Oven Temperature Converter
Convert oven temperatures between Fahrenheit, Celsius, and Gas Mark. Includes a full reference chart, fan oven (convection) guidance, common recipe temperatures, and a UK vs. US recipe guide.
Formulas, assumptions, and rounding are documented in our calculator methodology.
°F
350°
°C
177°
Gas
Gas 9
Oven Temperature Reference
| Description | °F | °C | Gas |
|---|---|---|---|
| Very Low | 225°F | 110°C | 0.25 |
| Very Low | 250°F | 120°C | 0.5 |
| Low | 275°F | 135°C | 1 |
| Low | 300°F | 150°C | 2 |
| Moderate-Low | 325°F | 165°C | 3 |
| Moderate | 350°F | 180°C | 4 |
| Moderate-Hot | 375°F | 190°C | 5 |
| Moderately Hot | 400°F | 200°C | 6 |
| Hot | 425°F | 220°C | 7 |
| Very Hot | 450°F | 230°C | 8 |
| Very Hot | 475°F | 245°C | 9 |
Click a row to load that temperature.
Oven Temperature Reference Chart (°F / °C / Gas Mark)
Very low — keep warm: 200°F / 93°C / Gas ¼. Low: 250°F / 120°C / Gas ½. Slow: 300°F / 150°C / Gas 2. Moderate: 325°F / 165°C / Gas 3. Standard baking: 350°F / 180°C / Gas 4. Moderately hot: 375°F / 190°C / Gas 5. Hot: 400°F / 200°C / Gas 6. Very hot: 425°F / 220°C / Gas 7. Extremely hot: 450°F / 230°C / Gas 8. Pizza/bread: 475°F+ / 245°C+ / Gas 9.
Fan Oven (Convection) vs. Conventional Oven
Conventional ovens heat from fixed elements (usually bottom + top), creating temperature zones. Fan-assisted (convection) ovens add a fan that circulates hot air, producing more even heat throughout the cavity. Because fan ovens are more efficient, the general rule is: reduce temperature by 20°C (35°F) compared to the conventional recipe setting. If a recipe says 180°C conventional, set your fan oven to 160°C. If baking multiple trays, fan ovens handle this much better than conventional — rotate trays halfway through for best results.
Common Recipe Temperatures for Baking and Roasting
Delicate cakes (chiffon, angel food): 325°F / 165°C / Gas 3. Standard cakes and cookies: 350°F / 180°C / Gas 4. Muffins and quick breads: 375°F / 190°C / Gas 5. Roasted vegetables: 400–425°F / 200–220°C / Gas 6–7. Roast chicken (whole): 375–425°F / 190–220°C. Crusty bread and pizza: 450–500°F / 230–260°C / Gas 8–9. Meringues (slow dry): 200–225°F / 93–107°C / Gas ¼. Cheesecake (water bath): 300–325°F / 150–165°C / Gas 2–3.
UK vs. US Recipe Temperature Guidance
UK recipes use Celsius; US recipes use Fahrenheit. UK recipes often include Gas Mark for homes without electric ovens. The standard conversion is °C × 9/5 + 32 = °F. A key source of confusion: some older UK cookbooks use Celsius while others use a different Fahrenheit scale (based on 'cool/moderate/hot' descriptions that don't map perfectly). When following a UK recipe, verify the unit (°C vs. °F) before setting your oven. Most online UK recipe sites now clearly label °C and include a fan oven alternative, often noted as '160°C fan' alongside '180°C' conventional.
Frequently Asked Questions
- Gas Mark 4 = 180°C = 350°F. This is the most common baking temperature for cakes, cookies, biscuits, and many casseroles. It is described as a 'moderate' oven. Gas Mark 6 = 200°C = 400°F (hot oven, used for roasting). Gas Mark 7 = 220°C = 425°F (very hot, for pizza and pastry).
- 350°F = exactly 176.67°C, conventionally rounded to 180°C in most recipes. It is also Gas Mark 4. This is the most frequently referenced oven temperature in English-language baking recipes — used for chocolate chip cookies, layer cakes, banana bread, and many casseroles.
- Fan-assisted (convection) ovens circulate hot air and cook more efficiently than conventional ovens. General rule: reduce the temperature by 20°C (35°F) for fan mode, or reduce baking time by 10–15% at the same temperature. Example: 180°C conventional → 160°C fan. If the recipe was written for a fan oven, use the temperature as written. When in doubt, start checking 10 minutes early.
- A hot oven is typically 400–450°F (200–230°C, Gas Mark 6–8). Used for roasting vegetables, pizza, crusty breads, and pastries that need high heat for browning and crust development. A very hot oven (475°F+ / 245°C+ / Gas Mark 9) is used for thin-crust pizza and artisan bread requiring maximum browning.
- A low oven is typically 275–325°F (135–165°C, Gas Mark 1–3). Used for slow-cooked meats (pulled pork, pot roast), meringues, and drying fruits. A very low oven under 250°F (120°C / Gas ½) is used for keeping food warm or dehydrating at low heat without cooking further.