Convection Oven Converter
Convert conventional oven temperatures and times to convection settings. Use the 25°F rule for perfect results every time.
Most recipes: adjust temperature only. For roasts wanting faster cooking: adjust time.
Quick Reference
| Conventional | Convection | Gas Mark |
|---|---|---|
| 300°F (149°C) | 275°F (135°C) | 2 |
| 325°F (163°C) | 300°F (149°C) | 3 |
| 350°F (177°C) | 325°F (163°C) | 4 |
| 375°F (191°C) | 350°F (177°C) | 5 |
| 400°F (204°C) | 375°F (191°C) | 6 |
| 425°F (218°C) | 400°F (204°C) | 7 |
| 450°F (232°C) | 425°F (218°C) | 8 |
Real-World Convection Conversion Examples
See exactly how the 25°F rule works with common recipes and real kitchen scenarios.
Converting Chocolate Chip Cookies
Your favorite cookie recipe calls for 375°F for 10-12 minutes in a conventional oven. You want to use convection for more even browning across multiple baking sheets.
Original recipe: 375°F for 10-12 minutes (conventional)
Conversion method: Reduce temperature by 25°F
Convection setting: 350°F for 10-12 minutes
Check at 9 minutes — convection often finishes slightly faster
Pro tip: With convection, you can bake 2-3 sheets simultaneously without rotating pans. The cookies will brown evenly on all racks.
Roasting a Whole Chicken
You're roasting a 5 lb chicken that typically requires 425°F for 15 minutes, then 350°F for about 1 hour in a conventional oven. Convection will give you crispier skin.
Original recipe: 425°F for 15 min → 350°F for 60 min (conventional)
Chicken weight: 5 lbs
Target internal temp: 165°F (74°C)
Convection setting: 400°F for 15 min → 325°F for 50-55 min
Total time reduced by ~10 minutes with crispier, more evenly browned skin
Pro tip: Place the chicken on a rack in a low-sided roasting pan to maximize air circulation. The convection fan will crisp the skin all around.
Converting a UK Fan Oven Recipe (Victoria Sponge)
A British baking recipe calls for 170°C fan oven for 25 minutes. You have a conventional American oven and need to know what temperature to use.
UK recipe: 170°C fan oven (already convection-adjusted)
Your oven: Conventional (non-fan)
Conversion: ADD 20°C / 25°F for conventional
Conventional setting: 190°C (375°F) for 25-28 minutes
May need 2-3 extra minutes since conventional ovens have less even heat
Pro tip: UK recipes often specify "fan oven" temperatures — these are already 20°C lower than conventional. Always check whether the recipe is for fan or conventional before converting!
Baking Homemade Pizza with Convection
Your pizza recipe calls for the highest temperature your oven can reach — typically 500°F conventional — for 12-15 minutes. You want to know if convection helps.
Original recipe: 500°F for 12-15 minutes (conventional)
Pizza style: New York-style, 14-inch
Goal: Crispy crust, melted toppings
Convection setting: 475°F for 10-12 minutes
Use a pizza stone preheated for 30+ minutes for best results
Pro tip: For pizza, convection excels at browning the top while the hot stone crisps the bottom. Position the pizza in the center of the oven for optimal air circulation.
Holiday Meal: Converting Multiple Dishes Simultaneously
You need to cook green bean casserole (350°F for 30 min), roasted vegetables (400°F for 25 min), and dinner rolls (375°F for 15 min) in the same oven for Thanksgiving.
Challenge: Three dishes at different temperatures
Conventional approach: Cook in batches, keeping dishes warm
Convection advantage: Even heat allows compromise temperature
Convection solution: Set oven to 350°F (convection)
- • Casserole: 30 min (same temp, convection efficiency compensates)
- • Vegetables: 30-35 min (slightly longer at lower temp)
- • Rolls: Put in last 15-18 min
Pro tip: Convection's even heat distribution makes multi-rack cooking possible. Without it, the dish nearest the heating element would overcook.
Converting Air Fryer Recipe Back to Convection Oven
You found a great air fryer recipe for crispy chicken wings (400°F for 20 minutes, flipping halfway) but need to make a larger batch in your convection oven.
Air fryer recipe: 400°F for 20 minutes
Batch size: 6 wings in air fryer → 24 wings in oven
Key difference: Air fryers have more concentrated heat and airflow
Convection oven setting: 425°F for 35-40 minutes
Use a wire rack over a baking sheet and flip wings halfway through
Pro tip: Air fryers are essentially powerful mini convection ovens. When scaling up, increase temperature by 25°F and add 50-75% more cooking time. Space wings apart for maximum crispiness.
The 25°F Rule Explained
Convection ovens use a fan to circulate hot air, cooking food faster and more evenly than conventional ovens. The standard conversion rule is simple: reduce temperature by 25°F (or about 15°C) when using convection.
