Oven Temperature Conversion Chart
An American recipe says 350°F, your oven dial reads Celsius, and your grandmother's cookbook says "gas mark 4" — all three mean the same oven. This chart converts every common setting, including the fan-oven adjustment that trips up more bakes than any other conversion.
| °F | °C (conventional) | °C (fan) | Gas mark | Oven feel / typical use |
|---|---|---|---|---|
| 225°F | 110°C | 90°C | ¼ | Very cool — meringues, drying |
| 250°F | 120°C | 100°C | ½ | Very slow — low roasting |
| 275°F | 140°C | 120°C | 1 | Slow — rich fruit cakes |
| 300°F | 150°C | 130°C | 2 | Slow — braises, custards |
| 325°F | 160°C | 140°C | 3 | Moderately slow — turkey, pound cake |
| 350°F | 180°C | 160°C | 4 | Moderate — most cakes & cookies |
| 375°F | 190°C | 170°C | 5 | Moderately hot — pies, roast chicken |
| 400°F | 200°C | 180°C | 6 | Hot — roast vegetables, bread |
| 425°F | 220°C | 200°C | 7 | Hot — puff pastry, pizza (home oven) |
| 450°F | 230°C | 210°C | 8 | Very hot — artisan bread, searing |
| 475°F | 240°C | 220°C | 9 | Very hot — naan, high-heat roasting |
| 500°F | 260°C | 230°C | 10 | Maximum — broiler territory |
The fan-oven rule, explained
Nearly all US recipes are written for conventional (still-air) ovens. A fan — called a convection oven in the US — blows heated air across the food, which strips away the insulating layer of cool air that clings to every surface. The practical effect: food browns and cooks as if the oven were roughly 20°C (25°F) hotter. So you have two equivalent options:
- Lower the temperature by 20°C / 25°F and keep the recipe's timing, or
- Keep the temperature and start checking for doneness about 25% early.
For delicate bakes — sponge cakes, custards, meringues — lowering the temperature is the safer route; strong airflow at full heat can set the outside before the middle catches up. Many fan ovens also have a conventional mode, worth using for exactly those recipes.
Converting between °F and °C yourself
The exact math is °C = (°F − 32) × 5⁄9. In practice, oven work never needs that precision: memorize the three anchors — 350°F ≈ 180°C, 400°F ≈ 200°C, 450°F ≈ 230°C — and every other setting is a 25°F/15°C step away. Converting a whole recipe (times, pan sizes, weights)? The baking conversion chart collects all of it on one printable page.
When the dial lies: checking your real oven temperature
Home thermostats routinely run 10–25°F away from the number on the dial, and they cycle above and below it while cooking. If bakes consistently finish early, dark, or pale, a $10 oven thermometer placed on the middle rack tells you the truth in one preheat. Adjust the dial to what the thermometer says, not the other way around — and remember that opening the door costs a conventional oven 25–50°F each time.
Frequently asked questions
What is 350°F in Celsius?
350°F is 177°C exactly, which every recipe and oven dial rounds to 180°C. In a fan (convection) oven, set 160°C instead. On a UK gas cooker it is gas mark 4.
How do I convert a recipe for a fan/convection oven?
Reduce the stated temperature by about 20°C (25–30°F), or keep the temperature and start checking about 25% earlier. Fan ovens move hot air across the food constantly, so they cook faster and more evenly than the still air the recipe assumed.
Why do recipes round 177°C to 180°C?
Home oven thermostats cycle several degrees above and below the set point, so a 3°C rounding is far smaller than the oven’s own swing. Dials and digital panels are marked in 5–10°C steps for that reason.
Is “gas mark” still used?
Yes — UK and Irish gas cookers and older UK cookbooks use gas marks. Gas mark 1 is 275°F/140°C, and each mark up adds 25°F (about 14°C).
Sources: Temperature equivalents follow the standard UK/US published conversions (gas mark scale per British cooker convention); fan-oven guidance reflects manufacturer instructions from major oven brands and standard test-kitchen practice. Exact °F↔°C math: °C = (°F − 32) × 5⁄9.