Standard Oven Temperature Conversion Table
| Gas Mark | Fahrenheit | Celsius | Description |
| 1/4 | 225 | 110 | Very Cool/Very Slow |
| 1/2 | 250 | 130 | Very Cool/Very Slow |
| 1 | 275 | 140 | Cool |
| 2 | 300 | 150 | Cool |
| 3 | 325 | 170 | Very Moderate |
| 4 | 350 | 180 | Moderate |
| 5 | 375 | 190 | Moderate |
| 6 | 400 | 200 | Moderately Hot |
| 7 | 425 | 220 | Hot |
| 8 | 450 | 230 | Hot |
| 9 | 475 | 240 | Very Hot |
Common Abbreviations Used
| Code | Description |
| tsp | Teaspoon |
| Tbsp | Tablespoon |
| Oz | Ounce |
| lbs (or lb) | Pound |
| gm | Grams |
| Kg | Kilograms |
| ml | Millilitre |
| l | Litre |
Weight Conversion Table
| Imperial | Metric |
| 1 Ounce (Oz) | 28.4 g |
| 1 Pound (lbs) | 454 g |
| Metric | Imperial |
| 1 Kg | 2.2 Pounds (lbs) |
| Liquid Measurements | Conversion Table | |
| American Liquid Measures | ||
| 1 gallon | 4 quarts | 3.79 L (Usually rounded to 4 L) |
| 1 quart | 2 pints | 0.95 L (Usually rounded to 1 L) |
| 1 pint | 2 cups | 16 fl oz or 450 ml (Usually rounded to 500 ml) |
| 1 cup | 8 fl oz | 240 ml (Usually rounded to 250 ml) |
| 1 Tbsp | 1/2 fl oz | 16 ml (Usually rounded to15ml) |
| 1 tsp | 1/3 Tbsp | 5 ml |
| U.S. measurements -Metric equivalent Conversion Table | |
| 1 teaspoon | 5 milliliters( ml) |
| 1 Tablespoon | 16 ml |
| 1/4 cup | 60 ml |
| 1/2 cup | 120 ml |
| 3/4 cup | 180 ml |
| 1 cup | 240 ml |
| Standard Liquid Measure Conversion Table | |
| 2 fluid oz | 50 ml |
| 3 fluid oz | 75 ml |
| 4 fluid oz | 125 ml |
| 5 fluid oz | 150 ml |
| 8 fluid oz | 225ml |
| 10 fluid oz | 275 ml |
| 15 fluid oz | 425 ml |
| 16 fluid oz | 450 ml |
| 20 fluid oz | 575 ml |
| British Liquid Measures- US equivalent Conversion Table | |
| 1UK liquid oz | 0.96 US oz. |
| 1 pint | 570 ml (20 fl oz) |
| 1 tea cup | 1/3 pint |
| 1 Tablespoon | 15 ml |
| 1 Dessertspoon | 10 ml |
| 1 teaspoon | 5 ml (=1/3 Tablespoon) |
| Liquid or Volume Measures (approximate) Conversion Table | |
| 1 tsp | 1/3 Tbsp (5 ml) |
| 1 Tbsp | 1/2 fluid oz (3 tsp or 15 ml or 15 cc ) |
| 2 Tbsp | 1 fluid oz (1/8 cup or 6 tsp or 30 ml or 30 cc) |
| 1/4 cup | 2 fluid oz ( 4 Tbsp or 59ml) |
| 1/3 cup | 2 2/3 fluid oz (5 Tbsp + 1tsp or 79 ml) |
| 1/2 cup | 4 fluid oz (8 Tbsp and 118 ml) |
| 2/3 cups | 1/3 fluid oz (10 Tbsp and 2 tsp or 158 ml) |
| 3/4 cup | 6 fluid oz (12 Tbsp or 177 ml) |
| 7/8 cup | 7 fluid oz (14 Tbsp or 207 ml) |
| 1 cup | 8 fluid oz (1/2 pint or 16 Tbsp or 237 ml) |
| 2 cups | 16 fluid oz (1 pint or 32 Tbsp or 473 ml) |
| 4 cups | 32 fluid oz (1 quart or 946 ml) |
| 1 pint | 16 fluid oz (1 pint or 32 Tbsp or 473 ml) |
| 2 pints | 32 fluid oz (1 quart or 946 ml or 0.946 liters) |
| 8 pints | 1 gallon (128 fluid oz or 4 quarts or 3785 ml or 3.78 liters) |
Notes:
1 liquid ounce (UK) equals 0.96 liquid ounce (USA).
