Measurement Converter
Convert cups to grams and milliliters for common baking and cooking ingredients — including the Turkish su bardağı (200ml) and çay bardağı (110ml) — plus oven temperature between Fahrenheit, Celsius, and gas mark.
Cups, grams & milliliters
Oven temperature
Using a fan/convection oven? These are two independent rules of thumb, not equivalent conversions of each other — lower Celsius ovens by about 20°C, or Fahrenheit ovens by about 25°F, from the figure above.
| °F | °C | Gas mark | Heat level |
|---|---|---|---|
| 225°F | 110°C | 1/4 | Very low |
| 250°F | 120°C | 1/2 | Very low |
| 275°F | 135°C | 1 | Low |
| 300°F | 150°C | 2 | Low |
| 325°F | 160°C | 3 | Moderate |
| 350°F | 180°C | 4 | Moderate |
| 375°F | 190°C | 5 | Moderately hot |
| 400°F | 200°C | 6 | Hot |
| 425°F | 220°C | 7 | Hot |
| 450°F | 230°C | 8 | Very hot |
| 475°F | 245°C | 9 | Very hot |
Why cup measurements aren't reliable
A "cup" is a volume measurement, but ingredients pack differently: a cup of flour, spooned and leveled, weighs about 120g, while a cup of granulated sugar weighs about 200g — nearly double, for the same volume. How you fill the cup matters too — scooping flour directly from the bag compacts it and can add 20-30g of "invisible" extra flour per cup, which is why baking recipes written by weight are far more reliable than recipes written by cup.
Cup sizes themselves also aren't universal. The US cup (236.6ml, usually rounded to 240ml in recipes) differs from the UK/Imperial cup (284.1ml) and the metric cup (250ml) used in Australia and much of Europe. Turkish recipes commonly use the su bardağı (200ml) or the smaller çay bardağı (110ml) — neither of which matches a US cup, which is why a Turkish recipe converted with the wrong cup size can throw a cake or dough noticeably off.
Gram figures on this page follow the spoon-and-level method (spoon the ingredient into the cup, then level with a knife) and standard baking-reference densities. If a scale is available, weighing ingredients directly is always the most accurate option — this converter is for the many recipes still written in cups.
Frequently Asked Questions
Is a US cup the same as a Turkish su bardağı?
No. A US cup is 236.6ml (usually rounded to 240ml for cooking), while a Turkish su bardağı is 200ml — about 15% smaller. Using a US cup measure for a Turkish recipe written in su bardağı will throw off ratios noticeably in baking.
Why does the same 'cup' give different gram amounts for different ingredients?
Grams measure weight, cups measure volume, and different ingredients pack differently. A cup of flour (light, airy) weighs about 120g, while a cup of granulated sugar (denser, no air pockets) weighs about 200g — same volume, very different weight.
Should I use the scoop-and-level or spoon-and-level method for flour?
Spoon flour into the measuring cup with a spoon, then level with a knife — this is the method our gram figures are based on (and what King Arthur Baking and most modern recipes assume). Scooping directly with the cup compacts the flour and can add 20-30g extra per cup.
How much should I adjust for a fan/convection oven?
Lower the temperature by about 20°C (25°F) from a conventional-oven recipe, since fan ovens circulate heat more efficiently and cook faster at the same nominal setting. Check a few minutes early the first time you try a new recipe in a fan oven.
Read the Guide Behind the Numbers
The reference tables and explanations this calculator is built on.
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