Oven temperature conversion
350°F is 180°C in a conventional oven, 160°C in a fan oven, and gas mark 4 in the UK. The rule for fan ovens is to drop the conventional temperature by 20°C, because circulating air cooks food faster and more evenly.
| Celsius | Fahrenheit | Fan °C | Gas mark | Description |
|---|---|---|---|---|
| 110°C | 225°F | 90°C | 1/4 | Very cool: drying meringues, very slow overnight braises |
| 120°C | 250°F | 100°C | 1/2 | Very cool: meringues, slow-cooked pulled meat |
| 140°C | 275°F | 120°C | 1 | Cool: rich fruit cakes, long braises, low and slow roasts |
| 150°C | 300°F | 130°C | 2 | Cool: baked custards, cheesecakes in a bain-marie, slow stews |
| 160°C | 325°F | 140°C | 3 | Warm: cheesecakes, rich fruit cakes, gentle roasts |
| 170°C | 340°F | 150°C | 3 1/2 | Warm: a common UK cake setting, sits between gas 3 and 4 |
| 180°C | 350°F | 160°C | 4 | Moderate: most cakes, biscuits, brownies and roast chicken |
| 190°C | 375°F | 170°C | 5 | Moderately hot: muffins, sponge cakes, pies, roast pork |
| 200°C | 400°F | 180°C | 6 | Fairly hot: scones, roast potatoes, shortcrust pastry, tray bakes |
| 210°C | 410°F | 190°C | 6 1/2 | Fairly hot: a UK dial step between gas 6 and 7 |
| 220°C | 425°F | 200°C | 7 | Hot: puff pastry, roasting vegetables, the first blast on a loaf |
| 230°C | 450°F | 210°C | 8 | Very hot: bread, focaccia, roast potatoes going crisp |
| 240°C | 475°F | 220°C | 9 | Very hot: pizza, artisan bread with steam, high-heat searing |
| 260°C | 500°F | 240°C | 10 | Maximum on most domestic ovens: pizza, flatbreads, blistering peppers |
Cooking a US recipe in a UK oven
US recipes give Fahrenheit and assume a conventional oven. Most UK ovens are fan ovens, so you need two steps: convert to Celsius, then subtract 20°C. A US recipe calling for 400°F becomes 200°C conventional, or 180°C fan.
Ingredient amounts need converting too, and unlike temperature that depends on what you are measuring. Convert grams to cups by ingredient.