*Australian tablespoon is 20 ml, UK is 15 ml, and American is 16 ml.
| Australian Liquid Measurements Conversion Table | ||
| Metric | Imperial | Cup |
| 30 ml | 1 fl oz | |
| 60 ml | 2 fl oz | ¼ cup |
| 80 ml | 3 ½ fl oz | ⅓ cup |
| 100 ml | 2 ¾ fl oz | |
| 125 ml | 4 fl oz | ½ cup |
| 150 ml | 5 fl oz | |
| 180 ml | 6 fl oz | ¾ cup |
| 200 ml | 7 fl oz | |
| 250 ml | 8 ¾ fl oz | 1 cup |
| 375 ml | 13 fl oz | 1 ½ cups |
| 430 ml | 15 fl oz | 1 ¾ cups |
| 500 ml | 17 fl oz | 2 cups |
| 750 ml | 26 fl oz | 3 cups |
| 1 L | 35 fl oz | 4 cups |
| 1 ¼ L | 44 fl oz | 5 cups |
| 2 L | 70 fl oz | 8 cups |
Common Ingredient Equivalents
Onions, raw, sliced
|
Butter
1 stick = 4 ounces = 8 tablespoons = 1/2 cup
4 sticks = 16 ounces = 32 tablespoons = 2 cups
Chocolate
1 ounce = 1/4 cup grated
6 ounces chips = 1 cup chips
1 pound cocoa = 4 cups cocoa
Creams
Half and half = 1/2 milk + 1/2 cream = 10.5 to 18 percent butterfat
Light cream = 18 percent butterfat
Light whipping cream = 30 to 26 percent butterfat
Heavy cream = whipping cream = 36 percent or more butterfat
Double cream = extra-thick double cream = clotted or Devonshire cream = 42 percent butterfat
Eggs
1 large egg (approximately) = 1 tablespoon yolk + 2 tablespoons white
1 cup = 4 jumbo = 4 to 5 extra-large = 5 large = 5 to 6 medium = 7 small
Flour
1 pound = 4 cups all-purpose or bread flours = 4 3/4 cups cake flour
1 cup sifted cake flour = 7/8 cup sifted all-purpose
1+ cup self-rising flour = 1 cup sifted all-purpose flour + 1 1/2 teaspoons baking powder + 1/2 teaspoon salt
Lemon
1 lemon = 1 to 3 tablespoons juice, 1 to 1 1/2 teaspoons grated zest
4 large lemons = 1 cup juice = 1/4 cup grated zest
Onion
1 pound = 2 1/2 cups sliced or chopped
Sugars
1 pound white = 2 cups white = 454 grams
1 pound packed brown = 2 1/4 cups packed brown
1 cup packed brown = 1 cup white
1 pound superfine sugar = 1 cup white sugar = 190 grams
1 pound powdered sugar = 3 1/2 to 4 cups
1 3/4 cups powdered sugar = 1 cup white sugar
1 cup powdered sugar = 80 grams
100 grams white sugar = 1/2 cup
Yeast
1 cake = 3/5 ounce = 1 packet dry = 2 1/4 to 2 1/2 teaspoons dry
| Common substitutes: Conversion Table | ||
| Allspice | 1 tsp | 1/2 tsp cinnamon plus 1/2 tsp ground cloves. |
| Apple pie spice | 1 tsp | 1/2 tsp cinnamon, 1/4 tsp nutmeg, and 1/8 tsp cardamom. |
| Arrowroot, as thickener | 1 Tbsp | 2 Tbsp all-purpose flour. |
| 1 Tbsp cornstarch. | ||
| Baking powder, | 1 tsp | 1/4 tsp baking soda, 1/2 tsp cream of tartar and 1/4 tsp cornstarch; |
| double acting | 1/4 tsp baking soda plus 5/8 tsp cream of tartar; | |
| 1/4 tsp baking soda plus 1/2 cup buttermilk, sour milk or yogurt (decrease liquid in recipe by 1/2 cup); | ||
| 1/4 tsp baking soda, 1/2 Tbsp vinegar or lemon juice plus sweet milk to make 1/2 cup (decrease liquid in recipe by 1/2 cup); | ||
| 1/4 tsp baking soda plus 1/4 cup molasses (decrease liquid in recipe by 1-2 Tbsp); | ||
| 1 1/2 tsp phosphate or tartrate baking powder. | ||
| Bay leaf, crushed | 1 tsp | 1 whole bay leaf. |
