Kitchen Unit Converter
Volume, weight, temperature — with ingredient-aware density and batch mode.
Real food densities — 1 cup sugar weighs more than 1 cup flour. Use this when pricing ingredients in the Recipe Cost Calculator.
One item per line — auto-detects ingredient and converts to grams or cups. Reverse lookup supported.
Oven temperatures
Very cool250°F · 120°C · Gas ½
Slow300°F · 150°C · Gas 2
Warm325°F · 165°C · Gas 3
Moderate350°F · 177°C · Gas 4
Moderately hot375°F · 190°C · Gas 5
Hot400°F · 200°C · Gas 6
Very hot425°F · 220°C · Gas 7
Very hot450°F · 230°C · Gas 8
Extreme475°F · 245°C · Gas 9
Candy & sugar stages
Thread230–234°F · 110–112°C
Soft ball234–240°F · 112–116°C
Firm ball244–250°F · 118–121°C
Hard ball250–266°F · 121–130°C
Soft crack270–290°F · 132–143°C
Hard crack300–310°F · 149–154°C
Caramel320–350°F · 160–177°C
Safety & proofing temperatures
Proofing bread75–85°F · 24–29°C
Pasteurize eggs140°F · 60°C (3.5 min)
Chicken safe165°F · 74°C internal
Ground meat safe160°F · 71°C internal
Beef medium-rare130–135°F · 54–57°C
Beef medium140–145°F · 60–63°C
Pork safe145°F · 63°C internal
Water simmers180–205°F · 82–96°C
Kitchen references
1 butter stick½ cup · 113g · 4 oz
1 cup butter227g · 2 sticks · 8 oz
1 cup = 16 tbsp= 48 tsp = 236.6 ml
Large egg~50g · white 30g · yolk 17g
Medium egg~44g · white 26g · yolk 15g
1 gallon3.785 L · 128 fl oz
1 pint2 cups · 473 ml
1 quart4 cups · 946 ml