Oven Temperature Conversion Chart
American recipes use Fahrenheit, European recipes use Celsius, older British recipes use gas marks, and fan (convection) ovens need their own adjustment on top. This page converts all four at once, and the chart below covers every standard oven setting from "very slow" fruit cake territory to "very hot" bread and pizza temperatures.
| °F | °C | Fan °C | Gas mark | Descriptor |
|---|---|---|---|---|
| 225°F | 110°C | 90°C | ¼ | Very slow |
| 250°F | 120°C | 100°C | ½ | Very slow |
| 275°F | 140°C | 120°C | 1 | Slow |
| 300°F | 150°C | 130°C | 2 | Slow |
| 325°F | 160°C | 140°C | 3 | Moderately slow |
| 350°F | 180°C | 160°C | 4 | Moderate |
| 375°F | 190°C | 170°C | 5 | Moderately hot |
| 400°F | 200°C | 180°C | 6 | Moderately hot |
| 425°F | 220°C | 200°C | 7 | Hot |
| 450°F | 230°C | 210°C | 8 | Hot |
| 475°F | 245°C | 225°C | 9 | Very hot |
The fan column follows the standard 20°C reduction: convection ovens move hot air across the food, so they cook as if they were running hotter. If a recipe was written for a fan oven and you only have a conventional one, go the other way — add 20°C — and expect a slightly longer bake. Changing pan size shifts bake time and temperature too — the cake pan converter works both out from batter depth.
Common oven conversions at a glance
The temperatures bakers actually search for, one line each — conventional first, fan in brackets (fan/convection runs about 20°C hotter than its dial suggests, so set it lower):
- 160°C = 325°F = gas mark 3 (fan 140°C) — slow bakes, cheesecakes
- 180°C = 350°F = gas mark 4 (fan 160°C) — the everyday cake temperature
- 190°C = 375°F = gas mark 5 (fan 170°C) — cookies, muffins
- 200°C = 400°F = gas mark 6 (fan 180°C) — breads, choux pastry
- 220°C = 425°F = gas mark 7 (fan 200°C) — pies, high-heat crusts
- 230°C = 450°F = gas mark 8 (fan 210°C) — pizza, lean crusty loaves
How accurate is your oven, really?
Most home ovens swing ±25°F around the set point as the thermostat cycles, and many run permanently hot or cold from the factory. That's a bigger error than any conversion rounding in the chart above. An inexpensive standalone oven thermometer, placed on the middle rack where the food sits, tells you your oven's true story — and remember that opening the door drops the temperature 25–50°F each time.