Cooks in the United States measure both liquid and solid ingredients using standard containers based on the 8-ounce cup and the tablespoon. These measurements are based on volume, while the metric system of measurement is based on both weight (for solids) and volume (for liquids).To convert from U.S. fluid tablespoons, ounces, quarts, and so forth to metric liters is a straightforward conversion, using the chart below. However, since solids have different weights—one cup of rice does not weigh the same as one cup of grated cheese, for example—many cooks who use the metric system have kitchen scales to weigh different ingredients.The chart below will give you a good starting point for basic conversions to the metric system.
MASS (weight)
1 ounce (oz.) = 28.0 grams (g)
8 ounces = 227.0 grams
1 pound (lb.) or 16 ounces = 0.45 kilograms (kg)
2.2 pounds = 1.0 kilogram
LENGTH
¼ inch (in.) = 0.6 centimeters (cm)
½ inch = 1.25 centimeters
1 inch = 2.5 centimeters
LIQUID VOLUME
1 teaspoon (tsp.) = 5.0 milliliters (ml)
1 tablespoon (tbsp.) = 15.0 milliliters
1 fluid ounce (oz.) = 30.0 milliliters
1 cup (c.) = 240 milliliters
1 pint (pt.) = 480 milliliters
1 quart (qt.) = 0.95 liters (l)
1 gallon (gal.) = 3.80 liters
TEMPERATURE
212°F = 100°C (boiling point of water)
225°F = 110°C
250°F = 120°C
275°F = 135°C
300°F = 150°C
325°F = 160°C
350°F = 180°C
375°F = 190°C
400°F = 200°C
(To convert temperature in Fahrenheit to Celsius, subtract 32 and multiply by .56)
PAN SIZES
8-inch cake pan = 20 x 4-centimeter cake pan
9-inch cake pan = 23 x 3.5-centimeter cake pan
11 x 7-inch baking pan = 28 x 18-centimeter baking pan
13 x 9-inch baking pan = 32.5 x 23-centimeter baking pan
9 x 5-inch loaf pan = 23 x 13-centimeter loaf pan
2-quart casserole = 2-liter casserole
This tip was published in 'Cooking The Austrian Way, revised and expanded to include new low-fat and vegetarian recipes by "Helga Hughes" - p23'
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