Oven Temperature Converter - °C, °F & Gas Mark
Cooking & Food
Convert oven temperatures between Celsius, Fahrenheit, and Gas Mark numbers. Includes descriptions like "Moderate" or "Hot".
Full oven temperature reference table
| Gas Mark | °C | °F | Description |
|---|---|---|---|
| ¼ | 110°C | 225°F | Very cool |
| ½ | 120°C | 250°F | Very cool |
| 1 | 140°C | 275°F | Cool / Slow |
| 2 | 150°C | 300°F | Cool / Slow |
| 3 | 160°C | 325°F | Warm / Moderate |
| 4 | 180°C | 350°F | Moderate |
| 5 | 190°C | 375°F | Moderately hot |
| 6 | 200°C | 400°F | Moderately hot |
| 7 | 220°C | 425°F | Hot |
| 8 | 230°C | 450°F | Hot / Very hot |
| 9 | 240°C | 475°F | Very hot |
| 10 | 260°C | 500°F | Extremely hot (extended range) |
How to use this tool
- Enter a temperature value.
- Select the input unit (°C, °F, or Gas Mark).
- See the equivalent values and oven description.
Oven temperature reference
Gas Mark settings are chart and oven-dial values. Exact Fahrenheit conversions can differ slightly from a chart row: for example, 180°C converts to 356°F exactly, while Gas Mark 4 is conventionally listed as 180°C / 350°F. The converter keeps the exact conversion and names the nearest chart mark separately.
| °F | °C | Gas Mark | Description | Typical baking times |
|---|---|---|---|---|
| 225°F | 110°C | ¼ | Very cool | Very low heat and drying |
| 250°F | 120°C | ½ | Very cool | Meringues: 90–120 min; dehydrating |
| 275°F | 140°C | 1 | Cool / Slow | Slow baking and gentle warming |
| 300°F | 150°C | 2 | Cool / Slow | Slow braises: 2–3 hr; cheesecake: 60–75 min |
| 325°F | 160°C | 3 | Warm / Moderate | Roast chicken: about 20 min/lb; pound cake: 60–75 min |
| 350°F | 180°C | 4 | Moderate | Cookies: 10–12 min; muffins: 18–22 min; layer cake: 28–35 min |
| 375°F | 190°C | 5 | Moderately hot | Pie: 45–55 min; dinner rolls: 15–20 min |
| 400°F | 200°C | 6 | Moderately hot | Roasted vegetables: 20–30 min; pizza: 12–15 min |
| 425°F | 220°C | 7 | Hot | Crusty bread: 25–35 min; fish fillets: 12–15 min |
| 450°F | 230°C | 8 | Hot / Very hot | Steaks to finish: 5–8 min; high-heat pizza: 8–10 min |
| 475°F | 240°C | 9 | Very hot | Very high heat; check food frequently |
| 500°F | 260°C | 10* | Extremely hot (extended range) | Extended high-temperature reference |
*The standard UK Gas Mark scale ends at 9. Mark 10 is included as an extended high-temperature reference, not as a standard Gas Mark setting.
Convection adjustment
Convection (fan-assisted) ovens circulate hot air and often cook faster. For a UK fan oven, start about 20°C (roughly 35°F) below the conventional recipe temperature, or reduce the cooking time by about 20%; choose one adjustment rather than applying both. If the recipe already gives a fan temperature, use it directly without subtracting again. Some US guides use a 25°F temperature reduction instead. Air fryers use a separate temperature and time heuristic; see the Air Fryer Converter for that appliance.
Why temperatures vary by recipe source
Recipes originate from three different temperature systems, which is why conversions matter:
- °F (Fahrenheit): used in all US recipes. Most American cookbooks and websites.
- °C (Celsius): used in UK, European, Australian, and most international recipes.
- Gas Mark: a British scale from the gas cooker era (still used in many UK cookbooks). Gas Mark 4 is conventionally 180°C / 350°F. The standard scale runs 1–9, with ¼ and ½ at the low end; the Mark 10 reference above is outside that standard scale.
When following a recipe, always note which system it uses. A British recipe at "Gas Mark 6" and an American recipe at "400°F" are nearly the same temperature.
Oven calibration
Domestic ovens are frequently inaccurate - typically ±25°F (±14°C) off their dial reading, and some are off by 50°F or more. An inexpensive oven thermometer (under $15) is widely considered the most important baking tool after the oven itself.
To test your oven: set it to 350°F, preheat fully (20+ minutes), then check the thermometer. If it reads 325°F, compensate by setting the dial 25°F higher than the recipe specifies.
High-altitude adjustments
At elevations above 3,500 ft (1,067 m), atmospheric pressure is lower, so water boils at a lower temperature (below 212°F / 100°C). This affects baking in two ways: leavening gases expand faster (causing over-rising and collapse) and moisture evaporates more quickly.
General adjustments for 5,000 ft (1,524 m) and above:
- Increase oven temperature by 15–25°F (8–14°C).
- Reduce baking powder or baking soda by 15–25%.
- Reduce sugar slightly and increase liquid by 1–2 tablespoons per cup.
Frequently asked questions
What is Gas Mark?
Gas Mark is a temperature scale used in British and Irish ovens. Gas Mark 1 is about 275°F (140°C) and Gas Mark 9 is about 475°F (240°C).
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