Oven Temperature Converter — °F, °C & Gas Mark
Convert oven temperatures between Fahrenheit, Celsius, and Gas Mark instantly. Type in any one value and the other two update automatically.
ℹ️ Gas Mark Reference Chart
| Gas Mark | °F | °C | Description |
|---|---|---|---|
| 1 | 275°F | 140°C | Slow |
| 2 | 300°F | 150°C | Slow |
| 3 | 325°F | 160°C | Moderate |
| 4 | 350°F | 180°C | Moderate |
| 5 | 375°F | 190°C | Moderate hot |
| 6 | 400°F | 200°C | Hot |
| 7 | 425°F | 220°C | Hot |
| 8 | 450°F | 230°C | Very hot |
Gas marks are common in UK recipes. Most US ovens use Fahrenheit.
Real-World Temperature Conversion Examples
See how home cooks and bakers use temperature conversions in everyday cooking situations:
British Scone Recipe for American Kitchen
Sarah found a traditional British scone recipe from BBC Good Food that calls for Gas Mark 7. She's using a standard American electric oven with only Fahrenheit settings and needs to figure out the right temperature.
Recipe Requirement:
- • Recipe states: Gas Mark 7
- • Sarah's oven: Fahrenheit only
- • Baking time: 12-15 minutes
Conversion Result:
- • Gas Mark 7 = 425°F (220°C)
- • This is a "hot" oven — perfect for scones
- • The high heat creates the rise and golden top
Pro tip: British recipes often assume fan/convection ovens. If your oven isn't convection, try 450°F to match the same heat intensity.
European Pizza Recipe in the US
Marco is following his Italian grandmother's pizza recipe that calls for 250°C. His New York apartment has a standard gas oven with Fahrenheit settings, and he wants to get as close as possible to authentic Neapolitan style.
Recipe Requirement:
- • Grandmother's recipe: 250°C
- • Pizza type: Thin-crust margherita
- • Cooking time at that temp: 8-10 minutes
Conversion Result:
- • 250°C = 482°F (round to 475-500°F)
- • This is Gas Mark 9-10 (very hot)
- • Most home ovens max at 500-550°F
Pro tip: Preheat your oven for 30-45 minutes at maximum temperature. Place a pizza stone or steel on the bottom rack for the most authentic results.
American Cookie Recipe for Australian Baker
Emma in Sydney found a popular American chocolate chip cookie recipe that calls for 375°F. Her oven displays only Celsius, and she has a fan-forced (convection) oven, so she needs to convert and adjust.
Recipe Requirement:
- • American recipe: 375°F
- • Emma's oven: Celsius, fan-forced
- • Baking time: 10-12 minutes
Conversion Result:
- • 375°F = 190°C (conventional)
- • For fan-forced: 170°C (subtract 20°C)
- • This is Gas Mark 5 equivalent
Pro tip: Australian ovens are often fan-forced by default. Always check if American recipes assume conventional ovens and adjust accordingly — otherwise cookies spread too fast and brown before the centers set.
Vintage Cookbook "Slow Oven" Translation
James inherited his great-grandmother's recipe book from 1923. Her pot roast recipe simply says "cook in a slow oven for 3 hours." He needs to figure out what temperature "slow oven" means for his modern digital oven.
Recipe Requirement:
- • Vintage description: "Slow oven"
- • Dish: Beef pot roast with vegetables
- • Cooking time: 3 hours
Conversion Result:
- • "Slow oven" = 275-325°F (135-165°C)
- • Gas Mark 1-3
- • For pot roast, use 300°F (150°C) covered
Pro tip: Vintage oven descriptions: Very slow = 225-275°F, Slow = 275-325°F, Moderate = 325-375°F, Hot = 400-450°F, Very hot = 450-500°F.
French Croissant Recipe Requiring Precision
Melissa is attempting homemade croissants from a French pastry cookbook. The recipe calls for a specific two-stage bake: start at 220°C for 10 minutes, then reduce to 180°C for 10-15 minutes. She needs both temperatures in Fahrenheit.
Recipe Requirement:
- • Stage 1: 220°C for 10 minutes (initial rise)
- • Stage 2: 180°C for 10-15 minutes (finish baking)
- • Critical: Must maintain butter layers intact
Conversion Result:
- • Stage 1: 220°C = 425°F (Gas Mark 7)
- • Stage 2: 180°C = 350°F (Gas Mark 4)
- • Drop temperature after initial puff achieved
Pro tip: The high initial temperature causes the butter between the dough layers to steam, creating the signature flaky puff. Lower temp finishes the bake without over-browning.
New Convection Oven Adjustment
David just upgraded to a new convection oven. All his family's favorite recipes were developed for his old conventional oven at 350°F. He wants to know how to adjust so his cakes and roasts come out the same.
