The most common baking temperature conversion: 350°F = 177°C = Gas Mark 4. This chart covers the full range from low-and-slow baking to high-heat roasting, with Fahrenheit, Celsius, and UK gas mark equivalents.
Conversion formulas:
- Fahrenheit to Celsius: (°F − 32) × 5 ÷ 9
- Celsius to Fahrenheit: (°C × 9 ÷ 5) + 32
Full Oven Temperature Conversion Chart
| Fahrenheit | Celsius | Gas Mark | Description |
|---|---|---|---|
| 225°F | 107°C | 1/4 | Very slow; meringues, dehydrating |
| 250°F | 121°C | 1/2 | Very slow; slow-roasted meats |
| 275°F | 135°C | 1 | Slow |
| 300°F | 149°C | 2 | Slow; low-and-slow baking |
| 325°F | 163°C | 3 | Moderately slow; pound cakes, cheesecakes |
| 350°F | 177°C | 4 | Moderate; most cakes and cookies |
| 375°F | 190°C | 5 | Moderately hot; muffins, biscuits, scones |
| 400°F | 204°C | 6 | Hot; roasting, sheet pan vegetables |
| 425°F | 218°C | 7 | Hot; roast chicken, pizza, artisan bread |
| 450°F | 232°C | 8 | Very hot; high-heat bread, steak |
| 475°F | 246°C | 9 | Very hot; Neapolitan-style pizza |
| 500°F | 260°C | 10 | Broiler-level heat; grilling |
| 550°F | 288°C | — | Extreme; self-cleaning cycle range |
Common Baking Temperature Quick Reference
| Food | Temperature | Notes |
|---|---|---|
| Meringues, pavlova | 225–250°F (107–121°C) | Low and slow; long baking |
| Pound cake | 325°F (163°C) | Dense; low heat prevents cracking |
| Cheesecake | 325°F (163°C) | Often water bath; avoid high heat |
| Layer cake | 350°F (177°C) | Most standard recipes |
| Cookies | 350–375°F (177–190°C) | Adjust for chewiness vs. crispness |
| Muffins, quick breads | 375°F (190°C) | Higher heat gives good dome |
| Biscuits, scones | 400–425°F (204–218°C) | High heat for steam rise |
| Focaccia, flatbreads | 400–425°F (204–218°C) | |
| Artisan sourdough (Dutch oven) | 500°F (260°C) lid on, then 450°F | Steam then browning |
| Pizza (home oven) | 500–550°F (260–288°C) | As hot as the oven allows |
| Roast chicken | 425°F (218°C) | Crispy skin |
| Roasted vegetables | 400–425°F (204–218°C) |
UK Gas Mark to Fahrenheit Quick Table
British recipes often use gas marks without Fahrenheit equivalents. For fan-assisted (fan oven) versions, subtract 20°C from the Celsius column.
| Gas Mark | Celsius (static) | Fahrenheit | Fan-assisted °C |
|---|---|---|---|
| 1 | 140°C | 275°F | 120°C |
| 2 | 150°C | 300°F | 130°C |
| 3 | 160°C | 325°F | 140°C |
| 4 | 180°C | 350°F | 160°C |
| 5 | 190°C | 375°F | 170°C |
| 6 | 200°C | 400°F | 180°C |
| 7 | 220°C | 425°F | 200°C |
| 8 | 230°C | 450°F | 210°C |
| 9 | 240°C | 475°F | 220°C |
Older Cookbook Terminology
Many pre-1970s American and British cookbooks describe oven temperatures in words rather than numbers. Here are the standard mappings:
| Cookbook term | Fahrenheit | Celsius | Gas Mark |
|---|---|---|---|
| Very slow / very cool | 225–250°F | 107–121°C | 1/4–1/2 |
| Slow / cool | 275–300°F | 135–149°C | 1–2 |
| Moderately slow / warm | 325°F | 163°C | 3 |
| Moderate | 350–375°F | 177–190°C | 4–5 |
| Moderately hot | 375–400°F | 190–204°C | 5–6 |
| Hot | 400–425°F | 204–218°C | 6–7 |
| Very hot | 450–475°F | 232–246°C | 8–9 |
When you encounter “bake in a hot oven” in an old recipe, 425°F (Gas Mark 7) is usually the correct interpretation for bread and rolls.
Why Celsius Values Are Sometimes Rounded Differently
When converting 350°F to Celsius exactly, you get 176.7°C. European recipes round this to either 175°C or 180°C depending on the country and publisher. Both are correct within the tolerance of home ovens (which typically cycle ±25°F around the set point). In practice, there is no measurable difference between setting your oven to 175°C and 180°C.
The same rounding applies to 325°F (162.8°C → rounded to 160°C in most European recipes) and 375°F (190.6°C → rounded to 190°C).
Relationship to Convection Ovens
Fan-assisted (convection) ovens run effectively hotter than their thermostat setting compared to static ovens. When a recipe was developed for a conventional oven, reduce the temperature by 25°F (or 15°C) when using convection — or reduce the bake time by about 25% while keeping the same temperature. See the convection oven conversion guide for details on which foods benefit from convection and which do not.
For conversion in the other direction — European recipes written in Celsius that need a Fahrenheit equivalent — use the calculator at oven temperature converter.
If your oven runs hot or cold, see how to calibrate your oven before adjusting all your recipes.