| Brandy | 1/4 cup | 1 tsp brandy extract plus enough water or liquid called for in recipe to make 1/4 cup. |
| Bread crumbs | 1/4-1/3 cup | 1 slice bread; |
| dry | 1/4 cup cracker crumbs; | |
| 2/3 cup rolled oats; | ||
| soft | 1/2-3/4 cup | 1 slice of bread. |
| Broth, beef or chicken | 1 cup | 1 bouillon cube, 1 tsp (1 envelope) powdered broth base or 1 tsp instant granules dissolved in 1 cup water. |
| Butter | 1 cup | 1 cup margarine; |
| 7/8 to 1 cup hydrogenated shortening plus 1/2 tsp salt; | ||
| 7/8 cup lard plus 1/2 tsp salt; | ||
| 7/8 cup oil plus 1/2 tsp salt. | ||
| Catsup | 1 cup | 1 cup tomato sauce plus 1/2 cup sugar and 2 Tbsp vinegar (for use in cooking). |
| Chili Sauce | 1 cup | 1 cup tomato sauce, 1/4 cup brown sugar, 2 Tbsp vinegar, 1/4 tsp cinnamon, and dash of ground cloves and allspice. |
| Chives, finely chopped | 1 Tbsp | 1 Tbsp green onion tops, finely chopped. |
| Chocolate, unsweetened | 1 oz | 3 Tbsp cocoa plus 1 Tbsp butter or fat; |
| 3 Tbsp carob powder plus 2 Tbsp water. | ||
| semisweet | 1-2/3 oz | 1 oz unsweetened chocolate plus 4 tsp sugar. |
| Chocolate chips, semisweet, melted | 6 oz pkg | 2 squares (2 oz) unsweetened chocolate, 2 Tbsp shortening and 1/2 cup sugar melted (2/3 cup). |
| (2/3 cup) | ||
| Coconut, grated, dry | 1 Tbsp | 1 1/2 tbsp fresh coconut, grated. |
| Coconut milk | 1 cup | 1 cup milk. |
| Coconut cream | 1 cup | 1 cup cream. |
| Cornstarch | 1 Tbsp | 2 Tbsp all-purpose flour; |
| 2 Tbsp granular tapioca; | ||
| 1 Tbsp arrowroot. | ||
| Corn syrup | 1 cup | 1 cup granulated sugar plus 1/4 cup water or other liquid called for in recipe; |
| 1 cup honey. | ||
| Cracker crumbs | 3/4 cup | 1 cup dry bread crumbs. |
| Cream: | 1 cup | 1 1/2 Tbsp butter plus 7/8 cup milk; |
| half & half (10-12% fat) | 1/2 cup coffee cream plus 1/2 cup milk; | |
| 1 cup evaporated milk, undiluted. | ||
| coffee (20% fat) | 1 cup | 3 Tbsp butter plus 7/8 cup milk. |
| heavy (36-40% fat) | 1 cup | 1/3 cup butter plus 3/4 cup milk (for baking only, will not whip). |
| sour | 1 cup | 7/8 cup buttermilk or sour milk; |
| 1 cup yogurt; | ||
| 1 1/8 cup powdered nonfat dry milk, 1/2 cup warm water and 1 Tbsp vinegar (mixture will thicken in refrigerator in a few hours); | ||
| 1 cup evaporated milk plus 1 Tbsp vinegar (allow to stand 5 minutes before using); | ||
| 1/3 cup buttermilk, 1 Tbsp lemon juice, and 1 cup smooth cottage cheese blended together; | ||
| 7/8 cup milk, 1 Tbsp lemon juice, and 2 Tbsp butter or margarine. | ||
| Whipped cream | 2 cups | 1 cup chilled evaporated milk plus 1/2 tsp lemon juice, whipped until stiff. |
| Cream of tartar | 1/2 tsp | 1 1/2 tsp lemon juice or vinegar. |
| Dill, fresh | 1 head | 1 tsp dill seed/ dill weed |
| Eggs | 1 egg | 2 1/2 Tbsp dried, sifted eggs plus 2 1/2 Tbsp water; |
| whole, large | (3 1/3 Tbsp) | 3 1/3 Tbsp frozen egg yolks, thawed; |
| 1/2 tsp baking powder, 1 Tbsp vinegar and 1 Tbsp liquid (in baking); | ||
| 1 egg in every 3 can be replaced with 1 Tbsp cornstarch in baking; | ||
