Pastry recipes are most consistent when ingredients are weighed. Volume conversions can vary because a cup of flour, sugar or nuts changes with packing and measuring technique.
Use a digital scale
Keep gram measurements when possible. If a recipe gives ounces, use weight ounces rather than fluid ounces for dry ingredients.
Convert temperature carefully
For a practical approximation, convert Celsius to Fahrenheit by multiplying by 9/5 and adding 32. Verify whether the recipe assumes a conventional or convection oven.
Match pan capacity
A pan with a similar diameter may still have a different depth. Compare volume and fill level, and avoid scaling bake time solely by the stated pan size.
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