Why Convection Cooks Faster
- Hot air circulation: The fan eliminates cold spots and ensures even heat distribution
- Faster heat transfer: Moving air transfers heat to food more efficiently than still air
- Better browning: The continuous airflow removes moisture from surfaces, promoting browning
- Multi-rack cooking: You can bake on multiple racks without rotating pans
Complete Temperature Conversion Chart
Reference this comprehensive chart for any conventional-to-convection conversion:
| Conventional (°F) | Convection (°F) | Conventional (°C) | Convection (°C) | Common Uses |
|---|---|---|---|---|
| 250°F | 225°F | 120°C | 105°C | Drying herbs, keeping food warm |
| 275°F | 250°F | 135°C | 120°C | Slow roasting, meringues |
| 300°F | 275°F | 150°C | 135°C | Low-temp roasting, custards |
| 325°F | 300°F | 165°C | 150°C | Cakes, casseroles, cheesecakes |
| 350°F | 325°F | 175°C | 165°C | Most baking, cookies, muffins |
| 375°F | 350°F | 190°C | 175°C | Cookies, pies, quick breads |
| 400°F | 375°F | 200°C | 190°C | Roasted vegetables, potatoes |
| 425°F | 400°F | 220°C | 200°C | Roasting poultry, bread |
| 450°F | 425°F | 230°C | 220°C | Pizza, high-heat roasting |
| 475°F | 450°F | 245°C | 230°C | Artisan bread, flatbreads |
| 500°F | 475°F | 260°C | 245°C | Pizza at max heat, searing |
| 525°F | 500°F | 275°C | 260°C | Broil alternative, quick charring |
Complete Gas Mark Conversion Table
Essential for UK and European recipes. Remember: Gas Mark recipes are typically written for conventional ovens — subtract 20°C (or one Gas Mark) for fan/convection ovens.
| Gas Mark | °F (Conv.) | °C (Conv.) | °C (Fan) | Description | Typical Uses |
|---|---|---|---|---|---|
| ¼ | 225°F | 110°C | 90°C | Very cool | Meringues, drying |
| ½ | 250°F | 120°C | 100°C | Very cool | Slow cooking |
| 1 | 275°F | 140°C | 120°C | Very slow | Fruit cakes, slow roasts |
| 2 | 300°F | 150°C | 130°C | Slow | Rich cakes, casseroles |
| 3 | 325°F | 165°C | 145°C | Moderately slow | Sponge cakes, cheesecakes |
| 4 | 350°F | 180°C | 160°C | Moderate | Victoria sponge, most baking |
| 5 | 375°F | 190°C | 170°C | Moderately hot | Biscuits, shortbread |
| 6 | 400°F | 200°C | 180°C | Hot | Roast chicken, pastry |
| 7 | 425°F | 220°C | 200°C | Hot | Bread, Yorkshire pudding |
| 8 | 450°F | 230°C | 210°C | Very hot | Pizza, puff pastry |
| 9 | 475°F | 245°C | 225°C | Very hot | High-temp roasting |
| 10 | 500°F | 260°C | 240°C | Extremely hot | Pizza stones, naan bread |
When to Use Convection vs. Conventional
Not every recipe benefits from convection. Use this guide to decide which mode to use:
| Food Type | Best Mode | Why | Notes |
|---|---|---|---|
| Roasted meats | Convection | Better browning, crispier exterior | Use a rack for air circulation |
| Roasted vegetables | Convection | Caramelizes edges, removes moisture | Spread in single layer |
| Cookies | Convection | Even browning, can bake multiple trays | Watch closely, check early |
| Pies & pastry | Convection | Crispy, flaky crust | Great for bottom crust |
| Casseroles | Convection | Golden top, even heating | Uncover for last 15 min |
| Crusty bread | Convection | Develops better crust | Add steam for first 10 min |
| Dehydrating | Convection | Removes moisture efficiently | Use lowest temp setting |
| Layer cakes | Either | Sturdy cakes work well with convection | Conventional if delicate |
| Quick breads | Either | May dome unevenly with convection | Cover with foil if browning fast |
| Custards & flans | Conventional | Need gentle, even heat | Water bath essential |
| Soufflés | Conventional | Air movement causes collapse | Never open door while baking |
| Angel food cake | Conventional | Delicate foam structure | Needs stable, gentle heat |
| Cheesecake | Conventional | Cracks with uneven heat | Water bath, slow cooling |
| Yeast bread (rising) | Conventional | Needs initial oven spring | Switch to convection after rise |
| Covered dishes | Conventional | No benefit from airflow | Uncover to brown with convection |
Tips for Best Results
- Use low-sided pans to allow air circulation
- Don't cover food unless the recipe calls for it
- Leave space between pans for airflow
- Check food 25% earlier than conventional timing
- Use an oven thermometer to verify your oven's accuracy
- Position food in the center of the oven when possible
- Avoid dark-colored baking sheets that absorb excess heat
Time Adjustment Reference
If you prefer to keep the same temperature and reduce cooking time instead:
| Conventional Time | Convection Time (Same Temp) | Time Saved |
|---|---|---|
| 10 minutes | 7-8 minutes | 2-3 minutes |
| 15 minutes | 11-12 minutes | 3-4 minutes |
| 20 minutes | 15-17 minutes | 3-5 minutes |
| 30 minutes | 22-25 minutes | 5-8 minutes |
| 45 minutes | 34-38 minutes | 7-11 minutes |
| 1 hour | 45-50 minutes | 10-15 minutes |
| 1.5 hours | 68-75 minutes | 15-22 minutes |
| 2 hours | 90-100 minutes | 20-30 minutes |
Note: Most experts recommend reducing temperature rather than time for more predictable results. Time reduction works best for roasting and reheating, not baking.
