Oven Temperature
°F ↔ °C ↔ Gas Mark
About Oven Temperature
An oven-temperature converter switches between Fahrenheit (°F), Celsius (°C), and the British gas mark scale. The Toolenza calculator handles all three directions. Why all three matter: old British / Australian recipes use gas marks, US recipes use °F, and most of the world uses °C.
The reference table
| Gas mark | °F | °C | Description |
|---|---|---|---|
| 1/4 | 225 | 110 | Very slow — meringues, drying |
| 1/2 | 250 | 120 | Slow — pavlova, very slow stews |
| 1 | 275 | 140 | Slow — long roasts, custards |
| 2 | 300 | 150 | Slow — long bakes |
| 3 | 325 | 165 | Moderate — most slow roasts |
| 4 | 350 | 175 | Moderate — the default for most cakes, cookies, casseroles |
| 5 | 375 | 190 | Moderate-hot — fish, quick breads |
| 6 | 400 | 200 | Hot — pastry, scones |
| 7 | 425 | 220 | Hot — pies, popovers |
| 8 | 450 | 230 | Very hot — quick roasting, pizza |
| 9 | 475 | 245 | Very hot — bread crust, hot pizza |
Conversion formulas
- °F → °C — subtract 32, multiply by 5/9.
- °C → °F — multiply by 9/5, add 32.
- Gas mark → °F — gas mark × 25 + 275.
Convection vs conventional
Convection ovens cook ~20–25 °F (10–15 °C) hotter than the temperature gauge reads because the moving air transfers heat more efficiently. Most modern recipes assume conventional; if your oven is convection, drop the temperature 25 °F or shorten the time by 25%. New convection ovens often have an "auto-convert" mode that does this internally.
Pitfalls
- Oven thermometer disagreement. Most home ovens drift 25 °F from the set value. A cheap oven thermometer hanging on the rack is the single highest-ROI cooking investment.
- Gas-mark recipes from before 1970. Some pre-decimalisation UK recipes use Imperial fluid ounces (28.4 mL) instead of US (29.6 mL). Volume conversions matter as much as temperature.
- Don't open the door before time. Each peek drops the interior temp 50 °F and adds 2–5 minutes to the bake.
Frequently asked questions
~200°C / 400°F — the standard "moderately hot" temperature for many baked goods.
±25°F is common. For baking, calibrate with an oven thermometer — the thermostat is a setpoint, not a measurement.
Yes — reduce by ~25°F (15°C) when switching a conventional recipe to convection, or cook for the same time but expect faster browning.
It's the Maillard browning sweet spot for most cakes, casseroles, and roasts — hot enough to brown, cool enough not to scorch.
Fan-assisted just circulates air; true convection adds a heating element near the fan. The temperature-reduction rule applies to both.
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