Temperature Converter

Temperature Conversion for Cooking

Temperature conversion is essential when following recipes from different countries or using ovens with different temperature scales. US recipes use Fahrenheit while most of the world uses Celsius. Knowing how to convert ensures your food cooks at the correct temperature.

Conversion Formulas

Fahrenheit to Celsius: °C = (°F - 32) × 5/9

Celsius to Fahrenheit: °F = (°C × 9/5) + 32

Celsius to Kelvin: K = °C + 273.15

Common Cooking Temperatures

Oven Temperatures

• 250°F = 120°C (slow roasting/warming)
• 300°F = 150°C (slow baking)
• 325°F = 165°C (low baking)
• 350°F = 177°C (standard baking)
• 375°F = 190°C (high baking/cookies)
• 400°F = 204°C (roasting vegetables)
• 425°F = 218°C (roasting chicken/pizza)
• 450°F = 232°C (high heat roasting)
• 500°F = 260°C (pizza stone/broiling)

Meat Cooking Temperatures (Internal)

• Chicken: 165°F (74°C)
• Ground meat: 160°F (71°C)
• Pork: 145°F (63°C)
• Beef rare: 125°F (52°C)
• Beef medium-rare: 135°F (57°C)
• Beef medium: 145°F (63°C)
• Beef well-done: 160°F (71°C)
• Fish: 145°F (63°C)

Water Temperatures

• Freezing: 32°F (0°C)
• Cold tap water: 50-60°F (10-15°C)
• Warm water: 90-100°F (32-38°C)
• Hot tap water: 120-140°F (49-60°C)
• Simmering: 185-200°F (85-93°C)
• Boiling (sea level): 212°F (100°C)

Convection vs Conventional Ovens

Conventional Oven: Heat comes from top and bottom elements

Convection Oven: Adds fan to circulate air

Conversion Rule: Reduce temperature by 25°F (15°C) for convection, or reduce cooking time by 25%

Example: Recipe says 350°F conventional = use 325°F convection

Regional Temperature Terms

British Gas Marks

• Gas Mark 1: 275°F (135°C)
• Gas Mark 2: 300°F (150°C)
• Gas Mark 3: 325°F (165°C)
• Gas Mark 4: 350°F (180°C)
• Gas Mark 5: 375°F (190°C)
• Gas Mark 6: 400°F (200°C)
• Gas Mark 7: 425°F (220°C)
• Gas Mark 8: 450°F (230°C)
• Gas Mark 9: 475°F (240°C)

Descriptive Terms

• Cool: 200°F (95°C)
• Very Low: 250°F (120°C)
• Low: 300°F (150°C)
• Moderately Low: 325°F (165°C)
• Moderate: 350°F (177°C)
• Moderately Hot: 375-400°F (190-205°C)
• Hot: 425-450°F (220-230°C)
• Very Hot: 475-500°F (245-260°C)

Altitude Adjustments

At high altitudes (3,000+ feet), water boils at lower temperatures:

• Sea level: 212°F (100°C)
• 3,000 ft: 207°F (97°C)
• 5,000 ft: 203°F (95°C)
• 7,500 ft: 198°F (92°C)
• 10,000 ft: 194°F (90°C)

This affects cooking and baking. Often need to increase oven temperature by 15-25°F and increase baking time.

Baking Temperature Guide

Bread

• Soft rolls: 375-400°F (190-205°C)
• Sandwich bread: 350-375°F (177-190°C)
• Artisan bread: 450-475°F (230-245°C) initial, then reduce
• Pizza: 500-550°F (260-290°C) or highest oven goes

Cakes and Pastries

• Layer cakes: 350°F (177°C)
• Pound cakes: 325°F (165°C)
• Cheesecake: 325°F (165°C)
• Cookies: 350-375°F (177-190°C)
• Puff pastry: 400°F (205°C)
• Pie crust: 425°F (220°C) for first 15 min, then reduce

Deep Frying Temperatures

• Donuts: 365-370°F (185-188°C)
• Chicken: 350-375°F (177-190°C)
• French fries: 325°F (165°C) first fry, 375°F (190°C) second fry
• Fish: 350-365°F (177-185°C)
• Onion rings: 375°F (190°C)

Temperature Accuracy Tips

1. Use oven thermometer: Many ovens are off by 25-50°F
2. Preheat fully: Wait 15-20 minutes after beep
3. Avoid opening door: Loses 50-100°F each time
4. Calibrate oven: Check manual for calibration instructions
5. Middle rack: Most even heat distribution

Instant-Read Thermometer

Essential tool for cooking meat to safe temperatures:

• Insert into thickest part of meat
• Avoid touching bone or fat
• Read within 2-3 seconds for instant-read
• Clean after each use
• Calibrate in ice water (should read 32°F/0°C)

Safety Temperature Ranges

Danger Zone: 40-140°F (4-60°C) - bacteria multiply rapidly

Safe Storage:

• Refrigerator: 35-40°F (2-4°C)
• Freezer: 0°F (-18°C) or below
• Hot holding: 140°F (60°C) or above