Fahrenheit to Celsius in the Kitchen
The exact formula is °C = (°F − 32) × 5/9. A practical shortcut: subtract 32 then halve the result, which is accurate within 2–3°C across typical oven ranges. The most common baking temperature, 350°F, converts to 177°C — most recipes round this to 180°C or Gas Mark 4.
Gas Mark Reference
Gas Mark 1 = 275°F (140°C), Gas Mark 4 = 350°F (180°C), Gas Mark 6 = 400°F (200°C), Gas Mark 9 = 475°F (245°C). Gas Mark notation appears mainly in British recipes published before 2000. Each increment adds roughly 25°F or 14°C.
Safe Internal Temperatures
USDA food safety minimums: chicken and poultry 165°F (74°C); pork and beef steaks 145°F (63°C) with a 3-minute rest; ground beef 160°F (71°C). Candy stages range from 230°F (thread) to 310°F (hard crack). Deep-frying oil is typically held at 350–375°F (175–190°C) for best results.
Frequently Asked Questions
What is Gas Mark?
Gas Mark is a temperature scale used on gas ovens in the UK and Ireland. Gas Mark 1 = 275°F (140°C); each step adds approximately 25°F. Gas Mark 4 (350°F/180°C) is the standard moderate baking temperature.
Why do US recipes use Fahrenheit and UK recipes use Celsius?
The US retained Fahrenheit as a legacy of its pre-metric system. The UK officially moved to Celsius but older cookbooks still reference Gas Mark. Most modern ovens display both scales.
At what temperature should I bake bread?
Most bread bakes at 375–450°F (190–230°C). Enriched doughs like brioche use the lower end around 350°F; lean crusty breads like baguettes need 425–450°F for a proper crust.