Living in the Southern Hemisphere, where metric measurements are used, all my recipes list what I am used to! However, you may not be used to Celsius, litres and grams and so I hope you find the following useful to you. I know I refer to it often when using recipes from people abroad. If there are any other helpful hints you want to see here, please leave me a comment.

OVEN TEMPERATURES:

Fahrenheit Celsius Gas Mark
200 100 1/8
225 110 1/4
250 120 1/2
275 140 1
300 150 2
325 160 3
350 180 4
375 190 5
400 200 6
425 220 7
450 230 8
475 240 9
500 260 10
VOLUME / LIQUIDS:
Fluid Ounces Millilitres Spoons
0.625 1/8 teaspoon
1.25 1/4 teaspoon
2.5 1/2 teaspoon
5 1 teaspoon
15 1 tablespoon *
Cups
1 25
30 1/8
2 50
60 1/4
80 1/3
100
4 125 1/2
5 (¼ pint) 150
160 2/3
6 175
180 3/4
7 200
9 250 1
½ pint 300
¾ pint 450
18 500 2
1 pint 600
Litres
35 (1¾ pints) 1
1 quart 1.2
1 gallon 5
* In Australia a tablespoon is 20mls!

MEASUREMENTS:

Inches Millimetres
1/4 5
1/2 10
3/4 20
1 25
1 1/4 30
1 1/2 40
2 50
3 75
4 100
5 125
6 150
7 180
8 205
9 230
10 255
11 280
12 305
WEIGHTS:
Ounces Grams
½ 15
1 30
Pounds
½ (8oz) 250
1 500

 ABBREVIATIONS:

oz ounce
fl oz fluid ounce
lb pound
g gram
ml millilitres
t / tsp teaspoon
D dessert spoon
T / tbsp tablespoon
˚F degrees Fahrenheit
˚C degrees Celsius

CAKE TIN SIZES:

Round Tins Square Tins Litres
18cm 12.5cm 1
21cm 18cm 1.5
23cm 21cm 2.25 litres
25cm 23cm 3.5 litres
28cm 25cm 4.5 litres
30cm 28cm 5.5 litres
35cm 30cm 7 litres

HELPFUL HINTS:

Egg whites weigh 36g
Gelatine: 10g / 15mls powder = 5 leafs

You need 1 leaf of gelatine for every 100mls of liquid

Tandy

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Conversion Tables And Helpful Hints — 48 Comments

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  43. Wonderful blog and your creations are quite lovely! I would like to follow you on this sight.
    I am a huge fan of lavender and lime. Nice job!

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    • Thank you so much for the lovely compliment Sally 🙂

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  46. I actually have a question for you. Do you know of a safe, natural
    preservative that can extend the shelf life of a vegetable chutney
    type pickle in glass jars?

    Kind regards,

    Beverley Joshua.

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    • Dear Beverly,
      I assume that you are canning this chutney. First proper technique used when canning will do the most. Also the ratio of sugar to vinegar or more simply the starch to the acids must be higher on the acid side to extend shelf life. Bacteria in the air becomes your next enemy. Seal with Wax or Parrifin also.

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