Oven temperature chart: every gas mark in °C, °F and fan
One table, the whole gas-mark spine from ¼ to 9, cross-checked against the two UK references bakers actually use — Delia Online's conversion table and BBC Good Food's conversion guide. Where those two disagree, you get both numbers and the exact arithmetic — no silent rounding. For one-off conversions use the temperature converter; this page is the chart you screenshot.
Key takeaways
- The anchor row: gas 4 = 350°F = 180°C = 160°C fan — cakes, brownies, biscuits.
- Gas marks are Fahrenheit underneath: gas mark G = (275 + 25 × (G−1))°F; quarter marks ¼ = 225°F, ½ = 250°F.
- Gas 3 is the honest disagreement: Delia says 170°C, BBC Good Food 160°C — 325°F is exactly 163°C.
- Fan column = conventional − 20°C (both UK sources); Bosch's own convection guidance is milder at ~25°F (≈15°C).
The full chart (gas mark ¼–9)
| Gas mark | °F | °C (exact from °F) | °C published | Fan °C (−20) | Zone |
|---|---|---|---|---|---|
| ¼ | 225 | 107 | 110 | 90 | Very cool — meringues, drying |
| ½ | 250 | 121 | 120 | 100 | Very cool — drying, low slow bakes |
| 1 | 275 | 135 | 140 | 120 | Cool — long fruit cakes |
| 2 | 300 | 149 | 150 | 130 | Cool — rich fruit cake, steaming-ish |
| 3 | 325 | 163 | 160 (BBC GF) / 170 (Delia) | 140–150 | Moderate — Madeira, sandwich cakes |
| 4 | 350 | 177 | 180 | 160 | Moderate — the default cake/biscuit row |
| 5 | 375 | 191 | 190 | 170 | Moderately hot — Victoria sponge, cupcakes |
| 6 | 400 | 204 | 200 | 180 | Moderately hot — bread rolls, bake-off potatoes |
| 7 | 425 | 218 | 220 | 200 | Hot — Yorkshire pudding, choux, pastry |
| 8 | 450 | 232 | 230 | 210 | Hot — flatbreads, high-heat roasting |
| 9 | 475 | 246 | 240 (some tables 250) | 220 | Very hot — pizza stone, crisp bases |
“°C published” columns: Delia Online and BBC Good Food, fetched 2026-11-16. The two agree on every row except gas 3, and both round the exact °F→°C conversion to the nearest 10 — Delia rounds 135°C up to 140, BBC Good Food keeps 163°C at 160. Delia publishes gas marks 1–9 only; the ¼ and ½ rows follow BBC Good Food's chart. Last verified: 2026-11-16.
What each zone is actually for
Temperatures are tools, not settings. The zones map to jobs:
- Very cool (¼–½, 110–120°C): drying meringues overnight, keeping food warm, very slow fruit cakes where sugar must not catch.
- Cool (1–2, 140–150°C): long-bake rich fruit cakes (3+ hours) — low and slow keeps the outside from drying before the middle sets.
- Moderate (3–4, 160–180°C): most cakes, brownies, biscuits and bars. If a recipe just says “moderate oven”, it means this band.
- Moderately hot (5–6, 190–200°C): Victoria sponge (needs the lift), cupcakes, bread rolls, roast potatoes part-way.
- Hot (7–8, 220–230°C): Yorkshire pudding and choux need a fierce start or they never rise; blind-baked pastry; drop scones.
- Very hot (9, 240°C): pizza and flatbreads — you are trying to approximate a stone floor oven for a few minutes.
Reading the fan column honestly
The fan column above is conventional − 20°C, which is what both UK sources publish: Delia Online tells you to “reduce the temperature by 20 degrees centigrade, or check the manufacturer's handbook”, and BBC Good Food's fan column is uniformly 20°C below the electric column. Bosch's official convection guide quotes a gentler ~25°F (≈15°C) with a 10–25% time cut. Our take: 20°C is the sensible default, the true range is 15–25°C, and the first bake in a new oven is a calibration run — the fan article walks through it.
Your oven is not this chart
Charts describe the dial, not the cavity. Ovens cycle ±10–20°C around the set point, and calibration drifts with age. Delia Online “strongly recommend[s] you use an oven thermometer at all times” — a thermometer costs less than one failed birthday cake. See preheating and oven thermometers.