Equivalent
— · — · Gas —
Fan-forced: — / — · Description: —
| Description | °F | °C | Fan °C | Gas |
|---|---|---|---|---|
| Very cool | 225 | 110 | 90 | ¼ |
| Very cool | 250 | 120 | 100 | ½ |
| Cool | 275 | 140 | 120 | 1 |
| Cool | 300 | 150 | 130 | 2 |
| Warm | 325 | 160 | 140 | 3 |
| Moderate | 350 | 180 | 160 | 4 |
| Moderate hot | 375 | 190 | 170 | 5 |
| Hot | 400 | 200 | 180 | 6 |
| Hot | 425 | 220 | 200 | 7 |
| Very hot | 450 | 230 | 210 | 8 |
| Very hot | 475 | 245 | 225 | 9 |
| Searing | 500 | 260 | 240 | 10 |
Meat doneness — internal temperature
| Protein | Doneness | °F | °C |
|---|---|---|---|
| Beef / Lamb | Rare | 125 | 52 |
| Beef / Lamb | Medium-rare | 135 | 57 |
| Beef / Lamb | Medium | 145 | 63 |
| Beef / Lamb | Medium-well | 150 | 66 |
| Beef / Lamb | Well done | 160+ | 71+ |
| Pork | Medium (USDA safe) | 145 | 63 |
| Pork | Well done | 160 | 71 |
| Chicken / Turkey | Safe minimum | 165 | 74 |
| Chicken (dark thigh) | Best texture | 175 | 79 |
| Ground meats | Safe | 160 | 71 |
| Fish (most) | Flakes / opaque | 145 | 63 |
| Salmon / Tuna | Medium-rare | 120 | 49 |
| Veal | Medium | 145 | 63 |
How the math works
°C = (°F − 32) × 5/9. Fan-forced ovens cook faster: subtract ~20°C (40°F) from the conventional temperature, or reduce cooking time by 25%.
UK Gas Marks: ¼ = 110°C, ½ = 120°C, then each mark adds 10°C up to mark 9 = 240°C.