350
°F
176.7
°C
4
350
°F
176.7
°C
4
The Oven Temperature Converter instantly converts oven temperatures between Fahrenheit (°F), Celsius (°C), and Gas Mark — the three temperature systems used in different countries and recipe books worldwide. Whether you're following a British recipe that specifies Gas Mark 6, a European cookbook listing temperatures in Celsius, or an American recipe in Fahrenheit, this converter ensures you set your oven correctly every time.
The United States and most of the Americas use Fahrenheit for cooking temperatures. Europe, Australia, and most of the rest of the world use Celsius. The UK and Ireland also commonly use the Gas Mark system — a scale from ¼ to 9 used on gas ovens where Gas Mark 1 ≈ 275°F (140°C) and Gas Mark 9 ≈ 475°F (245°C). Misreading these scales is a common baking mistake — 350°F is a very different temperature from 350°C (350°C = 662°F, which would incinerate most foods).
Common oven temperature benchmarks: very low (250–300°F / 120–150°C / Gas Mark ½–2), low (300–325°F / 150–165°C / Gas Mark 2–3), moderate (350°F / 175°C / Gas Mark 4), moderately hot (375–400°F / 190–205°C / Gas Mark 5–6), hot (425–450°F / 220–230°C / Gas Mark 7–8), very hot (475°F+ / 245°C+ / Gas Mark 9).
The conversions use standard temperature and Gas Mark formulas.
Fahrenheit to Celsius: $$C = \frac{(F - 32) \times 5}{9}$$
Celsius to Fahrenheit: $$F = C \times \frac{9}{5} + 32$$
Fahrenheit to Gas Mark: $$GM = \frac{F - 250}{25}$$ This approximation aligns Gas Mark 1 to 275°F, Gas Mark 2 to 300°F, and so on in 25°F increments. Gas Mark ¼ ≈ 225°F (very cool oven).
Gas Mark to Fahrenheit: $$F = GM \times 25 + 250$$ So Gas Mark 6 = 6 × 25 + 250 = 400°F (205°C).
The Gas Mark formula is approximate — it represents a linear interpolation of the historical British gas oven scale. Different ovens may vary slightly, and actual gas flow and heat distribution can differ between oven models. Always use an oven thermometer if precision is critical, as most residential ovens have ±25°F actual temperature variation from the dial setting.
For baking accuracy, always preheat the oven fully (15–20 minutes) and use a separate oven thermometer to verify actual temperature — most ovens run 25–50°F off from the dial setting. When converting a recipe, use the exact calculated conversion (e.g., 180°C = 356°F → round to 350°F). For the Gas Mark system, non-integer values (like Gas Mark 3.5) simply mean setting the dial between two marks. Fan/convection ovens: reduce the Celsius temperature by 20°C (36°F) or the Gas Mark by 1 step from the standard recipe values.
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180°C is approximately 356°F — round to 350°F on most ovens. Gas Mark 4 is the nearest standard gas mark setting.
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Gas Mark 7 = 425°F = 218°C — a hot oven used for pizza, pastries, and high-heat roasting.
The most common all-purpose baking temperature is 350°F (175°C / Gas Mark 4). It works well for cakes, cookies, brownies, most quick breads, and many casseroles. It provides enough heat for browning and caramelization while giving the interior of baked goods time to cook through without burning the exterior. Many bakers call it the 'moderate oven' and use it as a default starting point.
Fan ovens (convection ovens) circulate hot air with a fan, cooking food more evenly and efficiently. They run 'hotter' effectively — a fan oven at 160°C cooks the same as a conventional oven at 180°C. Standard conversion: reduce temperature by 20°C (or Gas Mark by 1) when using a fan setting vs. a conventional recipe. Many modern ovens display fan and non-fan temperature scales separately on the dial.
Temperature ranges account for oven variability and personal preference for doneness. Lower temperatures produce moister, more evenly cooked results; higher temperatures increase browning and crisping. Recipes also acknowledge that different oven types (gas vs. electric, conventional vs. convection) heat differently. Start at the lower end of the range and increase to the higher end if browning is insufficient or cooking is taking too long.
Use a standalone oven thermometer (available for $10–$20). Place it in the center of the oven, preheat to a set temperature (e.g., 350°F), and read the thermometer after 20 minutes. Most home ovens are off by 25–50°F. Note the difference and adjust your settings accordingly. Ovens also have hot spots — rotating pans halfway through baking compensates for uneven heat distribution.
Slow roasting and braising typically use temperatures of 250–325°F (120–165°C / Gas Mark ½–3). These low temperatures break down collagen in tough cuts (short ribs, pork shoulder, lamb shank) into gelatin over 3–6 hours, producing fork-tender, moist meat. Some recipes go as low as 200°F (93°C) for overnight low-and-slow cooking. High moisture content (braising liquid or covered vessels) prevents drying at these long cooking times.
Most home residential ovens max out at 500–550°F (260–288°C / Gas Mark 9–10). Self-cleaning cycles go higher (800–900°F / 425–480°C) but are locked so food cannot be placed inside. Professional pizza ovens reach 700–900°F. For home use, 450–500°F is used for pizza, bread crust development, and high-heat searing. Above 500°F, thin materials like parchment paper can scorch, and unlined pans may smoke from residual oils.
Roboculator Team
The Roboculator Team explains calculations, planning tools, and practical formulas in clear language for real-life situations.
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