How to Use the Oven Temperature Converter
- Enter the temperature from your recipe in the input field
- Select the unit of the temperature (Fahrenheit, Celsius, or Gas Mark)
- View all equivalent temperatures instantly displayed below
- Use the preset buttons to quickly see common oven temperatures
- Note the temperature description (e.g., "Moderate oven") for additional context
The converter updates in real-time as you type, making it easy to find the right temperature for any recipe from any country.
What is an Oven Temperature Converter?
An oven temperature converter is a kitchen tool that translates between different temperature scales used in recipes worldwide. The three main scales are Fahrenheit (used in the US), Celsius (used in most of the world), and Gas Mark (used primarily in the UK and some Commonwealth countries). Having the right temperature is critical for successful cooking and baking outcomes.
Understanding Fahrenheit vs Celsius
Fahrenheit and Celsius are the two primary temperature scales used in cooking:
- Fahrenheit (°F): Used in the United States. Water freezes at 32°F and boils at 212°F. Common oven range: 200-500°F.
- Celsius (°C): Used internationally and in scientific contexts. Water freezes at 0°C and boils at 100°C. Common oven range: 100-260°C.
The conversion formulas are:
°C = (°F - 32) × 5/9
°F = (°C × 9/5) + 32
What is Gas Mark?
Gas Mark is a temperature scale used on gas ovens in the United Kingdom, Ireland, and some Commonwealth countries. It was developed in the early 20th century as an easy way to set oven temperatures when precise thermostats were uncommon. Gas Mark 1 equals approximately 275°F (135°C), and each subsequent mark increases by about 25°F (14°C).
The conversion formula is approximately:
Gas Mark = (°F - 250) / 25
Common Gas Mark settings range from 1/4 (very cool) to 9 (very hot).
Oven Temperature Descriptions
- Very Cool/Very Low (225-250°F / 110-120°C / Gas 1/4-1/2): Keeping food warm, drying, slow cooking, meringues
- Cool/Low (275-300°F / 135-150°C / Gas 1-2): Slow roasting, braising tough cuts, custards
- Warm/Slow (300-325°F / 150-160°C / Gas 2-3): Casseroles, stews, slow-baked dishes
- Moderate (350°F / 175°C / Gas 4): Most cakes, cookies, casseroles - the most common baking temperature
- Moderately Hot (375-400°F / 190-200°C / Gas 5-6): Roasting vegetables, pies, quick breads
- Hot (425-450°F / 220-230°C / Gas 7-8): Bread, pizza, roasted meats
- Very Hot (475-500°F / 245-260°C / Gas 9): Pizza, flatbreads, searing
Common Baking Temperatures
- Cookies: 325-375°F (165-190°C)
- Cakes: 325-350°F (165-175°C)
- Bread: 375-425°F (190-220°C)
- Pizza: 450-500°F (230-260°C)
- Roasted chicken: 400-425°F (200-220°C)
- Roasted vegetables: 400-425°F (200-220°C)
- Casseroles: 350-375°F (175-190°C)
Tips for Accurate Oven Temperatures
- Use an oven thermometer: Built-in oven gauges can be off by 25-50°F. An inexpensive oven thermometer ensures accuracy.
- Preheat fully: Allow 15-20 minutes for your oven to reach and stabilize at the target temperature.
- Account for hot spots: Most ovens have areas that run hotter or cooler. Rotate pans halfway through baking.
- Adjust for convection: If using convection/fan setting, reduce temperature by 25°F (15°C) from conventional recipes.
- Know your oven: Over time, learn if your oven runs hot or cold and adjust accordingly.