Volume Equivalencies

3 tsp 1 tbsp
2 tbsp 1 fl. oz
16 tbsp 1 cup 8 fl. oz
2 cups 1 pint 16 fl. oz
4 cups 1 qt 32 fl. oz
1 qt 0.95 l
4 qt 1 g

Weight Conversions

oz g
1 28
8 1/2 lb 227
16 1 lb 454
24 1 1/2 lb 680
35.3 1 kg 1000
48 3 lb 1361
64 4 lb 1814
80 5 lb 2268

Temperature Conversions

(32°F − 32) × 5/9 = 0°C

ºF ºC
freezing point of water 32 0
110 43
rare red meat 120 48.9
medium-rare red meat 130 54.4
medium red meat 140 60
medium-well red meat 150 65.6
medium-well standard poultry breast 155 68.3
well-done meat 160 71.1
sub-simmering water 190 87.8
simmering water 200 93.3
boiling water 212 100
275 135
300 148.9
325 162.8
350 176.7
375 190.6
Leidenfrost effect 397 193
400 204.4
425 218.3
450 232.2
475 246.1
500 260
525 273.9
max oven temperature 550 287.8