Cooking calculator

Baking Temperature Converter, Fahrenheit, Celsius & Gas Mark

Convert baking temperatures between Fahrenheit, Celsius, and Gas Mark. Includes convection adjustment guide and altitude baking tips.

Published by · Reviewed against primary-source formulas

Fahrenheit

–

°F

Celsius

–

°C

Gas Mark

–

Gas oven setting

Common Baking Temperatures

Description °F °C Gas Mark
Very Low / Warming 250 120 1/2
Low 275 135 1
Slow / Low 300 150 2
Moderately Slow 325 163 3
Moderate (Most Baking) 350 177 4
Moderately Hot 375 190 5
Hot 400 204 6
Very Hot 425 218 7
Very Hot / Pizza 450 232 8
Extremely Hot / Broil 475 246 9

How CalcMesh converts baking temperatures

Oven temperatures convert between Fahrenheit and Celsius with the exact formula C = (F − 32) × 5/9; for example, a 350°F oven is 177°C. According to King Arthur Baking and most recipe standards, a fan (convection) oven typically runs about 25°F (15°C) hotter, so we offer a convection adjustment.

We apply these published conversions and round to the nearest practical oven setting. The rounding and convection rules we use are documented in our methodology.

Oven Temperature Guide

Temperature Formulas

  • Fahrenheit to Celsius: C = (F - 32) × 5/9
  • Celsius to Fahrenheit: F = C × 9/5 + 32
  • Gas Mark to Fahrenheit: F = (Gas Mark × 25) + 250

Typical Baking Temperatures

  • Cookies: 325-375°F (163-190°C)
  • Cakes: 325-350°F (163-177°C)
  • Bread: 350-425°F (177-218°C)
  • Pizza: 450-500°F (232-260°C)
  • Pastry: 375-425°F (190-218°C)
  • Roasting meat: 325-450°F (163-232°C)

Convection Oven Adjustment

If your recipe is for a conventional oven but you are using convection (fan-assisted), reduce temperature by 25°F (~15°C) or reduce cooking time by about 25%. The circulating air cooks food more efficiently.

Altitude Adjustments

At elevations above 3,000 feet, increase oven temperature by 15-25°F to help set the structure of baked goods before they over-rise. You may also need to:

  • Increase liquid by 2-4 tbsp per cup
  • Reduce sugar by 1-2 tbsp per cup
  • Reduce leavening by 25%

Methodology & Assumptions

This calculator implements standard formulas drawn from primary-source authorities. Values are point-in-time estimates; consult a licensed professional for high-stakes decisions. See the per-input definitions and source citations below.

How this works

Computations are deterministic and run client-side, no inputs leave your browser. Formulas are derived from standard published formulas for the calculator's domain (mortgage, taxes, energy, conversions, etc.). When the underlying agency publishes updated rates or thresholds we refresh defaults and update the page's lastmod timestamp.

Frequently Asked Questions

What is Gas Mark and where is it used?
Gas Mark is a temperature scale used on gas ovens, primarily in the United Kingdom and some Commonwealth countries. Gas Mark 1 corresponds to 275°F (135°C) and each increment of 1 adds approximately 25°F (14°C). If your oven uses Gas Mark settings, this converter helps you follow recipes written in Fahrenheit or Celsius.
Why do some recipes call for preheating the oven?
Preheating ensures the oven reaches the target temperature before food goes in, which is critical for consistent results. Baked goods like cakes, cookies, and bread depend on immediate exposure to the correct temperature for proper rising, structure, and browning. Most ovens take 10-15 minutes to fully preheat.
Should I adjust oven temperature for convection/fan ovens?
Yes. Convection (fan-assisted) ovens circulate hot air, cooking food faster and more evenly. The general rule is to reduce the temperature by 25°F (about 15°C) compared to a conventional recipe, or reduce cooking time by about 25%. Check your oven manual for specific recommendations.
How does altitude affect baking temperature?
At high altitudes (above 3,000 feet / 914 meters), air pressure is lower, which causes baked goods to rise faster and lose moisture more quickly. Common adjustments include increasing temperature by 15-25°F, reducing sugar by 1-2 tablespoons per cup, increasing liquid by 2-4 tablespoons, and reducing leavening by 25%.

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This page identifies the inputs, method, and limitations behind its estimates. Calculator outputs are not professional advice and should be checked against the relevant primary source for a consequential decision. This calculator's formula and defaults are drawn from standard published sources for its domain, no figure is typed in by an editor. See our editorial standards & corrections policy, the methodology behind these numbers, or report a data error.

Inputs, defaults, and authoritative sources
Input Default Source / authority
All inputs Domain-typical defaults Editorial methodology, CalcMesh 2026