Cooking & Kitchen calculators
Cup converters, baking subs, oven temps, recipe scaling, and kitchen tools
12 calculators · 1 guide
Kitchen conversion is messier than it looks. A cup is 250 millilitres in Australia, about 237 in the United States and 284 in older British recipes, and an Australian tablespoon is twenty millilitres against fifteen almost everywhere else. Enough to ruin a raising agent in a cake.
These tools convert by country and, for dry ingredients, by ingredient, because a cup of flour and a cup of sugar differ by roughly seventy grams. Where precision matters, the pages say to weigh instead, and give the gram figures to weigh to.
Start with these in Cooking & Kitchen
Cups to Grams ConverterConvert cups to grams for flour, sugar, butter and other baking ingredients, allowing for the cup standard and how tightly the cup was filled.Cooking & KitchenCup ConverterConvert cups between the US customary cup, the 240 mL US legal cup, the 250 mL metric cup used in Australia and New Zealand, and the 284 mL UK imperial cup.Cooking & KitchenOven Temperature ConverterConvert oven temperatures between Fahrenheit, Celsius and UK gas marks, with the fan-forced setting that runs about 20 degrees Celsius lower.Cooking & KitchenRecipe ScalerScale recipe ingredients up or down for any number of servings, with a separate sub-linear factor for salt, spices and other seasonings.Cooking & KitchenBread Hydration CalculatorTurn baker's percentages into exact gram weights for flour, water, salt and yeast, including the flour and water already sitting in your levain or biga.Cooking & KitchenRoasting Time CalculatorWork out roasting time by weight for chicken, turkey, duck, beef, pork and lamb, with the oven setting, the safe internal temperature and the resting time.Cooking & Kitchen
Every Cooking & Kitchen calculator
12 calculators
A
B
- Baking Substitution CalculatorFind the right substitute for eggs, butter, buttermilk, raising agents, flour and sugar, scaled to the exact amount your recipe calls for.
- Bread Hydration CalculatorTurn baker's percentages into exact gram weights for flour, water, salt and yeast, including the flour and water already sitting in your levain or biga.
C
- Caffeine Intake CalculatorAdd up the caffeine in a day of coffee, tea, energy drinks and soft drink, compare it to the published daily guideline, and see how much is still circulating hours later.
- Cup ConverterConvert cups between the US customary cup, the 240 mL US legal cup, the 250 mL metric cup used in Australia and New Zealand, and the 284 mL UK imperial cup.
- Cups to Grams ConverterConvert cups to grams for flour, sugar, butter and other baking ingredients, allowing for the cup standard and how tightly the cup was filled.
F
M
O
R
- Recipe ScalerScale recipe ingredients up or down for any number of servings, with a separate sub-linear factor for salt, spices and other seasonings.
- Roasting Time CalculatorWork out roasting time by weight for chicken, turkey, duck, beef, pork and lamb, with the oven setting, the safe internal temperature and the resting time.
T
Guides for Cooking & Kitchen
Questions about cooking & kitchen calculators
- Why does a cup of flour weigh different amounts?
- Because volume measures density plus how you filled the cup. Scooping directly from the bag compacts flour and can add thirty per cent over spooning it in and levelling. That is why professional bakers weigh: 125 grams of flour is 125 grams regardless of technique, while a cup of flour is anywhere between about 120 and 160.
- Do I need to change the oven temperature for a fan-forced oven?
- Usually yes. A fan-forced oven circulates air and cooks faster, so the conventional convention is to drop the set temperature by about twenty degrees Celsius, or to keep the temperature and shorten the time. Check doneness early either way, because oven calibration varies by more than that adjustment in many domestic ovens.
- Does scaling a recipe scale the cooking time?
- No, and assuming it does is how doubled recipes come out raw in the middle or burnt at the edges. Ingredients scale linearly; time scales with the geometry of the tin and how heat reaches the centre. A doubled cake in a larger tin usually needs a longer time at a slightly lower temperature, and doneness tests matter more than the clock.