Cooking Temperature Converter
Convert oven and cooking temperatures between Fahrenheit, Celsius, and Gas Mark instantly. Use the quick-reference table below for the most common baking temperatures.
Convert a Temperature
Common Baking Temperatures
| Description | Fahrenheit | Celsius | Gas Mark |
|---|---|---|---|
| Slow / Low | 325°F | 160°C | 3 |
| Moderate | 350°F | 175°C | 4 |
| Moderately Hot | 375°F | 190°C | 5 |
| Hot | 400°F | 200°C | 6 |
| Fairly Hot | 425°F | 220°C | 7 |
| Very Hot | 450°F | 230°C | 8 |
Conventional vs. Fan (Convection) Ovens
Most published recipes are written for conventional ovens, which heat from the top and bottom elements without a fan. Fan ovens (also called convection ovens) circulate hot air around the food, which means they cook faster and more evenly — but they also run hotter. As a general rule, reduce the recipe temperature by 20°C (about 25°F) when using a fan oven, or reduce the cooking time by roughly 10–15%. When in doubt, check your oven's manual, as fan strengths vary between models.
Calibrating Your Oven
Household ovens are notoriously inaccurate. It is not uncommon for an oven set to 180°C to actually run at 165°C or 195°C. This variation is invisible — you'll only notice it when cakes take much longer than expected to set, or when biscuits burn before the timer goes off. An inexpensive oven thermometer (available at most kitchenware shops) can reveal your oven's true temperature and allow you to compensate accordingly. Many bakers place the thermometer in the centre of the oven and take a reading 20 minutes after it has reached the set temperature.
Tips for Consistent Results
Always preheat your oven fully before placing food inside. A 180°C oven that has only been heating for 5 minutes may still be at 140°C near the food. Position your rack in the centre of the oven unless the recipe specifies otherwise. Avoid opening the oven door during the first half of baking — sudden drops in temperature can cause cakes to sink and soufflés to collapse. And remember that dark-coloured baking tins absorb more heat and can cause bottoms to over-brown; reduce the temperature by about 10°C if you notice this happening.