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Convert oven temperatures between Celsius (°C), Fahrenheit (°F) and Gas Mark. Italian recipes always use °C — find the American or UK equivalent in seconds.
// Celsius ↔ Fahrenheit °F = (°C × 9/5) + 32 °C = (°F − 32) × 5/9 // Gas Mark (approximate) °C = (Gas_Mark × 25) + 121 [rough guide] // Quick reference table °C °F Gas Mark Description 100 212 ¼ Very slow / warm 150 300 2 Slow 160 325 3 Slow–moderate 180 350 4 Moderate 190 375 5 Moderate–hot 200 400 6 Hot 220 425 7 Hot 230 450 8 Very hot 250 480 9 Extremely hot (pizza)
180°C = 356°F, typically rounded to 350°F in American recipes. This is the most common baking temperature in Italian cooking — used for cakes (torte), biscuits (biscotti), and many pastry applications.
Gas Mark 6 corresponds to approximately 200°C (392°F). It is a moderately hot oven, suitable for roasting and some bread baking.
Italy and all EU countries use the Celsius scale in everyday life and in recipe publishing. American recipes and many English-language cookbooks use Fahrenheit. When adapting recipes in either direction, an oven thermometer is the most reliable tool — home ovens often run 10–20°C off their displayed temperature.
A traditional Neapolitan wood-fired oven (forno a legna) reaches 450–500°C (840–930°F). A home oven maxes out around 250–280°C (480–540°F). For home pizza, preheat as high as possible for at least 45 minutes with a pizza stone or steel.
Fan-assisted (convection) ovens circulate hot air and cook faster. As a general rule, reduce the stated temperature by 15–20°C (about 25–30°F) or reduce cooking time by 10–15%.