CONVERSION MEASURES

As my recipes are in metric, it might be difficult for readers from US and other parts of the world to convert these recipes. To take all of my readers into account, I have listed up the conversion measures for the basic ingredients which will make it easier to convert from standard metric to US units, and from US to metric.
In addition you will also find temperature conversion as Celcuis and Fahrenheit, tips on substitutions and how to make self-raising flour.

For an exact conversion of recipes, please visit this useful website where you can convert from any unit to any unit:
Conversion Measures


Conversion

Butter

1 stick = 113 g
1 cup (US) = 227 g
1 cup (metric) = 240 g
100 g = 3.5 oz
1 tbsp = 14 g


Allpurpose flour

1 dl = 60 g
1 cup (US) = 125 g = 4.41 oz


Sugar

1 dl = 90 g
1 cup (US) = 225 g = 8 oz


Brown Sugar

1 dl =
1 cup (US) = 200 g = 7 oz


Icing Sugar

1 dl = 50 g
1 cup (US) = 125 g = 4.40 oz


Cocoa Powder

1 dl = 45 g


Volume Units

1 dl = 100 ml
1 cup (US) = 237 ml = 2.4 dl = 8 oz (US) = 8.33 oz (UK)
1 cup (metric) = 250 ml = 2.5 dl = 8.45 oz (US) = 8.8 oz (UK)


Baking Powder Substitue

1 tsp = 1/4 tsp baking soda + 1/2 tsp cream of tartar (combined)


How To Make Self-Raising Flour

Add 2.5 tsp of baking powder to every 2 cup (US) or 225 g of allpurpose flour, sift together and combine well


Temperature

125 C = 260 F
150 C = 300 F
160 C = 325 F
175 C = 350 F
200 C = 390 F
225 C = 440 F
250 C = 480 F