Use this oven temperature conversion chart to translate Celsius, Fahrenheit, gas mark, and fan-oven settings, then check your oven and recipe together for more reliable baking and roasting.
Overview
Recipes do not always use the same temperature scale. A British cookbook may call for 180°C or gas mark 4, while an American recipe may use 350°F. The numbers describe broadly equivalent oven heat, but they are not always exact mathematical conversions. Gas marks are set points rather than a continuous temperature scale, and fan ovens often cook efficiently enough to need a lower setting than conventional ovens.
For everyday cooking, start with the chart below, identify whether your oven is conventional or fan-assisted, and then use the recipe's visual and texture cues to judge doneness. This is especially useful when following an unfamiliar cookbook, adapting a recipe from another country, or replacing an oven whose controls use a different scale.
Common oven temperature conversion chart
| Celsius | Fahrenheit | Gas mark | Approximate fan setting | Typical uses |
|---|---|---|---|---|
| 120°C | 250°F | ½ | 100°C | Very slow cooking, drying, warming |
| 140°C | 275°F | 1 | 120°C | Slow baking and gentle roasting |
| 150°C | 300°F | 2 | 130°C | Slow cakes and tender cooking |
| 160°C | 325°F | 3 | 140°C | Moderate baking |
| 170°C | 325°F | 3–4 | 150°C | Biscuits, tray bakes, and moderate roasting |
| 180°C | 350°F | 4 | 160°C | General baking, casseroles, and roasting |
| 190°C | 375°F | 5 | 170°C | Browned bakes and faster roasting |
| 200°C | 400°F | 6 | 180°C | Roasting, bread, and crisp-topped dishes |
| 220°C | 425°F | 7 | 200°C | High-heat roasting and some breads |
| 230°C | 450°F | 8 | 210°C | Very hot roasting and rapid browning |
| 240°C | 475°F | 9 | 220°C | Very high heat, where the recipe specifies it |
These are practical kitchen equivalents, not laboratory measurements. A recipe's original temperature may sit between two gas marks, so choose the nearer setting and monitor the food closely.
What to track
Which oven mode the recipe assumes
Before converting a temperature, look for terms such as conventional, standard, static, fan, fan-assisted, convection, or fan-forced. A conventional oven heats without circulating air, while a fan oven moves hot air around the cavity. Many recipes give a fan setting separately; if they do, use that instruction rather than applying another reduction.
As a general starting point, a fan setting is often about 20°C lower than the conventional setting, or roughly 25°F lower. This is guidance rather than a guarantee: oven design, tray position, recipe size, and the food itself all affect the result.
Temperature, cooking time, and food cues
Temperature conversion does not automatically convert cooking time. A smaller cake, shallow tray, or thin cut of meat may cook faster than the original recipe suggests; a crowded tray or larger joint may take longer. Track the stated time as a starting point, then check the useful cues:
- Bakes: look for a set centre, even colouring, and a skewer or toothpick that comes out according to the recipe's instructions.
- Roasted vegetables: check for tenderness and browned edges, turning or spacing pieces if they colour unevenly.
- Bread: use the recipe's crust, rise, and internal-temperature guidance where provided.
- Meat and poultry: rely on a suitable food thermometer and safe internal-temperature guidance rather than colour alone. See the safe cooking temperatures chart for a separate reference.
Your oven's actual behaviour
Oven dials can be approximate, and different shelves may cook differently. If results are repeatedly pale, burnt on one side, or done much earlier than expected, make a note of the setting, shelf, pan, and cooking time. An inexpensive oven thermometer can help you compare the displayed setting with the approximate temperature inside the oven, although it should be treated as a guide rather than a precision instrument.
Cadence and checkpoints
Use a simple checkpoint whenever you cook from a recipe using a different temperature scale:
- Identify the original scale. Confirm whether the recipe uses Celsius, Fahrenheit, or gas mark.
- Identify the oven mode. Check whether the recipe assumes a conventional or fan oven.
- Convert the setting. Use the chart above, rounding to a practical temperature when necessary.
- Preheat fully. Allow the oven to reach temperature before adding food, unless the recipe specifically starts in a cold oven.
- Record the result. Note whether the food needed more or less time, and whether the top or base browned too quickly.
For a one-off recipe, this takes less than a minute. For regular baking, keep a small note on your phone or inside your recipe folder. Record reliable settings for your favourite cakes, breads, roasted vegetables, and one-pan meals. If you also need to change serving size, use the recipe converter before cooking so temperature, timing, and quantities are considered separately.
Quick conversion method
For a mathematical Celsius-to-Fahrenheit conversion, multiply the Celsius temperature by 9, divide by 5, and add 32. Thus, 180°C becomes 356°F mathematically, while recipes commonly round it to 350°F. To convert Fahrenheit to Celsius, subtract 32, multiply by 5, and divide by 9. Gas marks are best handled with a reference chart because the scale is made of practical intervals rather than a simple formula.
How to interpret changes
If the surface browns before the centre is cooked, the oven may be running hot, the tray may be too high, or the pan may be dark and absorbing more heat. Try a lower setting, a different shelf, or a loose cover where appropriate, then check the centre before extending the bake.
If food remains pale or takes considerably longer, check that the oven was fully preheated and that the fan mode has not been confused with a conventional setting. Avoid opening the door repeatedly, particularly during delicate bakes, because heat loss can affect cooking and rising.
If a fan oven dries food or colours it quickly, begin with the lower fan equivalent in the chart and start checking slightly earlier. If a recipe gives a range, use the lower end for a fan oven until you understand how your appliance behaves. Do not reduce the temperature simply because a dish is crowded; improve spacing or use a larger tray as well.
Temperature conversion also has limits. A recipe designed for a particular pan, altitude, ingredient quantity, or oven may not behave identically after conversion. When the result matters, combine the converted temperature with visual checks, timing notes, and a thermometer where appropriate.
When to revisit
Keep this chart available whenever you cook from an international recipe, buy a different oven, or switch between conventional and fan settings. Recheck your personal notes after a major appliance change, a move, or a repair, since the oven may heat differently.
A practical quarterly check is enough for most home cooks: choose one familiar bake or roast, use the recorded setting, and compare its browning, texture, and timing with your previous result. Update the note if the difference is consistent rather than caused by a changed pan or recipe quantity. Revisit sooner if food is repeatedly undercooked, scorching, or finishing far outside the stated time.
Before your next recipe, follow this short routine: confirm the scale, confirm the oven mode, choose the matching row in the chart, preheat, and write down what happened. That small record turns an oven temperature converter into a useful personal reference for dependable everyday cooking.
