Weights, Measures and Conversions
It's important to use accurate ingredient weights and measures in your baking. We've put together some handy tips on weights and measures, and conversions in case you're using a recipe that doesn't contain standard NZ measures.
Abbreviations
| g |
gram |
| kg |
kilogram |
| oz |
ounce |
| mm |
millimetre |
| cm |
centimetre |
| ml |
millilitre |
| l |
litre |
| °C |
degrees Celsius |
| °F |
degrees Fahrenheit |
| GM |
Gas Mark |
Conversion Chart - Cup Measures
| 1 cup plain/self-raising flour |
= 125g |
(4oz) |
| 1 cup rice flour |
= 185g |
(6oz) |
| 1 cup almond meal |
= 110g |
(3 1/2oz) |
| 1 cup basil leaves |
= 45g |
(1 1/2 oz) |
| 1 cup brown sugar |
= 200g |
(6 1/2 oz) |
| 1 cup white/caster sugar |
= 225g |
(7oz) |
| 1 cup cocoa powder |
= 110g |
(3 1/2 oz) |
| 1 cup desiccated coconut |
= 75g |
(3oz) |
| 1 cup grated parmesan |
= 100g |
(3 1/2 oz) |
| 1 cup flat-leaf parsley |
= 40g |
(1 1/4 oz) |
| 1 cup fresh breadcrumbs |
= 50g |
(2oz) |
| 1 cup mint leaves |
= 35g |
(1 1/4 oz) |
| 1 cup shredded rocket (arugula) |
= 30g |
(1oz) |
| 1 cup sour cream |
= 250g |
(8oz) |
Weight conversions
| NZ Metric |
Imperial/US |
| 25g |
1 oz |
| 50g |
2 oz |
| 75g |
3 oz |
| 100g |
3 1/2 oz |
| 125g |
4 1/2 oz |
| 150g |
5oz |
| 175g |
6 oz |
| 200g |
7 oz |
| 225g |
8 oz |
| 250g |
9 oz |
| 275g |
9 1/2 oz |
| 300g |
10 1/2 oz |
| 325g |
11 1/2 oz |
| 350g |
12 1/2 oz |
| 375g |
13 oz |
| 400g |
14 oz |
| 450g |
16 oz (1 lb) |
| 500g |
17 1/2 oz |
| 750g |
26 1/2 oz |
| 1kg |
35 oz (2 1/4 oz) |
Length conversions
| NZ Metric |
Imperial/US |
| 0.5cm |
1/4 inch |
| 1cm |
1/2 inch |
| 2.5cm |
1 inch |
| 5cm |
2 inches |
| 10cm |
4 inches |
| 20cm |
8 inches |
| 30cm |
12 inches (1 foot) |
Liquid conversions
| NZ Metric |
Imperial |
US |
| 5ml (1 teaspoon) |
1/4 fl oz |
1 teaspoon |
| 15ml (1 tablespoon) |
1/2 fl oz |
1 tablespoon |
| 30ml (1/8 cup) |
1 fl oz |
1/8 cup |
| 60ml ( 1/4 cup) |
2 fl oz |
1/4 cup |
| 125ml ( 1/2cup) |
4 fl oz |
1/2 cup |
| 150ml |
5 fl oz ( 1/4 pint) |
2/3 cup |
| 175ml |
6 fl oz |
3/4 cup |
| 250ml (cup) |
8 fl oz |
1 cup ( 1/2 pint) |
| 300ml |
10 fl oz ( 1/2 pint) |
1 1/4 cups |
| 375ml |
12 fl oz |
1 1/2 cups |
| 500ml (2 cups) |
16 fl oz |
2 cups (1 pint) |
| 600ml |
20 fl oz (1 pint) |
2 1/2 cups |
Note – The Australian metric tablespoon measure is 20ml
Temperature conversions
| Celsius |
Fahrenheit |
Gas mark |
| 100°C |
225°F |
1/4 |
| 125°C |
250°F |
1/2 |
| 150°C |
300°F |
2 |
| 160°C |
325°F |
3 |
| 170°C |
325°F |
3 |
| 180°C |
350°F |
4 |
| 190°C |
375°F |
5 |
| 200°C |
400°F |
6 |
| 210°C |
425°F |
7 |
| 220°C |
425°F |
7 |
| 230°C |
450°F |
8 |
| 250°C |
500°F |
9 |
Cake tin sizes
| Metric |
Imperial/US |
| 15cm |
6 inches |
| 18cm |
7 inches |
| 20cm |
8 inches |
| 23cm |
9 inches |
| 25cm |
10 inches |
| 28cm |
11 inches |
Baking temperatures and oven position
| Baking |
Temperature |
Heat |
Position |
| Meringues, pavlova |
110-140°C |
low |
above middle |
| Rich fruit cakes |
150-160°C |
low |
below middle |
| Custards, milk puddings |
150-160°C |
low |
below middle |
| Shortbread |
150-160°C |
low |
middle |
| Large and small cakes |
180-190°C |
moderate |
middle |
| Biscuits |
180-190°C |
moderate |
above middle |
| Sponges, muffins |
190-220°C |
moderate – hot |
above middle |
| Scones |
230-250°C |
hot |
above middle |
| Short pastry |
190-220°C |
moderate – hot |
above middle |
| Flaky pastry |
230-250°C |
hot |
middle |
| Puff pastry |
250°C |
hot |
middle |
Note - unless specifically stated, all cooking temperatures on our website are 'bake' not fan-bake. If you use the fan-bake function you will need to lower the temperature by 20°C.