(Ey ICA i MO aT OT ha A = = VOLUME OVEN = MEASUREMENTS (dry) DIMENSIONS TEMPERATURES a The inch = 2 mm 250°F = 120°C 27S°F = 140°C = 300°F = 150°C 325°F = 160°C J 1 teaspoon = 5 mL 350°F = = 4 tablespoon = 15 mL. 375°F 7 2 tablespoons 400°F "fe cup = 60 mL 425°F = 450°F = = 1 it = 500 mL = Ue BAKING PAN SIZES = 4 cups = 1 quart=1L Size in Metric Size in Utensil _Inches/Quarts Volume Centimeters = VOLUME MEASUREMENTS (fluid) Bakingor 8x8X2 2L = 20x20x5 a 1 fluid ounce (2 tablespoons) = 30 mL oe iran: oO x: B as eva za e 23% 5 gs 4 fl (Me = 125 mL ex | @ hid ounces (1 cup) = 250 mk recanguen 19x92 35L_39429%8 12 fluid ounces (1% cups) = 375 mL. Loaf Pan Bx4x3 1.5L 20x10x7 of 16 fluid ounces (2 cups) = 500 mL 9x5x3 2u 23%13x7 - Roundlayer ext 120 20x4 WEIGHTS (m CakePan 9xts 1.5L 23x4 c "ounce = 154 Pie Plate ext 750ml —_20x8 7 Tounce = 30 g Oxi tL 28x38 i 3 ounces = 90 9 Baking Dish 1 quant TL = s 4 ounces or Casserole 1%¢quart 1.5L - 8 ounces, oaanvelehat = J 10 ounces = 12 ounces = 16 ounces = 1 pound = 450 9 = s e E = rl