How to Use This Converter
Enter a temperature, select the unit you're converting from, and the converter instantly shows the equivalent in Fahrenheit, Celsius, and Gas Mark. The full reference chart below the converter covers the most common oven settings used in recipes.
Conventional vs Convection Ovens
If your oven has a fan (convection or fan-assisted mode), reduce the recipe temperature by 25°F (about 15°C), or reduce the cooking time by around 20–25%. Fan ovens circulate hot air more efficiently, which means food cooks faster and more evenly — but also more quickly browns or dries out if you don't adjust.
When a recipe doesn't specify, assume it was written for a conventional (non-fan) oven.
Why Your Oven's Real Temperature May Differ From the Dial
Most home ovens run 15-25°F off from their displayed setting, and older ovens can be off by even more. If baked goods consistently brown too fast or too slow compared to a recipe's expected time, your oven's actual temperature — not the recipe — is usually the culprit. An inexpensive oven thermometer left inside the oven shows the real temperature, letting you adjust your dial setting to compensate rather than guessing.
Adjusting for High Altitude
Above roughly 3,000 feet, lower air pressure changes how baked goods rise and how quickly moisture evaporates. Standard adjustments include increasing oven temperature by 15-25°F and reducing sugar and leavening slightly. This mainly affects baking (cakes, breads, soufflés) more than general roasting, where the temperature adjustments in this guide still apply normally.
Gas Mark Explained
Gas Mark is a UK-specific scale used on gas ovens, running from ¼ (very low) to 9 (very high). Unlike Fahrenheit and Celsius, Gas Mark isn't a linear temperature scale — it's a numbered dial setting that roughly corresponds to specific temperature bands. Gas Mark 4 (350°F/177°C) is the most common baking setting, while Gas Mark 6 (400°F/200°C) and above are typically used for roasting and browning.
Frequently Asked Questions
What is 350°F in Celsius?
350°F is 177°C, or Gas Mark 4. This is the most common baking temperature for cakes, cookies, and muffins.
What is 180°C in Fahrenheit?
180°C is 356°F, which rounds to 350°F in most recipes. Gas Mark 4.
What is Gas Mark 6 in Celsius?
Gas Mark 6 is 200°C (400°F). Good for roasting vegetables, chicken pieces, and fish.
Why do some recipes say "slow," "moderate," or "hot" oven?
Older recipes — especially British ones — often describe oven temperature by feel rather than number. A slow oven is 300–325°F (150–160°C), a moderate oven is around 350°F (180°C), a hot oven is 400–425°F (200–220°C), and a very hot oven is 450°F (230°C) or above.
Should I preheat before checking the actual temperature with a thermometer?
Yes — always let the oven fully preheat (including the extra few minutes most ovens need after the "preheated" beep) before taking a thermometer reading. Checking too early will show a lower temperature than the oven eventually reaches once fully heated.
Does oven temperature accuracy matter more for baking or roasting?
Baking is far more sensitive. Cakes, cookies, and bread rely on precise temperature for structure, rise, and browning within a narrow window. Roasting meat and vegetables is more forgiving, since you're typically checking for doneness with a thermometer or visual cues rather than relying purely on time and temperature.
Do I need to adjust cooking time as well as temperature when converting?
Usually not for a straight Fahrenheit-to-Celsius or Gas Mark conversion — those describe the same actual heat, just in different units, so the time in the recipe still applies. Time adjustments are only needed when you're deliberately changing the temperature itself (for example, baking at a lower temperature to prevent over-browning), or when converting between conventional and convection settings, since convection ovens cook faster at the same set temperature. See the conventional vs convection section above for that specific adjustment.
Broiler Temperatures: An Exception to the Chart
Broiling doesn't fit neatly into the Fahrenheit/Celsius/Gas Mark chart above because most home ovens don't let you set a specific broil temperature — broil is simply the highest heat setting, typically equivalent to 500-550°F (260-288°C), applied from above rather than surrounding the food. When a recipe says "broil," it means use this dedicated high-heat top-down setting, not the highest number on your regular bake dial.
What's the difference between "bake" and "broil" settings?
Bake heats from the bottom (and often circulates air throughout) for slow, even cooking. Broil heats from the top only, at very high heat, mimicking a grill from above — ideal for browning, melting cheese, or finishing a dish quickly. Never leave food unattended under a broiler, since the high, direct heat can go from perfectly browned to burnt within a minute or two.