Weights & measurement charts
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Precise measurements can be vital to cooking and baking success. Keep our essential guide handy for all the weights and measures you might need.
Taste also now offers a series of calculators to help you with some of the conversions in these charts.
Does your equipment measure up?
Use Australian Standard measuring cups and spoons. The plastic ones found in supermarkets and kitchenware shops are a perfect choice. Check the metal ones and overseas brands as most are not Australian standard and therefore not suitable for Australian recipes.
Use cup and spoon measures for dry and solid ingredients and a measuring jug for liquid ingredients.
When measuring dry ingredients, dip the cup or spoon measure into the food and lift out. Use the edge of a knife to scrape across the surface, removing excess ingredients so the surface is flat. When measuring liquids, place the jug onto a flat surface and bend down to check at eye level.
Pan measurements | Oven temperatures | Metric cup & spoon sizes | Liquids | Mass (weight) | Cup conversions
Download our handy weights & measurement chart to stick on your fridge.
Pan measurements | ||
muffin pans | ||
mini | 30ml | 1 1/2 Tbs |
regular 1 | 80ml | 1/3 cup |
regular 2 | 125ml | 1/2 cup |
Texas | 180ml | 3/4 cup |
cake pans | ||
20cm springform cake pan | 8 inch | |
20cm square cake pan | 8 inch | |
23cm springform cake pan | 9 inch | |
25cm springform cake pan | 10 inch |
To check your muffin pan's capacity, for a mini muffin pan pour 1 1/2 tablespoons (30ml) water into 1 hole in your pan. If the water comes right to the top (with none left over) it is 1 1/2 tablespoon capacity. Use the same method to measure regular or Texas muffin pans.
Oven temperatures | ||||
Celsius (electric) | Celcius (fan forced) | Fahrenheit | Gas | |
120º | 100º | 250º | 1 | very slow |
150º | 130º | 300º | 2 | slow |
160º | 140º | 325º | 3 | moderately slow |
180º | 160º | 350º | 4 | moderate |
190º | 170º | 375º | 5 | moderately hot |
200º | 180º | 400º | 6 | hot |
230º | 210º | 450º | 7 | very hot |
250º | 230º | 500º | 9 | very hot |
If using a fan-forced oven, your cooking time may be a little quicker, so start checking your food a little earlier
Metric cup & spoon sizes* | |
cup | metric |
1/4 cup | 60ml |
1/3 cup | 80ml |
1/2 cup | 125ml |
1 cup | 250ml |
spoon | metric |
1/4 teaspoon | 1.25ml |
1/2 teaspoon | 2.5ml |
1 teaspoon | 5ml |
2 teaspoons | 10ml |
1 tablespoon (equal to 4 teaspoons) | 20ml |
Liquids* | ||
Metric | Cup | Imperial |
30ml | 1 fl oz | |
60ml | 1/4 cup | 2 fl oz |
80ml | 1/3 cup | 2 3/4 fl oz |
100ml | 3 1/2 fl oz | |
125ml | 1/2 cup | 4 fl oz |
150ml | 5 fl oz | |
180ml | 3/4 cup | 6 fl oz |
200ml | 7 fl oz | |
250ml | 1 cup | 8 3/4 fl oz |
310ml | 1 1/4 cups | 10 1/2 fl oz |
375ml | 1 1/2 cups | 13 fl oz |
430ml | 1 3/4 cups | 15 fl oz |
475ml | 16 fl oz | |
500ml | 2 cups | 17 fl oz |
625ml | 2 1/2 cups | 21 1/2 fl oz |
750ml | 3 cups | 26 fl oz |
1L | 4 cups | 35 fl oz |
1.25L | 5 cups | 44 fl oz |
1.5L | 6 cups | 52 fl oz |
2L | 8 cups | 70 fl oz |
2.5L | 10 cups | 88 fl oz |
Mass (weight)* | |
10g | 1/4oz |
15g | 1/2oz |
30g | 1oz |
60g | 2oz |
90g | 3oz |
125g | 4oz (1/4 lb) |
155g | 5oz |
185g | 6oz |
220g | 7oz |
250g | 8oz (1/2 lb) |
280g | 9oz |
315g | 10oz |
345g | 11oz |
375g | 12oz (3/4 lb) |
410g | 13oz |
440g | 14oz |
470g | 15oz |
500g (1/2 kg) | 16oz (1 lb) |
750g | 24oz (1 1/2 lb) |
1kg | 32oz (2 lb) |
1.5kg | 48oz (3 lb) |
2kg | 64oz (4 lb) |
Cup conversions for metric & imperial* | ||||||||
ingredient | 1 cup | 1/2 cup | 1/3 cup | 1/4 cup | ||||
breadcrumbs, dry | 90g | 2 3/4oz | 45g | 1 1/2oz | 30g | 1oz | 25g | 3/4oz |
butter | 250g | 8oz | 125g | 4oz | 80g | 2 1/2oz | 60g | 2oz |
cheese, shredded/grated | 80g | 2 1/2oz | 40g | 1oz | 35g | 1oz | 25g | 3/4oz |
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 |
flour, plain/self-raising | 150g | 4 3/4oz | 75g | 2 1/2oz | 50g | 1 1/2oz | 40g | 1 1/2oz |
