How do I scale a recipe accurately?

Use the Recipe Scaler: set original and desired servings to get a scale factor. Multiply each ingredient amount by that factor. For baker’s percentages or preferments, keep ratios consistent.

Why do volume-to-gram conversions change by ingredient?

Ingredients have different densities and packing behaviors. The converter uses an ingredient-specific density (e.g., 1 cup all-purpose flour ≠ 1 cup sugar).

Are roast times exact?

No—ovens, pans, starting temperature, and shape affect heat transfer. Always confirm doneness with a food thermometer at the thickest part.

Can I switch between metric and US units?

Yes. Each tool supports metric and US customary units. The converter handles grams/ounces and mL/tsp/Tbsp/cups.

Do resting times matter after roasting?

Yes. Resting 10–20% of the cook time helps juices redistribute and finish carryover cooking.

Which internal temperatures should I target?

Typical safe targets: poultry 74 °C/165 °F; pork 63 °C/145 °F (3-min rest); beef/lamb medium 63–65 °C/145–149 °F. Always follow your local food safety guidance.

How are densities sourced?

Representative densities are derived from reputable charts (e.g., King Arthur Baking Ingredient Weight Chart) and standard references; they can vary by brand, grind, and packing method.

Cooking Calculator — Scale Recipes, Convert Units, Estimate Roast Times

Interactive Calculator

Original servings

Desired servings

Rounding

Unit preference

Qty *	Unit	Ingredient	Scaled Qty	Actions

Scale factor

1.50×

Servings

4 → 6

Rounding

Friendly

Ingredient (density)

Amount

Unit (from)

Choose a mass (g/oz) or volume unit (mL/tsp/Tbsp/cup).

Unit (to)

Result

—

View density table used

Ingredient	g per cup	Notes

Authoritative Data Source & Methodology

AuthoritativeDataSource: Ingredient densities and weights reference King Arthur Baking – Ingredient Weight Chart (accessed 2025); water density ≈ 1 g/mL at room temperature (standard reference). Poultry and roast doneness targets reflect widely adopted food safety guidance (e.g., USDA/EFSA style targets) and manufacturer guidance (e.g., Butterball turkey timing as a benchmark).
Tutti i calcoli si basano rigorosamente sulle formule e sui dati forniti da questa fonte.

The Formulas Explained

Recipe scaling: $$q_{new} = q_{orig} \times \frac{S_{new}}{S_{orig}}$$

Mass–volume conversion with density: $$m = \rho \cdot V \quad\text{and}\quad V = \frac{m}{\rho}$$ where $ \rho $ is ingredient-specific (e.g., g/mL).

Roast time (affine model): $$t = a \cdot w + b$$ where $t$ is time, $w$ is weight, $a,b$ depend on meat type and oven. Convection typically reduces $t$ by ~15–20%.

Glossary of Variables

$S_{orig}$, $S_{new}$: Original and desired servings.
$q_{orig}$, $q_{new}$: Ingredient quantity before/after scaling.
$\rho$: Ingredient density (g/mL), varies by ingredient and packing.
$m$: Mass (g or oz).
$V$: Volume (mL, tsp, Tbsp, cup).
$t$: Roast time (minutes); $w$: weight (kg or lb).

How It Works: A Step-by-Step Example

Goal: Scale a 4-serving pasta recipe to 10 servings and convert 2 cups of flour to grams.

Set $S_{orig}=4$, $S_{new}=10$ ⇒ scale factor $=2.5$.
Flour 2 cups × 2.5 = 5 cups. Using density (AP flour ≈ 120 g/cup), $m = 5 \times 120 = 600$ g.
Add practical rounding if needed (e.g., to nearest 5 g).

FAQ

Do densities vary by brand and packing?

Yes. Spoon-and-sweep vs. scoop-packed flour can differ by 10–20%. Our defaults are pro-friendly references; adjust to your house standards if needed.

How does convection change cook time?

Fan ovens promote heat transfer; a 15–20% time reduction is typical. We apply a reduction factor within that band.

Why “friendly rounding”?

Professional kitchens need practical measures (⅛, ¼, ½ cup, etc.). Friendly rounding keeps accuracy while yielding workable measures.

What temperatures are considered safe?

Poultry 74 °C/165 °F; pork 63 °C/145 °F with rest; ground meats 71 °C/160 °F unless otherwise specified. Always follow local regulations.

Can I export results?

Use the browser’s print to PDF for clean output. Table layouts are optimized for print.

Tool developed by Ugo Candido. Culinary content reviewed by CalcDomain Editorial Board.
Last accuracy review: October 30, 2025