| Soften 1 Tbsp unflavored gelatin in 3 Tbsp cold water, add 3 tsp boiling water, cool and beat until frothy, add to recipe (reduce other liquid by 2 Tbsp); | ||
| 1/4 cup commercial egg substitute. | ||
| whites | 1 egg white | 2 tsp dried egg white plus 2 Tbsp water; |
| (2 Tbsp) | 2 Tbsp frozen egg whites, thawed. | |
| yolks | 1 egg yolk | 2 Tbsp dried egg yolks plus 2 tsp water; |
| (1 1/3 Tbsp) | 4 tsp frozen egg yolks, thawed. | |
| Flour, | 1 cup | 7/8 cup all-purpose or bread flour. |
| pastry | ||
| cake | 1 cup | 7/8 cup all-purpose flour (1 cup less 2 Tbsp). |
| white, all-purpose | 1 Tbsp | 1/2 Tbsp cornstarch, potato starch, rice starch or arrowroot; |
| for thickening | 1 Tbsp quick-cooking tapioca; | |
| 1 Tbsp waxy rice or corn flour; | ||
| 2 Tbsp granular cereal; | ||
| 2 Tbsp browned flour; | ||
| 1 1/2 Tbsp whole wheat flour. | ||
| white, all-purpose for baking |
1 cup | 1 1/2 cups bread crumbs; |
| Note: Specialty flours added to yeast bread recipes will result in a reduced volume and heavier product. | 1 1/8 cups cake flour (1 cup plus 2 Tbsp); | |
| 7/8 to 1 cup corn meal; | ||
| 1/2 cup cornstarch plus 1/2 cup rye, potato or rice flour (sift together 6 times, use with 2 tsp baking powder per cup in quick breads as wheat flour allergy substitute); | ||
| 13/16 cup gluten flour (1 cup less 3 Tbsp); | ||
| 5/8 cup potato flour; | ||
| 7/8 cup rice flour; | ||
| 1 1/3 cups rolled oats; | ||
| 1 1/4 cups rye flour; | ||
| 1/8 cup soy, cottonseed, peanut or carob flour plus 7/8 cup all-purpose flour; | ||
| 1/3 cup wheat germ plus 2/3 cup all-purpose flour | ||
| 1 cup minus 1 Tbsp whole wheat flour. | ||
| white, all-purpose, | 1 cup | 1 cup all-purpose flour plus 1 1/4 tsp baking powder and 1/4 tsp salt. |
| self-rising | ||
| Garlic | 1 clove, small | 1/8 tsp garlic powder or instant minced garlic; |
| 1/2-1 tsp garlic salt (reduce amount salt called for in recipe). | ||
| Gelatin, flavored | 3-oz package | 1 Tbsp plain gelatin plus 2 cups fruit juice. |
| Ginger, candied or raw | 1 Tbsp | 1/8 tsp powdered ginger. |
| Herbs, fresh | 1 Tbsp | 1 tsp dried herbs. |
| Honey | 1 cup | 1 1/4 cup sugar plus 1/4 cup liquid (use liquid called for in recipe). |
| Horseradish, grated fresh | 1 Tbsp | 2 Tbsp bottled horseradish. |
| Italian seasoning | 1 tsp | 1/4 tsp basil, 2/3 tsp dried parsley, and pinch oregano. |
| Lemon, whole | 1 lemon | 1 to 3 Tbsp juice, plus 2 to 2 1/2 tsp grated rind. |
| juice | 1 tsp | 1/2 tsp vinegar. |
| grated rind or peel | 1 tsp | 1/2 tsp lemon extract. |
| Lemon grass | 1 Tbsp | 1 Tbsp lemon peel. |
| Maple sugar, grated | 1 Tbsp | 1 Tbsp white sugar; |
| 1/2 cup | 1 cup maple syrup (decrease liquid by 1/2 cup). | |
| Maple syrup | about 2 cups | Combine 2 cups sugar and 1 cup water, bring to clear boil; take off heat; add 1/2 tsp maple flavoring. |
| Marshmallows, miniature | 1 cup | 10 large marshmallows. |
| Mayonnaise (for use in | 1 cup | 1 cup yogurt, sour cream or cottage cheese pureed in blender (use for all or part of mayonnaise called for in recipe). |
