Oven Temperature Conversion
Most baking happens at 350°F, which is 180°C or gas mark 4. The chart below lines up Fahrenheit, Celsius, and British gas marks so any recipe works in your oven.
Quick answer: 325°F = 165°C = gas 3 · 350°F = 180°C = gas 4 · 375°F = 190°C = gas 5 · 400°F = 200°C = gas 6 · 425°F = 220°C = gas 7
Fahrenheit, Celsius and gas mark chart
Gas marks run from 1 to 9. The Celsius figures are rounded to the tidy numbers ovens actually use. The five most common baking temperatures are highlighted below the table.
| Gas mark | Fahrenheit | Celsius |
|---|---|---|
| Gas 1 | 275°F | 140°C |
| Gas 2 | 300°F | 150°C |
| Gas 3 | 325°F | 165°C |
| Gas 4 | 350°F | 180°C |
| Gas 5 | 375°F | 190°C |
| Gas 6 | 400°F | 200°C |
| Gas 7 | 425°F | 220°C |
| Gas 8 | 450°F | 230°C |
| Gas 9 | 475°F | 245°C |
Common baking temperatures
These five cover almost every cake, cookie, and loaf you will bake:
- 325°F / 165°C / gas 3: cheesecakes, custards, low and slow.
- 350°F / 180°C / gas 4: the default for most cakes and cookies.
- 375°F / 190°C / gas 5: muffins, scones, some cookies.
- 400°F / 200°C / gas 6: pastry, biscuits, roasting.
- 425°F / 220°C / gas 7: bread, pizza, hot and fast.
The exact formula
Behind the rounded chart values is simple arithmetic. To go from Fahrenheit to Celsius, subtract 32 and multiply by 5/9:
°C = (°F − 32) × 5/9 · °F = °C × 9/5 + 32
For example, 350°F gives (350 − 32) × 5/9 = 176.7°C, which cooks round to 180°C on the dial. The gas mark scale is not linear arithmetic, it is a fixed set of steps, so use the table above rather than a formula for gas.
Fan and convection ovens run hotter
A fan (convection) oven circulates hot air, so it heats food faster than the temperature reads. The standard rule is to lower the set temperature by about 25°F, or 15 to 20°C, when a recipe was written for a conventional oven. So a conventional 350°F becomes roughly 325°F fan, and 180°C conventional becomes about 160°C fan. If you would rather keep the temperature, shorten the bake time instead, checking a few minutes early. Ovens vary, so treat this as a starting point and watch the food.
For weights, volumes, and ingredient conversions to go with your temperatures, use the free baking converter.