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Translators without Borders Cookbook

Recipes from around the world

  • Recipes
    • Bread
    • Breakfast
    • Cakes and bakes
    • Desserts
    • Dips
    • Festive dishes
    • Main courses
    • Salads
    • Soups
    • Side dishes
  • About
    • Acknowledgements
    • Conversions
  • Get Involved
  • TWB WEBSITE

Conversions

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 MarkFahrenheitCelsius*
1/4225110
1/2260130
1280140
2300150
3340170
4350180
5375190
6390200
7430220
8445230
9465240

 

Imperial – Metric Weight Conversion Chart

ImperialMetric
1 oz30 g
2 oz55 g
3 oz85 g
4 oz115 g
5 oz140g
6 oz170 g
7 oz200 g
8 oz/ 1/2 lb225 g
1 lb455 g
1 ounce = 28 grams.
This chart can be used as a general guideline for converting between metric and imperial weights.

 

US cup/ingredient chart

Ingredient1 US cup
plain flour / all-purpose flour; icing sugar/confectioner’s sugar125 g
butter; caster sugar225 g
bread flour135 g
granulated sugar200 g
demerara sugar250 g
cornflour/corn starch100 g
basmati rice195 g
British/Australian/New Zealand cups are slightly different: 1 Cup = 250 ml.
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 cup60 ml
1/3 cup80 ml
1/2 cup118 ml
3/4 cup178 ml
1 cup237 ml
1 US Cup = 237 ml.

 

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​​About the Cookbook:

The Translators without Borders Cookbook celebrates multiculturalism and diversity through the universally common love of food. The Cookbook was created and is entirely managed by volunteers. If you use and enjoy the recipes, please consider a donation to TWB.

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Visit the TWB website

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Tags

apples biscuits bread cake chicken chocolate Christmas courgette dairy-free dessert festive fish gluten-free lemon nut-free nuts orange oranges pie pudding vegan vegetarian yoghurt

Cuisines

American Azeri French Irish Italian Mexican Syrian

Ingredients

all-purpose flour baking powder beurre black pepper breadcrumbs brown sugar butter celery chicken stock cinnamon cornflour eggs egg yolk farine flour garlic granulated sugar ground beef ground ginger honey large eggs lemon juice lime mascarpone nutmeg oeufs oil olive oil onion parmesan Parmesan cheese pepper plain flour pointed red pepper raisins rice salt sea salt sucre sugar vanilla extract vegetable oil warm water water zucchini

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Terms of use

This Cookbook is composed of recipes provided pro bono by supporters of Translators without Borders (TWB). The recipes must not be sold or otherwise used for profit.

Please read the full TERMS OF USE.

Acknowledgements

This project was made possible by
Claire Cox and Becky Mynett: original cookbook concept
Chris Thompson - dtp
Pavel Gudoshnikov and Sophie Llewellyn Smith: web development
Sue Fortescue - general coordination and wonderfulness

Contact info

[email protected]

Copyright © 2023 · Translators Without Borders