Why cups and grams don't agree
A cup measures volume, a gram measures weight — and every ingredient bridges the two differently. A cup of flour weighs about 120 g, but a cup of sugar weighs 200 g, and how firmly you scoop can swing flour by 20% or more. That's why serious baking recipes list grams: the scale doesn't care how you packed the cup. When a recipe only gives cups, a good conversion table is the next best thing — that's the first tab above.
Oven temperatures at a glance
Fan (convection) ovens run hotter than their dial suggests — drop the stated temperature by about 20 °C / 25 °F, or shorten the bake time, when a recipe was written for a conventional oven.
Scaling a recipe without ruining it
- Flour, liquids, sugar scale linearly — multiply and go.
- Salt, spices and chili don't — scale to about 75% of the factor, then adjust to taste.
- Leavening (baking powder, yeast) is forgiving up to 2×; beyond that, scale it gently.
- Bake times don't scale with quantity — they follow pan depth. A doubled cake in a bigger pan often needs only 15–25% more time. Trust the skewer, not the clock.
Frequently asked questions
Whose cup is a cup?
These conversions use the US cup (240 ml). Australian cups are 250 ml and old UK recipes may use imperial measures — a 4% difference that rarely matters outside delicate baking.
Why does my pan conversion say 'watch the bake time'?
The converter matches pan areas so the batter sits at a similar depth. If your new pan makes the batter shallower it bakes faster; deeper, slower — start checking 10 minutes early either way.
Is anything saved?
No. All conversions happen on your device — nothing you type is stored or transmitted.