Baking Guides
Oven Temperature Conversion: °C, °F and Gas Mark (One Table)
An imperial recipe says 350 °F, a European one says 180 °C, grandma's oven says gas mark 4 — same thing. One table:
°C / °F / gas mark, three ways
| °C | °F | Gas mark |
|---|---|---|
| 120 | 250 | 1 |
| 140 | 275 | 1 |
| 150 | 300 | 2 |
| 160 | 325 | 3 |
| 170 | 340 | 3 |
| 180 | 350 | 4 |
| 190 | 375 | 5 |
| 200 | 400 | 6 |
| 220 | 425 | 7 |
| 230 | 450 | 8 |
| 240 | 475 | 9 |
Two hard rules
- Spacing: gas marks step ~25 °F / 14 °C. Two anchors cover 80% of baking: 350 °F = 177 °C ≈ 180 °C (mark 4) and 375 °F = 190 °C (mark 5).
- Thermometer rule: home ovens routinely run ±10–25 °C off the dial. A cheap oven thermometer beats any conversion table.
The formulas (when you can't find the table)
°F = °C × 9 ÷ 5 + 32 °C = (°F − 32) × 5 ÷ 9
Round to the nearest 5 or 0 — no home oven can tell 177 from 180.
Fan / convection
Fan ovens bake evenly and faster: set 20 °C (≈25 °F) lower than a static-oven recipe, or cut time 10–15% at the same setting. For soufflés and macarons, prefer static.
Bake Scaler (by Xin He Jia) converts °C/°F natively and rewrites the whole recipe in one pass. Fully offline, one-time purchase — no ads, no subscription.
Bake Scaler
Scale any recipe to any pan in a second. 11 shapes, multiple pans, whole-egg suggestions, unit guard. One-time purchase, no ads, no subscription, fully offline.
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