Temperature conversion formulas
°C = (°F − 32) × 5/9
Fan °C ≈ Conventional °C − 20
Oven temperature chart
| Gas mark | °C | °C fan | °F | Description |
|---|---|---|---|---|
| ¼ | 110 | 90 | 225 | Very cool |
| ½ | 120 | 100 | 250 | Very cool |
| 1 | 140 | 120 | 275 | Cool |
| 2 | 150 | 130 | 300 | Cool |
| 3 | 170 | 150 | 325 | Moderately low |
| 4 | 180 | 160 | 350 | Moderate |
| 5 | 190 | 170 | 375 | Moderately hot |
| 6 | 200 | 180 | 400 | Moderately hot |
| 7 | 220 | 200 | 425 | Hot |
| 8 | 230 | 210 | 450 | Very hot |
| 9 | 240 | 220 | 475 | Very hot |
Scaling a recipe at the same time? Use the cups to grams converter.
How to use the converter
- Enter the temperature from your recipe.
- Choose its scale: Celsius (conventional), Fahrenheit, Celsius fan/convection or gas mark.
- Read the equivalent in every other scale, rounded the way recipes usually write them.
Oven settings explained
- Very slow (110–135 °C / 225–275 °F, gas ¼–1): meringues, drying fruit, slow-roasting tough cuts.
- Slow to moderate (150–170 °C / 300–325 °F, gas 2–3): rich fruit cakes, cheesecakes, braises.
- Moderate (180 °C / 350 °F, gas 4): most cakes, cookies and casseroles.
- Moderately hot (190–200 °C / 375–400 °F, gas 5–6): bread, muffins, roast chicken, pastry.
- Hot to very hot (220–250 °C / 425–475 °F, gas 7–9): pizza, roast potatoes, puff pastry, searing.
Fan, convection and air fryers
A fan oven blows hot air around the food, which removes the layer of cooler air around it and speeds up heat transfer. The common rule is to set it about 20 °C (25 °F) lower than a conventional recipe, or keep the temperature and check the food earlier — roughly 10–15% sooner. Recipes from the UK, Australia and Europe often give both figures. Air fryers are small, powerful convection ovens: a starting point is 20 °C (25 °F) lower and about 20% less time than the conventional oven recipe, shaking or turning food halfway.
Why your oven may not match the dial
Home ovens commonly run 10–25 °F (5–15 °C) hotter or cooler than the setting, and temperatures cycle up and down by a similar amount as the element switches on and off. Hot spots near the back and top are normal. An inexpensive oven thermometer placed in the center shows the real temperature after 20 minutes of preheating; if it is consistently off, adjust the dial or have the thermostat calibrated.
- Opening the door drops the temperature by around 25–50 °F; avoid peeking during the first two-thirds of baking.
- Dark metal pans brown faster; glass and ceramic dishes heat slowly but retain heat. Many bakers lower the temperature by 25 °F (about 15 °C) for glass.
- At high altitude, raise baking temperatures by 15–25 °F and shorten times for cakes.