Oven Temperature Converter

180°C equals 356°F mathematically, but it is typically rounded to 350°F in recipes. This is the single most common oven temperature in baking worldwide, used for many cakes, cookies, muffins, quick breads, and loaf cakes. In Gas Mark terms, 180°C is Gas Mark 4. For a fan oven, reduce the setting to about 160°C, which is roughly 320°F.

350°F equals 177°C, typically rounded to 180°C in recipe writing. This is the standard moderate oven temperature used in the majority of American baking recipes. In Gas Mark terms, 350°F is Gas Mark 4. For a fan or convection oven, reduce to approximately 160°C, often shown as 315°F to 325°F depending on the chart.

Gas Mark 6 equals approximately 200°C or 400°F, which is a hot oven temperature. It is commonly used for roasting vegetables, baking focaccia, cooking pies with pastry lids, and bread recipes that need a defined crust. For a fan oven, reduce the setting to approximately 180°C or 360°F so the moving air does not brown the outside too quickly.

A moderate oven is typically 180°C, 350°F, or Gas Mark 4. This is the most common baking temperature and is used for cakes, cookies, muffins, banana bread, and everyday tray bakes. Moderately hot refers to about 190-200°C, 375-400°F, or Gas Mark 5-6, which suits pastries, some breads, roasting, and foods that need faster browning.

Reduce the temperature by 20°C or about 35°F when using a fan-assisted convection oven compared with a conventional oven recipe. For example, a recipe calling for 180°C conventional becomes 160°C fan. Some recipes also suggest reducing cooking time by about 10 percent because fan ovens transfer heat more efficiently, especially for roasting and tray bakes.

200°C equals 392°F, typically rounded to 400°F in recipes. This is a hot oven temperature, equivalent to Gas Mark 6. It is used for roasting, focaccia, pies, and bread that needs a firm crust. For a fan oven, reduce to about 180°C or 360°F and begin checking browning slightly earlier than the conventional oven timing.

160°C equals 320°F, typically rounded to 325°F in recipes. This is a warm oven, equivalent to Gas Mark 3, and it is used for cheesecakes, shortbread, slow-cooked meringues, custards, and delicate baked goods that need gentle heat. For a fan oven, reduce to about 140°C or 285°F and watch for drying or cracking.

375°F equals approximately 190°C and Gas Mark 5, a moderately hot oven. This temperature is commonly used for croissants, puff pastry, some cookies that need crisper edges, roasted vegetables, and baked goods where color matters. For a fan oven, reduce to approximately 170°C or 340°F and rely on visual cues as well as the timer.

Yes. Gas Mark 4 is approximately 180°C or 350°F, the standard moderate oven temperature. Gas Mark values are approximate because the scale was developed for gas flow rates rather than precise temperature measurement, so there can be slight variation between oven models and published charts. The 180°C, 350°F, and Gas Mark 4 equivalence is the most widely accepted standard.

Some recipes, particularly cheesecakes, certain custards, and slow-cooked meats, ask you to start in a cold oven to create a gradual temperature rise that prevents cracking, curdling, or uneven cooking. This is the exception rather than the rule. For most baking recipes, preheating is essential because an unpreheated oven leaves the heating element at full power during the initial phase, creating hot spots and uneven results.