Recipe Requirement:
- • Original recipes: 350°F conventional
- • New oven: Convection/fan
- • Wants same results, not faster cooking
Conversion Result:
- • 350°F conventional → 325°F convection
- • Reduce temperature by 25°F
- • Keep original cooking time
- • OR: Keep 350°F but reduce time by 20-25%
Pro tip: For delicate baked goods (cakes, soufflés), always reduce temperature rather than time. For roasts where you want browning, try reducing time instead to maintain that high-heat crust development.
The Conversion Formulas
The math behind temperature conversion is straightforward, but doing it in your head while preheating the oven is annoying. Here are the formulas the converter uses:
Fahrenheit to Celsius: °C = (°F − 32) × 5/9
Celsius to Fahrenheit: °F = (°C × 9/5) + 32
Gas Mark to Fahrenheit: °F = (Gas Mark × 25) + 250
In practice, oven temperature conversions don't need decimal precision. Ovens aren't that accurate to begin with — according to the U.S. Department of Energy, most home ovens vary by ±25°F (14°C) from the displayed temperature. We round to the nearest practical setting.
Complete Oven Temperature Conversion Chart
This comprehensive chart covers the full range of oven temperatures from very slow (225°F) to extremely hot (550°F), with Celsius equivalents, Gas Mark settings, descriptive terms, and common cooking applications.
| °F | °C | Gas Mark | Description | Common Uses |
|---|---|---|---|---|
| 225°F | 110°C | ¼ | Very cool | Slow-roasting, drying herbs, warming plates |
| 250°F | 120°C | ½ | Cool | Keeping food warm, slow-braising |
| 275°F | 135°C | 1 | Very low | Slow roasts, cheesecake, meringues |
| 300°F | 150°C | 2 | Low | Slow braising, pulled pork, brisket |
| 325°F | 160°C | 3 | Moderately low | Casseroles, custards, slow-baked cheesecake |
| 350°F | 175°C | 4 | Moderate | Cakes, cookies, muffins, brownies |
| 375°F | 190°C | 5 | Moderately hot | Pie crusts, biscuits, cookies, quick breads |
| 400°F | 200°C | 6 | Hot | Roasted vegetables, fish, chicken pieces |
| 425°F | 220°C | 7 | Hot | Pizza, roasted potatoes, bread, scones |
| 450°F | 230°C | 8 | Very hot | High-heat roasting, searing, Yorkshire pudding |
| 475°F | 245°C | 9 | Very hot | Pizza at max, naan bread, popovers |
| 500°F | 260°C | 10 | Extremely hot | Maximum on most ovens, professional pizza |
| 525°F | 275°C | — | Broil | Broiling, charring (if oven reaches this) |
| 550°F | 290°C | — | High broil | Maximum on high-end ovens, restaurant pizza |
Baking Temperature Guide by Food Category
Different baked goods require different temperatures for optimal results. Use this guide to understand why recipes call for specific temperatures.
Cakes & Cupcakes
| Baked Good | °F | °C | Gas Mark | Notes |
|---|---|---|---|---|
| Pound cake | 325°F | 160°C | 3 | Lower temp prevents dome; longer bake |
| Layer cakes | 350°F | 175°C | 4 | Standard; even rise and browning |
| Angel food cake | 325°F | 160°C | 3 | Gentle heat preserves delicate foam |
| Cupcakes | 350°F | 175°C | 4 | Same as layer cakes; 18-22 min |
| Cheesecake | 325°F | 160°C | 3 | Often in water bath; prevents cracking |
| Flourless chocolate cake | 350°F | 175°C | 4 | Water bath optional; fudgy center |
Cookies & Bars
| Baked Good | °F | °C | Gas Mark | Notes |
|---|---|---|---|---|
| Chocolate chip cookies | 375°F | 190°C | 5 | Chewy; drop to 350°F for crispier |
| Sugar cookies | 350°F | 175°C | 4 | For cut-out cookies; holds shape |
| Oatmeal cookies | 350°F | 175°C | 4 | Even browning on oats |
