Liquid and Dry Measure Equivalents

Dry Ingredients Measured In Cups Will Vary In Weight - Check Ingredient Types. All equivalents are approximate.

To convert ounces to grams, multiply the number of ounces by 30. ( 1 oz. = 30g)

Dash or Pinch = 1/16 Teaspoon
1/4 Cup = 4 Tablespoons
1/3 Cup = 5 Tablespoons plus 1 teaspoon
1/2 Cup = 8 Tablespoons
3/4 Cup = 12 Tablespoons
1 Cup = 16 Tablespoons
1 Pound = 2 Cups
1 Quart = 4 Cups
1/2 Tablespoon = 1 1/2 Teaspoons
1 Tablespoon = 3 Teaspoons
1 Stick of Butter or Margarine = 1/4 Lb or 1/2 Cup
1 Cup Whipping Cream = 2 or more Cups after whipping
2 Large Eggs = 3 Small Eggs

DOMINO® SUGAR PACKAGE MEASUREMENTS
(approximate)

Domino® Granulated Sugar

1 Packet = 1 Teaspoon
1 Lb. = 2 1/3 Cups
2 Lbs. = 5 Cups
4 Lbs. = 9 1/3 Cups
5 Lbs = 11 1/2 Cups
Domino® Confectioners Sugar
1 Lb. = 3 3/4 Cups*
2 Lbs. = 7 1/2 Cups*
4 Lbs. = 15 Cups*
*unsifted

Domino® Brown Sugar

1 Lb. = 2 1/3 Cups**
2 Lbs. = 5 Cups**
4 Lbs. = 9 1/3 Cups**
**firmly packed

BAKING TEMPERATURES

Fahrenheit Celsius
275°F = 140°C
300°F = 150°C
325°F = 160°C
350°F = 180°C
375°F = 190°C
400°F = 200°C
425°F = 220°C
450°F = 230°C

BAKING PAN SIZES
American = Metric
                            8 x 1-1/2-inch round baking pan = 20 x 4 cm cake tin
9 x 1-1/2-inch round baking pan = 23 x 3.5 cm cake tin
11 x 7 x 1-1/2 inch baking pan = 28 x 18 x 4 cm baking tin
13 x 9 x 2 inch baking pan = 30 x 20 x 5 cm baking tin
2 quart rectangular baking dish = 30 x 20 x 3 cm baking tin
15 x 10 x 2 inch baking pan = 30 x 25 x 2 cm baking tin (Swissroll tin)
9 inch pie plate = 22 x 4 or 23 x 4 cm pie plate
7 or 8 inch springform pan = 18 or 20 cm springform or loose bottom cake tin
9 x 5 x 3 inch loaf pan = 23 x 13 x 7 cm or 2 pound narrow loaf tin or pate tin
1-1/2 quart casserole = 1.5 liter casserole
2 quart casserole = 2 liter casserole

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http://www.dominosugar.com/