Convert oven temperatures between Celsius, Fahrenheit, and Gas Mark
Recipes from different countries use different temperature scales — American recipes use Fahrenheit, European recipes use Celsius, and older British recipes often use Gas Mark. This converter handles all three.
| Description | Celsius (°C) | Fahrenheit (°F) | Gas Mark | Fan oven (°C) |
|---|---|---|---|---|
| Very cool | 110°C | 225°F | ¼ | 90°C |
| Cool | 130°C | 250°F | ½ | 110°C |
| Slow | 150°C | 300°F | 2 | 130°C |
| Moderate slow | 160°C | 325°F | 3 | 140°C |
| Moderate | 180°C | 350°F | 4 | 160°C |
| Moderate hot | 190°C | 375°F | 5 | 170°C |
| Hot | 200°C | 400°F | 6 | 180°C |
| Very hot | 220°C | 425°F | 7 | 200°C |
| Extremely hot | 240°C | 475°F | 9 | 220°C |
Fan ovens (convection ovens) circulate hot air, cooking food faster and more evenly than conventional ovens. When converting a conventional recipe to a fan oven, reduce the temperature by 20°C (or about 25°F) and check for doneness slightly earlier than stated. Most modern recipes specify which oven type they are written for — if the recipe does not specify, assume conventional and reduce by 20°C for fan.
| Meat | Doneness | Internal temp (°C) | Internal temp (°F) |
|---|---|---|---|
| Beef / lamb | Rare | 52°C | 125°F |
| Beef / lamb | Medium rare | 57°C | 135°F |
| Beef / lamb | Medium | 63°C | 145°F |
| Beef / lamb | Well done | 71°C | 160°F |
| Pork | Safe minimum | 63°C | 145°F |
| Chicken / turkey | Safe minimum | 74°C | 165°F |
| Fish | Safe minimum | 63°C | 145°F |
Beyond roasting, specific temperatures matter for other cooking methods. Deep frying oil is typically 160–190°C (320–375°F) — too cold and food absorbs oil, too hot and the outside burns before the inside cooks. Caramel begins forming at 160°C (320°F) and becomes dark caramel at 180°C (356°F). Bread is done when the internal temperature reaches 93–96°C (200–205°F). Jam setting point is 105°C (221°F).
Multiply by 9, divide by 5, then add 32. Or use the approximation: double the Celsius temperature and add 30 for a quick estimate (not exact but useful in the kitchen). Example: 180°C × 1.8 + 32 = 356°F.
A moderate oven is 180°C / 350°F / Gas Mark 4. This is the most common baking temperature — used for most cakes, cookies, and bread. It is the default temperature when a recipe simply says 'bake in a preheated oven' without specifying.
Reduce by 20°C (about 25°F) compared to a conventional oven recipe. A recipe calling for 200°C in a conventional oven becomes 180°C in a fan oven. Also reduce baking time by 5–10 minutes and check early.
Gas Mark 4 is approximately 180°C (350°F). This is a moderate oven temperature, suitable for most baking. Gas Mark 6 is 200°C (400°F), suitable for roasting. Gas Mark 7 is 220°C (425°F), suitable for bread and high-heat roasting.
Oven calibration varies — many home ovens run 10–20°C hotter or cooler than the dial indicates. Recipe developers also use different ovens with different characteristics. Always use an oven thermometer for accuracy, especially for baking where temperature precision matters most.