Complete oven temperature conversion chart (°F to °C to gas mark), convection adjustment guide, and cooking times for common proteins and vegetables.
Most recipes written before 2010 use Fahrenheit; most European recipes use Celsius. Gas marks are still common in older British cookbooks. This guide covers all three plus the adjustments needed when using convection (fan-assisted) mode.
| Description | °F | °C | Gas Mark |
|---|---|---|---|
| Very low | 250°F | 120°C | Gas ½ |
| Low | 300°F | 150°C | Gas 2 |
| Moderately low | 325°F | 165°C | Gas 3 |
| Moderate | 350°F | 175°C | Gas 4 |
| Moderately hot | 375°F | 190°C | Gas 5 |
| Hot | 400°F | 200°C | Gas 6 |
| Hot | 425°F | 220°C | Gas 7 |
| Very hot | 450°F | 230°C | Gas 8 |
| Very hot | 475°F | 245°C | Gas 9 |
| Broil / Grill | 500°F+ | 260°C+ | Gas 10 |
| Conventional Setting | Convection Temp | Convection Time | Notes |
|---|---|---|---|
| 350°F / 175°C | 325°F / 165°C | Same time | Baked goods — reduce temp |
| 400°F / 200°C | 375°F / 190°C | Reduce by ~20% | Roasting — temp and time |
| 425°F / 220°C | 400°F / 200°C | Reduce by ~20% | High-heat roasting |
| Any temperature | Same temp | Reduce by 25% | Reduce time, not temp |
Apply one adjustment only — either reduce temperature by 25°F / 15°C OR reduce time by 25%. Applying both overcorrects.
| Food | Temp | Time | Doneness |
|---|---|---|---|
| Chicken, whole (4 lb) | 425°F / 220°C | 60–75 min | 165°F / 74°C thigh |
| Chicken thighs, bone-in | 425°F / 220°C | 35–45 min | 165°F / 74°C |
| Chicken drumsticks | 425°F / 220°C | 35–40 min | 165°F / 74°C |
| Salmon fillet (1 inch) | 400°F / 200°C | 12–15 min | Opaque, flakes |
| Whole fish (2 lb) | 400°F / 200°C | 25–30 min | Flesh pulls from bone |
| Pork tenderloin | 425°F / 220°C | 20–25 min | 145°F / 63°C, rest 5 min |
| Pork loin roast (2 lb) | 350°F / 175°C | 60–75 min | 145°F / 63°C |
| Sheet pan shrimp | 400°F / 200°C | 8–10 min | Pink and curled |
| Vegetable | Temp | Time | Notes |
|---|---|---|---|
| Cauliflower florets | 425°F / 220°C | 25–30 min | Shake halfway |
| Broccoli florets | 425°F / 220°C | 20–25 min | |
| Brussels sprouts, halved | 400°F / 200°C | 25–30 min | Cut side down |
| Sweet potato wedges | 400°F / 200°C | 30–35 min | |
| Mixed sheet pan veg | 425°F / 220°C | 20–30 min | Cut uniform size |
| Whole garlic head | 400°F / 200°C | 40–45 min | Wrapped in foil |
The standard rule: reduce temperature by 25°F (15°C) and keep the same time, or keep the same temperature and reduce time by 25%. Apply one adjustment only. Convection circulates hot air and cooks faster and more evenly than conventional; both adjustments together overcorrect.
Most ovens signal "ready" when the air temperature reaches the target, but the oven walls and rack still need 10 to 15 more minutes to fully absorb heat. For anything you want even browning on — bread, cookies, roasts — wait 15 minutes after the preheat signal before putting food in.
Every oven has hot spots — areas where the heating element is closer or where air circulation is stronger. The back of most ovens runs hotter than the front. Rotate pans 180° halfway through cooking and avoid the top rack for anything that browns easily.
Bake uses all heating elements (top and bottom) to surround food with even heat — used for most cooking. Broil uses only the top element at maximum heat to brown and char the surface — used for finishing dishes, melting cheese, or caramelizing the top of a gratin. Most ovens run 500–550°F under broil.