How Oven Temperature Scales Relate
Three temperature scales appear in baking recipes: Fahrenheit (US), Celsius (most of the world), and gas marks (UK legacy). Converting between them is straightforward arithmetic.
Formulas
- °F to °C: (°F − 32) × 5 ÷ 9
- °C to °F: °C × 9 ÷ 5 + 32
- Gas marks follow the Regulo scale: Gas 1 ≈ 275°F, Gas 4 ≈ 350°F, Gas 7 ≈ 425°F — each mark adds roughly 25°F.
Worked Example
A French recipe calls for 180°C. To convert: 180 × 9 ÷ 5 + 32 = 356°F. Most recipes round this to 350°F. For a convection oven, subtract 25°F: 325°F (or 165°C).
Convection Ovens: The −25°F Rule
Convection ovens have a fan that circulates hot air, speeding up heat transfer. The standard adjustment is to reduce the temperature by 25°F (15°C) or reduce the baking time by 10–15% — not both. Most professional bakers reduce temperature rather than time because it's easier to control browning. Check your oven's manual first: some convection ovens auto-compensate when you set the temperature.
Common Baking Temperatures by Item
| Item | Conventional °F | Conventional °C | Gas Mark |
|---|---|---|---|
| Cookies (chewy) | 325–350°F | 163–177°C | 3–4 |
| Cakes (standard) | 325–375°F | 163–191°C | 3–5 |
| Cheesecake | 300–325°F | 149–163°C | 2–3 |
| Muffins / quick breads | 375–400°F | 191–204°C | 5–6 |
| Yeast bread (lean) | 450–500°F | 232–260°C | 8–10 |
| Roasted vegetables | 400–425°F | 204–218°C | 6–7 |
| Pizza | 450–550°F | 232–288°C | 8+ |
| Meringue (drying) | 200–225°F | 93–107°C | ¼–½ |
Oven Accuracy and Calibration
Consumer ovens can run 25–50°F hotter or cooler than their display shows. An oven thermometer — available for under $15 — is one of the highest-value baking purchases you can make. Place it in the center of the oven, preheat for 20 minutes, and note the actual temperature versus the dial setting. Use that offset when entering temperatures here.
For more guidance, see our article on how to calibrate your oven and our deep dive on convection oven conversion.