Frequently Asked Questions
What is the basic rule for converting conventional to convection oven?
The standard rule is to reduce the temperature by 25°F (about 15°C) OR reduce cooking time by 25% — but not both. Most bakers prefer reducing the temperature and keeping the time the same, as it gives more consistent results. For example, if a recipe calls for 350°F in a conventional oven, set your convection oven to 325°F.
Is a fan oven the same as a convection oven?
Yes. 'Convection oven' is the American term, while 'fan oven' (or 'fan-assisted oven') is the British/European term. They work identically — a fan circulates hot air for more even cooking. If your UK recipe gives a 'fan oven' temperature, it's already adjusted. Only convert if the recipe gives a conventional (non-fan) temperature.
Should I use convection for baking cakes?
It depends on the cake. Convection is excellent for sturdy cakes like pound cakes, carrot cakes, and cheesecakes. However, delicate cakes like angel food, soufflés, and some sponge cakes can be problematic — the airflow can create uneven rise or a dry crust. When in doubt, use conventional mode or reduce temp by 25°F and watch carefully.
Why do my cookies burn on convection?
The most common cause is not reducing the temperature. Convection ovens cook faster and more evenly, so cookies that take 12 minutes in a conventional oven might be done in 9-10 minutes with convection. Always reduce temp by 25°F AND check cookies 2-3 minutes early. Also, darker pans absorb more heat — try lighter colored baking sheets.
Do professional bakers use convection ovens?
Most professional bakeries use convection ovens almost exclusively. The even heat distribution means more consistent results, especially when baking multiple trays at once. Professional bakers develop their recipes specifically for convection, so they don't need to convert — they know their ovens. If you're following a recipe from a professional pastry chef, ask if it was developed for convection or conventional.
How do I convert Gas Mark to Fahrenheit or Celsius?
Gas Mark is the British oven temperature scale. Gas Mark 4 = 350°F = 180°C (the most common baking temperature). Each Gas Mark increment equals about 25°F. So Gas Mark 5 = 375°F = 190°C, and Gas Mark 3 = 325°F = 165°C. For convection/fan ovens, reduce by 20°C (one Gas Mark) from the conventional setting.
Does convection cooking use more energy?
Convection ovens are actually more energy-efficient. Because they cook faster (up to 25% quicker) and at lower temperatures (25°F less), they use less energy overall. The circulating air means the oven reaches the desired temperature faster and maintains it more efficiently. You'll save both time and money over the long run.
Can I use both convection and conventional settings during the same bake?
Yes, and it's a great technique for certain dishes. For example, start a roast on convection to brown the outside and create a crust, then switch to conventional for gentler cooking. Or bake bread on conventional to allow a good rise, then finish on convection for a crispy crust. Always reduce the convection temperature by 25°F during the convection phases.
What's the difference between true convection and regular convection?
True convection (also called European convection or third-element convection) has a heating element wrapped around the fan, providing more even heat distribution. Regular convection just has a fan that circulates air from the existing heating elements. True convection is more consistent and may require slightly more temperature reduction (30°F instead of 25°F). Check your oven's manual to see which type you have.
Should I preheat a convection oven differently?
Convection ovens typically preheat faster than conventional ovens — often 25-30% faster — because the circulating air distributes heat more efficiently. However, always let your oven reach the target temperature before putting food in. Some convection ovens beep when preheated but may still be equilibrating; wait 5 more minutes for best results, especially for baking.
Why does my convection oven have hot spots despite the fan?
Even convection ovens can have hot spots due to fan placement, heating element location, or blocked airflow. Common causes include: overcrowding the oven (blocking air circulation), using pans with high sides that deflect airflow, or a fan that's not working optimally. Test your oven with bread slices arranged on a baking sheet — after toasting, you'll see which areas are hotter.
Can I convert air fryer recipes to convection oven?
Yes, but with adjustments. Air fryers are essentially small convection ovens with more powerful fans and closer heating elements. When converting air fryer recipes to convection oven: increase temperature by 25°F and add 5-10 minutes to cooking time. Air fryers also achieve crispier results, so you may not get identical textures in a convection oven.
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Conversion guidelines based on recommendations from Thermador • Good Housekeeping • Serious Eats • King Arthur Baking • America's Test Kitchen