Oven temperature converter
Convert instantly between Fahrenheit, Celsius, gas mark, and conventional vs fan (convection) ovens: type a temperature and read every equivalent at once.
Enter a temperature to see the conversions.
Common baking and roasting temperatures
| Dish | Conventional | Fan / convection | Fahrenheit |
|---|---|---|---|
| Pizza | 250 °C | 230 °C | 480 °F |
| Bread | 220 °C | 200 °C | 430 °F |
| Lasagna and gratins | 190 °C | 170 °C | 375 °F |
| Cakes | 180 °C | 160 °C | 350 °F |
| Cookies | 180 °C | 160 °C | 350 °F |
| Roast chicken and meats | 200 °C | 180 °C | 390 °F |
| Roasted vegetables | 200 °C | 180 °C | 390 °F |
| Meringues | 100 °C | 90 °C | 210 °F |
Conventional vs fan: why you knock off 20 °C (about 25 °F)
In a fan (convection) oven, a fan circulates the hot air, delivering heat faster and more evenly — so at the same dial setting it effectively cooks "hotter" than a conventional oven. The rule of thumb used in almost every cookbook is to lower the temperature by about 20 °C (or 25 °F) when switching from conventional to fan — 350 °F conventional is roughly 325 °F convection — and often to check for doneness a few minutes early. Conventional heat is still the better choice for anything that needs to rise tall, like bread and sponge cakes, while convection shines with cookies, roasted vegetables, and whenever you bake several trays at once.
Reading Celsius and gas mark recipes
European recipes use Celsius: 180 °C is about 350 °F, the classic cake-baking temperature. British recipes often give a gas mark, the scale used on UK gas ovens, where mark 4 equals about 350 °F (180 °C) and each step adds 25 °F (about 14 °C). One last caveat about real-world ovens: many run 25–35 °F (15–20 °C) off what the thermostat claims, so an independent oven thermometer is the most reliable way to know the actual temperature inside.