Does your equipment measure up?
Use cup and spoon measures for dry and solid ingredients and a measuring jug for liquid ingredients.
When measuring dry or solid ingredients, dip the cup or spoon measure into the food and lift out. Use the edge of a knife to scrape across the surface, removing excess ingredients so the surface is flat. When measuring liquids, place the jug onto a flat surface and bend down to check at eye level.
Pan measurements
| Muffin Pans | ||
| mini | 30ml | 1 1/2 Tbsp. |
| regular 1 | 80ml | 1/3 cup |
| regular 2 | 125ml | 1/2 cup |
| Texas | 180ml | 3/4 cup |
| Cake Pans | ||
| 20cm spring form cake pan | 8 inch | |
| 20cm square cake pan | 8 inch | |
| 23cm spring form cake pan | 9 inch | |
| 25cm spring form cake pan | 10 inch | |
To check your muffin pan’s capacity, for a mini muffin pan pour 1 1/2 tablespoons (30ml) water into 1 hole in your pan. If the water comes right to the top (with none left over) it is 1 1/2 tablespoon capacity. Use the same method to measure regular or Texas muffin pans.
Oven temperatures
| Celsius (electric) | Celsius(fan forced) | Fahrenheit | gas | |
| 120º | 100º | 250º | 1 | very slow |
| 150º | 130º | 300º | 2 | slow |
| 160º | 140º | 325º | 3 | moderately slow |
| 180º | 160º | 350º | 4 | moderate |
| 190º | 170º | 375º | 5 | moderately hot |
| 200º | 180º | 400º | 6 | hot |
| 230º | 210º | 450º | 7 | very hot |
| 250º | 230º | 500º | 9 | very hot |
If using a fan-forced oven, your cooking time may be a little quicker, so start checking your food a little earlier
Metric | |
| 1/4 teaspoon | 1.25ml |
| 1/2 teaspoon | 2.5ml |
| 1 teaspoon | 5ml |
| 2 teaspoons | 10ml |
| 1 tablespoon (equal to 4 teaspoons) | 20ml |
Liquids*
| Metric | Cup | Imperial |
| 30ml | 1 FL oz. | |
| 60ml | 1/4 cup | 2 FL oz. |
| 80ml | 1/3 cup | 2 3/4 FL oz. |
| 100ml | 3 1/2 FL oz. | |
| 125ml | 1/2 cup | 4 FL oz. |
| 150ml | 5 FL oz. | |
| 180ml | 3/4 cup | 6 FL oz. |
| 200ml | 7 FL oz. | |
| 250ml | 1 cup | 8 3/4 FL oz. |
| 310ml | 1 1/4 cups | 10 1/2 FL oz. |
| 375ml | 1 1/2 cups | 13 FL oz. |
| 430ml | 1 3/4 cups | 15 FL oz. |
| 475ml | 16 FL oz. | |
| 500ml | 2 cups | 17 FL oz. |
| 625ml | 2 1/2 cups | 21 1/2 FL oz. |
| 750ml | 3 cups | 26 FL oz. |
| 1L | 4 cups | 35 FL oz. |
| 1.25L | 5 cups | 44 FL oz. |
| 1.5L | 6 cups | 52 FL oz. |
| 2L | 8 cups | 70 FL oz. |
| 2.5L | 10 cups | 88 FL oz. |
Mass (weight)*
| 10g | 1/4oz |
| 15g | 1/2oz |
| 30g | 1oz |
| 60g | 2oz |
| 90g | 3oz |
| 125g | 4oz (1/4 lb.) |
| 155g | 5oz |
| 185g | 6oz |
| 220g | 7oz |
| 250g | 8oz (1/2 lb.) |
| 280g | 9oz |
| 315g | 10oz |
| 345g | 11oz |
| 375g | 12oz (3/4 lb.) |
| 410g | 13oz |
| 440g | 14oz |
| 470g | 15oz |
| 500g (1/2 kg) | 16oz (1 lb.) |
| 750g | 24oz (1 1/2 lb.) |
| 1kg | 32oz (2 lb.) |
| 1.5kg | 48oz (3 lb.) |
| 2kg | 64oz (4 lb.) |
Cup conversions for metric & imperial*
| ingredient | 1 cup | 1/2 cup | 1/3 cup | 1/4 cup |
| breadcrumbs, dry | 90g2 3/4oz | 45g1 1/2oz | 30g1oz | 25g3/4oz |
| butter | 250g8oz | 125g4oz | 80g2 1/2oz | 60g2oz |
| cheese, shredded/grated | 80g2 1/2oz | 40g1oz | 35g1oz | 25g3/4oz |
| choc bits | 190g6oz | 95g3oz | 70g2 1/4oz | 55g1 3/4oz |
| coconut, desiccated | 85g2 3/4oz | 45g1 1/2oz | 35g1oz | 20g1/2oz |
| flour, plain/self-raising | 150g4 3/4oz | 75g2 1/2oz | 50g1 1/2oz | 40g1 1/2oz |
| rice, uncooked (long-grain/basmati/jasmine) | 200g6 1/2oz | 100g3oz | 70g2 1/4oz | 50g1 1/2oz |
| sour cream | 235g7 1/2oz | 125g4oz | 85g2 1/2oz | 65g2oz |
| sugar, brown – lightly packed | 160g5oz | 80g2 1/2oz | 60g2oz | 45g1 1/2oz |
| sugar, brown – firmly packed | 200g6 1/2oz | 100g3oz | 70g2 1/4oz | 55g1 3/4oz |
| sugar, caster | 220g7oz | 115g3 3/4oz | 80g2 1/2oz | 60 g2oz |
| sugar, icing | 150g4 3/4oz | 80g2 1/2oz | 60g2oz | 45g1 1/2oz |
| sugar, white | 225g7oz | 110g3 1/2oz | 80g2 1/2oz | 60g2oz |
| sultanas | 170g5 1/2oz | 90g3oz | 65g2oz | 45g1 1/2oz |
| yoghurt | 260g8 1/4oz | 130g4oz | 90g3oz | 70g2 1/4oz |
*These conversions have been rounded for cookery purposes