Compare common oven temperatures in Fahrenheit, Celsius and Gas Mark, with careful fan, convection and appliance-specific context.
Quick answer
For the common baking range: 300°F = 148.9°C / Gas 2, 325°F = 162.8°C / Gas 3, 350°F = 176.7°C / Gas 4, 375°F = 190.6°C / Gas 5, 400°F = 204.4°C / Gas 6, 425°F = 218.3°C / Gas 7, and 450°F = 232.2°C / Gas 8. Convert with °C = (°F − 32) × 5/9 or °F = (°C × 9/5) + 32. A 20°C interval equals 36°F, not 70°F. For fan or convection settings, follow the recipe and appliance manual rather than applying one universal reduction.
Baking Essentials • 225°F to 500°F
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🍰 Baking Essentials •225°F - 500°F • Step 25°F
| Fahrenheit (°F) | Celsius (°C) | Fan (°C) approx. | Gas Mark | Description |
|---|---|---|---|---|
| 225 | 107°C | 87°C | ¼ | Slow |
| 250 | 121°C | 101°C | ½ | Slow |
| 275 | 135°C | 115°C | 1 | Moderately slow |
| 300 | 149°C | 129°C | 2 | Moderate |
| 325 | 163°C | 143°C | 3 | Moderate |
| 350 | 177°C | 157°C | 4 | Moderately hot |
| 375 | 191°C | 171°C | 5 | Moderately hot |
| 400 | 204°C | 184°C | 6 | Hot |
| 425 | 218°C | 198°C | 7 | Hot |
| 450 | 232°C | 212°C | 8 | Very hot |
| 475 | 246°C | 226°C | 9 | Very hot |
| 500 | 260°C | 240°C | 10 | Extremely hot |
Fan and convection settings vary by appliance — follow the recipe and appliance manual.
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Range
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Start with the temperature printed in the recipe, then read across the oven temperature chart to the scale shown on your appliance. The decimal Celsius values are direct mathematical conversions; an oven dial may offer only rounded settings such as 150°C, 160°C, or 180°C. That difference is normal. When the recipe provides its own rounded equivalent, prefer the recipe because its testing may have used that setting. The oven temperature chart is a translation aid, not a command to override tested instructions.
Preheat as the recipe directs and allow the oven to settle before judging its behavior. A countertop thermometer can help reveal a persistent offset, but door opening, shelf position, heating cycles, cookware, and load all influence the temperature around the food. Use the oven temperature chart to choose a starting setting, then keep the recipe’s pan, timing, and visual checks intact. Do not treat the number on the control as a measurement of food temperature.
The main chart runs from 300°F through 450°F in 25°F steps. It shows Celsius to one decimal place and the corresponding whole Gas Mark, making exact conversions easy to compare with the rounded settings commonly printed in recipes.
Read the oven temperature chart as a reference, not an override.
The central oven temperature chart shows these exact conversions: 300°F = 148.9°C / Gas Mark 2; 325°F = 162.8°C / Gas Mark 3; 350°F = 176.7°C / Gas Mark 4; 375°F = 190.6°C / Gas Mark 5; 400°F = 204.4°C / Gas Mark 6; 425°F = 218.3°C / Gas Mark 7; and 450°F = 232.2°C / Gas Mark 8. Keep the decimal Celsius value when an exact conversion matters; a recipe may use a nearby rounded dial setting.
In everyday recipes, 350°F may appear beside 175°C or 180°C. The exact conversion is 176.7°C, so both nearby dial settings are understandable editorial roundings, but they are not identical calculations. The oven temperature chart should distinguish an exact converted value from a convenient oven setting. It should not imply that every recipe written at 350°F was tested at both rounded Celsius alternatives.
Gas Mark is a reference scale rather than another linear unit entered into the Fahrenheit–Celsius formula. Read its equivalent from the mapped row. If a control has unusual labels, fractions, or no matching mark, consult its manual. The oven temperature chart provides common whole-mark matches for this range; it does not certify the calibration or labeling of a particular oven.
Keep exact and rounded oven temperature chart values visibly distinct.
| Fahrenheit | Celsius | Gas Mark |
|---|---|---|
| 300°F | 148.9°C | 2 |
| 325°F | 162.8°C | 3 |
| 350°F | 176.7°C | 4 |
| 375°F | 190.6°C | 5 |
| 400°F | 204.4°C | 6 |
| 425°F | 218.3°C | 7 |
| 450°F | 232.2°C | 8 |
Cooking language such as slow, moderate, hot, and very hot varies between books and manufacturers. Use those labels as orientation, while using the numeric instruction as the actual recipe reference. On this oven temperature chart, 300–325°F sits in the lower part of the common baking range, 350–375°F covers many moderate settings, and 400–450°F covers hotter roasting and baking settings. Those bands describe the scale; they do not prescribe what any specific food requires.
