Oven temperature converter: °F, °C and gas mark
Fahrenheit, Celsius or gas mark in, all three out, with the setting to use if your oven has a fan.
Gas mark chart
| Gas mark | °F | °C | Heat |
|---|---|---|---|
| 1/4 | 225 | 110 | Very cool |
| 1/2 | 250 | 120 | Very cool |
| 1 | 275 | 140 | Cool |
| 2 | 300 | 150 | Cool |
| 3 | 325 | 170 | Warm |
| 4 | 350 | 180 | Moderate |
| 5 | 375 | 190 | Moderately hot |
| 6 | 400 | 200 | Moderately hot |
| 7 | 425 | 220 | Hot |
| 8 | 450 | 230 | Very hot |
| 9 | 475 | 240 | Very hot |
| 10 | 500 | 260 | Extremely hot (rare) |
How it works
Celsius to Fahrenheit is exact arithmetic: °F = °C × 9/5 + 32, and °C = (°F − 32) × 5/9. Recipes round the result, usually to the nearest 5 or 10 degrees, so 350 °F becomes 175 or 180 °C depending on the book.
Gas mark is a British dial scale with no exact formula at the low end. The converter uses the standard kitchen table: gas mark 4 is 350 °F, and each step above mark 1 adds 25 °F. A temperature between two marks is matched to the nearest one.
Convection ovens move hot air with a fan, so food browns faster. Wolf tells owners to reduce standard recipe temperatures by 25° in convection mode, or cut the time by 20 to 25%. America's Test Kitchen reports that manufacturers recommend 25 to 50 degrees lower, and that 25 °F worked in its own tests of cakes and cookies. The converter defaults to 25 °F lower, which is the conservative choice.