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Oven temperatures

Oven settings can be confusing between different scales. Find below the guidelines for the right oven temperatures.

This chart is only a guide. The last column shows the nearest temperature equivalent to the gas numbers, but most ovens give temperatures in units of 25˚ F, 10˚ C or 20˚ C to make the setting easier. The first scale of settings - slow, moderate, hot - are the terms we used in the USA; the second one - cool, moderate, hot - are the popular terms we used in the UK. In most European countries, we used a mixture of both - very cool, cool, moderate, hot, very hot - but the temperature intervals are approximately the same.

Oven settings Fahrenheit Celsius
very slow (very cool) 225˚ to 250˚ 120˚ to 140˚
slow (cool) 275˚ to 300˚ 140˚ to 160˚
moderate 325˚ to 350˚ 160˚ to 180˚
hot (fairly hot) 375˚ to 400˚ 180˚ to 200˚
very hot (hot) 425˚ to 450˚ 200˚ to 220˚
extremely hot (very hot) 475˚ to 500˚ 250˚

Oven temperatures given above are for conventional ovens.

Fan assisted ovens take less time to cook because of the hot air circulation and they usually need a lower temperature, a approximately 20% less (approximately 20° F to 40° F, or 10° C to 20° C, less)

Gas markTemperature
gas 1/2 
gas 1/2 
gas 1 
gas 2 
gas 3 
gas 4 
gas 5 
gas 6 
gas 7 
gas 8 
gas 9
240˚ F - 116˚ C 
265˚ F - 130˚ C 
290˚ F - 143˚ C 
310˚ F – 155˚ C 
335˚ F - 168˚ C 
355˚ F - 180˚ C 
380˚ F - 193˚ C 
400˚ F - 205˚ C 
425˚ F - 218˚ C 
445˚ F – 230˚ C 
470˚ F - 245˚ C

As food heats, its molecules become more volatile, releasing intensified aromas that fill the air and tantalize our olfactory senses, transforming the kitchen into a fragrant sanctuary of culinary delight.