Older books may pair broad descriptions with Gas Marks, while newer international recipes often print Celsius and fan information separately. When a description and number disagree, check the recipe edition and appliance instructions rather than guessing from the adjective. An oven temperature chart cannot recover missing information about pan material, portion size, shelf position, steam, or whether top heat was used.
Low-heat and extreme-heat ranges provide context outside the main baking range. Examples such as bread, pizza, cookies, or roasted vegetables are not universal set points. Use the chart to locate a temperature range, then follow the recipe-specific temperature, time, and completion checks.
The oven temperature chart describes ranges without prescribing a dish.
A fan or convection oven circulates heated air, but the practical adjustment depends on the recipe, oven design, selected mode, cookware, and manufacturer guidance. Some recipes supply separate conventional and fan settings; use those values directly. If they do not, consult the appliance manual before changing the temperature or time. The oven temperature chart must not endorse a universal “subtract 20°C” rule.
A frequent wording error says that 20°C is about 70°F. That confuses an absolute temperature with an interval. For differences, multiply Celsius degrees by 9/5: a 20°C interval equals 36°F, not 70°F. This correction belongs beside any fan guidance so the oven temperature chart does not repeat a mathematically false comparison. It also does not mean that every conventional-to-fan conversion should subtract 36°F; it only states the correct interval conversion.
If the fan column is shown, read it only as an approximate common-reference value. It uses a 20°C reduction as a baseline, not a universal cooking rule. Use the recipe’s fan setting first and the appliance manual second; different modes and ovens may need a different adjustment.
Appliance instructions outrank a generic oven temperature chart adjustment.
Air fryers are compact convection appliances, yet basket shape, food depth, wattage, preheat behavior, and control logic differ widely. A common starting suggestion is to lower a conventional oven setting by about 25°F or 15°C and begin checking earlier, sometimes around 20 percent sooner. Present that only as a starting heuristic when neither the package nor the appliance supplies directions. The oven temperature chart must not describe it as a golden rule.
Use dedicated air-fryer instructions when they exist. Avoid crowding the basket unless the recipe expects it, and follow the manufacturer’s guidance for preheating, shaking, turning, liners, and safe placement. The oven temperature chart translates temperature units; it does not model airflow or predict how quickly a particular batch will cook. A 400°F conventional direction that becomes a tentative 375°F air-fryer starting point remains an experiment, not an equivalence guaranteed by the chart.
Keep air-fryer guidance distinct from the fan-oven column. Both move air, but their cavities and controls are not interchangeable. The oven temperature chart can preserve the current subject matter and example while adding the necessary boundary: package directions, recipe testing, and the appliance manual outrank a generic adjustment, and food completion must be assessed with the recipe’s appropriate checks.
An oven temperature chart cannot model a particular air fryer.
Slow cookers use modes such as Low, High, and Keep Warm, and those labels describe controlled operating patterns rather than simple oven set points. Existing subject matter cites approximate reference values around 190–200°F (87–93°C) for Low and 280–300°F (138–149°C) for High, with 165°F (74°C) shown for Keep Warm. Do not use those figures to replace a manufacturer’s specifications. The oven temperature chart may show them as contextual ranges only.
A slow cooker cycles heat through a crock and enclosed lid over time. Converting an oven recipe therefore involves more than selecting a numerically similar temperature; liquid, vessel geometry, batch size, warm-up behavior, and evaporation change the result. Use a tested slow-cooker recipe or the appliance maker’s conversion guidance. The oven temperature chart cannot infer an equivalent duration or promise the same outcome from a dial comparison.
Keep Warm is not a cooking conversion, and this page must make no food-safety or holding-time guarantee. Users should follow current public-health guidance, the recipe, and their appliance instructions for safe preparation and holding. In this section, the oven temperature chart serves as a unit reference and explains why mode names are not interchangeable with conventional oven settings.
Mode labels are context, not direct oven temperature chart equivalents.