| Brownies | 350°F | 175°C | 4 | Fudgy center; don't overbake |
| Shortbread | 325°F | 160°C | 3 | Low and slow; pale golden color |
| Biscotti | 350°F / 325°F | 175°C / 160°C | 4 / 3 | First bake higher, second lower |
Bread & Dough
| Baked Good | °F | °C | Gas Mark | Notes |
|---|---|---|---|---|
| Sandwich bread | 350°F | 175°C | 4 | Soft crust; in loaf pan |
| French/Italian bread | 450°F | 230°C | 8 | Crusty exterior; steam first 10 min |
| Sourdough | 475°F → 450°F | 245°C → 230°C | 9 → 8 | Dutch oven method; reduce after 20 min |
| Pizza dough | 475-500°F | 245-260°C | 9-10 | As hot as your oven goes |
| Focaccia | 425°F | 220°C | 7 | Golden, crispy bottom |
| Dinner rolls | 375°F | 190°C | 5 | Soft, pull-apart texture |
| Croissants | 425°F → 350°F | 220°C → 175°C | 7 → 4 | High start for puff, lower to finish |
| English muffins | 350°F | 175°C | 4 | Griddle first, then oven |
Pastry & Pies
| Baked Good | °F | °C | Gas Mark | Notes |
|---|---|---|---|---|
| Pie crust (blind bake) | 425°F | 220°C | 7 | With weights; prevents shrinking |
| Fruit pie | 425°F → 375°F | 220°C → 190°C | 7 → 5 | High start sets crust, lower finishes |
| Pumpkin pie | 425°F → 350°F | 220°C → 175°C | 7 → 4 | Sets custard without cracks |
| Puff pastry | 400°F | 200°C | 6 | Creates steam for layers |
| Tart shells | 375°F | 190°C | 5 | Even golden color |
| Eclairs/choux | 425°F → 375°F | 220°C → 190°C | 7 → 5 | High heat puffs, lower dries inside |
The Complete Gas Mark Chart
Gas Mark is the temperature setting system used on gas ovens primarily in the United Kingdom, Ireland, and some Commonwealth countries. If you're following a recipe from a British cookbook or BBC Good Food, you'll see temperatures given as "Gas Mark 4" instead of degrees.
The Gas Mark scale was introduced in 1943 and remains common on UK gas ovens today. The pattern: each Gas Mark increment is 25°F. Gas Mark 1 = 275°F, and you add 25°F for each step.
| Gas Mark | °F | °C | Description |
|---|---|---|---|
| ¼ | 225°F | 107°C | Very cool/very slow |
| ½ | 250°F | 120°C | Cool/slow |
| 1 | 275°F | 135°C | Cool |
| 2 | 300°F | 150°C | Cool/slow |
| 3 | 325°F | 160°C | Warm/moderate |
| 4 | 350°F | 175°C | Moderate (most common) |
| 5 | 375°F | 190°C | Moderately hot |
| 6 | 400°F | 200°C | Moderately hot |
| 7 | 425°F | 220°C | Hot |
| 8 | 450°F | 230°C | Very hot |
| 9 | 475°F | 245°C | Very hot |
| 10 | 500°F | 260°C | Extremely hot |
Regional Temperature Conventions
Understanding which temperature system a recipe uses helps avoid costly mistakes. Here's how different regions typically express oven temperatures:
| Region | Primary System | Secondary System | Common Recipe Sources |
|---|---|---|---|
| United States | Fahrenheit (°F) | — | Bon Appétit, Serious Eats, NYT Cooking |
| United Kingdom | Celsius (°C) | Gas Mark | BBC Good Food, The Guardian, Jamie Oliver |
| Australia | Celsius (°C) | Fan-forced °C | Taste.com.au, Donna Hay (often fan-forced) |
| Canada | Fahrenheit (°F) | Celsius (°C) | Mixed; often shows both systems |
| Europe (EU) | Celsius (°C) | — | Most European cookbooks and sites |
| India | Celsius (°C) | — | Indian cookbooks, YouTube channels |
Fan Oven / Convection Oven Adjustment
Many modern ovens have a fan (convection) setting that circulates hot air around the food. Fan ovens cook more efficiently, so you need to adjust.
The rule: Reduce the temperature by 25°F (about 15°C), OR keep the same temperature and reduce cooking time by about 20–25%. Do NOT reduce both.
