After consulting various cook books, famous cooking websites and so on, the following oven temperatures and weights appear as common, acceptable, measurements and conversions in the UK and elsewhere within the European Union (EU).
NOTE: Although all the resources I looked at stated the same 'gas mark to fahrenheit' oven temperatures for example, they differed slightly in celsius - Some resources stated gas mark 3 as 160 celsius while other resources stated gas mark 3 as 170 celsius, but all stated the same celsius for gas marks 1 and 2 and gas marks 4 to 9.
|Gas Mark||Celsius (°C)||Fahrenheit (°F)||Fan-Oven||Comments|
|3||160 - 170||325||150||Moderate|
|9||240 - 250||475||220||Very Hot|
NOTE: Although the measurements, weights and sizes (MWS) below have also been decided upon using various cooking resources, I have also used the plastic measuring spoon MWS found in the £1 and €1 shops; which are commonly used by the general public in the UK as well as in Europe.
Furthermore, regardless of whether or not various international MWS differ, I always try and state the recipes on this website in mililitres (ml) wherever possible; regardless if those mililitres convert to an American Cup size, Imperial English cup size or whatever. In other words, a mililitre is a mililitre, a gram is a gram and so on.
|4 Cups||1000ml / 1 Litre|
|Baking Tin||8 x 8 x 2||20 x 20 x 5||2 Litres||Square Or Rectangle|
|Baking Tin||9 x 9 x 2||23 x 23 x 5||2.5 Litres||Square Or Rectangle|
|Baking Tin||12 x 8 x 2||30 x 20 x 5||3 Litres||Square Or Rectangle|
|Baking Tin||13 x 9 x 2||33 x 23 x 5||3.5 Litres||Square Or Rectangle|
|Bread Pan||8 x 4 x 3||20 x 10 x 7||1.5 Litres||Rectangle|
|Bread Pan||9 x 5 x 3||23 x 13 x 7||2 Litres||Rectangle|
|Cake Tin||8 x 1½||20 x 4||1.2 Litres||Round|
|Cake Tin||9 x 1½||23 x 4||1.5 Litres||Round|
|Pie Plate||8 x 1¼||20 x 3||750ml|
|Pie Plate||9 x 1¼||23 x 3||1 Litre|
With the world conversion systems being such a quagmire, due to fahrenheit versus celsius versus kelvin, and USA cooking MWS (measurements, weights and sizes) such as liquids versus powders being different to the UK cooking MWS for example (not to mention country humidity and kitchen room temperature, which can play a part in the cooking process), you should always stick to the MWS used in the recipe's country (i.e. in the country of the recipe author/s) where and when applicable.