Convert between Fahrenheit, Celsius, and Gas Mark settings for perfect baking temperatures. Plus, learn how to calibrate your oven for consistent results.
| Description | Fahrenheit | Celsius | Gas Mark | Common Uses |
|---|---|---|---|---|
| Very Low | 250°F | 120°C | 1/4 | Slow roasting, dehydrating |
| Low | 300°F | 150°C | 2 | Meringues, slow-cooked dishes |
| Moderate | 325-350°F | 160-180°C | 3-4 | Cakes, cookies, breads |
| Moderately Hot | 375°F | 190°C | 5 | Pastries, quick breads |
| Hot | 400-425°F | 200-220°C | 6-7 | Roasting vegetables, pies |
| Very Hot | 450-475°F | 230-245°C | 8-9 | Pizza, crusty breads |
| Extremely Hot | 500-550°F | 260-290°C | 10 | Quick searing, broiling |
Most home ovens can be off by 25-50°F (14-28°C) from their displayed temperature. This variance can significantly impact your baking results:
Even small temperature differences can mean the difference between a perfectly baked cake and one that's dry or undercooked.
Most ovens have areas that run hotter than others. This is why cookies on one side of a sheet may brown faster than others.
Ovens cycle on and off to maintain temperature, causing fluctuations of 20-30°F (11-17°C) during baking.
The built-in thermometer in most ovens is often inaccurate and can degrade over time.
Opening the oven door can cause temperature drops of 25-50°F (14-28°C), requiring recovery time.
Get an oven thermometer
Purchase an inexpensive oven thermometer from a kitchen supply store or online.
Place it correctly
Position the thermometer in the center of the middle rack where most baking occurs.
Test at common temperatures
Preheat your oven to 350°F (175°C) and let it maintain that temperature for 20 minutes.
Record the difference
Note the actual temperature shown on the thermometer. Repeat at 400°F (200°C) and 450°F (230°C).
Calculate your offset
If your oven consistently runs 25°F hot, you'll need to set it 25°F lower than recipes call for.
Place slices of bread on a baking sheet covering the entire oven rack. Bake at 350°F (175°C) for 5-10 minutes until they begin to toast. Areas that brown faster are hot spots.
Many modern ovens allow internal calibration adjustments. Check your owner's manual for instructions specific to your model.
A baking stone or steel can help regulate temperature fluctuations by acting as a heat sink.
| Item | Fahrenheit | Celsius | Gas Mark | Notes |
|---|---|---|---|---|
| Chocolate Chip Cookies | 350-375°F | 175-190°C | 4-5 | Lower for chewy, higher for crispy |
| Vanilla Cake | 350°F | 175°C | 4 | Bake until toothpick comes out clean |
| Bread | 375-400°F | 190-200°C | 5-6 | Higher heat creates better crust |
| Puff Pastry | 400°F | 200°C | 6 | High heat helps layers puff properly |
| Pizza | 450-500°F | 230-260°C | 8-10 | Preheat pizza stone for 30+ minutes |
| Roast Chicken | 375°F | 190°C | 5 | Cook to internal temp of 165°F/74°C |
| Macarons | 300°F | 150°C | 2 | Low and slow for proper feet formation |