Cooking Temperature Converter
Convert cooking temperatures between Fahrenheit, Celsius, Kelvin, and Gas Mark. Look up oven settings, check meat doneness temps, find candy stages, and get deep frying and slow cooker guidelines.
Common Oven Temperature Reference
| Description | °F | °C | Gas Mark | Common Uses |
|---|---|---|---|---|
| Very Cool | 225 | 107 | ¼ | Warming, very slow drying |
| Very Slow | 250 | 120 | ½ | Meringues, drying |
| Very Slow | 275 | 135 | 1 | Slow roasting |
| Slow | 300 | 150 | 2 | Braising, slow cooking |
| Slow | 325 | 165 | 3 | Casseroles |
| Moderate | 350 | 175 | 4 | Cakes, cookies |
| Moderate | 375 | 190 | 5 | Roasting vegetables |
| Moderately Hot | 400 | 200 | 6 | Roasting meats |
| Hot | 425 | 220 | 7 | Breads, pastries |
| Hot | 450 | 230 | 8 | Pizza, high-heat roasting |
| Very Hot | 475 | 245 | 9 | Searing, quick baking |
| Extremely Hot | 500 | 260 | 10 | Pizza ovens, broiling |
Click any row to convert that temperature
Bread Baking Temperatures
| Bread Type | °F | °C | Gas Mark |
|---|---|---|---|
| Sandwich bread | 350 | 175 | 4 |
| French bread | 400-425 | 200-220 | 6-7 |
| Sourdough | 450-475 | 230-245 | 8-9 |
| Pizza dough | 475-500 | 245-260 | 9-10 |
| Rolls/buns | 375-400 | 190-200 | 5-6 |
| Focaccia | 425-450 | 220-230 | 7-8 |
| Bagels | 425 | 220 | 7 |
| Ciabatta | 450 | 230 | 8 |
Internal Bread Temperatures
Most breads are done when internal temperature reaches:
- Soft sandwich bread: 190°F (88°C)
- Crusty breads (French, sourdough): 200-210°F (93-99°C)
- Enriched breads (brioche, challah): 185-190°F (85-88°C)
What is Gas Mark?
Gas Mark is the temperature scale on British and Irish gas ovens.
Formula: °F = (Gas Mark × 25) + 250
The scale runs from ¼ (very cool) to 10 (extremely hot).
Convection Oven Adjustment
Convection ovens run hotter because of the fan. Lower the temp by 25°F (15°C) or check your food early.
Beef Steak & Roast Doneness
| Doneness | °F | °C | Description |
|---|---|---|---|
| Blue/Very Rare | 115-120 | 46-49 | Cool red center |
| Rare | 125-130 | 52-54 | Cool to warm red center |
| Medium-Rare | 130-135 | 54-57 | Warm red center |
| Medium | 135-145 | 57-63 | Warm pink center |
| Medium-Well | 145-155 | 63-68 | Slightly pink center |
| Well-Done | 155+ | 68+ | No pink |
Carry-Over Cooking
Meat continues to cook after removal from heat. Remove meat 3-5°F (2-3°C) below target temperature and let rest:
- Steaks: 5 minutes
- Roasts: 10-20 minutes
- Poultry: 10-15 minutes
Thermometer Placement
Insert thermometer into the thickest part of the meat, avoiding bones, fat, and gristle. For poultry, check the innermost part of the thigh and wing, and the thickest part of the breast.
