Handy Weights & Measurement Chart
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1Weights & measurement charts
Precise measurements can be vital to cooking and baking success. Keep our essential guide handy for all the weights and measures you might need.
Liquids*
Mass (weight)*
Pan measurements
To check your muffin pan’s capacity, for a
10g
1/4oz
Metric
Cup
Imperial
Muffin Pans
mini muffin pan pour 1 1/2 tablespoons (30ml) water
15g
1/2oz
30ml
100°
1 fl oz
Mini
30ml
1 1/2 Tbs
into 1 hole in your pan. If the water comes right to the
30g
1oz
60ml
1/4 cup
2 fl oz
Regular 1
80ml
1/3 cup
top (with none left over) it is 1 1/2 tablespoon capacity.
60g
2oz
80ml
1/3 cup
2 3/4 fl oz
Use the same method to measure regular or Texas
Regular 2
125ml
1/2 cup
90g
3oz
100ml
3 1/2 fl oz
muffin pans.
Texas
180ml
3/4 cup
125g
4oz (1/4 lb)
125ml
1/2 cup
4 fl oz
155g
5oz
150ml
5 fl oz
Cake Pans
185g
6oz
180ml
3/4 cup
6 fl oz
20cm springform cake pan
8 inch
220g
7oz
200ml
7 fl oz
20cm square cake pan
8 inch
250g
8oz (1/2 lb)
250ml
1 cup
8 3/4 fl oz
23cm springform cake pan
9 inch
280g
9oz
310ml
1 1/4 cups
10 1/2 fl oz
315g
10oz
25cm springform cake pan
10 inch
375ml
1 1/2 cups
13 fl oz
345g
11oz
430ml
1 3/4 cups
15 fl oz
375g
12oz (3/4 lb)
475ml
16 fl oz
410g
13oz
500ml
2 cups
17 fl oz
Cup conversions for metric & imperial*
440g
14oz
625ml
2 1/2 cups
21 1/2 fl oz
470g
15oz
750ml
3 cups
26 fl oz
Ingredient
1 Cup
1/2 Cup
1/3 Cup
1/4 Cup
500g (1/2 kg)
16oz (1 lb)
1L
4 cups
35 fl oz
Breadcrumbs, dry
90g
2 3/4oz
45g
1 1/2oz
30g
1oz
25g
3/4oz
750g
24oz (1 1/2 lb)
1.25L
5 cups
44 fl oz
Butter
250g
8oz
125g
4oz
80g
2 1/2oz
60g
2oz
1kg
32oz (2 lb)
1.5L
6 cups
52 fl oz
1.5kg
48oz (3 lb)
2L
8 cups
70 fl oz
Cheese, shredded/grated
80g
2 1/2oz
40g
1oz
35g
1oz
25g
3/4oz
2kg
64oz (4 lb)
2.5L
10 cups
88 fl oz
Choc bits
190g
6oz
95g
3oz
70g
2 1/4oz
55g
1 3/4oz
Coconut, desiccated
85g
2 3/4oz
45g
1 1/2oz
35g
1oz
20g
1/2oz
Oven temperatures
Metric cup & spoon sizes*
Flour, plain/self-raising
150g
4 3/4oz
75g
2 1/2oz
50g
1 1/2oz
40g
1 1/2oz
Celsius
Celsius
Cup
Metric
Rice, uncooked
200g
6 1/2oz
100g
3oz
70g
2 1/4oz
50g
1 1/2oz
Farenheit
Gas
(Electric)
(Fan Forced)
1/4
60ml
Sour cream
235g
7 1/2oz
125g
4oz
85g
2 1/2oz
65g
2oz
120°
100°
250°
1
very slow
1/3
80ml
Sugar, brown - lightly
160g
5oz
80g
2 1/2oz
60g
2oz
45g
1 1/2oz
150°
130°
300°
2
slow
1/2
125ml
Sugar, brown - firmly
200g
6 1/2oz
100g
3oz
70g
2 1/4oz
55g
1 3/4oz
160°
140°
325°
3
moderately slow
1 cup
250ml
180°
160°
350°
4
moderate
Sugar, caster
220g
7oz
115g
3 3/4oz
80g
2 1/2oz
60g
2oz
Spoon
190°
170°
375°
5
moderately hot
Sugar, icing
150g
4 3/4oz
80g
2 1/2oz
60g
2oz
45g
1 1/2oz
1/4 teaspoon
1.25ml
200°
180°
400°
6
hot
Sugar, white
225g
7oz
110g
3 1/2oz
80g
2 1/2oz
60g
2oz
1/2 teaspoon
2.5ml
230°
210°
450°
7
very hot
Sultanas
170g
5 1/2oz
90g
3oz
65g
2oz
45g
1 1/2oz
1 teaspoon
5ml
250°
230°
500°
9
very hot
Yoghurt
260g
8 1/4oz
130g
4oz
90g
3oz
70g
2 1/4oz
1 tablespoon (4 teaspoons)
20ml
If using a fan-forced oven, your cooking time may be a little
*These conversions have been rounded for cookery purposes
quicker, so start checking your food a little earlier.
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