Convert a recipe into units my kitchen uses

An American recipe in cups and Fahrenheit, and a fan oven and a set of scales.

Convert the recipe below into the units and equipment I actually use.

1. **Weights.** Convert volume measures to grams for anything where it matters: flour, sugar, butter, and any dry goods. Say which ingredient you used which conversion factor for, since a cup of flour is not a fixed weight and the method of filling the cup changes it.
2. **Liquids** in millilitres, and note where a small rounding will not matter.
3. **Temperature.** Give the conventional oven temperature and the fan oven temperature separately, plus the gas mark.
4. **Equipment.** Convert tin and pan sizes to what I have, and adjust the timing if the depth changes.
5. **Terminology.** Translate any ingredient names that differ between countries, and flag any that are not the same product despite the same name.

Flag anything where converting introduces real risk of failure, particularly in baking.

Recipe:
What I have (oven type, tins, scales):

Adapting a recipe. Scaling, converting units, cutting the cost, the pans, the time, or an ingredient someone cannot eat.