Convert oven temperatures between Fahrenheit, Celsius and UK/Ireland Gas Mark, and see the nearest matching setting on the reference table below.
| °F | °C | Gas Mark | Description |
|---|---|---|---|
| 225°F | 110°C | ¼ | Very slow / very low |
| 250°F | 120°C | ½ | Very slow / very low |
| 275°F | 140°C | 1 | Slow / low |
| 300°F | 150°C | 2 | Slow / low |
| 325°F | 160°C | 3 | Moderately low |
| 350°F | 180°C | 4 | Moderate |
| 375°F | 190°C | 5 | Moderately hot |
| 400°F | 200°C | 6 | Hot |
| 425°F | 220°C | 7 | Hot |
| 450°F | 230°C | 8 | Very hot |
| 475°F | 245°C | 9 | Very hot |
Recipe conversion between temperature scales looks simple at first — the formula for Celsius to Fahrenheit is just F = C × 9/5 + 32 — but it produces oven settings that don't line up neatly with the dial markings home ovens actually have. A recipe written for 180°C converts mathematically to exactly 356°F, but almost no oven dial has a 356°F setting; you'd round to 350°F in practice, which is technically 177°C, not 180°C. For baking, a few degrees rarely matters, so recipe writers and this converter both round to the nearest common oven setting rather than reporting the raw decimal conversion.
Gas Mark adds a second layer of complication because it isn't a temperature at all — it's a numbered scale (¼ up to 9) used on gas ovens throughout the UK and Ireland, standardised decades ago against roughly 25°C (or 25°F, depending on the range) increments. There's no formula that converts Gas Mark to Celsius with the same precision as the Fahrenheit-Celsius formula; instead, Gas Mark values are matched against a lookup table of approximate equivalents, which is what this tool does when you convert from or to Gas Mark. That's also why the table above lists Gas Mark alongside descriptive terms like "moderate" and "hot" — those descriptions are how many older British recipes referred to oven heat before numbered dials became standard, and they're still useful context if you ever come across a recipe that just says "bake in a hot oven."
One practical note: fan-assisted (convection) ovens typically run hotter than the equivalent conventional setting for the same dial number, and manufacturers generally recommend lowering the temperature by about 20°C (or 25°F) or shortening the cooking time slightly when a recipe was written for a conventional oven. This converter reports standard conventional-oven equivalents; adjust down slightly if you're baking with a fan oven and the recipe doesn't already account for it.