Convert oven temperatures between Fahrenheit, Celsius, and Gas Mark in one click. Enter a temperature value, choose your convert from unit, and get all three scale equivalents plus the fan oven (Celsius) reading and a heat description — perfect for following recipes from any country.
Celsius (°C)
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Fahrenheit (°F)
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Gas Mark
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Fan Oven (°C)
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Heat Description
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350°F is approximately 177°C, or Gas Mark 4. This is considered a 'moderate' oven temperature and is one of the most common baking temperatures used in recipes, especially for cakes, cookies, and casseroles.
Multiply the Celsius temperature by 9/5 (or 1.8) and then add 32. For example, 180°C × 1.8 + 32 = 356°F, which rounds to 350°F. You can use the converter above to do this automatically.
Subtract 32 from the Fahrenheit temperature, then multiply by 5/9. For example, (350°F − 32) × 5/9 = 177°C. This converter handles the math for you across all units including Gas Mark.
Gas Mark is a temperature scale used on gas ovens, primarily in the UK and Ireland. Gas Mark 4 equals roughly 350°F or 180°C (moderate heat), while Gas Mark 7 is 425°F or 220°C (hot). Each full Gas Mark increment is approximately 25°F or 14°C.
Fan-assisted ovens circulate hot air and cook food faster and more evenly. As a general rule, reduce the temperature by about 20°C (35°F) compared to a conventional oven setting, or reduce cooking time by roughly 10–15%. The fan oven column in the chart above shows the recommended adjusted temperature.
Yes, in many cases you can increase the oven temperature and reduce cooking time proportionally. A rough guide: calculate the percentage change in temperature and apply the inverse to the cooking time. However, this works better for some dishes (like roasted vegetables) than others (like delicate cakes), where a precise temperature is critical for the right rise and texture.
Baking at a lower temperature (350°F vs 400°F) will generally mean food takes longer to cook — roughly 10–15% more time. The result can be a more evenly baked interior, but you may sacrifice browning or crispness on the outside. For baked goods like bread or roasted meats, the higher temperature helps achieve a better crust.
350°F strikes a balance between cooking food thoroughly and allowing heat to penetrate evenly without burning the outside. At this temperature, the Maillard reaction (browning) occurs at a controlled rate, making it ideal for cakes, cookies, and most baked goods. It's essentially the 'safe default' for baking when no specific temperature is stated.