Master temperature conversions with our comprehensive chart! Convert between Fahrenheit, Celsius, and gas marks for oven temperatures, meat doneness, candy making, and more cooking applications.
177°C, Gas Mark 4
145°F / 63°C
235°F / 113°C
212°F / 100°C
| Fahrenheit | Celsius | Gas Mark | Description |
|---|---|---|---|
| 200°F | 95°C | 1/4 | Very slow |
| 225°F | 110°C | 1/4 | Very slow |
| 250°F | 120°C | 1/2 | 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 Type | Fahrenheit | Celsius | Description |
|---|---|---|---|
| Beef (Rare) | 125°F | 52°C | Very red center, cool |
| Beef (Medium Rare) | 135°F | 57°C | Red center, warm |
| Beef (Medium) | 145°F | 63°C | Pink center, warm |
| Beef (Medium Well) | 155°F | 68°C | Slightly pink center |
| Beef (Well Done) | 165°F | 74°C | No pink, firm |
| Pork (Medium) | 145°F | 63°C | Slightly pink center |
| Pork (Well Done) | 160°F | 71°C | No pink, firm |
| Lamb (Rare) | 125°F | 52°C | Red center, cool |
| Lamb (Medium) | 145°F | 63°C | Pink center, warm |
| Lamb (Well Done) | 160°F | 71°C | No pink, firm |
| Chicken (Whole) | 165°F | 74°C | No pink, juices run clear |
| Chicken (Breast) | 165°F | 74°C | No pink, juices run clear |
| Chicken (Thigh) | 175°F | 79°C | No pink, juices run clear |
| Turkey (Whole) | 165°F | 74°C | No pink, juices run clear |
| Fish (Flaky) | 145°F | 63°C | Flakes easily with fork |
| Fish (Firm) | 150°F | 66°C | Firm but moist |
| Stage | Fahrenheit | Celsius | Description |
|---|---|---|---|
| Thread | 230°F | 110°C | Syrup forms threads when dropped in cold water |
| Soft Ball | 235°F | 113°C | Forms soft ball in cold water, flattens when removed |
| Firm Ball | 245°F | 118°C | Forms firm ball in cold water, holds shape |
| Hard Ball | 250°F | 121°C | Forms hard ball in cold water, doesn't flatten |
| Soft Crack | 270°F | 132°C | Forms hard threads in cold water, pliable |
| Hard Crack | 300°F | 149°C | Forms hard, brittle threads in cold water |
| Caramel | 320°F | 160°C | Golden brown, very hard and brittle |
Sea level
Ice formation
Comfortable indoor temp
Normal human body temp
Bacteria growth starts
Bacteria growth stops
Ideal fridge temperature
Ideal freezer temperature
Room temperature
Chilled
Optimal extraction
Black tea
°C = (°F - 32) × 5/9°F = (°C × 9/5) + 32°C = (Gas Mark × 14) + 121°F = (Gas Mark × 25) + 250Explore our complete collection of cooking guides and substitution charts!