BAKING CONVERSION GUIDE
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CAKE TIN SIZES As a rule of thumb, a square tin holds about 25 per cent more than a round tin of the same size. If you’re using a square tin for a round tin recipe, keep the temperature the same, and turn the cake during baking as the corners tend to cook faster than the middle
ROUND 6 inch = 15cm
8 inch = 20cm
9 inch = 23cm
11 inch = 28cm
SUGAR TEMPERATURES Use a thermometer to ensure the sugar is at the right stage for your recipe
SQUARE 5 inch = 13cm
7 inch = 18cm
8 inch = 20cm
10 inch = 25.5cm
SUGAR FORM
0C
0F
Thread
107
225
Soft ball
119
245
Hard ball
129
265
Soft crack
135
275
Hard crack
149
300
Caramel
175 345
OVEN TEMPERATURES If your recipe doesn’t cover all oven types, use this conversion table
ELECTRIC
0C
FAN ELECTRIC
0C
GAS MARK
VERY COOL 110 90 1/4 120 100 1/2 COOL 140 120 1 150 130 2 MODERATE 160 140 3 180 160 4 MODERATELY HOT 190 170 5 200 180 6 HOT 220 200 7 230 210 8 VERY HOT 240 220 9
WEIGHT
To help with volume conversions, there are 28ml to 1fl oz and 568ml to 1pt
To help with weight conversions, there are 28g to 1oz and 454g in 1lb Grams (g)
VOLUME
Pounds (lb)
10
Ounces (oz)
Millilitres (ml)
0.4
10
Pints (pt)
Fluid ounces (fl oz) 0.3
50
0.1
1.8
50
0.1
1.7
100
0.2
3.5
100
0.2
3.4
150
0.3
5.3
150
0.3
5.1
200
0.4
7.1
200
0.4
6.8
250
0.5
8.8
250
0.4
8.5
300
0.7
10.6
300
0.5
10.1
350
0.8
12.3
350
0.6
11.8
400
0.9
14.1
400
0.7
13.5
450
1
15.9
450
0.8
15.2
500
1.1
17.6
500
0.9
16.9
600
1.3
21.2
600
1.1
20.2
700
1.5
24.7
700
1.2
23.7
800
1.8
28.2
800
1.4
27.1
900
2
31.7
900
1.6
30.4
1000
2.2
35.2
1000
1.8
33.8
1500
3.3
52.9
1500
2.6
50.7
2000
4.4
70.5
2000
3.5
67.6