Candy Making Stage Temperatures
| Stage | °F | °C | Test | Uses |
|---|---|---|---|---|
| Thread | 230-235 | 110-112 | Drips threads from spoon | Syrups, glazes |
| Soft Ball | 235-240 | 112-116 | Soft ball in cold water | Fudge, pralines |
| Firm Ball | 245-250 | 118-121 | Firm but pliable ball | Caramels |
| Hard Ball | 250-266 | 121-130 | Hard ball, pliable warm | Divinity, marshmallows |
| Soft Crack | 270-290 | 132-143 | Threads bend then break | Taffy, butterscotch |
| Hard Crack | 300-310 | 149-154 | Threads snap cleanly | Lollipops, brittles |
| Clear Liquid | 320 | 160 | All water evaporated | Spun sugar |
| Brown Liquid | 338 | 170 | Begins to brown | Light caramel |
| Light Caramel | 340-350 | 171-177 | Golden amber | Caramel sauce |
| Dark Caramel | 350-360 | 177-182 | Dark amber | Caramel flavor |
| Blackjack ⚠️ | 375+ | 190+ | Burning | Burnt - unusable |
Click any row to check that stage
Cold Water Test
Drop a small amount of hot sugar syrup into cold water and watch what happens:
- Thread: Syrup forms loose threads
- Soft Ball: Forms a soft, pliable ball
- Firm Ball: Forms a firm ball that holds shape
- Hard Ball: Forms a hard ball, pliable when warm
- Soft Crack: Separates into threads that bend
- Hard Crack: Separates into brittle threads that snap
Altitude Adjustment
At higher altitudes, water boils at lower temperatures. Subtract 2°F (1°C) from candy temperatures for every 1,000 feet (305 meters) above sea level.
Example: At 5,000 ft elevation, soft ball stage is 227-232°F instead of 237-242°F.
⚠️ Safety Warning
Hot sugar can cause severe burns. Never touch or taste hot sugar directly. Use a long candy thermometer and keep children away from the cooking area.
Deep Frying Temperature Guide
| Food | °F | °C | Notes |
|---|---|---|---|
| French fries (1st fry) | 325 | 163 | Par-cooking |
| French fries (2nd fry) | 375 | 190 | Crispy finish |
| Fried chicken | 350-375 | 177-190 | Cook to 165°F internal |
| Fish & chips | 350-375 | 177-190 | Golden brown |
| Doughnuts | 365-375 | 185-190 | Light and fluffy |
| Onion rings | 375 | 190 | Crispy coating |
| Tempura | 340-360 | 171-182 | Light batter |
| Spring rolls | 350 | 177 | Crispy wrapper |
| Potato chips | 350-365 | 177-185 | Thin and crispy |
| Funnel cakes | 375 | 190 | Golden |
| Corn dogs | 365 | 185 | Cooked through |
| Calamari | 375 | 190 | Quick fry, 1-2 min |
| Falafel | 350 | 177 | Cooked through |
| Churros | 375 | 190 | Crispy outside |
Oil Smoke Points
Choose an oil with a smoke point higher than your frying temperature.
| Oil Type | Smoke Point °F | Smoke Point °C |
|---|---|---|
| Avocado (refined) | 520 | 271 |
| Safflower (refined) | 510 | 266 |
| Rice bran | 490 | 254 |
| Light/refined olive | 465 | 240 |
| Peanut | 450 | 232 |
| Sunflower | 450 | 232 |
| Corn | 450 | 232 |
| Vegetable | 400-450 | 204-232 |
| Canola | 400 | 204 |
| Coconut (refined) | 400 | 204 |
| Lard | 370 | 188 |
| Butter | 350 | 177 |
| Extra virgin olive | 325-375 | 163-190 |
Frying Tips
- Avoid overcrowding: Adding too much food drops the oil temperature
- Let oil recover: Wait for oil to return to temperature between batches
- Dry food first: Wet food causes dangerous splattering
- Test without thermometer: Drop a small piece of bread - it should sizzle and brown in 60 seconds at 350°F
⚠️ Frying Safety
- Never leave hot oil unattended
- Keep a lid nearby to smother flames (never use water!)
