Temperature chart
| Oven | °F | °C | Gas | Best for |
|---|---|---|---|---|
| Very low | 250 | 120 | ½ | Meringues, drying fruit |
| Low | 300 | 150 | 2 | Cheesecake, slow-roasted meat |
| Moderately low | 325 | 160 | 3 | Large cakes, soft cookies |
| Moderate | 350 | 180 | 4 | Most cakes, muffins and brownies |
| Moderately hot | 375 | 190 | 5 | Cookies, puff pastry |
| Hot | 400–425 | 200–220 | 6–7 | Bread, roasted vegetables |
| Very hot | 450–480 | 230–250 | 8–9 | Pizza, broiling |
How to convert
- Fahrenheit to Celsius: subtract 32 and multiply by 5/9. Example: (350 − 32) × 5 ÷ 9 = 177 °C, usually rounded to 180 °C.
- Celsius to Fahrenheit: multiply by 9/5 and add 32. Example: 200 × 9 ÷ 5 + 32 = 392 °F, so about 400 °F.
Convection ovens
Circulating hot air cooks faster. If the recipe is written for a conventional oven and you use convection, lower the temperature by 25 °F (about 15–20 °C) or start checking earlier.
Your oven may not tell the truth
Many home ovens run 15–30 °F off the dial. A cheap oven thermometer shows the real temperature and saves you from raw centers and burnt edges. Always preheat for at least 10–15 minutes.