140°C to Fahrenheit — all four oven scales
The exact conversion is °C × 9/5 + 32, so 140°C works out to 284°F. Recipe writers don't use the exact figure: the long-standing pairing puts 140°C alongside 275°F and gas mark 1, and since a home oven swings around its set point by more than the rounding difference, the paired values are interchangeable in practice. Follow whichever scale your dial shows.
In a fan (convection) oven, use 120°C — the standard adjustment is conventional minus 20°C, because moving air transfers heat faster than still air. Make the temperature adjustment or shorten the bake time by about a quarter, never both. Bake times are otherwise unaffected by converting between scales: 140°C and 275°F are the same heat wearing different units.
Where 140°C sits on the chart
| °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 |
See the full chart on the oven temperature converter →
What bakes at this temperature
275°F / 140°C is the territory of rich fruit cakes and other long, slow bakes. Remember that most home ovens swing ±25°F around their set point and many run permanently hot or cold — a standalone oven thermometer on the middle rack tells you more than any conversion chart can.