- Use a deep pot - oil should be no more than 1/3 full
- Keep children and pets away
Beef Sous Vide Temperatures
| Doneness | °F | °C | Time (Steak 1") |
|---|---|---|---|
| Rare | 129 | 54 | 1-2 hours |
| Medium-Rare | 134 | 57 | 1-2 hours |
| Medium | 140 | 60 | 1-2 hours |
| Medium-Well | 150 | 65 | 1-2 hours |
| Well-Done | 160 | 71 | 1-2 hours |
For roasts and thicker cuts, increase time to 4-24 hours depending on thickness.
About Sous Vide Cooking
Sous vide means "under vacuum" in French. Food goes into sealed bags and cooks in temperature-controlled water. It cannot overcook because it never gets hotter than the water.
Finishing After Sous Vide
Sous vide doesn't brown food. After cooking, quickly sear meat in a hot pan or with a torch for color and flavor. Pat the surface dry first for a good crust.
Slow Cooker Temperature Settings
| Setting | °F | °C | Notes |
|---|---|---|---|
| Warm/Keep Warm | 145-165 | 63-74 | Holding temperature only |
| Low | 190-200 | 88-93 | Good for all-day cooking |
| High | 209-212 | 98-100 | Reaches full temperature in 3-4 hours |
Note: Both Low and High settings eventually reach the same maximum temperature (around 200-212°F). The difference is how quickly they get there.
Slow Cooker to Oven Conversion
| Slow Cooker | Oven Temperature | Oven Time |
|---|---|---|
| Low: 8 hours | 325°F (165°C) | 2-3 hours |
| Low: 10 hours | 325°F (165°C) | 3-4 hours |
| High: 4 hours | 325°F (165°C) | 1.5-2 hours |
| High: 6 hours | 325°F (165°C) | 2-3 hours |
Testing Your Slow Cooker
Slow cookers vary by brand. To test yours:
- Fill with 2 quarts of room temperature water
- Heat on Low for 8 hours
- Check temperature with a food thermometer
- Should be 185-200°F (85-93°C)
Safe Reheating Temperatures
When reheating food:
- All leftovers: 165°F (74°C) minimum internal temperature
- Soups and sauces: Bring to a rolling boil
- Microwave: Stir halfway through, check temperature in multiple spots
⚠️ Food Safety
Food must reach 165°F (74°C) internal temperature to be safe.
- Avoid lifting the lid unnecessarily (adds 15-20 min per peek)
- Never use the Warm setting to cook food
- Thaw meat before slow cooking
- Fill slow cooker ½ to ⅔ full
All Temperature Scales
Oven Description
Formula Used
Reverse Conversion
Quick Reference
| Description | °F | °C | Gas Mark |
|---|---|---|---|
| Very Slow | 250-275 | 120-135 | ½-1 |
| Slow | 300-325 | 150-165 | 2-3 |
| Moderate | 350-375 | 175-190 | 4-5 |
| Hot | 400-425 | 200-220 | 6-7 |
| Very Hot | 450-475 | 230-245 | 8-9 |
Understanding Cooking Temperatures
Getting temperatures right matters. If a British recipe calls for Gas Mark 6 or you need to know what 180°C means in Fahrenheit, convert it above.
Fahrenheit vs Celsius in Recipes
American recipes use Fahrenheit while most other countries use Celsius. 350°F is roughly 175°C. From there, every 25°F equals about 15°C. Water freezes at 32°F (0°C) and boils at 212°F (100°C).
Understanding Gas Mark
Gas Mark shows up in British and Irish recipes. Gas Mark 4 equals 350°F (175°C). Each mark up or down changes the temperature by about 25°F. Most home cooking falls between Gas Mark 3 and Gas Mark 7.
The Danger Zone
Bacteria grow quickly between 40-140°F (4-60°C). Perishable food should not stay in this temperature range for more than 2 hours — or 1 hour on hot days above 90°F.
Oven Calibration
Most ovens run hotter or cooler than the dial says, sometimes by 25°F or more. An oven thermometer tells you what's actually happening inside. If cookies brown unevenly, you probably have hot spots—rotate your pan halfway through baking.
