Metric Conversion
Conversion Factors To change: Into: Multiply by: Imperial System to Metric System Inches Millimeters 25.4 Inches Centimeters 2.54 Feet Meters
Conversion Factors
| To change: |
Into: |
Multiply by: |
| Imperial System to Metric System |
| Inches |
Millimeters |
25.4 |
| Inches |
Centimeters |
2.54 |
| Feet |
Meters |
0.305 |
| Yards |
Meters |
0.914 |
| Square inches |
Square centimeters |
6.452 |
| Square feet |
Square meters |
0.093 |
| Square yards |
Square meters |
0.836 |
| Pints (imperial) |
Liters |
0.568 |
| Quarts (imperial) |
Liters |
1.136 |
| Gallons (imperial) |
Liters |
4.546 |
| Gallons (U.S.) |
Liters |
3.785 |
| Ounces |
Grams |
28.35 |
| Pounds |
Kilograms |
0.454 |
|
Cookware Sizes
| METRIC VOLUME |
CLOSEST SIZE IN CENTIMETERS |
CLOSEST SIZE IN INCHES OR VOLUME |
| Cake pans |
| 2 L |
20 cm (square) |
8 in. (square) |
| 2.5 L |
22 cm (square) |
9 in. (square) |
| 3 L |
30.5 x 20 cm |
12 x 8 in. |
| 3.5 L |
32 x 21 cm (rectangular) |
12-1/2 x 8-1/2 in. (rectangular) |
| 4 L |
33 x 22 cm (rectangular) |
13 x 9 in. (rectangular) |
| 5 L |
35.5 x 25 cm (rectangular) |
14 x 10 in. (rectangular) |
| Loaf pans |
| 1.5 L |
20 x 12 cm |
8 x 4 x 3 in. |
| 2 L |
22 x 12 cm |
9 x 5 x 3 in. |
| 3 L |
25 x 12 cm |
10 x 5 x 4 in. |
| Round layer cake pans |
| 1.2 L |
20 x 3.5 cm |
8 x 1-1/2 in. |
| 1.5 L |
22 x 3.5 cm |
9 x 1-1/2 in. |
| Pie plate |
| 1 L |
22 x 3 cm |
9 x 1-1/4 in. |
| Skillets or fry pans |
| |
30 x 30 x 5 cm |
12 x 12 x 2 in. |
| |
33 x 33 x 5 cm |
13 x 13 x 2 in. |
| Casseroles |
| 500 mL |
|
20 fl oz |
| 750 mL |
|
24 fl oz |
| 1 L |
|
1 qt |
| 1.5 L |
|
1-1/2 qt |
| 2 L |
|
2 qt |
| 2.5 L |
|
2-1/2 qt |
|
Approximate Temperatures
|
To change from degrees Fahrenheit to degrees Celsius, subtract 32, then multiply by 5/9. For example: 68°F – 32 = 36;36 x 5/9 = 20°C.
To convert degrees Celsius to degrees Fahrenheit, multiply the degrees by 9/5, then add 32 to that figure.For example: 20°C x 9/5 = 36; 36 + 32 = 68°F.
REFRIGERATOR
1.8°C to 4°C 34°F to 40°F |
|
FREEZER
-20°C to -17.8°C -4°F to 0°F |
| |
| |
| °C |
80 |
100 |
110 |
120 |
140 |
150 |
160 |
180 |
190 |
200 |
220 |
230 |
240 |
260 |
| °F |
170 |
200 |
225 |
250 |
275 |
300 |
325 |
350 |
375 |
400 |
425 |
450 |
475 |
500 |
|
|
Metric Equivalents
|
One of the secrets of good cooking is to keep ingredients in their proportions. So whenever you use a recipe from this book, measure precisely if you want consistent success. Be aware, however, that U.S. liquid measures, used in these recipes, are not identical to their Canadian namesakes. For example, an American quart is about 8 (Canadian) ounces (1 cup) less than a Canadian quart.
|
|
|
Originally Published: October 25, 2010
Updated: Jun. 09, 2011
