Type into any field to convert live. Pan sizes and oven temperatures below.
Live Calculators
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Volume
tsptsp
tbsptbsp
fl ozfl oz
cupscup
pintspt
quartsqt
gallonsgal
mlml
litersL
Weight
gramsg
kgkg
ouncesoz
poundslb
Common Weights
AP flour, 1 cup
120–130 g
Bread flour, 1 cup
130 g
Butter, 1 cup
227 g
Sugar, 1 cup
200 g
Brown sugar, 1 cup
213 g
Honey, 1 cup
340 g
Temperature
Fahrenheit
⇄
Celsius
Quick Reference
Water boils
212°F / 100°C
Simmer
185–205°F / 85–96°C
Soft ball (candy)
235–240°F / 113–116°C
Hard crack (candy)
300–310°F / 149–154°C
Caramel
340–360°F / 171–182°C
Deep fry oil
350–375°F / 177–190°C
Oven Temperatures
Convection adjustment: Reduce temperature by 25°F (15°C), or reduce bake time by 20–25%. Don't do both at once.
Description
Fahrenheit
Celsius
Gas Mark
Very slow / Warm
250°F
120°C
½
Slow
300°F
150°C
2
Moderately slow
325°F
165°C
3
Moderate
350°F
175°C
4
Moderately hot
375°F
190°C
5
Hot
400°F
205°C
6
Very hot
425–450°F
220–230°C
7–8
Extremely hot
475–500°F
245–260°C
9
Pan Sizes
Swapping pans: When using a different size, match the volume (cups), not the shape. A smaller, deeper pan needs lower temperature and longer time. A larger, shallower pan needs higher temperature and less time.
Pan
Volume (cups)
Metric
Common Uses
8" round (2" deep)
6
1.4 L
Layer cakes, tortes
9" round (2" deep)
8
1.9 L
Layer cakes, tarts
8" square (2" deep)
8
1.9 L
Brownies, bar cookies
9" square (2" deep)
10
2.4 L
Cakes, coffee cake, bars
9×13" rectangle (2")
14
3.3 L
Sheet cake, casseroles, bars
9×5" loaf
8
1.9 L
Sandwich bread, meatloaf
8½×4½" loaf
6
1.4 L
Quick breads, pound cake
9" springform
10
2.4 L
Cheesecakes, tortes
10" bundt / tube
12
2.8 L
Bundt cakes, angel food
9" deep-dish pie
6
1.4 L
Pies, quiche
11×17" jelly roll
10
2.4 L
Swiss rolls, thin sheet cake
Half sheet (13×18")
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Cookies, roasting, sheet pans
Common swaps: 8" round ≈ 8" square (same volume). Two 8" rounds ≈ one 9×13". 9×5" loaf ≈ two 5×3" mini loaf pans. Always adjust time when depth changes.
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