Conversions Fahrenheit = Celsius
225 ºF = 110 ºC
250 ºF = 120 ºC
275 ºF = 140 ºC
300 ºF = 150 ºC
325 ºF = 160 ºC
350 ºF = 180 ºC
375 ºF = 190 ºC
400 ºF = 200 ºC
425 ºF = 220 ºC
450 ºF = 230 ºC
475 ºF = 245 ºC
500 ºF = 260 ºC
1 kilogram = 2.2 pounds = 1000g
1 liter = 4.2 cups = .26 gallon
1 gallon (4 quarts) = 3.8 liters
Baking Conversion Table
| Teaspoon (tsp) | Tablespoon (Tbsp) | Cup | Grams (g) | Ounces (oz) | Pounds (lb) |
| 3 | 1 | 1/16 | 14 | 1/2 | |
| 6 | 2 | 1/8 | 28 | 1 | 1/16 |
| 12 | 4 | 1/4 | 57 | 2 | 1/8 |
| 24 | 8 | 1/2 | 113 | 4 | 1/4 |
| 36 | 12 | 3/4 | 170 | 6 | 3/8 |
| 48 | 16 | 1 | 227 | 8 | 1/2 |
| 96 | 32 | 2 | 454 | 16 | 1 |
Butter
1 stick = 1/2 cup = 8 Tbsp = 113 g = 4 oz.
2 sticks = 1 cup = 16 Tbsp = 227 g = 8 oz.
1 kostka (polish) = 250g
1 glass (polish) = 250g
Flour (unsifted)
1 glass (polish) = 170g
1 cup all-purpose flour = 130g
3/4 cup all-purpose flour = 100g
2/3 cup all-purpose flour = 85g
1/2 cup all-purpose flour = 70g
1/3 cup all-purpose flour = 45g
1/4 cup all-purpose flour = 35g
Cornstarch / Potato starch
1 cup cornstarch = 150g
1 tsp cornstarch = 3.3g
1 glass (polish) potato starch = 190g
1 tsp potato starch = 4g
Pastry quantities - cake pans
(for basic shortcruts pastry use half of the amount of fat to flour)
6 in = 15 cm = 115 g
7 in = 18 cm = 140 g
7-1/2 in = 19 cm = 150 g
8 in = 20 cm = 175 g
9 in = 23 cm = 200 g
10 in = 25 cm = 225 g
Yeast
| Active Dry Yeast | Instant Yeast | Fresh Yeast |
| 1 tsp (2.83g) | = .67 tsp or 2.1g | = 2 tsp or 5.67g |
| 2 tsp (5.67g) | = 1.33 tsp or 4.2g | = 4 tsp or 11.34g |
| 1g | = .74g | = 2g |
Sugar
1 glass (polish) = 240g
1 cup of caster sugar = 200g
3/4 cup of caster sugar = 150g
2/3 cup of caster sugar = 135g
1/2 cup of caster sugar = 100g
1/3 cup of caster sugar = 70g
1/4 cup of caster sugar = 50g
Brown sugar
1 cup of brown sugar = 220g
1/2 cup of brown sugar = 110g
1/3 cup of brown sugar = 75g
1/4 cup of brown sugar = 55g
Icing sugar / Cocoa powder
1 cup of confectioners (icing) sugar = 125g
1 glass (polish) = 170g
1 cup cocoa powder = 105g
Candy making temp. (F)
Dark caramel = 350
Medium caramel = 340
Light caramel = 320
Hard crack = 300
Soft crack = 270
Hard ball = 250
Firm ball = 245
Soft ball = 235
Thread = 225