METRIC CONVERSION CHARTS

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 tablespoon= 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 liter

Volume Measurements (fluid)


1 fluid ounce (2 tablespoons)= 30 ml
4 fluid ounces (1/2 cup) =125 ml
8 fluid ounces (1 cup) =250 ml
12 fluid ounces (1 1/2 cup) =375 ml
16 fluid ounces (2 cups) =500 mml

Weight (mass)

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 = 2 mm
1/8 inch = 3 mm
1/4 inch = 6 mm
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 or Cake Pan Sizes

Size in inches/quarts==centimeters/liters

8x8x2===metric 20x20x5cm
9x9x2===metric 23x23x5cm
12x8x2==metric 30x20x5cm
13x9x2==metric 33x23x5cm

Loaf Pans

8x4x3=== metric 20x10x7cm
9x5x3=== metric 23x13x7cm

Round Layer Cake Pan

8x1 1/2==metric 20x4cm
9x1 1/2==metric 23x4cm

Baking Dish or Casserole

1 quart===1 liter
1 1/2 quart==1.5 liter
2 quart===2 liter