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Temperature conversion chart
Fahrenheit, Celsius and gas mark side by side for oven settings, meat doneness, candy stages and the everyday kitchen temperatures, with the formulas underneath.
Quick reference
4 settings| Setting | °FFahrenheit | °CCelsius | Notes |
|---|---|---|---|
| Moderate ovenGas mark 4 | 350°F | 175°C | Gas mark 4 |
| Beef, mediumPink center, warm | 145°F | 63°C | Pink center, warm |
| Soft ballCandy stage | 235°F | 113°C | Candy stage |
| Water boilsSea level | 212°F | 100°C | Sea level |
For cup, gram and pan-size conversions see the baking conversion chart.
Oven temperatures
13 settings| °FFahrenheit | °CCelsius | Gas mark | Description |
|---|---|---|---|
| 200°F | 95°C | ¼ | Very slow |
| 225°F | 110°C | ¼ | Very slow |
| 250°F | 120°C | ½ | Very slow |
| 275°F | 135°C | 1 | Slow |
| 300°F | 150°C | 2 | Slow |
| 325°F | 165°C | 3 | Slow |
| 350°F | 175°C | 4 | Moderate |
| 375°F | 190°C | 5 | Moderate |
| 400°F | 205°C | 6 | Moderately hot |
| 425°F | 220°C | 7 | Hot |
| 450°F | 230°C | 8 | Hot |
| 475°F | 245°C | 9 | Very hot |
| 500°F | 260°C | 9+ | Very hot |
Meat doneness
16 cutsInternal temperature at the thickest part
| Meat | °FFahrenheit | °CCelsius | Description |
|---|---|---|---|
| Beef, rareVery red center, cool | 125°F | 52°C | Very red center, cool |
| Beef, medium rareRed center, warm | 135°F | 57°C | Red center, warm |
| Beef, mediumPink center, warm | 145°F | 63°C | Pink center, warm |
| Beef, medium wellSlightly pink center | 155°F | 68°C | Slightly pink center |
| Beef, well doneNo pink, firm | 165°F | 74°C | No pink, firm |
| Pork, mediumSlightly pink center | 145°F | 63°C | Slightly pink center |
| Pork, well doneNo pink, firm | 160°F | 71°C | No pink, firm |
| Lamb, rareRed center, cool | 125°F | 52°C | Red center, cool |
| Lamb, mediumPink center, warm | 145°F | 63°C | Pink center, warm |
| Lamb, well doneNo pink, firm | 160°F | 71°C | No pink, firm |
| Chicken, wholeNo pink, juices run clear | 165°F | 74°C | No pink, juices run clear |
| Chicken, breastNo pink, juices run clear | 165°F | 74°C | No pink, juices run clear |
| Chicken, thighNo pink, juices run clear | 175°F | 79°C | No pink, juices run clear |
| Turkey, wholeNo pink, juices run clear | 165°F | 74°C | No pink, juices run clear |
| Fish, flakyFlakes easily with fork | 145°F | 63°C | Flakes easily with fork |
| Fish, firmFirm but moist | 150°F | 66°C | Firm but moist |
Candy stages
7 stagesSugar syrup stages, with the cold-water test for each
| Stage | °FFahrenheit | °CCelsius | Description |
|---|---|---|---|
| ThreadSyrup forms threads when dropped in cold water | 230°F | 110°C | Syrup forms threads when dropped in cold water |
| Soft ballForms soft ball in cold water, flattens when removed | 235°F | 113°C | Forms soft ball in cold water, flattens when removed |
| Firm ballForms firm ball in cold water, holds shape | 245°F | 118°C | Forms firm ball in cold water, holds shape |
| Hard ballForms hard ball in cold water, doesn't flatten | 250°F | 121°C | Forms hard ball in cold water, doesn't flatten |
| Soft crackForms hard threads in cold water, pliable | 270°F | 132°C | Forms hard threads in cold water, pliable |
| Hard crackForms hard, brittle threads in cold water | 300°F | 149°C | Forms hard, brittle threads in cold water |
| CaramelGolden brown, very hard and brittle | 320°F | 160°C | Golden brown, very hard and brittle |
Common temperatures
12 temperatures| Item | °FFahrenheit | °CCelsius | Notes |
|---|---|---|---|
| Water boiling pointSea level | 212°F | 100°C | Sea level |
| Water freezing pointIce formation | 32°F | 0°C | Ice formation |
| Room temperatureComfortable indoor temp | 70°F | 21°C | Comfortable indoor temp |
| Body temperatureNormal human body temp | 98.6°F | 37°C | Normal human body temp |
| Danger zone (min)Bacteria growth starts | 40°F | 4°C | Bacteria growth starts |
| Danger zone (max)Bacteria growth stops | 140°F | 60°C | Bacteria growth stops |
| RefrigeratorIdeal fridge temperature | 40°F | 4°C | Ideal fridge temperature |
| FreezerIdeal freezer temperature | 0°F | -18°C | Ideal freezer temperature |
| Wine serving (red)Room temperature | 60°F | 16°C | Room temperature |
| Wine serving (white)Chilled | 45°F | 7°C | Chilled |
| Coffee brewingOptimal extraction | 195°F | 91°C | Optimal extraction |
| Tea brewingBlack tea | 175°F | 79°C | Black tea |
Conversion formulas
4 formulas| Conversion | Formula | Example |
|---|---|---|
| Fahrenheit to Celsius | °C = (°F − 32) × 5/9212°F = (212 − 32) × 5/9 = 100°C | 212°F = (212 − 32) × 5/9 = 100°C |
| Celsius to Fahrenheit | °F = (°C × 9/5) + 32180°C = (180 × 9/5) + 32 = 356°F | 180°C = (180 × 9/5) + 32 = 356°F |
| Gas mark to Celsius | °C = (gas mark × 14) + 121Gas mark 6 = (6 × 14) + 121 = 205°C | Gas mark 6 = (6 × 14) + 121 = 205°C |
| Gas mark to Fahrenheit | °F = (gas mark × 25) + 250Gas mark 6 = (6 × 25) + 250 = 400°F | Gas mark 6 = (6 × 25) + 250 = 400°F |
Thermometer tips
4 listsOven5 tips
- Preheat oven for 15–20 minutes before baking.
- Use an oven thermometer to verify temperature.
- Reduce temperature by 25°F for convection ovens.
- Allow oven to recover temperature between batches.
- Check for hot spots by baking a sheet of bread.
Meat5 tips
- Insert thermometer into thickest part of meat.
- Let meat rest 5–10 minutes after cooking.
- Temperature will rise 5–10°F during resting.
- Clean thermometer between different meats.
- Check multiple spots for large cuts.
Candy5 tips
- Use a candy thermometer for accuracy.
- Don't stir once sugar starts boiling.
- Test in cold water for doneness.
- Work quickly once desired temperature is reached.
- Make candy on a dry day: humidity keeps sugar from setting hard.
General4 tips
- Calibrate in ice water: it should read 32°F (0°C); adjust or allow for the difference.
- A digital instant-read settles in a few seconds; a dial thermometer needs 15–20.
- Keep the probe clean and dry between readings.
- Water boils about 1°F lower for every 500 feet of altitude, so candy and boiling times shift with it.
Also on file
One ingredient at a time
Every ingredient has its own card: the swap, the amount, and every option stamped.