Measurement and Conversion Charts

You focus on the baking, we’ll supply you with all the baking ingredient measurements and conversions you need to achieve delicious results!

CATEGORIES:
baking

Dry ingredients measured In cups will vary in weight - check ingredient types. All equivalents are approximate. To convert ounces to grams, multiply the number of ounces by 30. (1 oz = 30 g)

LIQUID AND DRY MEASURE EQUIVALENTS
Pinch or Dash	=	1/16 teaspoon
1/4 cup	=	4 tablespoons
1/3 cup	=	5 tablespoons plus 1 teaspoon
1/2 cup	=	8 tablespoons
3/4 cup	=	12 tablespoons
1 cup	=	16 tablespoons
1 pound	=	2 cups
1 quart	=	4 cups
1/2 tablespoon	=	1 1/2 teaspoons
1 tablespoon	=	3 teaspoons
1 stick butter or margarine	=	1/4 lb or 1/2 cup
1 cup whipping cream	=	2 or more cups after whipping
2 large eggs	=	3 small eggs

Domino^® Sugar Package Requirements (approximate)
Domino^® Granulated Sugar
1 packet	=	1 teaspoon
1 lb	=	2 1/4 cups
2 lbs	=	4 1/2 cups
4 lbs	=	9 cups
Domino^® Confectioners Sugar
1 lb	=	3 3/4 cups*
2 lbs	=	7 1/2 cups*
4 lbs	=	15 cups*
*unsifted
Domino® Brown Sugar
1 lb	=	approximately 2 1/3 cups**
2 lbs	=	approximately 4 2/3 cups**
4 lbs	=	10 cups**
**firmly packed

BAKING TEMPERATURES
Fahrenheit		Celsius
275°F	=	140°C
300°F	=	150°C
325°F	=	160°C
350°F	=	180°C
375°F	=	190°C
400°F	=	200°C
425°F	=	220°C
450°F	=	230°C

BAKING PAN SIZE CONVERSION CHART
American		Metric
8 x 1 1/2 inch round baking pan	-	20 x 4 cm cake tin
9 x 1 1/2 inch round baking pan	-	23 x 3.5 cm cake tin
11 x 7 x 1 1/2 inch baking pan	-	28 x 18 x 4 cm baking tin
13 x 9 x 2 inch baking pan	-	30 x 20 x 5 cm baking tin
2 quart rectangular baking dish	-	30 x 20 x 3 cm baking tin
15 x 10 x 2 inch baking pan	-	30 x 25 x 2 cm baking tin (Swiss roll tin)
9 inch pie plate	-	22 x 4 or 23 x 4 cm pie plate
7 or 8 inch springform pan	-	18 or 20 cm springform or loose bottom cake tin
9 x 5 x 3 inch loaf pan	-	23 x 13 x 7 cm or 2 pound narrow loaf tin or pate tin
1 1/2 quart casserole	-	1 1/2 liter casserole
2 quart casserole	-	2 liter casserole