Different countries use different metric unites, but the most used ones are cups, table spoon (tbsp), tea spoon (tsp), decilitres (dl), litres (L), ounces (oz.), grams (g), kilograms (kg), Fahrenheit (F), and Celsius (C).
Here are some useful conversions that will maybe make your cooking easier.
VOLUME MEASUREMENTS (DRY)
1 tsp = 5 ml
1 tbsp = 15 ml
¼ cup = 30 ml
1/3 cup = 75 ml
½ cup = 125 ml
1 cup = 250 ml
2 cups = 1 pint = 500 ml = ½ L
4 cups = 1 quart = 1 L
VOLUME MEASUREMENTS (LIQUID)
1 fluid ounce = 2 tbsp = 30 ml
4 fluid oz. = ½ cup = 125 ml
8 fluid oz. 1 cup = 250 ml
12 fluid oz. 1 ½ cup = 375 ml
16 fluid oz. = 2 cups = 500 ml
WEIGHT (MASS)
1 ounce = 30 g
4 oz. = 120 g
8 oz. = 225 g
12 oz. = 360 g
16 oz. = 450 g
OVEN TEMPERATURES
250°F = 120°C
275°F = 140°C
300°F = 150°C
325°F = 180°C
375°F = 190°C
400°F = 200°C
425°F = 220°C
450°F = 230°C°
500°F = 260°C
BAKING PAN SIZES
INCH | METRIC VOLUME | CM | |
BAKING OR CAKE PAN (square or rectangle) | 8 x 8 x 2 9 x 9 x 2 12 x 8 x 2 13 x9 x 2 | 2 L 2,5 L 3 L 3.5 L | 20 x 20 x 5 23 x 23 x 5 30 x 20 x 5 33 x 23 x 5 |
ROUND LAYER CAKE PAN | 8 x 1 ½ 9 x 1 ½ | 1.2 L 1.5 L | 20 x 4 23 x 4 |
Some other useful conversions:
1 tbsp ≈ 15 g soft butter
6 dl all-purpose flour ≈ 360 g all-purpose flour
4 dl granulated sugar ≈ 360 g granulated sugar
1 cup (250 ml) all-purpose flour ≈ 160 g all-purpose flour
2 dl granulated sugar ≈ 180 g granulated sugar
220 ml ≈ 200g confectioners sugar
¼ cup (0.6 dl) granulated sugar ≈ 700 g granulated sugar
