Handy Conversion Charts for baking

Here are some handy conversion tables. We need to use either Imperial or Metric, and not mix them in baking, as the conversions aren’t exact

Weight

Imperial	Metric
2 fl oz	55 ml
3 fl oz	75 ml
5 fl oz (¼ pint)	150 ml
10 fl oz (½ pint)	275 ml
15 fl oz (¾ pint)	425 ml
20 fl oz, 1 pint	570 ml
1 ¼ pint	725 ml
1 ¾ pint	1 litre
2 pint	1.2 litre
2½ pint	1.5 litre
4 pint	2.25 litres
NB: A pint isn’t always a pint: in British, Australian and often Canadian recipes you’ll see an imperial pint listed as 20 fluid ounces. American and some Canadian recipes use the the American pint measurement, which is 16 fluid ounces.

If you want to calculate a different amount, try the site Aqua Calc, it seems to have most things.

American	Imperial	Metric
1 cup flour, caster/ granulated sugar	5oz	150g
1 cup brown sugar	8oz	225g
1 cup butter/margarine/lard	6oz	175g
1 cup sultanas/raisins	8oz	225g
1 cup currants	7oz	200g
1 cup ground almonds	5oz	150g
1 cup golden syrup	4oz	110g
1 cup uncooked rice	12oz	350g
1 cup grated cheese	7oz	200g
1 stick butter	4oz	110g

Gas Mark	°F	°C	Fan
1	275°F	140°C	120°C	Slow/Low
2	300°F	150°C	130°C	Slow/Low
3	325°F	170°C	150°C	Moderately Slow/Warm
4	350°F	180°C	160°C	Moderate/Medium
5	375°F	190°C	170°C	Moderate/Moderately Hot
6	400°F	200°C	180°C	Moderately Hot
7	425°F	220°C	200°C	Hot
8	450°F	230°C	210°C	Hot/Very Hot
9	475°F	240°C	220°C	Very Hot

If you are using a fan oven, you will also need to reduce the time by a few minutes, usually 10 minutes

Low = 240°F, 95°C
High = 300°F, 150°C
One hour on High is approximately equal to 2-2½ hours on Low