Metric Conversion Charts
Weight Conversion Chart - Grams to Pounds/Ounces
| Grams | Pounds / Ounces |
|---|---|
| 10 g | 0.25 oz |
| 15 g | 0.25 oz |
| 25 g | 1 oz |
| 50 g | 1.75 oz |
| 75 g | 2.75 oz |
| 100 g | 3.5 oz |
| 150 g | 5.5 oz |
| 175 g | 6 oz |
| 200 g | 7 oz |
| 225 g | 8 oz |
| 250 g | 9 oz |
| 275 g | 9.75 oz |
| 300 g | 10.5 oz |
| 350 g | 12 oz |
| 375 g | 13 oz |
| 400 g | 14 oz |
| 425 g | 15 oz |
| 450 g | 1 lb |
| 500 g | 1 lb 2 oz |
| 700 g | 1.5 lb |
| 750 g | 1 lb 10 oz |
| 1 kg | 2.25 lb |
| 1.25 kg | 2 lb 12 oz |
| 1.25 kg | 2 lb 12 oz |
| 1.5 kg | 3 lb 5 oz |
| 2 kg | 4.5 lb |
| 2.25 kg | 5 lb |
| 2.5 kg | 5.5 lb |
| 3 kg | 6.5 lb |
Volume Conversion Chart - Litres to Fluid Ounces/Pints
| Litres | Fluid Ounces | Pints |
|---|---|---|
| 1.25 ml | 0.25 teaspoon | |
| 2.5 ml | 0.5 teaspoon | |
| 5 ml | 1 teaspoon | |
| 15 ml | 1 tablespoon | |
| 30 ml | 1 fl oz | |
| 50 ml | 2 fl oz | |
| 100 ml | 3.5 fl oz | |
| 150 ml | 5 fl oz | 0.25 pint |
| 200 ml | 7 fl oz | 0.33 pint |
| 300 ml | 10 fl oz | 0.5 pint |
| 500 ml | 18 fl oz | |
| 600 ml | 20 fl oz | 1 pint |
| 700 ml | 1.25 pints | |
| 850 ml | 1.5 pints | |
| 1 litre | 1.75 pints | |
| 1.2 litres | 2 pints |
Conversion Chart - Oven Temperatures
| Celsius | Fahrenheit | Gas Mark | Description |
|---|---|---|---|
| 110 C | 225 F | ¼ | cool |
| 130 C | 250 F | ½ | cool |
| 140 C | 275 F | 1 | very low |
| 150 C | 300 F | 2 | very low |
| 170 C | 325 F | 3 | very low |
| 180 C | 350 F | 4 | moderate |
| 190 C | 375 F | 5 | moderate / hot |
| 200 C | 400 F | 6 | hot |
| 220 C | 425 F | 7 | hot |
| 230 C | 450 F | 8 | very hot |
Measurement Conversion Chart - Baking Pan Sizes
Baking pan size conversion charts are helpful for converting International recipes.
| American | Metric |
| 8 x 1 1/2 inch round baking pan | 20 x 4 cm cake tin |
| 9 x 1 1/2 inch round baking pan | 23 x 3.5 cm cake tin |
| 11 x 7 x 1 1/2 inch baking pan | 28 x 18 x 4 cm baking tin |
| 13 x 9 x 2 inch baking pan | 30 x 20 x 5 cm baking tin |
| 2 quart rectangular baking dish | 30 x 20 x 3 cm baking tin |
| 15 x 10 x 2 inch baking pan | 30 x 25 x 2 cm bakng tin (Swiss roll tin) |
| 9 inch pie plate | 22 x 4 or 23 x 4 cm pie plate |
| 7 or 8 inch springform pan | 18 or 20 cm springform or loose bottom cake tin |
| 9 x 5 x 3 inch loaf pan | 23 x 13 x 7 cm or 2 lb narro loaf or pate tin |
| 1 1/2 quart casserole | 1.5 litre casserole |
| 2 quart casserole | 2 litre casserole |
UK to American Food Substitutions
If you think Velveeta is a new miracle fabric, then you should refer to our food substitution list when following our recipes. If you are in the UK, you may find some of our recipes confusing. We hope this chart will help out. If you need help with any other ingredient substitutions, please let us know and we will add them to our list.
| American ingredient | Possible UK substitution, or definition |
| sugar, white sugar, granulated sugar | castor sugar |
| powdered sugar | icing sugar |
| cornstarch | cornflour |
| light corn syrup | golden syrup |
| vanilla | vanilla essense |
| baking soda | bicarbonate of soda |
| zucchini | courgette or marrow squash |
| molasses | treacle |
| Velveeta | American processed cheese spread (semi-soft, can be sliced) |
| stick margarine | This is margarine in a solid block, like a block of butter; each stick weighs 4 ounces. Tub margarine is not a substitute, as it often contains whipped air and water. |
| eggplant | aubergine |
| chips | crisps |
| french fries | chips |
| blueberry | bilberry |
| fava bean | broad bean |
| ground meat | mince |
| sausage | bangers |