| salads and salad dressings) | ||
| Milk, | 1 cup | 1 cup minus 1 Tbsp sweet milk, plus 1 Tbsp vinegar or lemon juice; let stand 5 minutes; |
| buttermilk or sour | 1 cup sweet milk plus 1 1/4-1 3/4 tsp cream of tartar; | |
| 1 cup yogurt (plain). | ||
| skim | 1 cup | 1/3 cup instant nonfat dry milk plus 7/8 cup water. |
| whole | 1 cup | 1/2 cup evaporated milk plus 1/2 cup water; |
| 1 cup skim, 2% or reconstituted dry milk; | ||
| 1 cup soy or almond milk; | ||
| 1 cup fruit juice or potato water in baking; | ||
| 1 cup water plus 1 1/2 tsp butter in baking; | ||
| 1 cup buttermilk plus 1/2 tsp baking soda (decrease baking powder by 2 tsp). | ||
| sweetened condensed | 1 cup | Combine 1 cup plus 2 Tbsp dry milk with 1/2 cup warm water and 3/4 cup sugar, mix well, may set pan in bowl of hot water to dissolve sugar; |
| Mix together 2 eggs,t cup brown sugar,1 tsp vanilla,2 tbsp flour,1/2 tsp baking powder and 1/4 tsp milk | ||
| Mint leaves, fresh chopped | 1/4 cup | 1 Tbsp dried mint leaves. |
| Molasses | 1 cup | 3/4 cup sugar, increase liquid by 5 Tbsp, decrease baking soda by 1/2 tsp, add 2 tsp baking powder; |
| 3/4 cup sugar plus 1 1/4 tsp cream of tartar, increase liquid in recipe by 5 Tbsp. | ||
| Mushrooms, fresh | 1 lb | 3 oz dried plus 1 1/2 cups water; |
| 1 8-oz can, drained weight. | ||
| Mustard, dry | 1 tsp | 1 Tbsp prepared mustard; |
| 1/2 tsp mustard seeds. | ||
| Nuts | 1 cup | 1 cup rolled oats, browned (in baked products). |
| Oil (for sauteing) | 1/4 cup | 1/4 cup melted margarine, butter, bacon drippings, shortening or lard. |
| Onion | 1 small | 1/4 cup chopped, fresh onion; |
| 1 1/3 tsp onion salt; | ||
| 1 to 2 Tbsp instant minced onion; | ||
| 1 tsp onion powder. | ||
| Onion powder | 1 tsp | 1/4 cup fresh onion, chopped. |
| Orange | 1 medium | 6 to 8 Tbsp juice; 3/4 cup diced; 2 to 3 Tbsp grated rind. |
| Orange peel, dried | 1 Tbsp | 2 or 3 Tbsp grated fresh orange peel (peel of medium orange). |
| Parsley, fresh | 1 Tbsp | 1 tsp parsley flakes. |
| Pepper, white | 1 tsp | 1 tsp black pepper. |
| Peppers, green or red bell, dried | 1 Tbsp | 3 Tbsp fresh bell pepper, dried chopped. |
| Pimento | 2 Tbsp, chopped | 3 Tbsp fresh red bell pepper; |
| 1 Tbsp dried red pepper, rehydrated. | ||
| Pumpkin pie spice | 1 tsp | 1/2 tsp cinnamon, 1/4 tsp ginger, 1/8 tsp allspice and 1/8 tsp nutmeg. |
| Rennet | 1 tablet | 1 Tbsp liquid rennet. |
| Rice | 1 cup cooked | 1 cup converted, regular brown or wild rice, cooked. |
| 1 cup bulgur or pearl barley, cooked. | ||
| Rum | 1/4 cup | 1 Tbsp rum extract plus enough liquid to make 1/4 cup. |
| Shortening, melted | 1 cup | 1 cup cooking oil. |
| solid | 1 cup | 1 cup minus 2 Tbsp lard; |
| 1 cup butter or margarine (decrease salt in recipe by 1/2 tsp). | ||
| Sour cream, commercial | 1 cup | (see cream, sour). |
| Sugar, brown | 1 cup | 1 cup granulated sugar; |
| 1 cup granulated sugar plus 1/4 cup unsulphured molasses; | ||
| 1/2 cup liquid brown sugar. | ||