| Standard/Conventional Oven | Fan/Convection Oven | Gas Mark Equivalent |
|---|---|---|
| 300°F / 150°C | 275°F / 135°C | 2 → 1 |
| 325°F / 160°C | 300°F / 150°C | 3 → 2 |
| 350°F / 175°C | 325°F / 160°C | 4 → 3 |
| 375°F / 190°C | 350°F / 175°C | 5 → 4 |
| 400°F / 200°C | 375°F / 190°C | 6 → 5 |
| 425°F / 220°C | 400°F / 200°C | 7 → 6 |
| 450°F / 230°C | 425°F / 220°C | 8 → 7 |
| 475°F / 245°C | 450°F / 230°C | 9 → 8 |
Vintage Recipe Temperature Terms
Recipes from before the 1950s often used descriptive terms instead of exact temperatures. Here's your translation guide:
| Vintage Term | °F Range | °C Range | Gas Mark | Modern Interpretation |
|---|---|---|---|---|
| "Very slow oven" | 225-275°F | 110-135°C | ¼-1 | Use for meringues, slow braises |
| "Slow oven" | 275-325°F | 135-165°C | 1-3 | 300°F is a safe middle choice |
| "Moderate oven" | 325-375°F | 165-190°C | 3-5 | 350°F for most uses |
| "Moderately hot oven" | 375-400°F | 190-200°C | 5-6 | Try 375°F first |
| "Hot oven" | 400-450°F | 200-230°C | 6-8 | 425°F is a good default |
| "Very hot oven" | 450-500°F | 230-260°C | 8-10 | 475°F; watch carefully |
Oven Thermometer Buying Guide
Since most home ovens are off by 25°F or more, an oven thermometer is essential for accurate baking. Here's what to look for:
| Type | Price Range | Pros | Cons |
|---|---|---|---|
| Dial thermometer | $5-15 | Inexpensive, durable, no batteries | Slower to read, less precise (±10°F) |
| Digital probe (wired) | $15-40 | Very accurate (±1°F), alerts | Wire in oven door, needs batteries |
| Digital (wireless/Bluetooth) | $50-100+ | Phone alerts, multiple probes | Expensive, battery dependent |
| Infrared (surface) | $20-50 | Instant read, no contact | Only measures surfaces, not air temp |
Recommendation: Start with a basic dial thermometer ($10) to learn your oven's quirks. Place it in the center of the oven and check it every few months — ovens drift over time.
Frequently Asked Questions
What is Gas Mark 4 in Fahrenheit?
Gas Mark 4 equals 350°F (175°C). This is the most common baking temperature and corresponds to a "moderate oven." Each Gas Mark step is 25°F, starting from Gas Mark 1 = 275°F.
What is 180 degrees Celsius in Fahrenheit?
180°C equals 356°F. In practice, this is treated as 350°F since ovens don't have single-degree precision. The 180°C / 350°F pairing is the most frequently used oven temperature in both metric and imperial recipes.
What is 200 degrees Celsius in Fahrenheit?
200°C equals 392°F, which rounds to 400°F. This is a common roasting temperature used for vegetables, chicken, fish, and baked potatoes.
What Gas Mark is 180°C?
180°C is closest to Gas Mark 4 (175°C / 350°F). For 190°C, use Gas Mark 5 (190°C / 375°F).
How do I convert a Gas Mark recipe if my oven doesn't have Gas Mark settings?
Use the formula: °F = (Gas Mark × 25) + 250. For example, Gas Mark 5 = (5 × 25) + 250 = 375°F. Or bookmark this page and use the chart.
Does preheating really matter?
Yes, especially for baking. Putting cake batter into a cold oven means it heats unevenly, affecting rise and texture. Most ovens take 10–15 minutes to reach a stable temperature after the preheat indicator goes off — many cooks wait an additional 5 minutes after the beep for accuracy. For casseroles and braises, preheating is less critical.
Why do British and American recipes use different temperature systems?
The UK adopted Celsius in the 1960s as part of metrication, but Gas Mark ovens were already widespread, so both systems persisted. The US never adopted the metric system for everyday use, so American recipes use Fahrenheit almost exclusively. Australian recipes typically use Celsius with fan oven temperatures already adjusted.
Is there a difference between "bake" and "roast" on my oven?
On most home ovens, no — "bake" and "roast" use the same heating elements at the same temperature. Some higher-end ovens use slightly different element ratios (more top heat for "roast"), but for conversion purposes, the temperature setting is identical.
How accurate is my oven's temperature?
Most home ovens vary by ±25°F (±14°C) from the displayed setting. A $10-15 oven thermometer is the best investment for better baking. Place it in the center of your oven and check periodically — you may need to add or subtract 10-25°F from recipes to compensate.
What temperature should I use for baking bread?
Most bread bakes at 375-450°F (190-230°C) depending on the type. Sandwich loaves bake at 350-375°F, artisan breads at 400-450°F, and crusty Italian/French breads often start at 475°F then reduce. High initial heat helps create a crispy crust through "oven spring."
What's the difference between convection and conventional oven temperatures?
Convection ovens use a fan to circulate hot air, cooking food about 25% faster. When converting, either reduce the temperature by 25°F (15°C) OR keep the same temperature and reduce cooking time by 20-25%. Don't do both or your food will be undercooked.
Why do some recipes say "hot oven" instead of giving a specific temperature?
Older recipes (pre-1950s) often used descriptions instead of exact temperatures because ovens weren't precisely calibrated. "Hot oven" typically means 400-450°F (200-230°C), "moderate oven" means 350-375°F (175-190°C), and "slow oven" means 275-325°F (135-165°C).
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Temperature guidelines informed by U.S. Department of Energy • USDA Food Safety • FoodSafety.gov • BBC Good Food