Conversion Chart’s
Oven Temperature Conversion Table
| Gas | °F | °C | Fan |
| 1 | 275 | 140 | 120 |
| 2 | 300 | 150 | 130 |
| 3 | 325 | 170 | 150 |
| 4 | 350 | 180 | 160 |
| 5 | 375 | 190 | 170 |
| 6 | 400 | 200 | 180 |
| 7 | 425 | 220 | 200 |
| 8 | 450 | 230 | 210 |
| 9 | 475 | 240 | 220 |
US Cups Conversion Table
| Ingredient | 1 cup | ¾ cup | ⅔ cup | ½ cup | ⅓ cup | ¼ cup | 2 tbsp |
| Flour | 120g | 90g | 80g | 60g | 40g | 30g | 15g |
| Flour (sieved) | 110g | 80g | 70g | 55g | 35g | 27g | 13g |
| Sugar (granulated) | 200g | 150g | 130g | 100g | 65g | 50g | 25g |
| Icing Sugar | 100g | 75g | 70g | 50g | 35g | 25g | 13g |
| Brown Sugar | 180g | 135g | 120g | 90g | 60g | 45g | 23g |
| Cornflour (corn starch) | 120g | 90g | 80g | 60g | 40g | 30g | 15g |
| Rice (uncooked) | 190g | 140g | 125g | 95g | 65g | 48g | 24g |
| Couscous (uncooked) | 180g | 135g | 120g | 90g | 60g | 45g | 22g |
| Oats (uncooked) | 90g | 65g | 60g | 45g | 30g | 22g | 11g |
| Table Salt | 300g | 230g | 200g | 150g | 100g | 75g | 40g |
| Butter | 240g | 180g | 160g | 120g | 80g | 60g | 30g |
| Vegetable Shortening | 190g | 140g | 125g | 95g | 65g | 48g | 24g |
| Nuts (chopped) | 150g | 110g | 100g | 75g | 50g | 40g | 20g |
| Nuts (ground) | 120g | 90g | 80g | 60g | 40g | 30g | 15g |
| Breadcrumbs (fresh) | 60g | 45g | 40g | 30g | 20g | 15g | 10g |
| Breadcrumbs (dry) | 150g | 110g | 100g | 75g | 50g | 40g | 20g |
| Sultanas / Raisins | 200g | 150g | 130g | 100g | 65g | 50g | 22g |
Imperial to Metric Conversion Table
| Ounces | Grams |
| ½ oz | 10 g |
| ¾ oz | 20 g |
| 1 oz | 25 g |
| 1½ oz | 40 g |
| 2 oz | 50 g |
| 2½ oz | 60 g |
| 3 oz | 75 g |
| 4 oz | 110 g |
| 4½ oz | 125 g |
| 5 oz | 150 g |
| 6 oz | 175 g |
| 7 oz | 200 g |
| 8 oz | 225 g |
| 9 oz | 250 g |
| 10 oz | 275 g |
| 12 oz | 350 g |
| 1 lb | 450 g |
| 1 lb 8 oz | 700 g |
| 2 lb | 900 g |
| 3 lb | 1.35 kg |
Yeast Conversion Table
| Fresh Yeast | Original Dry Yeast | Quick Yeast |
| 3g | 1.5g | 1g |
| 6g | 3g | 2g |
| 10g | 4g | 3g |
| 12g | 6g | 4g |
| 17g | 7g | 5g |
| 34g | 14g | 10g |
| 68g | 28g | 20g |
Flour Numbering and Naming Systems
| Milled from 100% of the whole grain | Some of the bran removed leaving about 85% of the grain | White Bread Flour | White Bread Flour | White Flour | Very fine flour from the early stages of roller milling | |
| UK | Wholemeal Flour | Brown flour | Strong bread flour | – | Plain flour | Patent flour |
| GERMANY | Vollkorn 1600 | 1050 | 812 | – | 550 | 405 |
| FRANCE | Farine Intègral 150 | 110 | 80 | 65 | 55 | 45 |
| ITALY | Integrale | Tipo 2 | Tipo 1 | – | 0 | 00 |
| SPAIN,
PORTUGAL |
Harina Integrale 150 | 110 | 80 | 70 | 55 | 45 |
| USA | Wholewheat flour | First clear flour | High gluten bread flour | All-purpose flour | Pastry flour | |
| HOLLAND | Volkorenmeel | Gebuilde bloem | Tarwebloem | Patentbloem | Zeeuwse bloem | |