rice, uncooked (long-grain/basmati/jasmine) | 200g | 6 1/2oz | 100g | 3oz | 70g | 2 1/4oz | 50g | 1 1/2oz |
sour cream | 235g | 7 1/2oz | 125g | 4oz | 85g | 2 1/2oz | 65g | 2oz |
sugar, brown – lightly packed | 160g | 5oz | 80g | 2 1/2oz | 60g | 2oz | 45g | 1 1/2oz |
sugar, brown – firmly packed | 200g | 6 1/2oz | 100g | 3oz | 70g | 2 1/4oz | 55g | 1 3/4oz |
sugar, caster | 220g | 7oz | 115g | 3 3/4oz | 80g | 2 1/2oz | 60g | 2oz |
sugar, icing | 150g | 4 3/4oz | 80g | 2 1/2oz | 60g | 2oz | 45g | 1 1/2oz |
sugar, white | 225g | 7oz | 110g | 3 1/2oz | 80g | 2 1/2oz | 60g | 2oz |
sultanas | 170g | 5 1/2oz | 90g | 3oz | 65g | 2oz | 45g | 1 1/2oz |
yoghurt | 260g | 8 1/4oz | 130g | 4oz | 90g | 3oz | 70g | 2 1/4oz |
*These conversions have been rounded for cookery purposes
Be sure to check out our baking recipes collection.
Source
Taste.com.au - April 2007
- admin added this comment at 04:48pm Fri 10th October, 2014
- Hello coco22, All taste recipes use conventional oven temperatures unless otherwise stated. I hope this helps, Regards, admin
- coco22 added this comment at 04:47pm Sun 5th October, 2014
- The weights and measurement chart has proved to be a great asset to me not being metric literate. I would like to make a comment regarding oven temperatures. I'm never sure whether the oven temperatures you give should be fan forced or not as I think the difference could impact on the end result of the recipe. Could you please consider stipulating that in the future for your recipes.
- Storm31 added this comment at 10:15am Sun 18th May, 2014
- What is 10g in tablespoons
- Tomh added this comment at 01:28pm Sat 5th April, 2014
- Re. volumetric (cups and spoons) measures v. weights I would point out that cups and spoons were devised for a time when weighing scales were often not accurate and good ones expensive, bulky, and heavy. Now you can buy electronic scales for $20 that are easy to clean, convert from imperial to metric, and allow you to zero to any receptacle, there is little point in using volumetric measures. The main problems with them are that they are inaccurate, inconsistent - different people can get different measures from them, slow, and make a nonsense of claimed nutritional values. For example, on this Site, there are baking recipes giving liquid measures in cups and metric, but only cups for things like flour, yet the nutritional content is always given to the nearest gramme. This is absurd, since it means that the nutritional content is always inaccurate.
- stickinsect added this comment at 07:33am Sun 23rd December, 2012
- What is the standard egg weight used for recipes? When making pavlova for example what size egg do i use? That would be most helpful. thanks
- tiki26 added this comment at 05:29pm Sun 25th November, 2012
- I agree that weight measurements are best. I have real trouble, though, with condensed milk, when some recipes go by weight and some say, for example, 3/4 cup. The Pyrex measuring cups are so thick, too, that there is huge potential for parallax error, depending on which side you read it from.
- JohnMich added this comment at 09:28am Fri 11th September, 2009
- I think that this is a very good article but there is a major flaw in that you say "Use cup and spoon measures for dry and solid ingredients". This can lead to serious errors in actual weight. There is a significant difference between the weight of, say, flour which has been packed down and that which has been sifted. I notice that US recipes mostly use cup and spoon measures for dry ingredients but UK and European dry ingredients are given by weight. Interestingly one of the major US baking sites (by visitor numbers) joyofbaking.com invariably gives the weight in grams of dry and solid ingredients even where the volume is shown by US cup and spoon measures. Weight is far more accurate than volume as a measure. Regards, Michelle
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