Oven Temperature Conversion Chart
American recipes use Fahrenheit, European recipes use Celsius, older British recipes use gas marks, and fan (convection) ovens need their own adjustment on top. This page converts all four at once, and the chart below covers every standard oven setting from "very slow" fruit cake territory to "very hot" bread and pizza temperatures.
| °F | °C | Fan °C | Gas mark | Descriptor |
|---|---|---|---|---|
| 225°F | 110°C | 90°C | ¼ | Very slow |
| 250°F | 120°C | 100°C | ½ | Very slow |
| 275°F | 140°C | 120°C | 1 | Slow |
| 300°F | 150°C | 130°C | 2 | Slow |
| 325°F | 160°C | 140°C | 3 | Moderately slow |
| 350°F | 180°C | 160°C | 4 | Moderate |
| 375°F | 190°C | 170°C | 5 | Moderately hot |
| 400°F | 200°C | 180°C | 6 | Moderately hot |
| 425°F | 220°C | 200°C | 7 | Hot |
| 450°F | 230°C | 210°C | 8 | Hot |
| 475°F | 245°C | 225°C | 9 | Very hot |
The fan column follows the standard 20°C reduction: convection ovens move hot air across the food, so they cook as if they were running hotter. If a recipe was written for a fan oven and you only have a conventional one, go the other way — add 20°C — and expect a slightly longer bake. Changing pan size shifts bake time and temperature too — the cake pan converter works both out from batter depth.