup = 60 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
2 cups = 1 pint = 500 mL
3 cups = 750 mL
4 cups = 1 quart = 1 L
Weights
1/2 ounce = 15 g
1 ounce = 30 g
3 ounces = 90 g
4 ounces = 120 g
8 ounces = 225 g
10 ounces = 285 g
12 ounces = 360 g
16 ounces = 1 pound = 450 g
Dimensions
1/16 inch = 2mm
1/8 inch = 3 mm
1/4 inch = 6mm
1/2 inch = 1.5 cm
3/4 inch = 2 cm
1 inch = 2.5 cm
Oven Temperatures
250°F = 120°C
275°F = 140°C
300°F = 150°C
325°F = 160°C
350°F = 180°C
375°F = 190°C
400°F = 200°C
425°F = 220°C
450°F = 230°C
Baking Pan Sizing
|
Size in
Inches/Quarts |
Metric
Volume |
Size in
Centimeters |
Baking or
Cake Pan
(square or rectangular) |
8 x 8 x 2
9 x 9 x 2
12 x 8 x 2
13 x 9 x 2 |
2 L
2.5 L
3 L
3.5 L |
20 x 20 x 5
22 x 22 x 5
30 x 20 x 5
33 x 23 x 5 |
Loaf Pan |
8 x 4 x 3
9 x 5 x 3
|
1.5 L
2 L |
20 x 10 x 7
23 x 13 x 7 |
Round Layer
Cake Pan |
8 x 1 ½
9 x 1 ½ |
1.2 L
1.5 L |
20 x 4
23 x 4 |
Pie Plate |
8 x 1 ¼
9 x 1 ¼ |
750 mL
1 L |
20 x 3
23 x 3 |
Baking Dish
Or Casserole |
1 quart
1 ½ quart
2 quart |
1 L
1.5 L
2 L |
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