~165°F
~74°C
Approximate reference; not a cooking conversion
~190–200°F
~87–93°C
Approximate reference; appliance-specific
~280–300°F
~138–149°C
Approximate reference; appliance-specific
Candy stages describe the temperature of the sugar syrup, not the setting of the oven. The retained reference ranges are soft ball at 235–240°F (112–116°C), firm ball at 245–250°F (118–120°C), hard ball at 250–265°F (121–130°C), soft crack at 270–290°F (132–143°C), hard crack at 300–310°F (149–154°C), and caramel at 320–350°F (160–177°C). The oven temperature chart can keep this material, but it must clearly separate syrup readings from oven air settings.
Use an appropriate thermometer and the method specified by a tested recipe. Thermometer accuracy, probe placement, local boiling behavior, ingredients, and carryover can affect the result. Broad uses such as fudge, caramel, taffy, toffee, or pralines are orientation, not a complete formula. The oven temperature chart does not guarantee texture, color, or completion at a listed boundary.
Because hot sugar can cause severe burns, follow equipment and recipe precautions and avoid presenting the table as a substitute for process instructions. This editorial distinction improves the oven temperature chart: it preserves a useful related reference without suggesting that Gas Mark or an oven control can be used to measure candy stages.
The oven temperature chart separates syrup readings from oven settings.
| Stage | Temp (°F) | Temp (°C) |
|---|---|---|
| Soft Ball | 235–240°F | 112–116°C |
| Firm Ball | 245–250°F | 118–120°C |
| Hard Ball | 250–265°F | 121–130°C |
| Soft Crack | 270–290°F | 132–143°C |
| Hard Crack | 300–310°F | 149–154°C |
| Caramel | 320–350°F | 160–177°C |
Convert Fahrenheit to Celsius with °C = (°F − 32) × 5/9. For example, (350 − 32) × 5/9 = 176.7°C when rounded to one decimal place. Convert Celsius to Fahrenheit with °F = (°C × 9/5) + 32. For example, (175 × 9/5) + 32 = 347°F. These formulas supply the decimal values behind the oven temperature chart.
The +32 or −32 offset applies when converting a temperature value, not when converting a change or interval. A difference of 20 Celsius degrees is 20 × 9/5 = 36 Fahrenheit degrees. It is therefore incorrect to say that a 20°C interval equals 70°F. The oven temperature chart should state “20°C equals 68°F” only when discussing the absolute temperature 20°C; that is a separate idea from a 20°C reduction.
Round only after completing the calculation. A recipe or appliance may then use the nearest available dial increment. Keep one decimal place when you need to trace the conversion, and distinguish exact values, rounded settings, Gas Mark mappings, and manufacturer guidance.
Apply the oven temperature chart formula before display rounding.
°F = (°C × 9/5) + 32
Example: 175°C = (175 × 9/5) + 32 = 347°F
°C = (°F - 32) × 5/9
Example: 350°F = (350 - 32) × 5/9 = 176.7°C
A 20°C interval equals 36°F because temperature differences are multiplied by 9/5. The 32-degree offset applies only when converting absolute temperature values, so a 20°C reduction is never equal to a 70°F reduction.
Recipes from the United States commonly state oven settings in Fahrenheit, while recipes from many other countries commonly use Celsius. British and Irish sources may also include Gas Mark, particularly in older books or for ovens labeled with that scale. An oven temperature chart helps bridge those conventions, but country of publication alone does not identify the oven mode. Always check whether a Celsius number is labeled conventional, fan, assisted, or convection.
Gas Mark 4 corresponds to 350°F and 176.7°C, although recipes commonly round the Celsius setting to 180°C. Gas Mark 6 corresponds to 400°F and 204.4°C, while recipes commonly round that Celsius setting to 200°C. These rounded recipe settings are practical references, but nearby settings are not universally interchangeable.
Terminology can also vary: “fan oven,” “fan-forced,” and “convection” may describe related but not identical modes across brands and regions. Symbols on the control matter. When translating an international recipe, use the oven temperature chart for units and Gas Mark, then verify the selected mode in the appliance manual. That sequence avoids turning a regional convention into an unsupported universal adjustment.
Confirm appliance mode after using the oven temperature chart.
Most American recipes use Fahrenheit
Older ovens may use Gas Mark exclusively
Metric system throughout
Same as European standards
Choose the needed range, columns, paper size, and layout before printing or exporting. A focused oven temperature chart covering the settings you actually use is easier to scan than an overloaded kitchen reference. Keep the Fahrenheit, Celsius, and Gas Mark headings visible, and retain decimal precision where technical review requires it. If a printed copy includes fan values, it also needs the appliance-specific caveat beside the table rather than buried elsewhere.
