If you’re anything like me, you occasionally find yourself in the kitchen with a recipe in one hand and an utterly incompatible set of measuring cups and spoons in the other. (I once tried to make a cake with nothing but tablespoons—it didn’t go well.)
When that happens, it’s helpful to have a measurement conversion chart at your disposal. So today I’ve put together a handy guide to cooking conversions, which will help make sure your next culinary creation is a success.
Whether you’re working in teaspoons or tablespoons, ounces, or pounds, these conversions will ensure that your recipe turns out just right. Enjoy!
Dry Weights Conversion Chart
Dry weights are an important consideration when cooking. By knowing the weight of a dry ingredient, you can better estimate how much of it to use in a recipe. This guide provides weight equivalents for some common ingredients. Happy cooking!
|12 oz||24||1 1/2||340||3/4|
It’s been said that cooking is an art form. But, like any other art form, it can be improved with a little bit of science. In particular, understanding the scientific principles behind what you’re doing in the kitchen will make you a better cook. Today we’re going to talk about liquid volume conversion – something that all home cooks should know how to do.
With just a few simple conversions, you’ll be able to translate recipes from one volume measure to another, making it easy to follow even the most complicated instructions. So let’s get started!
Oven Temperature Conversion Chart
Do you ever look at a recipe and wonder what the equivalent oven temperature is in degrees Fahrenheit? Well, wonder no more!
This handy oven temperatures conversion chart will take the guesswork out of converting recipes. So whether you’re baking a pie or roasting chicken, you’ll know exactly what temperature to set your oven at. Enjoy!
Baking In Grams
Baking requires precision and accuracy. Unfortunately, most of us don’t have mental calculators that can help us convert between cups and grams while we’re in the middle of a recipe.
That’s where this chart comes in handy! In it, you’ll find a comprehensive guide to converting cups to grams for everything from flour to sugar to butter. So the next time you’re baking, you’ll be able to confidently measure out your ingredients without fear of ruining a masterpiece. Happy baking!
|all-purpose flour||1 cup||130 grams|
|bread flour||1 cup||136 grams|
|cake flour||1 cup||120 grams|
|granulated sugar||1 cup||198 grams|
|brown sugar||1 cup||213 grams|
|powdered sugar||1 cup||160 grams|
|heavy cream||1 cup||235 grams|
|butter||1 cup||113 grams|
|milk||1 cup||227 grams|
|buttermilk||1 cup||227 grams|
|4 large eggs||1 cup||228 grams|
Baking Pan Conversions
The thing about baking is that if you want to produce consistent results, you need to be precise in your measurements and follow the recipe to a tee. But what happens when you don’t have the exact measurement called for in the recipe? Or, heaven forbid, you lose your recipe card?
Never fear my friend, because I’ve got your back! Below is a handy conversion chart that will take the guesswork out of converting times for different-sized pans. So go ahead and experiment away!
Use this chart as a guide for baking times but for the most accurate check for doneness always use a probe thermometer. See proper baking temperatures below.
|baking pan size||cups||bake time @350℉|
|Two 8 1/2 -inch round pans||6 cups||35 to 40 minutes|
|Two 9 1/2 -inch round pans||8 cups||30 to 35 minutes|
|10-inch tube pan||16 cups||35 minutes to an hour|
|10-inch bundt pan||12 cups||35 minutes to an hour|
|9-inch springform||9 cups||35 minutes to an hour|
|9 x 5 – inch loaf pan||8 cups||35 to 55 minutes|
|8-inch square pan||8 cups||25 to 30 minutes|
|13 x 9-inch pan||14 cups||30 to 35 minutes|
|15 x 10-inch jelly roll pan||12 cup||25 to 30 minutes|
|24 cupcakes||6 cups||18 to 23 minutes|
Internal Temperatures For Baked Goods
If you’re like me, you’ve been there. You pull your lovingly prepared cake out of the oven and are heartbroken to find that it’s not done. Although it’s tempting, don’t try to patch things up by sticking them back in the oven – you’ll only end up with a gooey mess. It’s better to avoid the problem in the first place.
The good news is that I’ve done all of the hard work for you, and have compiled a list of internal temperatures for common baked goods. Keep this handy next time you’re whipping up something sweet!
|enriched bread (bread with fat added)||180 to 190℉||82 to 88℃|
|lean bread (french or sourdough)||190 to 210℉||88 to 99℃|
|quick bread (cornbread, banana bread, soda bread)||200 to 205℉||93 to 96℃|
|cake, cupcakes, angel food cake||200 to 209℉||93 to 98℃|
|custard (flan, creme brulee, pumpkin pie)||170 to 175℉||77 to 79℃|
|chocolate chip cookies||180℉||82℃|
|bread pudding, quiche, meringue pies||160℉||66℃|
(fudgy to cakey)
|165 to 210℉||74 to 99℃|
If you’re looking for more help in the kitchen be sure to download my all-inclusive temperature guide for everything that you might ever cook. This temperature guide shows you the correct internal temperature for steak, pork, seafood, and even baked goods.
You can grab the Temperature Guide Download and never again overcook or undercooked anything.