Oven Temperature Converter
Convert oven temperatures between Fahrenheit, Celsius, Gas Mark, and fan-forced convection.
Includes a baking temperature reference table from 250F to 500F.
Type in any field - the others update instantly.
Oven temperature scales differ around the world, and even between oven types. Here is how they all relate.
Fahrenheit and Celsius: °C = (°F − 32) × 5/9
Gas Mark (UK and Ireland): Gas Mark is defined in Fahrenheit, which is the detail most conversion charts skip. Gas Mark 1 = 275°F, and every mark after it adds exactly 25°F. So:
Gas Mark = (°F − 250) ÷ 25, and °F = 250 + 25 × Gas Mark
The two marks below 1 break the pattern by convention: Gas ¼ is 225°F and Gas ½ is 250°F, both used for very slow cooking and for keeping food warm.
Fan and convection ovens: A fan moves hot air across the food instead of letting it sit in still air, so heat transfers faster at the same dial reading. The standard correction is to set a fan oven 20°C (36°F) lower than a conventional recipe asks for. A recipe calling for 180°C conventional goes in at 160°C fan. Fan ovens also cook a little quicker, so start checking about 10 minutes early on anything that takes an hour.
Gas Mark reference table:
| Gas Mark | °F | °C (exact) | °C (oven dial) | Fan °C | Description |
|---|---|---|---|---|---|
| Gas ¼ | 225°F | 107°C | 110°C | 90°C | Very slow |
| Gas ½ | 250°F | 121°C | 120°C | 100°C | Very slow |
| Gas 1 | 275°F | 135°C | 140°C | 120°C | Very cool |
| Gas 2 | 300°F | 149°C | 150°C | 130°C | Cool |
| Gas 3 | 325°F | 163°C | 165°C | 145°C | Warm |
| Gas 4 | 350°F | 177°C | 180°C | 160°C | Moderate |
| Gas 5 | 375°F | 191°C | 190°C | 170°C | Moderately hot |
| Gas 6 | 400°F | 204°C | 200°C | 180°C | Hot |
| Gas 7 | 425°F | 218°C | 220°C | 200°C | Hot |
| Gas 8 | 450°F | 232°C | 230°C | 210°C | Very hot |
| Gas 9 | 475°F | 246°C | 245°C | 225°C | Very hot |
The two Celsius columns are worth explaining, because the gap between them is where most conversion charts quietly disagree with each other. The exact column is the arithmetic. The dial column is the number European ovens are actually marked with, rounded to something a knob can carry. Nobody sells an oven with a 177 on it. Both are correct, and the calculator gives you the exact figure and then names the dial setting that goes with it. The fan column follows the dial column, not the exact one, for the same reason.
Common baking temperatures:
- Meringues and slow drying: 200-250°F / 95-120°C / Gas ¼-½
- Cheesecake and custards: 325°F / 165°C / Gas 3
- Cookies, cakes, brownies: 350°F / 180°C / Gas 4
- Roast chicken, muffins, scones: 375-400°F / 190-200°C / Gas 5-6
- Bread and roast potatoes: 425-450°F / 220-230°C / Gas 7-8
- Pizza: 450-500°F / 230-260°C / Gas 8-9
One thing no conversion can fix: most domestic ovens are simply not at the temperature the dial claims. Being 15 to 25°F out is normal, and a badly calibrated one can be 50°F off. If cakes keep coming out pale on top and raw in the middle, or biscuits burn on the bottom in half the stated time, the recipe is probably fine and the oven is lying. A cheap hanging oven thermometer settles it in one preheat, and you just adjust the dial by whatever the gap turns out to be.
How we build and check this converter
This converter runs entirely in your browser, so the numbers you enter stay on your device. The math behind it is written by hand and tested against worked examples and standard references before the page goes live.
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