Oven Temperature Conversion Chart
Each oven has its own personality and temperatures vary even within the oven itself. The trick is
to keep an eye on your food and get to know your oven. If you are having problems, try and get
hold of an oven thermometer to find out the actual temperature inside your oven and adjust
the settings as necessary.
Use this chart as a guideline for converting oven temperatures.
Oven temperature conversion chart
| Gas Mark | Fahrenheit | Celsius* |
|---|---|---|
| 1/4 | 225 | 110 |
| 1/2 | 260 | 130 |
| 1 | 280 | 140 |
| 2 | 300 | 150 |
| 3 | 340 | 170 |
| 4 | 350 | 180 |
| 5 | 375 | 190 |
| 6 | 390 | 200 |
| 7 | 430 | 220 |
| 8 | 445 | 230 |
| 9 | 465 | 240 |
Imperial – Metric Weight Conversion Chart
| Imperial | Metric |
|---|---|
| 1 oz | 30 g |
| 2 oz | 55 g |
| 3 oz | 85 g |
| 4 oz | 115 g |
| 5 oz | 140g |
| 6 oz | 170 g |
| 7 oz | 200 g |
| 8 oz/ 1/2 lb | 225 g |
| 1 lb | 455 g |
This chart can be used as a general guideline for converting between metric and imperial weights.
US cup/ingredient chart
| Ingredient | 1 US cup |
|---|---|
| plain flour / all-purpose flour; icing sugar/confectioner’s sugar | 125 g |
| butter; caster sugar | 225 g |
| bread flour | 135 g |
| granulated sugar | 200 g |
| demerara sugar | 250 g |
| cornflour/corn starch | 100 g |
| basmati rice | 195 g |
The weight equivalent of a cup of any ingredient will depend on the density of the ingredient. Use this chart to convert some of the most common ingredients. For other ingredients, you can measure them out using a measuring jug (based on the amounts in the chart to the left), or look on the Internet for specific conversions.
US Cups Conversion Chart
| 1/4 cup | 60 ml |
|---|---|
| 1/3 cup | 80 ml |
| 1/2 cup | 118 ml |
| 3/4 cup | 178 ml |
| 1 cup | 237 ml |