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| Oven Temperature
Equivalents |
| Fahrenheit (°F) |
Celsius (°C) |
Gas Number |
Oven Terms |
| 225 °F |
110 °C |
1/4 |
Very Cool |
| 250 °F |
130 °C |
1/2 |
Very Slow |
| 275 °F |
140 °C |
1 |
Very Slow |
| 300 °F |
150 °C |
2 |
Slow |
| 325 °F |
170 °C |
3 |
Slow |
| 350 °F |
180°C |
4 |
Moderate |
| 375 °F |
190 °C |
5 |
Moderate |
| 400 °F |
200 °C |
6 |
Moderately Hot |
| 425 °F |
220 °C |
7 |
Hot |
| 450 °F |
230 °C |
8 |
Hot |
| 475 °F |
245 °C |
9 |
Hot |
| 500 °F |
260 °C |
10 |
Extremely Hot |
| 550 °F |
290 °C |
10 |
Broiling* |
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| * Broiling is much like grilling, cooking the meat at
a very high heat level. When broiling the heat source
is above the meat whereas in grilling the heat source
is below, as in a BBQ or grillade. |
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| Electric and gas ovens may be calibrated using Celsius.
However, for an electric oven, increase the Celsius setting
by 10 to 20 degrees when cooking above 160ºC. For
convection or forced-air ovens (gas or electric), lower
the setting 10 degrees when cooking at all heat levels. |
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| Many ovens calibrated in Gas Marks, particularly modern
ones, are not calibrated below gas mark 1 and worse still
the gas mark 1 setting may be set below it's accepted
heat level, i.e. 275°F (140°C). |
| If using the lower settings on an oven it is advisable
to buy an oven thermometer and check the temperature your
oven gives on gas mark 1. An oven thermometer is an inexpensive
piece of equipment stocked by most cookware shops that
will ensure you are cooking recipes at the temperature
they were tested at. |
| It's also important to remember that the heat within
a gas oven will vary from the top (hottest) to the bottom
(the coolest part). An oven thermometer can help you more
accurately calibrate the actual temperatures at each shelf
setting. If a recipe does not specify a particular position
in the oven then use the middle shelf setting. |
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| Return to Recipe
Index |
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