It’s my hope that these Cooking Conversion Tables are helpful! There seems to be a lot of confusion when converting recipes both savory and baking. I’m continually teaching that weighing ingredients is the BEST method of producing great dishes consistently.
Especially when baking!
Since the volume measurement of an ingredient is dependent on the measuring cup or spoon, how it’s packed, density, cut and water content. Volume to weight conversions are not absolute but constant with years of cooking and baking.
Each of these tables is searchable, in the upper right-hand corner you’ll see a search box. This is especially helpful in the ingredient section, start tying and the results will compile. If there’s a component that you use frequently and would like to see listed just let me know and I’ll get it added.
How to Convert Oven Tempratures
Example, to convert 350°F to Celsius you would complete the following equation:
- 350 degrees Fahrenheit – 32 = 318
- 318 x 5 = 1590
- 1590 / 9 = 176.66 degrees Celsius, which can be rounded to 180 degrees Celsius