About This Tool
Every baker has faced this: a recipe calls for 180ยฐC but your oven shows Fahrenheit, fresh yeast but you only have instant, large eggs but you bought medium, or butter but you want to use oil. This calculator handles all four common baking conversions in one place.
The oven temperature section converts between Fahrenheit, Celsius, and fan oven settings instantly. The yeast converter uses the correct ratios between fresh (compressed), active dry, and instant (rapid-rise) yeast. The egg substitution chart shows exactly how many eggs of one size replace another. And the butter-to-oil converter uses the 3:4 ratio that works best for baking texture.
All conversions are rounded to practical amounts you can actually measure in a home kitchen. No one needs to know that 350ยฐF is exactly 176.67ยฐC โ what matters is that your oven should be set to 180ยฐC.
How to Use
1. Choose a conversion type using the tabs at the top: Temperature, Yeast, Eggs, or Butter/Oil
2. For temperature: enter degrees in either Fahrenheit or Celsius field, or click a common preset
3. For yeast: enter grams of one yeast type and see equivalents for all three types
4. For eggs: select the egg size your recipe calls for, the size you have, and how many you need
5. For butter/oil: enter butter amount to see oil equivalent, or vice versa
6. Use "Copy Link" to save your conversion and share it
Formula
Temperature: ยฐC = (ยฐF - 32) ร 5/9
Fan Oven: 20ยฐC lower than conventional
Yeast Ratios (by weight):
Fresh : Active Dry : Instant = 2.5 : 1 : 0.83
Example: 10g fresh = 4g active dry = 3.3g instant
Butter to Oil: Oil = Butter ร 0.75
100g butter = 75ml oil (for baking)
Egg Substitution: Based on total weight
Large egg = 57g, Medium = 53g, Extra-Large = 64g