| confectioners or powdered | 1 cup | 3/4 cup granulated sugar (for uses other than baking). |
| granulated | 1 cup | 1 cup firmly packed brown sugar; |
| 1 1/3 cup confectioners sugar (for uses other than baking); | ||
| 1 cup corn syrup, reduce other liquid by 1/4 cup (never replace more than 1/2 of sugar called for in recipe with corn syrup); | ||
| 13/16 cup honey (1 cup less 3 Tbsp); reduce liquid in recipe by 3 Tbsp for every cup of honey added; add a pinch of baking soda to neutralize acidity; | ||
| 3/4 to 1 cup maple syrup minus 3 Tbsp other liquid; | ||
| 1 cup molasses or sorghum plus 1/2 tsp baking soda; omit or decrease baking powder by 1 tsp; reduce other liquid by 6 Tbsp; | ||
| 1 cup raw sugar. | ||
| noncaloric solution | 1/8 tsp | 1 tsp granulated sugar; |
| 2 Tbsp | 1 cup granulated sugar. | |
| noncaloric grains | 1/4 tsp | 1 tsp granulated sugar; |
| 1/4 cup | 1 cup granulated sugar. | |
| Tapioca, quick-cooking | 1 1/2-2 Tbsp | 4 Tbsp pearl tapioca, soaked. |
| quick-cooking for thickening | 1 Tbsp | 1 Tbsp flour. |
| Tomatoes, fresh | 2 cups, chopped | 1 16-oz can, drained. |
| packed | 1 cup | 1/2 cup tomato sauce plus 1/2 cup water. |
| canned | 1 cup | 1 1/3 cups diced tomatoes simmered 10 minutes. |
| Tomato juice | 1 cup | 1/2 cup tomato sauce plus 1/2 cup water. |
| Tomato sauce | 2 cups | 3/4 cup tomato paste plus 1 cup water. |
| Tomato soup | 1 10 3/4 oz. can | 1 cup tomato sauce plus 1/4 cup water. |
| Vanilla bean | 1/2 bean | 1 Tbsp vanilla extract. |
| Worcestershire sauce | 1 tsp | 1 tsp bottled steak sauce. |
| Yeast, active dry (1/4 oz) | 1 package | 2 1/2 tsp dry yeast or 1 compressed yeast cake. |
| Yogurt | 1 cup | 1 cup buttermilk; |
| 1 cup cottage cheese, blended until smooth; | ||
| 1 cup sour cream. | ||
| * For conversion to metrics, use the following equivalents: | ||
| 1 tsp = 5 milliliters | ||
| 1 lb = .45 kilograms | ||
| 1 Tbsp = 15 milliliters | ||
| 1 cup = .24 liters | ||
| 1 oz = 28 grams | ||
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Equivalent measures
a pinch 1/8 tsp
3 tsp 1 Tbsp
1/4 cup 4 Tbsp
1/3 cup 5 Tbsp + 1 tsp
1/2 cup 8 Tbsp
1 cup 16 Tbsp
2 cups 1 pint
1 quart 2 pints
4 quarts 1 gallon
Dry Or Weight Measurements
|
Conversion Table | ||||
| 1 oz |
|
28.35 grams | |||
| 2 oz | 56 grams | ||||
| 3 oz | 85 grams | ||||
|
|
125 grams | |||
| 8 oz | 1/2 lb | 240 grams | |||
| 12 oz | 3/4 lb |
|
|||
| 16 oz | 1 lb | 454 grams | |||
| 32 oz | 2 lb | 907 grams | |||
| 35.2 oz | 2.2 lb, | 1000 gram(1 kg) | |||
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Weights: ounces to grams Conversion Table
|
||||
| 1/2 oz |
|
|||
| 1 oz | 28 gms | |||
| 1 1/2 oz | 40 gms | |||
| 2 oz | 50 gms | |||
| 2 1/2 oz | 60 gms | |||
| 3 oz | 75 gms | |||
| 3 1/2 oz 105 gms | 105 gms | |||
| 4 oz | 125 gms | |||
| 4 1/2 oz | 135 gms | |||
| 5 oz | 150 gms | |||
| 6 oz | 175 gms | |||
| 7 oz | 200 gms | |||
| 8 oz | 225 gms | |||
| 9 oz | 250 gms | |||
| 10 oz | 275 gms | |||
| 12 oz | 350 gms | |||
| 1 lb | 453 gms | |||