How Temperature Conversions Affect Recipes
Cooking temperature conversions are often rounded because ovens, grill dials, and slow cookers rarely hold an exact number. A recipe written for 180°C may be baked at 350°F, while a recipe written for 200°C is usually close to 400°F.
Oven Recipes
When converting Fahrenheit to Celsius or Gas Mark, use the nearest standard oven setting unless the recipe is highly temperature-sensitive. Bread, pastry, and custard recipes usually need tighter control than casseroles or roasted vegetables.
Meat, Candy, and Frying
Internal meat temperatures, candy stages, and deep-frying temperatures should be measured with a thermometer instead of estimated from oven settings. A few degrees can change food safety, texture, or oil absorption.
Related Kitchen Conversions
For a fan-assisted oven, use the convection oven conversion calculator. When temperature changes are part of a larger batch adjustment, the recipe scaler can help keep ingredient amounts aligned with serving size.
Choosing a practical oven setting after conversion
A mathematically exact conversion may land between the settings printed on an oven dial. For example, 180°C converts to 356°F, yet many recipes and ovens use 350°F. That small difference is normally handled by choosing the nearest available setting and checking the food near the beginning of the stated doneness window. Keep the exact value when converting a measured internal temperature; round only when the appliance forces a practical choice.
Recipe type changes how much that rounding matters. A casserole or tray of roasted vegetables usually tolerates a modest difference, while choux pastry, meringue, custard, and laminated dough can react more noticeably. If a recipe gives both a temperature and a visual cue, use both. Color, set, rise, texture, and internal temperature describe progress more directly than elapsed oven time alone.
Fan ovens, calibration, and the number on the dial
A fan or convection setting moves hot air across the food and often requires a lower set point than a conventional oven. That adjustment is separate from converting Celsius to Fahrenheit. First translate the scale, then apply the recipe's fan-oven instruction or the appliance manufacturer's guidance. Applying both changes as though they were one formula can lower the temperature twice.
Oven calibration is another separate issue. If an oven thermometer consistently reads 15°F below the selected setting, the problem is an offset, not a Fahrenheit-to-Celsius conversion error. Record the selected temperature, observed chamber temperature, rack position, and whether the fan was active. Those details explain why two cooks using the same converted number may see different browning or bake times.
Temperatures that should not be treated as oven settings
Internal food temperatures, sugar stages, frying oil temperatures, and water temperatures describe different measurements. Converting 165°F to Celsius does not tell an oven what setting will bring poultry to that internal temperature, and converting a candy stage does not account for thermometer placement or altitude. Use the converter for the scale itself, then measure the quantity named by the recipe with suitable equipment.
When recording a result, write the unit symbol every time. A bare number such as 180 is ambiguous in an international recipe file and may be mistaken for Fahrenheit, Celsius, or even a time entry. Preserve the original value beside the conversion so another cook can check both the arithmetic and the intended measurement.
Cooking temperature questions
Why does 180°C often appear as 350°F in recipes?
The exact conversion is 356°F, but most oven controls use practical increments. Recipe writers commonly choose the nearest familiar setting and expect cooks to watch the food near the end.
Is Gas Mark a direct Celsius scale?
No. Gas Mark is a set of conventional oven settings. Choose the listed equivalent rather than treating the mark as a number to multiply by a single factor.
Should a fan oven use the same setting as a conventional oven?
Often it should be set about 20°C or 25°F lower, but appliance guidance and the recipe take priority. Fan speed, pan position, and oven calibration also affect browning.
Can this converter determine whether food is safely cooked?
No. It converts temperature scales and oven settings. Use an appropriate food thermometer and current food-handling guidance to assess internal temperature and holding time.
Why might two conversion charts disagree slightly?
One chart may preserve the exact mathematical value while another rounds to the settings available on a typical oven. That difference is usually a rounding convention, not a different formula.