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Conversion Table

Cooks with years of experience may not need to measure ingredients, but if you are a beginner or are trying a new recipe for the first time, it is best to follow instructions carefully. Also, measuring ingredients precisely will ensure consistent results.

Both imperial and metric measures are given in my recipes. When preparing a recipe, use all imperial or all metric measures.

Eggs are size 3 unless specified otherwise and recipes have been tested using a conventional, not fan-assisted, oven.

Imperial		Metric
1 Teaspoon (1 tsp)		5ml spoon
3 Teaspoons (3 tsp)	1 Tablespoon (1 tbsp)	15ml spoon
¼ pint	5 floz	150ml
½ pint	10 floz	300ml
¾ pint	15 floz	450ml
1 pint	20 floz	600ml
1½ pint		900ml
2 pints		1.2 litres (1.2l)
1oz		30g
2oz		55g
3oz		85g
4oz	¼ lb	115g
8oz	½ lb	225g
12oz	¾ lb	340g
16oz	1 lb	450g
1 lb 2oz		500g
2¼ lb		1kg
225°F	Gas Mark ¼	110°C
250°F	Gas Mark ½	130°C
275°F	Gas Mark 1	140°C
300°F	Gas Mark 2	150°C
325°F	Gas Mark 3	170°C
350°F	Gas Mark 4	180°C
375°F	Gas Mark 5	190°C
400°F	Gas Mark 6	200°C
425°F	Gas Mark 7	220°C
450°F	Gas Mark 8	230°C
475°F	Gas Mark 9	240°C

Cooking at gas mark 1 (or below)

A small warning on the subject of cooking at low temperatures in modern gas ovens

There have been some worrying reports of under-cooking at Gas Mark 1. Investigations suggest that in some ovens – modern ovens, particularly – Gas Mark 1 is not what it used to be (ie, 275°F / 140°C).

Before you start a recipe requiring Gas Mark 1 (or below), please buy an oven thermometer and check the temperature your oven gives on Gas Mark 1. This is especially important when you are going to the trouble and expense of making Christmas cakes and similar rich fruit cakes! An oven thermometer is an inexpensive piece of equipment stocked by most cookware shops that will ensure you are cooking recipes at the temperature they were tested at.

If you find that your Gas Mark 1 setting is a bit too cool, move the dial halfway to Gas Mark 2 and test the oven again. If the oven is too hot, adjust the dial a couple of degrees in the other (cooler) direction.

It's also important to remember that the heat within a gas oven will vary from the top (hottest) to the bottom (the coolest part) so place the thermometer on the shelf position the recipe says you're going to cook, or on the middle shelf if no particular position is specified.

For liquids measured in floz or pints (ml or litres)

Use a glass or clear plastic measuring jug.

Put it on a flat surface and pour in the liquid.

Bend down and check that the liquid is level with the marking on the jug, as specified in the recipe.

For liquids measured in spoons

Pour the liquid into the measuring spoon, to the brim, and then pour it into the mixing bowl.

Do not hold the spoon over the bowl when measuring because liquid may overflow.

For measuring dry ingredients in a spoon

Fill the spoon, scooping up the ingredient.

Level the surface even with the rim of the spoon, using the straight edge of a knife.

For measuring dry ingredients by weight

Scoop or pour on to the scales, watching the dial or reading carefully.

Balance scales give more accurate readings than spring scales.

For measuring brown sugar in a cup or spoon

If the recipe specifies firmly packed brown sugar, scoop the sugar and press it firmly into the cup or spoon.

Level the surface.

For measuring butter

Cut with a sharp knife and weigh, or cut off the specified amount following the markings on the wrapping paper.

More Cooking Hints & Tips

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