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Weights & 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.
Taste also now oers 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 at. When measuring liquids, place the jug onto a at
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.

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Related Articles
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Pan measurements
mun pans

mini

30ml

1 1/2 Tbs

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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 mun pan's capacity, for a mini mun 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 mun pans.
back to top

Oven temperatures
Celsius
(electric)

Celcius
(fan forced)

Fahrenheit

Gas

120

100

250

very slow

150

130

300

slow

160

140

325

moderately slow

180

160

350

moderate

190

170

375

moderately hot

200

180

400

hot

230

210

450

very hot

250

230

500

very hot

If using a fan-forced oven, your cooking time may be a little quicker, so start checking your food a little earlier
back to top

Metric cup & spoon sizes*

cup

metric

1/4 cup

60ml

1/3 cup

80ml

1/2 cup

125ml

1 cup

250ml

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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

back to top
Liquids*
Metric

Cup

Imperial

30ml

1 oz

60ml

1/4 cup

2 oz

80ml

1/3 cup

2 3/4 oz

100ml

3 1/2 oz

125ml

1/2 cup

4 oz

150ml

5 oz

180ml

3/4 cup

6 oz

200ml

7 oz

250ml

1 cup

8 3/4 oz

310ml

1 1/4 cups

10 1/2 oz

375ml

1 1/2 cups

13 oz

430ml

1 3/4 cups

15 oz

475ml

16 oz

500ml

2 cups

17 oz

625ml

2 1/2 cups

21 1/2 oz

750ml

3 cups

26 oz

1L

4 cups

35 oz

1.25L

5 cups

44 oz

1.5L

6 cups

52 oz

2L

8 cups

70 oz

2.5L

10 cups

88 oz

back to top
Mass (weight)*
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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)
back to top

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

our, plain/self-raising

150g

4
3/4oz

75g

2
1/2oz

50g

1
1/2oz

40g

1
1/2oz

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rice, uncooked (longgrain/basmati/jasmine)

200g

sour cream

235g

sugar, brown lightly packed

6
1/2oz

50g

1
1/2oz

2
1/2oz

65g

2oz

60g

2oz

45g

1
1/2oz

3oz

70g

2
1/4oz

55g

1
3/4oz

115g

3
3/4oz

80g

2
1/2oz

60g

2oz

4
3/4oz

80g

2
1/2oz

60g

2oz

45g

1
1/2oz

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

100g

3oz

70g

7
1/2oz

125g

4oz

85g

160g

5oz

80g

2
1/2oz

sugar, brown rmly packed

200g

6
1/2oz

100g

sugar, caster

220g

7oz

sugar, icing

150g

sugar, white

2
1/4oz

*These conversions have been rounded for cookery purposes

back to top
Be sure to check out our baking recipes collection.

Source
Taste.com.au April 2007
Latest Comments
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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 dierence 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

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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 - dierent people can get dierent 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 our, 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 aw 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 signicant dierence between the
weight of, say, our 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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