Cooking Measures

These are helpful cooking measures charts to use when you need to convert temperatures or find equivalent measures and weights.

And further below there's even a baking pan substitutes list for those days when you need a certain size pan and you just don't have it on hand.

Liquid Cooking Measures

1 gallon = 4 quarts = 8 pints = 16 cups = 128 fl oz = 3.79L

1/2 gallon = 2 quarts = 4 pints = 6 cups = 64 fl oz = 1.89L

1/4 gallon = 1 quart = 2 pints = 4 cups = 32 fl oz = 0.95L

1/2 quart = 1 pint = 2 cups = 16 fl oz = 0.47L

1/4 quart = 1/2 pint = 1 cup = 8 fl oz = 0.24L

Dry Measures

1 cup = 16 tbsp = 48 tsp = 250ml

3/4 cup = 12 tbsp = 36 tsp = 175ml

2/3 cup = 10-2/3 tbsp = 32 tsp = 150ml

1/2 cup = 8 tbsp = 24 tsp = 125ml

1/3 cup = 5-1/3 tbsp = 16 tsp = 75ml

1/4 cup = 4 tbsp = 12 tsp = 50ml

1/8 cup = 2 tbsp = 6 tsp = 30ml

1 tbsp = 3 tsp = 15ml

Temperature Conversions

To convert Fahrenheit into Celsius,

subtract 32, multiply by 5 and divide by 9.

To convert Celsius into Fahrenheit,

multiply by 9, divide by 5 and add 32.

Oven Temperatures

Very Slow Oven runs 250°F to 275°F
or 120°C to 140°C

Slow Oven runs 300°F to 325°F
or 150°C to 160°C

Moderate Oven runs 350°F to 375°F
or 180°C to 190°C

Hot Oven runs 400°F to 425°F
or 200°C to 220°C

Very Hot Oven runs 450°F to 475°F
or 230°C to 240°C

Extremely Hot Oven runs 500°F to 525°F
or 260°C to 270°C

Weight Measure Conversions

... coming soon

Baking Pan Substitutes

Has this ever happened to you? You’re all set to bake a new gluten free, low carb bread recipe but you don’t have the baking pan size the recipe calls for. Arg!

If you’re not sure about substituting pans, don’t fret.

As long as the batter fills the bottom one half to two thirds of the pan you’re OK. For that reason, always select a pan that’s slightly larger to avoid overflow.

When you change the pans it’s important to remember that the baking time will vary. Watch for doneness by inserting a toothpick in the center of the baked goods. If it comes out clean it’s done.

Here’s a handy list for baking pan substitutes.

8 inch (1.2L) Round, try 8 x 4 inch (1.5L) Loaf,
or 10 to 12 muffin cups

9 inch (1.5L) Round, try 8 inch (2L) Square,
or 14 to 16 muffin cups

8 inch (2L) Square, try 9 inch (1.5L) Round,
or 14 to 16 muffin cups

9 inch (2.5L) Square, try two 8 inch (1.2L) Round,
or 20 to 24 muffin cups

8 x 4 inch (1.5L) Loaf, try 8 inch (1.2L) Round,
or 10 to 12 muffin cups

9 x 5 inch (2L) Loaf, try 11 x 7 inch (2L) Rectangle,
or 16 to 20 muffin cups

11 x 7 inch (2L) Rectangle, try 9 x 5 inch (2L) Loaf,
or 16 to 20 muffin cups or 9 inch (2.5L) Square

13 x 9 inch (3.5L) Rectangle, try three 8 inch (1.2L) Round,
or two 9 x 5 inch (2L) Loaf
or two 8 inch (2L) Square

10 inch (3L) Bundt Pan, try two 9 9nch (1.5L) Round,
or two 9 x 5 inch (2L) Loaf
or two 8 inch (2L) Square

I hope you found this page on cooking measures useful.  I often refer to this page myself!

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