Oven temperatures
| Gas mark | °F | °C |
|---|---|---|
| ¼ | 225 | 110 |
| ½ | 250 | 120 |
| 1 | 275 | 140 |
| 2 | 300 | 150 |
| 3 | 325 | 170 |
| 4 | 350 | 180 |
| 5 | 375 | 190 |
| 6 | 400 | 200 |
| 7 | 425 | 220 |
| 8 | 450 | 230 |
| 9 | 475 | 240 |
| 10 | 500 | 260 |
Celsius figures are the ones printed on kitchen charts, rounded to the nearest 10. The exact conversion is in the result above.
Convection and fan ovens
Fan ovens move the air, so food cooks faster. Lower the temperature of a recipe written for a conventional oven by 25°F, and check a few minutes early. Some manufacturers say 25 to 50°F lower and about 30% less time.
How it is calculated
- °C = (°F − 32) × 5 ÷ 9. °F = °C × 9 ÷ 5 + 32.
- Gas mark: 275°F is mark 1, and each mark adds 25°F. Mark ¼ is 225°F, mark ½ is 250°F.
- Convection: conventional temperature − 25°F (about 14°C).
Worked example
350°F = 176.7°C, gas mark 4. In a convection oven, set 325°F.