If results repeatedly differ from a trusted recipe, compare the selected mode, shelf position, pan, preheat practice, and an independent oven thermometer reading. Ovens cycle above and below a target, so one momentary observation does not establish the average. Consult the manufacturer or a qualified service professional for suspected calibration faults. The oven temperature chart cannot diagnose hardware.
Most importantly, oven air temperature is not food temperature and does not establish doneness or safety. Use recipe-appropriate sensory checks and any authoritative internal-temperature guidance that applies to the food; this page provides no food-safety or doneness guarantee. The oven temperature chart is a conversion and reference tool. It should support careful cooking decisions without claiming that a converted setting alone produces a safe, complete, or identical result.
Print the oven temperature chart with its operating caveats visible.
Explore more free printable charts to complete your toolkit
| °F | °C | Gas Mark | Use |
|---|---|---|---|
| 175 | 79 | - | Warm |
| 200 | 93 | - | Low roast |
| 225 | 107 | ¼ | Low & slow |
| 250 | 121 | ½ | Slow roast |
| 275 | 135 | 1 | Gentle bake |
| 300 | 149 | 2 | Baking |
| 325 | 163 | 3 | Roast light |
| 350 | 177 | 4 | Roast |
| 375 | 191 | 5 | Golden |
| 400 | 204 | 6 | Crisp finish |
Temperature conversion chart with oven presets for cooking, travel, and weather.
| Celsius (°C) | Fahrenheit (°F) | Notes |
|---|---|---|
| -40 | -40 | Extreme cold |
| -10 | 14 | Cold winter |
| 0 | 32 | Freezing |
| 10 | 50 | Cool day |
| 20 | 68 | Room temp |
| 25 | 77 | Pleasant |
| 30 | 86 | Warm |
| 40 | 104 | Hot |
| 50 | 122 | Very hot |
| 100 | 212 | Boiling |
Essential temperature conversion chart for US travel, international cooking, and weather reference.
| Cups | Milliliters | Tbsp | Tsp | fl oz |
|---|---|---|---|---|
| 1/4 | 59 | 4 | 12 | 2 |
| 1/3 | 78 | 5.3 | 15.8 | 2.6 |
| 1/2 | 118 | 8 | 24 | 4 |
| 177 | 12 | 36 | 6 | |
| 1 | 237 | 16 | 48 | 8 |
| 355 | 24 | 72 | 12 | |
| 2 | 473 | 32 | 96 | 16 |
| 3 | 710 | 48 | 144 | 24 |
| 4 | 946 | 64 | 192 | 32 |
| 6 | 1420 | 96 | 288 | 48 |
Kitchen measurement conversions for international recipes, baking, and coffee ratios.
| Grams (g) | Ounces (oz) |
|---|---|
| 25 | 0.88 |
| 50 | 1.76 |
| 75 | 2.65 |
| 100 | 3.53 |
| 150 | 5.29 |
| 200 | 7.05 |
| 250 | 8.82 |
| 300 | 10.58 |
| 500 | 17.64 |
| 1000 | 35.27 |
Weight conversion chart for kitchen recipes and ingredient prep.
The exact formula gives 176.7°C, and the mapped equivalent is Gas Mark 4. Recipes commonly round the Celsius setting to 175°C or 180°C; use the value supplied by the tested recipe when available.
No. A 20°C interval equals 36°F because temperature differences are multiplied by 9/5. The 32-degree offset is used for absolute Fahrenheit–Celsius values, not intervals. This correction does not make a 20°C reduction universally appropriate for fan ovens.
No universal reduction applies to every recipe and appliance. Use the recipe’s fan setting first, then the appliance manual. If the chart shows a fan value, treat it as an approximate common-reference starting point rather than a guaranteed setting.
Use dedicated package, recipe, or appliance directions when available. Lowering the temperature by about 25°F or 15°C and checking around 20 percent earlier is only a common starting heuristic, not a guaranteed conversion.
No. Slow-cooker modes reflect the appliance’s heating pattern, crock, lid, and timing. Approximate temperature ranges are context only; use a tested slow-cooker recipe and the manufacturer’s instructions rather than matching an oven number.
No. Oven settings are not food temperatures, and candy-stage ranges describe measured syrup temperature rather than oven air. Follow a tested recipe, appliance instructions, appropriate thermometer practices, and current authoritative safety guidance. The page makes no food-safety or doneness guarantee.