Temperature Conversion for Cooking: Celsius, Fahrenheit & Fan Ovens

Why Oven Temperature Conversion Matters

Recipes from different countries use different temperature scales. An American recipe in Fahrenheit needs converting for a European oven, and a UK recipe with Gas Mark needs translating for a digital oven display. Getting this wrong can ruin a dish — so having the right table matters.

Celsius to Fahrenheit Oven Guide

• 120°C = 250°F — Very low (slow cooking, meringues)
• 150°C = 300°F — Low (cheesecakes, custards)
• 160°C = 325°F — Moderate-low (cakes, muffins)
• 180°C = 356°F — Moderate (most baked goods)
• 190°C = 375°F — Moderate-high (cookies, roasted veg)
• 200°C = 400°F — Hot (bread, pizza, roasts)
• 220°C = 430°F — Very hot (searing, crispy finishes)
• 240°C = 460°F — Extremely hot (Neapolitan pizza)

Fan-Assisted (Convection) Oven Adjustment

Fan ovens circulate hot air and cook faster. As a rule of thumb, reduce the temperature by 20°C (or 25°F) when using a fan/convection setting. So if a recipe calls for 180°C conventional, use 160°C fan.

Gas Mark Reference

• Gas Mark 1 = 140°C = 275°F
• Gas Mark 4 = 180°C = 356°F
• Gas Mark 6 = 200°C = 400°F
• Gas Mark 9 = 240°C = 475°F

Internal Meat Temperatures

• Chicken (fully cooked): 74°C / 165°F
• Beef (medium rare): 57°C / 135°F
• Pork (fully cooked): 71°C / 160°F
• Fish (cooked): 63°C / 145°F

Use our free temperature converter to get any oven temperature instantly.

Step-by-Step Conversion Examples

Converting a Classic American Recipe

A New York cheesecake recipe calls for baking at 325°F in a conventional oven. Converting for a European display:

°C = (325 − 32) × 5/9 = 293 × 0.5556 = 162.8°C

In practice: set the oven to 160–165°C conventional. For a fan-assisted oven, use 140–145°C — fan ovens circulate air more efficiently and run effectively hotter. Cheesecakes are particularly sensitive to overbaking because excess heat causes cracking. The water bath (bain-marie) technique adds additional thermal regulation, keeping the baking temperature effectively lower around the pan and preventing surface cracking.

Adapting a UK Gas Mark Recipe for a Digital Oven

A British Victoria sponge recipe calls for Gas Mark 4. What do you set a digital Celsius or Fahrenheit oven to?

• Gas Mark 4 = 180°C = 356°F (conventionally rounded to 350°F in US recipe books)
• Fan-assisted equivalent: 160°C = 320°F

Note: 180°C and 350°F are not equal — 350°F = 176.7°C, a difference of 3.3°C. In baking practice, this small discrepancy rarely matters for most cakes, and the rounding convention (180°C ≈ 350°F) is universal. For precision baking such as soufflés or French macarons, use the exact formula rather than the rounded convention.

Verifying Meat Doneness with a Probe Thermometer

A US recipe says chicken breast is safe at 165°F. A European probe thermometer reads Celsius only:

°C = (165 − 32) × 5/9 = 133 × 0.5556 = 73.9°C

USDA minimum safe internal temperatures and their Celsius equivalents:

• Poultry (all cuts): 165°F = 73.9°C
• Pork, beef, lamb (whole cuts): 145°F = 62.8°C — rest 3 minutes before cutting
• Ground meat (all): 160°F = 71.1°C
• Fish: 145°F = 62.8°C

A medium-rare steak at 135°F (57.2°C) is below the USDA minimum for whole beef but considered safe because pathogens on whole cuts live on the surface, which reaches higher temperatures during searing. Ground meat must reach 160°F because grinding exposes interior surfaces to contamination.

Deep-Frying Oil Temperature Control

Deep-frying requires precise temperature control for food safety and texture. Common targets and their exact conversions:

• Doughnuts, light frying: 350°F = 176.7°C
• French fries, first stage (blanch): 325°F = 162.8°C
• French fries, second stage (crisp): 375°F = 190.6°C
• Tempura: 340–360°F = 171–182°C
• Typical smoke point of vegetable oil: ~450°F = 232°C (do not exceed)

The Maillard reaction — responsible for browning and flavor development — begins at around 280°F (138°C) and becomes rapid above 310°F (154°C). Above 375°F (190°C), many foods burn rather than brown. A calibrated frying thermometer is the most reliable tool; the bread-cube test gives ±25°F accuracy at best.

Source: USDA Food Safety and Inspection Service; NIST SI Brochure 9th edition. Last verified: May 2026.