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. Also try the calculate Sourdough Starter Feeding.
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. See also our find Total Dough Weight with Pie Crust Calculator.
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. You might also find our Bread Hydration Calculator useful.
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.