Not sure how to set your oven according to a recipe written for a different scale? This calculator converts between top-bottom (conventional) and fan/convection modes, Celsius, Fahrenheit and Gas Mark. Enter the temperature, choose the source and target mode — the result appears immediately.
All conversions go through °C top-bottom as a base: °F → °C = (°F − 32) × 5/9; Gas Mark → °C ≈ GM × 14 + 121; fan = top-bottom °C − 20. Reverse conversions use inverse formulas.
An English-language recipe calls for 350 °F. Enter 350, choose Fahrenheit → °C (top-bottom): result = 176 °C. For fan mode choose Fahrenheit → fan: result = 156 °C (176 − 20). Quick and simple.
A fan oven circulates hot air evenly, cooking food faster and more uniformly. Conventional uses two heating elements creating temperature zones. Fan mode is typically 20 °C cooler than the equivalent top-bottom setting.
Reduce the temperature by 20 °C when switching from top-bottom to fan. So 200 °C top-bottom becomes 180 °C fan.
°C = (°F − 32) × 5 ÷ 9. Common conversions: 350 °F = 176 °C, 375 °F = 190 °C, 400 °F = 204 °C, 425 °F = 218 °C.
Gas Mark (GM) is a British scale for gas ovens, ranging from 1 to 10. Approximate formula: °C ≈ GM × 14 + 121. GM 4 ≈ 177 °C, GM 6 ≈ 204 °C.
Common causes: oven too hot, rack placed too high, or tin too small. Fix: reduce temperature by 10–20 °C, move the rack down, and cover the top loosely with foil after 20–30 minutes.
Indicative top-bottom temperatures: sponge 170 °C for 25–30 min; cheesecake 160 °C for 60–80 min; brownies 175 °C for 20–25 min; white bread 230 °C for 25–30 min; cookies 160–175 °C.
Yes, for most bakes. An electric oven takes about 10–15 minutes to reach 180 °C. Without preheating, baked goods may rise unevenly and take longer. Exception: some recipes specify a cold-start oven.
Buy a cheap oven thermometer (they cost very little). Many ovens are off by 10–30 °C from the dial setting. Adjust your set temperature accordingly.
Fan: multiple trays at once, biscuits, pizza, roasts. Top-bottom: delicate sponges, cheesecakes, yeasted cakes (for even rising). Grill (top element only): browning and gratinating.
Delicate bakes (cheesecake, soufflé): 150–165 °C. Sponge and yeasted cakes: 170–185 °C. Tarts and quiche: 180–190 °C. White bread: 220–240 °C. Pizza: 250–280 °C. Meringues: 90–110 °C.
The result is indicative. Your actual oven temperature may differ from the dial by 10–30 °C — an oven thermometer is recommended.
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