Convert kitchen volume, weight, and oven temperature, and turn a cup measure into a weight using the ingredient's own density and the way the cup was filled.
Change the inputs that matter to your decision. Optional assumptions stay collapsed until you need them.
These change the answer, so they are stated rather than hidden.
1 cup is 236.588 mL, which is 236.59 mL.
Cups and spoons follow the US customary (236.6 mL) standard. A recipe written to a different standard means a different volume by the same name.
| Teaspoons | 48 |
|---|---|
| Tablespoons | 16 |
| Fluid ounces (US) | 8 |
| Fluid ounces (imperial) | 8.327 |
| Pints (US) | 0.5 |
| Quarts (US) | 0.25 |
| Gallons (US) | 0.063 |
| Millilitres | 236.588 |
| Decilitres | 2.366 |
| Litres | 0.237 |
Volume-to-weight conversions depend on the ingredient and on how it goes into the cup, which is why both are inputs here rather than assumptions. Weighing is always more repeatable than measuring by volume — a kitchen scale removes the question entirely.
Practical notes about the inputs, assumptions, and result.
Because how the flour got into the cup changes what fits. Spooned and levelled, a cup of all-purpose flour is about 120 g. Scooped straight from the bag it compacts to nearer 140 g — a 16% difference, and enough to turn a tender cake dry. The method is an input here rather than a hidden assumption, so you can match whatever your recipe assumed.
No. A US customary cup is 236.6 mL, the US legal cup used on nutrition labels is 240 mL, an Australian metric cup is 250 mL, and a pre-decimal imperial cup is 284.1 mL. That is a 20% spread between the extremes. Spoons follow the same standard, so an Australian tablespoon is 20 mL against a US 14.8 mL.
A fluid ounce is a volume and an ounce is a weight, and they are only interchangeable for water by coincidence. A US fluid ounce is 29.57 mL; an ounce is 28.35 g. They sit in separate modes here so a recipe calling for 8 fl oz of milk is never costed or measured as 8 oz of it.
Because weight is unambiguous and volume is not. A gram is a gram whoever measures it; a cup depends on the standard, the ingredient, the fill method, and how settled the bag is. Every serious baking source has moved to weight for exactly this reason, and a scale costs less than the ingredients it saves.
About 20 °C below the recipe's conventional temperature. A fan circulates air so heat reaches the food faster, which is the same as running hotter. Fan ovens also cook faster at the reduced temperature, so start checking around ten minutes early. The result gives the fan dial alongside the conventional one.
The scale on a UK gas oven. Mark 1 is 275 °F / 140 °C and each mark up is 25 °F. Mark 4, at 350 °F / 180 °C, is the everyday baking setting. Where a temperature falls between marks the result names the nearest one and says so rather than pretending it is exact.
Other tools in cooking & kitchen.
Scale a recipe by servings, by a factor, or by pan size, with practical fractions, part eggs given as a weight, and the ingredients that do not scale linearly handled as such.
Work a formula in baker's percentages against the total of every flour in the dough, with hydration, salt, and dough weight derived and any preferment split into its flour and water.
Get the coffee and water for your brew method and strength, with espresso modelled as dose to yield, cold brew's dilution computed, and the ratio you see the ratio it used.