Oven temperatures: Celsius, Fahrenheit, gas mark and fan
Oven temperatures move between three systems: Celsius, Fahrenheit and gas mark. Most of Europe uses Celsius, the US uses Fahrenheit, and British recipes often still give a gas mark. Each page below converts one temperature between all three.
One thing worth knowing before you set the dial: a fan or convection oven runs hotter than a conventional one at the same setting, by roughly 20°C. Every temperature page lists the fan equivalent alongside the conventional figure.
Convert any amount
Oven temperature conversion table
Fan column is the conventional temperature minus 20°C.
| Celsius | Fahrenheit | Gas mark | Fan / convection |
|---|---|---|---|
| 100 °C | 212 °F | – | 80 °C |
| 110 °C | 230 °F | 1/4 | 90 °C |
| 120 °C | 248 °F | 1/2 | 100 °C |
| 140 °C | 284 °F | 1 | 120 °C |
| 150 °C | 302 °F | 2 | 130 °C |
| 160 °C | 320 °F | – | 140 °C |
| 170 °C | 338 °F | 3 | 150 °C |
| 175 °C | 347 °F | 3 | 155 °C |
| 180 °C | 356 °F | 4 | 160 °C |
| 190 °C | 374 °F | 5 | 170 °C |
| 200 °C | 392 °F | 6 | 180 °C |
| 210 °C | 410 °F | – | 190 °C |
| 220 °C | 428 °F | 7 | 200 °C |
| 225 °C | 437 °F | 7 | 205 °C |
| 230 °C | 446 °F | 8 | 210 °C |
| 240 °C | 464 °F | 9 | 220 °C |
| 250 °C | 482 °F | – | 230 °C |
Why fan ovens run 20°C lower
A fan circulates hot air instead of letting it sit in layers, so heat reaches the food faster and from all sides. The usual rule is to set a fan oven about 20°C below the temperature a conventional recipe gives — 180°C conventional becomes 160°C fan. Some manufacturers say 25°C; 20 is the safer default, and you can always give it another few minutes.
Gas marks are not linear
Gas marks step in roughly 14°C intervals from gas mark 1 (140°C) upwards, but the fractional marks below that — ¼ and ½ — are much closer together, because they cover the slow-cooking range where small differences matter. That is why the table is worth reading rather than calculated.
Temperatures worth knowing
Most baking happens between 160°C and 220°C. Rich cakes and custards sit low, around 150–160°C; standard cakes and biscuits around 180°C; bread, pastry and roast vegetables want 200–220°C, where browning happens quickly. Below 120°C you are drying rather than cooking, which is what slow-roasting and meringues rely on.
Your oven is probably lying
Domestic ovens routinely run 10–20°C away from the dial, and they cycle above and below the set point as the thermostat kicks in. If your baking is consistently pale or consistently over-browned at the recommended temperature, an oven thermometer costs little and tells you the offset once and for all.
Handy tools for this
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Frequently asked questions
- What is 180°C in Fahrenheit?
- 180°C is 356°F, usually rounded to 350°F in recipes, and gas mark 4.
- What is 350°F in Celsius?
- 350°F is 177°C, normally written as 180°C, and gas mark 4.
- What is 200°C in Fahrenheit?
- 200°C is 392°F, usually given as 400°F, and gas mark 6.
- What temperature is gas mark 4?
- Gas mark 4 is 180°C or 350°F — the most common baking temperature.
- What is 180°C in a fan oven?
- About 160°C. Set a fan oven roughly 20°C below the conventional temperature.
- How do I convert Celsius to Fahrenheit?
- Multiply by 9, divide by 5, then add 32. For a rough figure, double it and add 30.