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Conversions of ingredients in your kitchen

Conversions of ingredients in your kitchen

Use the tables below to help you in cooking. You will find information on how we convert grams to cups and spoons, and also how we can replace some materials with others.

Where you see cup. we mean cup which is equal to one measuring cup, according to the American measurement system.

We begin with some general information and conversions Oven temperature:


Cup. = Cup (measuring cup talk about everything, at least here in conversions. Careful because the friend who added the recipe does not mean the same thing. If you have questions anout this recipe, leave your question in the comments section of the recipe to specify)

cup. Coffee = cups of coffee. We mean cups of Greek coffee, which is usually equal to one fourth cup of regular

tbs = Tablespoon

tsp = Teaspoon

Liquid materials are usually measured in ml or cups, spoons, etc., ie the volume. 1 measuring cup equals 240ml. The solid materials is measured by weight, ie grams. In recipes but we often are measured in cups, teaspoons, etc. In this case, or will do the conversion according to our tables (if any material for which we converted, such as flour and sugar, for example), or just follow the recipe, and each material has a different weight, so you can not calculate correctly.

If you want to calculate a recipe from a foreign site you may see some changes here:

1 ounce = 28.34 grams

1 pound = .453 kilograms

1 g = .035 oz

1 kg = 2.2 lb

1 fluid oz = 29.57 milliliters

Oven Temperature

Electric oven Air Fahrenheit Gass
Cold 110-130° C 90-110° C 225-250° F Ό - ½
Very low 140° C 120° C 275° F 1
Low 150° C 130° C 300° F 2
Medium 160-180° C 140-160° C 325-350° F 3-4
Moderately warm 190-200° C 170-180° C 375-400° F 5-6
Warm 220-230° C 200-210° C 425-450° F 7-8
Hot 240° C 220° C 475° F 9

Caution: At altitudes above 900 meters. atmospheric pressure causes changes in the boiling point of water and syrups, and affects the cooking time.

Butter, Cheese and solid fats

Tablespoons & Cups Grams Ounces

1 tablespoon 15 g ½ oz
2 tablespoons 30 g 1 oz
4 tbsp or 1/4 cup 60 g 2 oz
8 tbsp or 1/2 cup 115 g 4 oz
1 cup 225 g 8 oz
2 cups 450 g 16 oz 1 pound

White flour)unsifted)

Note: 1 cup. sifted flour = 1 cup. insifted minus 1 1/2 tbsp

Tablespoons & Cups Grams Ounces

1 tablespoon 8,75 gr Ό oz
4 tbsp or 1/4 cup 35 gr 1 Ό oz
5 tbsp or 1/3 cup 45 gr 1 ½ oz
½ cup 70 gr 2 ½ oz
2/3 cup 90 gr 3 Ό oz
3/4 cup 105 gr 3 ½ oz
1 cup 140 gr 5 oz
1 ½ cup 210 gr 7 ½ oz
2 cups 280 gr 10 oz
3 ½ cups 490 gr 16 oz 1 pound

To use regular flour instead of self raising flour, it will add 1 tsp baking powder and 1/2 tsp salt for every cup of flour.


Tablespoons and Cups Grams Ounces
1 teaspoon 5 gr 1/6 oz
1 tablespoon 15 gr ½ oz
4 tbsp or 1/4 cup 50gr 1 3/4 oz
5 tbsp or 1/3 cup 67 gr 2 1/4 oz
½ cup 100gr 3 ½ oz
2/3 cup 134 gr 4 ½ oz
3/4 cup 150 gr 5 oz
1 cup 200 gr 7 oz
Other types of sugar Grams Ounces.
1 cup. brown sugar 200 gr 7 oz
1 cup. caster sugar 125 gr 4.4 oz
1 cup. fine sugar 225 gr 8 oz
1 cup. pressed brown sugar 220 gr 7.75 oz
1 cup. honey or molasses 340 gr 12 oz

Celsius Fahrenheit
Temperature for jam 104° C 220° F
Syrup form knot 115° C 240° F
The syrup caramelizes 160° C 320° F

Caution: At altitudes above 900 meters. atmospheric pressure causes changes in the boiling point of water and syrups

Can I replace sugar with dark brown sugar or honey?

The answer is not simple. The simple sugar varies from dark brown and honey, both in weight and in taste and properties. Honey is sweeter and heavier than sugar.

Also honey adds moisture and acidity in a recipe, which can spoil the texture of your food and make it browned faster.

The dark brown sugar draws moisture so foods do not dry quickly. It contains molasses, which adds moisture and flavor changes a lot.

Generally therefore recommend not to change the recipes. However, if the circumstances are such that should (where to find grocery store open Sunday ...), then you can do the following:

~ Despite the weight difference, you can substitute dark brown sugar with white in equal amounts. The only significant difference is the taste.
~ Put white sugar instead of brown, an equal amount, but add and 4 tbsp molasses per cup. Also reduce the total amount of liquid in the recipe by 3 tablespoons
~ To use honey instead of sugar, put 7/8 cup for every cup of sugar and reduce the liquid in the recipe by 3 tablespoons
~ To use sugar instead of honey, put 1 1/4 cup sugar and add 1/4 cup liquid and 1/2 tsp cream of tartar.

Be aware that sugar has 46 calories per tablespoon, the dark brown and honey 50 64. Course honey is much more nutritious and healthy, despite the most calories.

How do I replace sugar with fructose?

In all the recipes you can put fructose instead of sugar. Fructose has almost the same caloric value as sugar, but needs much less amount, so we gain calories from there.

To replace you put half to three quarters of the amount requested by the recipe. For example if he wants a pound of sugar, will put 500-750 g. fructose. If you replace a sweet baking wants, will sure to bake at a lower temperature than the recipe asks.


Cups ml tbsp tsp.
1 5 1 3
1/8 30 2 6
1/4 60 4 12
1/2 120 8 24
1 240
4 920


If you are missing some material to make a recipe, see if you can replace it with another. But be careful, because, depending on the role of the material in the recipe, you may not need to replace it. Use this table with caution and only as a guide.