Free tool
Cooking converter
Convert cups to grams for common ingredients, plus kitchen volumes, weights and oven temperatures between US, UK and metric recipes.
120 g (4.23 ounces)
Why recipes are so hard to convert
Recipes from the US usually measure dry ingredients by volume, in cups, and oven temperatures in Fahrenheit. Most of the rest of the world weighs ingredients in grams and uses Celsius, or gas marks on older British recipes. To make things harder, a “cup” and even a “tablespoon” aren’t the same size everywhere.
| Measure | US | Metric (UK, Canada, New Zealand and others) | Australia |
|---|---|---|---|
| 1 cup | 237 ml | 250 ml | 250 ml |
| 1 tablespoon | 15 ml (14.8) | 15 ml | 20 ml |
| 1 teaspoon | 5 ml (4.9) | 5 ml | 5 ml |
| 1 pint | 473 ml | 568 ml in the UK | 570 ml |
Why a cup of flour doesn’t weigh the same as a cup of sugar
A cup measures space, not weight. A cup of sugar weighs much more than a cup of flour, because sugar crystals pack together tightly while flour is light and full of air. That’s why this converter asks for the ingredient.
The weights used here are typical for a cup that is spooned in and levelled off. How you fill the cup makes a big difference: scooping flour straight from the bag can pack in around a fifth more. For baking, where proportions matter, a kitchen scale gives the most reliable results.
Oven temperatures at a glance
| Gas mark | °C | °F | Description |
|---|---|---|---|
| 1 | 140 | 275 | Very low |
| 2 | 150 | 300 | Low |
| 3 | 160 | 325 | Moderately low |
| 4 | 180 | 350 | Moderate |
| 5 | 190 | 375 | Moderately hot |
| 6 | 200 | 400 | Hot |
| 7 | 220 | 425 | Hot |
| 8 | 230 | 450 | Very hot |
| 9 | 240 | 475 | Very hot |
These are the usual rounded equivalents found in recipes, not exact conversions. If you have a fan (convection) oven, recipes written for conventional ovens generally need the temperature lowered by about 20°C (about 25°F to 35°F), or a shorter cooking time. Check your oven’s manual, as models differ.
Curious about the science behind everyday cooking? Read our Science in the kitchen articles.