Metric Conversion Chart – Frank's Recipes!!

Volume Measurements (dry)
1/8 teaspoon = 0.5 mL 1/4 teaspoon = 1 mL 1/2 teaspoon = 2 mL 3/4 teaspoon = 4 mL 1 teaspoon = 5 mL 1 tablespoon = 15 mL 2 tablespoons = 30 mL 1/4 cup = 60 mL 1/3 cup = 75 mL 1/2 cup = 125 mL 2/3 cup = 150 mL 3/4 cup = 175 mL 1 cup = 250 mL 2 cups = 1 pint = 500 mL 3 cups = 750 mL 4 cups = 1 quart = 1 L
Volume Measurements (fluid)
1 fluid ounce (2 tablespoons) = 30 mL 4 fluid ounces (1/2 cup) = 125 mL 8 fluid ounces (1 cup) = 250 mL 12 fluid ounces (1-1/2 cups) = 375 mL 16 fluid ounces (2 cups) = 500 mL
Weights (mass)
1/2 ounce = 15 g 1 ounce = 30 g 3 ounces = 90 g 4 ounces = 120 g 8 ounces = 225 g 10 ounces = 285 g 12 ounces = 360 g 16 ounces = 1 pound = 450 g
Dimensions
1/16 inch = 2 mm 1/8 inch = 3 mm 1/4 inch = 6 mm 1/2 inch = 1.5 cm 3/4 inch = 2 cm 1 inch = 2.5 cm
Oven Temperatures
250 degrees F = 120 degrees C 275 degrees F = 140 degrees C 300 degrees F = 150 degrees C 325 degrees F = 160 degrees C 350 degrees F = 180 degrees C 375 degrees F = 190 degrees C 400 degrees F = 200 degrees C 425 degrees F = 220 degrees C 450 degrees F = 230 degrees C

Baking Pan Sizes

Utensil	Size in Inches/Quarts	Metric Volume	Size in Centimeters
Baking or Cake Pan (square or rectangular)	8x8x2 9x9x2 12x8x2 13x9x2	2 L 2.5 L 3 L 3.5 L	20x20x5 23x23x5 33x23x5 33x23x5
Loaf Pan	8x4x3 9x5x3	1.5 L 2 L	20x10x7 23x13x7
Round Layer Cake Pan	8×1.5 9×1.5	1.2 L 1.5 L	20×4 23×4
Pie Plate	8×1.25 9×1.25	750 mL 1 L	20×3 23×3
Baking Dish or Casserole	1 quart 1.5 quart 2 quart	1 L 1.5 L 2 L	— — —

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