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📏 Kitchen Conversions
Common Conversions
🥣 Volume
1 cup
=
16 tbsp · 48 tsp · 240 ml · 8 fl oz
¾ cup
=
12 tbsp · 180 ml · 6 fl oz
⅔ cup
=
10⅔ tbsp · 160 ml
½ cup
=
8 tbsp · 120 ml · 4 fl oz
⅓ cup
=
5⅓ tbsp · 80 ml
¼ cup
=
4 tbsp · 60 ml · 2 fl oz
1 tbsp
=
3 tsp · 15 ml
1 tsp
=
5 ml
⚖️ Weight
1 lb
=
16 oz · 454 g
½ lb
=
8 oz · 227 g
¼ lb
=
4 oz · 113 g
1 oz
=
28 g
1 kg
=
2.2 lb · 35 oz
🧈 Butter
1 stick butter
=
½ cup · 8 tbsp · 113 g · 4 oz
½ stick
=
¼ cup · 4 tbsp · 57 g
1 cup butter
=
2 sticks · 16 tbsp · 227 g
🌡️ Oven Temperatures
Very Low
250°F
120°C · Gas 1
Low
275°F
135°C · Gas 1-2
Slow
300°F
150°C · Gas 2
Moderate
325-350°F
160-180°C · Gas 3-4
Hot
375-400°F
190-200°C · Gas 5-6
Very Hot
425-450°F
220-230°C · Gas 7-8
Extremely Hot
475-500°F
245-260°C · Gas 9-10
🌡️ Safe Cooking Temperatures
USDA-recommended internal temperatures for food safety. Always use an instant-read thermometer.
🥩 Beef, Lamb, Veal (Steaks, Roasts, Chops)
Rare
125°F
52°C
Cool red center
Medium-Rare
135°F
57°C
Warm red center
Medium
145°F
63°C
Warm pink center · USDA safe
Medium-Well
150°F
66°C
Slightly pink
Well-Done
160°F+
71°C+
No pink
💡 Rest meat for 3 minutes after cooking
🍗 Poultry (Chicken, Turkey, Duck)
All cuts
165°F
74°C
Whole bird, parts, ground
💡 Check thigh (not touching bone) for whole birds
🐷 Pork
Chops, Roasts, Steaks
145°F
63°C
Then rest 3 minutes
Ground Pork
160°F
71°C
No rest needed
Ham (fresh)
145°F
63°C
Then rest 3 minutes
Ham (precooked, reheating)
140°F
60°C
🍔 Ground Meat
Ground Beef, Pork, Lamb
160°F
71°C
No pink center
Ground Poultry
165°F
74°C
No pink center
🐟 Seafood
Fish (fillets, steaks)
145°F
63°C
Flakes with fork, opaque
Shrimp, Lobster, Crab
145°F
63°C
Opaque and firm
Scallops
145°F
63°C
Milky white, firm
Clams, Oysters, Mussels
—
—
Cook until shells open
🥚 Other
Eggs
160°F
71°C
Yolk and white firm
Egg Dishes (casseroles)
160°F
71°C
Leftovers (reheated)
165°F
74°C
All leftovers
Stuffing
165°F
74°C
Inside or out of bird
⏰ Why resting matters: Meat continues to cook after removing from heat (carry-over cooking). The temperature can rise another 5-10°F. Resting also lets juices redistribute, keeping meat moist.