Printable Kitchen Conversion Charts

Keep the tables by your measuring jug or scale. These references use the same unit definitions and ingredient records as the calculators.

Kitchen scale

• 1 kg ≈ 2.205 lbInternational avoirdupois pound
• 16 oz = 1 lbAvoirdupois ounces by weight
• 28.35 g ≈ 1 ozAvoirdupois ounce by weight
• 453.6 g ≈ 1 lbInternational avoirdupois pound

Cups and spoons

• 1 cup = 8 fl ozUS customary cup and US fluid ounce
• 1 tbsp = 3 tspUS customary tablespoon and teaspoon
• 1 cup = 16 tbspUS customary cup and tablespoon

Liquid containers

• 1 qt = 4 cupsUS liquid quart and US customary cup
• 1 gal = 128 fl ozUS liquid gallon and US fluid ounce
• 1 gal = 4 qtUS liquid gallon and US liquid quart
• 32 fl oz = 1 qtUS fluid ounce and US liquid quart
• 16 cups = 1 galUS customary cup and US liquid gallon

US customary cup and spoon fractions

Use these first two tables with US customary cups, fluid ounces, tablespoons and teaspoons. If your recipe calls for a different cup, check the cup-size converter.

US customary cup fractions

US cup	US fl oz	mL
⅛	1	≈ 29.5735
¼	2	≈ 59.1471
⅓	≈ 2.6667	≈ 78.8627
⅜	3	≈ 88.7206
½	4	≈ 118.2941
⅝	5	≈ 147.8676
⅔	≈ 5.3333	≈ 157.7255
¾	6	≈ 177.4412
⅞	7	≈ 207.0147
1	8	≈ 236.5882
1½	12	≈ 354.8824
2	16	≈ 473.1765

US customary tablespoon fractions

US tbsp	US tsp	mL
⅛	0.375	≈ 1.8483
¼	0.75	≈ 3.6967
⅓	1	≈ 4.9289
⅜	1.125	≈ 5.545
½	1.5	≈ 7.3934
⅝	1.875	≈ 9.2417
⅔	2	≈ 9.8578
¾	2.25	≈ 11.0901
⅞	2.625	≈ 12.9384
1	3	≈ 14.7868
1½	4.5	≈ 22.1801
2	6	≈ 29.5735

Kitchen scale weights

These figures convert between units of mass. Select the fluid-ounce tool when the recipe gives a liquid volume.

Common kitchen weights

Quantity	Converted weight
1 oz by weight	≈ 28.3495 g
4 oz by weight	≈ 113.3981 g
8 oz by weight	≈ 226.7962 g
100 g	≈ 3.5274 oz by weight
1 lb	≈ 453.5924 g
100 g	≈ 0.2205 lb
1 kg	≈ 2.2046 lb

Ingredient portions

These estimates scale the published source portions. The food, preparation and filling method affect how much fits in a cup. Open the ingredient directory for the individual records.

Published household portions and source-cup equivalents

Ingredient	Published portion	Portion mass (g)	1 source cup (g)
All-purpose flour	1 cup	120	≈ 120
Granulated white sugar	1 cup	198	≈ 198
Butter	1/2 cup	113	≈ 226
Whole cow’s milk	1 cup	244	≈ 244
Powdered sugar	1 cup unsifted	120	≈ 120
Active dry yeast	1 tablespoon	12	—
Raw garlic	1 cup, cut size unspecified	136	≈ 136
Raw blackberries	1 cup raw blackberries	144	≈ 144
Raw blueberries	1 cup raw blueberries	148	≈ 148
Raw diced potatoes, flesh and skin	½ cup diced, raw, flesh and skin	75	≈ 150
Shredded cheddar	1 cup shredded cheddar	113	≈ 113

Use the calculation methodology to check the meaning of an approximation and the precision used on the site.

Directly published ingredient spoon portions

Ingredient	Published spoon portion	Portion mass (g)
Powdered sugar	1 tablespoon unsifted	8
Powdered sugar	1 teaspoon, sifting unspecified	2.5
Active dry yeast	1 tablespoon	12
Active dry yeast	1 teaspoon	4
Raw garlic	1 teaspoon, cut size unspecified	2.8

US and metric kitchen measures

Use the labels on your measuring tools to select the corresponding row. Australian and US customary tablespoons have different capacities.

Capacity of one cup by standard

Unit standard	mL per unit
US cup	≈ 236.5882
FDA label cup	240
metric cup	250
Imperial cup	≈ 284.1306
Japanese cooking cup	200
Japanese rice cup	180

Capacity of one spoon by standard

Unit standard	mL per unit
US tbsp	≈ 14.7868
metric tbsp	15
Australian tbsp	20
US tsp	≈ 4.9289
metric tsp	5

Oven temperature chart

Oven temperatures from Fahrenheit to Celsius

Oven setting (°F)	Equivalent (°C)
225	≈ 107
250	≈ 121
275	135
300	≈ 149
325	≈ 163
350	≈ 177
375	≈ 191
400	≈ 204
425	≈ 218
450	≈ 232
475	≈ 246
500	260