Convert oven temperatures between Fahrenheit, Celsius, gas mark and fan/convection — with a quick description.
Cooking • °F/°C/Gas
Choose the size you already know and the equivalents in all the other standards appear together, with your source highlighted — so nothing has to be converted twice to be checked.
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Recipes from around the world list oven temperatures differently: the US uses Fahrenheit, the UK and Europe use Celsius and gas marks, and fan/convection ovens run cooler. 350°F = 180°C = gas mark 4 — the classic all-purpose baking temperature.
This chart lines them all up side by side with a quick description, so you can follow any recipe in your own oven. For a fan (convection) oven, reduce the listed Celsius by about 20°C.
Recipe temperatures cross three systems: Celsius, Fahrenheit and British gas marks, the last being an arbitrary scale where mark 1 is 275 °F and each subsequent mark adds 25 °F. Fan or convection ovens add a fourth complication — because circulating air transfers heat more efficiently, a fan oven is conventionally set about 20 °C (roughly 35 °F) below the stated conventional temperature for the same result. Domestic ovens are also poorly calibrated as a rule, commonly running 10–15 °C from their dial, which is why an oven thermometer changes more baking outcomes than any conversion table.
°F = (°C × 9/5) + 32Gas mark = (°F − 250) ÷ 25, for marks 1 and aboveFan setting ≈ conventional °C − 20where:
Assumptions: Gas marks below 1 follow a different spacing (marks ¼ and ½ are 225 and 250 °F). Conversions round to the nearest usable dial setting, since no domestic oven resolves single degrees.
Convert the most common European baking temperature for a US oven and a UK gas hob.
Result180 °C = 356 °F (dial 350) = gas mark 4 = 160 °C fan
The 6 °F rounding down to 350 is immaterial against typical oven variance. Failing to drop 20 °C for a fan oven is not immaterial — it over-bakes by a noticeable margin, and is the usual reason a reliable recipe fails in a new kitchen.
The gas mark scale is more regular than it looks: each mark is exactly 25 °F apart, with mark 1 at 275 °F, so mark 4 lands on 350 °F and the familiar 180 °C. That is why gas-mark tables and Fahrenheit tables agree so neatly while the Celsius column contains the rounding — 350 °F is really 176.7 °C, and the recipe world has agreed to call it 180.
Fan or convection ovens are a different setting rather than a different unit. Moving air raises the effective heat transfer at the food's surface, so the conventional adjustment is to drop the stated Celsius temperature by about 20 degrees, or to shorten the time instead. Manufacturers differ on which they assume their dial already accounts for, which is why some recipes give both figures and why a fan oven set to the written temperature browns faster than expected.
The larger source of error is the oven itself. A domestic thermostat cycles the heat on and off around its setpoint rather than holding it, so the real air temperature swings by ten to fifteen degrees Celsius either side, and calibration drifts as an oven ages. Position matters as much as setting, since the top of the cavity runs hotter than the bottom. A separate oven thermometer settles more baking arguments than any conversion table, because it measures what the food is actually experiencing.