Whether you're following a recipe from overseas, converting between oven types, or checking your meat is safely cooked, this comprehensive guide has all the temperature conversions you need.
Temperature Conversion Formulas
°F = (°C × 9/5) + 32
Fahrenheit to Celsius:
°C = (°F - 32) × 5/9
Example Conversions
180°C to Fahrenheit: (180 × 9/5) + 32 = 356°F (rounded to 350°F)
400°F to Celsius: (400 - 32) × 5/9 = 204°C (rounded to 200°C)
Try Our Free Oven Temperature Calculator
Convert cooking temperatures between Celsius, Fahrenheit, and Gas Mark instantly. Get instant results with our Oven Temperature Calculator. You may also find our Celsius to Fahrenheit Converter, Temperature Converter and Recipe Converter useful.
Oven Temperature Conversion Chart
| Description | °C (Conventional) | °C (Fan) | °F | Gas Mark |
|---|---|---|---|---|
| Very Cool | 110°C | 90°C | 225°F | ¼ |
| Cool | 140°C | 120°C | 275°F | 1 |
| Warm | 150°C | 130°C | 300°F | 2 |
| Moderate | 160°C | 140°C | 325°F | 3 |
| Moderate | 180°C | 160°C | 350°F | 4 |
| Moderately Hot | 190°C | 170°C | 375°F | 5 |
| Hot | 200°C | 180°C | 400°F | 6 |
| Hot | 220°C | 200°C | 425°F | 7 |
| Very Hot | 230°C | 210°C | 450°F | 8 |
| Very Hot | 240°C | 220°C | 475°F | 9 |
Safe Meat Cooking Temperatures
Internal temperatures to ensure food is safely cooked:
| Meat Type | Safe Internal Temp (°C) | Safe Internal Temp (°F) |
|---|---|---|
| Chicken (whole, pieces, mince) | 74°C | 165°F |
| Turkey (whole, pieces, mince) | 74°C | 165°F |
| Duck | 74°C | 165°F |
| Beef (steak, roast) - Medium Rare | 55-57°C | 130-135°F |
| Beef (steak, roast) - Medium | 60-65°C | 140-150°F |
| Beef (steak, roast) - Well Done | 70°C+ | 160°F+ |
| Beef/Lamb Mince | 71°C | 160°F |
| Lamb (roast) - Pink | 60-65°C | 140-150°F |
| Pork (roast, chops) | 63°C | 145°F |
| Pork Mince/Sausages | 71°C | 160°F |
| Fish | 63°C | 145°F |
Steak Doneness Guide
| Doneness | Internal Temp (°C) | Internal Temp (°F) | Description |
|---|---|---|---|
| Blue (rare) | 46-49°C | 115-120°F | Cool red centre, seared outside |
| Rare | 50-55°C | 125-130°F | Warm red centre |
| Medium Rare | 55-60°C | 130-140°F | Warm pink centre |
| Medium | 60-65°C | 140-150°F | Hot pink centre |
| Medium Well | 65-70°C | 150-160°F | Slightly pink centre |
| Well Done | 70°C+ | 160°F+ | No pink, fully cooked through |
Common Baking Temperatures
| Baked Good | Conventional (°C) | Fan (°C) |
|---|---|---|
| Meringues | 100-120°C | 80-100°C |
| Slow-roast meat | 140-150°C | 120-130°C |
| Casseroles | 160-180°C | 140-160°C |
| Cakes | 180°C | 160°C |
| Biscuits/Cookies | 180-190°C | 160-170°C |
| Bread | 200-220°C | 180-200°C |
| Roast potatoes | 200-220°C | 180-200°C |
| Pizza | 220-250°C | 200-230°C |
Oil Smoke Points
The temperature at which cooking oils start to smoke and break down:
| Oil Type | Smoke Point (°C) | Best For |
|---|---|---|
| Extra Virgin Olive Oil | 160-190°C | Dressings, low-heat cooking |
| Butter | 150°C | Low-heat sautéing |
| Coconut Oil (unrefined) | 175°C | Medium-heat cooking |
| Vegetable Oil | 220-230°C | Frying, high-heat cooking |
| Sunflower Oil | 225°C | Frying, roasting |
| Rapeseed Oil | 230°C | All-purpose, high-heat |
| Groundnut (Peanut) Oil | 230°C | Deep frying, stir-frying |
| Avocado Oil | 270°C | Very high-heat cooking |
Deep Frying Temperatures
| Food | Temperature (°C) | Temperature (°F) |
|---|---|---|
| Chips (chunky) | 160°C first, 180°C second | 320°F, then 360°F |
| Fish in batter | 180-190°C | 355-375°F |
| Chicken pieces | 175°C | 350°F |
| Doughnuts | 180°C | 355°F |
| Tempura | 180°C | 355°F |
Understanding Oven Types in the UK
UK kitchens use several different oven types, and understanding the differences is essential for achieving consistent cooking results. The most common types are conventional ovens, fan ovens (also called convection ovens), and gas ovens that use the traditional gas mark system. Each type distributes heat differently, which directly affects cooking times and temperatures.
Conventional ovens heat from elements at the top and bottom, creating natural heat zones within the oven cavity. The top tends to be hotter than the bottom, which is why recipes often specify which shelf to use. Fan ovens use a built-in fan to circulate hot air evenly throughout the cavity, eliminating hot spots and allowing food to cook more uniformly. This is why fan ovens require a lower temperature setting, typically 20 degrees Celsius less than a conventional oven for the same result.
