Oven Temperature Converter

How to Convert Oven Temperatures

One of the most common frustrations when cooking from international recipes is oven temperature — American recipes use Fahrenheit, European and Australian recipes use Celsius, and British recipes sometimes still use Gas Marks. This converter handles all of them simultaneously. Enter your temperature in any unit and get all four equivalents instantly, including the fan oven adjustment.

Fahrenheit to Celsius

The formula is: °C = (°F − 32) × 5 ÷ 9. For the most common baking temperature — 350°F — this gives exactly 175°C (Gas Mark 4). This is considered a “moderate” oven and is the default for most cakes, cookies, and casseroles.

Celsius to Fahrenheit

The formula is: °F = (°C × 9 ÷ 5) + 32. For 180°C (common in UK and Australian recipes), this gives 356°F — typically rounded to 350°F in practice.

Gas Mark Conversion

Gas marks are a British measurement system used on gas ovens. Gas Mark 1 = 275°F (140°C) and each mark increases by approximately 25°F (14°C). Gas Mark 4 = 350°F (175°C) is the most common baking setting.

Fan / Convection Oven Adjustment

Fan ovens circulate hot air continuously, which makes them cook approximately 20°C (35°F) hotter than a conventional oven at the same dial setting. This converter automatically subtracts 20°C to give you the correct fan oven setting. If your recipe gives a conventional temperature and you have a fan oven, use the fan temperature shown and check for doneness 5–10 minutes earlier.

Common Baking Temperatures Explained

Very Low / Slow (250–275°F · 120–140°C · Gas 1)

Used for recipes that need extremely gentle, prolonged heat: meringues, slow-roasted garlic, dehydrating fruit and vegetables, and keeping food warm without drying it out. At this temperature, the oven is barely hot — you can comfortably touch the rack for a second or two.

Cool (300–325°F · 150–165°C · Gas 2–3)

The range for long, slow braises and casseroles that cook for 2–4 hours. Pork shoulder, lamb shanks, and baked cheesecakes all benefit from this steady, gentle heat. French onion soup is typically finished in an oven at this temperature. It is also the correct range for egg custards and crème brûlée.

Moderate (350°F · 175–180°C · Gas 4)

The single most common baking temperature in the world. Most cakes, muffins, quick breads, shortbread, and batch cookies are baked at 350°F. It produces even browning and thorough cooking without burning the exterior before the interior sets. When a recipe says “a moderate oven,” this is what it means.

Moderately Hot (375–400°F · 190–200°C · Gas 5–6)

The sweet spot for roasting vegetables, whole chicken, fish, and most sheet-pan dinners. Hot enough to brown the exterior while keeping the interior juicy. This is also the temperature range for croissants, puff pastry, and anything that needs a crisp, flaky outer layer.

Hot (425°F · 220°C · Gas 7)

Used for crispy roast potatoes (the secret is parboiling first), pizza, focaccia, and flatbreads. Also the starting temperature for many roast recipes where you blast at high heat for the first 20 minutes to develop colour, then reduce. This is the temperature that creates the Maillard reaction — the deep browning responsible for most of the flavour in roasted and baked foods.

Very Hot (450°F+ · 230°C+ · Gas 8+)

The domain of artisan bread, wood-fired pizza imitations, and very high-heat searing. At this temperature, bread develops its characteristic thick, crackled crust. Steaks benefit from a brief blast at this temperature before resting. Most home ovens max out at around 500°F (260°C).

Why Fan Ovens Cook Faster

A conventional oven heats air but relies on natural convection — hot air rises from the bottom elements and cooler air sinks, creating hot spots and uneven temperatures throughout the cavity. A fan oven forces air to circulate continuously, eliminating these temperature differences and delivering heat more efficiently to every surface of the food.

The practical effects are that fan ovens cook 20–25% faster than conventional ovens at the same temperature, they brown more evenly on all sides, and they are better for batch baking (multiple trays at once) because the circulating air reaches all levels equally. The downsides are that they can dry out delicate items faster and the moving air can sometimes cause issues with soufflés and meringues

Frequently Asked Questions