Gas ovens, still found in many older UK homes, use the gas mark system unique to British cooking. Gas ovens tend to have more moisture in the cooking environment because combustion of natural gas produces water vapour. This can be advantageous for certain baked goods but may require adjustment for dishes that need a dry, crisp finish. If your recipe was written for a gas oven and you are using an electric fan oven, you will need to convert the gas mark to Celsius and then reduce by 20 degrees for the fan setting.
UK Food Safety Standards
The Food Standards Agency (FSA) in the UK provides specific guidance on safe cooking temperatures that differ slightly from guidelines in other countries. Understanding these standards is particularly important when cooking for vulnerable groups such as young children, pregnant women, elderly people, or those with weakened immune systems.
All poultry, including chicken and turkey, must reach an internal temperature of 74 degrees Celsius throughout the thickest part of the meat. The FSA recommends checking that juices run clear and that no pink meat remains, particularly near the bone. For pork, the recommended safe internal temperature is 63 degrees Celsius, though many UK cooks prefer to cook pork to 71 degrees Celsius for complete peace of mind. Minced meat products such as burgers, sausages, and meatloaf should always reach 71 degrees Celsius, as the mincing process can distribute bacteria throughout the meat.
When reheating food, the FSA states it should be heated to at least 70 degrees Celsius and held at that temperature for two minutes. In Scotland, the requirement is stricter at 82 degrees Celsius. Leftover food should be reheated only once, and any food that has been left at room temperature for more than two hours should be discarded rather than refrigerated for later use.
Frequently Asked Questions
Why do American recipes use Fahrenheit?
The United States is one of the few countries that still uses the Fahrenheit scale for everyday temperature measurement. When following American recipes, baking blogs, or cooking videos from US-based creators, you will need to convert Fahrenheit to Celsius for your UK oven. The most common American baking temperature of 350 degrees Fahrenheit converts to approximately 180 degrees Celsius conventional or 160 degrees Celsius fan. Similarly, 375 degrees Fahrenheit is about 190 degrees Celsius, and 400 degrees Fahrenheit is approximately 200 degrees Celsius.
How do I know if my oven temperature is accurate?
Place a standalone oven thermometer in the centre of your oven, set the oven to 180 degrees Celsius, and wait 20 minutes for it to stabilise. Compare the thermometer reading to the dial setting. Many ovens, particularly older models, can be off by 10 to 25 degrees Celsius. If your oven consistently runs hot or cold, simply adjust your settings accordingly. For example, if your oven runs 15 degrees hot, set it to 165 degrees Celsius when a recipe calls for 180 degrees Celsius.
What is the difference between grilling and broiling?
In UK cooking terminology, grilling refers to cooking food under a direct heat source at the top of the oven. In American English, this same method is called broiling. Both typically operate at temperatures between 260 and 290 degrees Celsius. The UK grill is ideal for finishing dishes like cheese on toast, browning the top of shepherd's pie, or cooking thinner cuts of meat quickly. Always keep the oven door slightly ajar when using a gas grill to prevent overheating.
Quick Reference Tips
- Gas Mark 4 = 180°C = 350°F — The most common baking temperature
- 200°C = 400°F = Gas 6 — Standard roasting temperature
- Fan oven: Reduce conventional temps by 20°C
- Poultry: Always cook to 74°C internal temp
- Rest meat: Allow 3-5°C temperature rise after cooking
Frequently Asked Questions
What are UK gas mark temperatures and how do they relate to Celsius?
What internal temperatures should meat reach to be safe according to UK food safety guidelines?
Food Standards Agency Guidelines for Safe Cooking in the UK
The Food Standards Agency (FSA), the independent government department responsible for food safety across England, Wales, and Northern Ireland, publishes comprehensive guidance on safe cooking temperatures that every UK household should follow. The FSA's core recommendation is that food must be cooked to a core temperature of at least 70 degrees Celsius for two minutes, or an equivalent time-temperature combination, to eliminate harmful bacteria including Salmonella, E. coli O157, Campylobacter, and Listeria. Campylobacter is the most common cause of food poisoning in the United Kingdom, responsible for an estimated 500,000 cases annually, and is most frequently associated with undercooked poultry. The FSA strongly advises against washing raw chicken before cooking, as this can spread bacteria through water droplets across kitchen surfaces.
UK food businesses operating under the Food Safety Act 1990 and the Food Safety and Hygiene (England) Regulations 2013 are legally required to implement Hazard Analysis and Critical Control Point (HACCP) procedures, which include documented temperature monitoring at critical cooking and storage stages. For home cooks, the FSA recommends investing in a digital probe thermometer, which typically costs between five and fifteen pounds from UK retailers, as the most reliable method of verifying that food has reached a safe internal temperature. The agency's guidance is particularly important during barbecue season, when UK hospital admissions for food poisoning increase noticeably. The FSA also provides specific guidance for cooking from frozen, reheating leftovers (which must reach 70 degrees Celsius throughout), and safe slow-cooker usage, all of which require careful temperature management to prevent bacterial growth in the temperature danger zone between 8 and 63 degrees Celsius.
James Mitchell, ACCA
Chartered Accountant & Former HMRC Advisor
James is a Chartered Certified Accountant (ACCA) specialising in UK personal taxation and financial planning. With over 12 years in practice and a background as a former HMRC compliance officer, he brings authoritative insight to complex tax topics.