Read US oven temperatures on your metric oven — effortlessly.
| °F | °C |
|---|---|
| 32 | 0 |
| 50 | 10 |
| 68 | 20 |
| 77 | 25 |
| 212 | 100 |
| 300 | 148.9 |
| 350 | 176.7 |
| 375 | 190.6 |
| 400 | 204.4 |
| 425 | 218.3 |
| 475 | 246.1 |
If you live outside the United States, this is the tool you will reach for constantly. US cooking resources — from Food Network to Serious Eats to the New York Times Cooking section — almost exclusively list oven temperatures in Fahrenheit. UK, Australian, and most European ovens display Celsius. The conversion is not intuitive: 350°F (a perfectly moderate baking temperature) maps to an oddly specific 176.7°C.
The formula is °C = (°F − 32) × 5/9. The "minus 32" step is the part most people forget when trying to do this in their head, and it is why quick mental shortcuts like "halve it and subtract a bit" introduce meaningful errors at temperatures above 300°F.
From years of translating US recipes, I have worked out a handful of practical anchors: 350°F → 175°C, 375°F → 190°C, 400°F → 200°C. These are slightly rounded but work beautifully in practice. Use this tool when you need exactness — for custards, soufflés, tempering chocolate, or any precision confectionery.
Temperature conversions use an offset formula, not just a multiplier — because the zero points of Celsius and Fahrenheit are defined differently. This makes temperature math slightly more involved than weight or volume conversions, but the result is always mathematically exact.
Use this for any US recipe followed on a non-American oven, or when a food science reference gives a Fahrenheit temperature — such as safe meat cooking temps (165°F for poultry = 73.9°C) or candy-making stages (soft ball = 235°F = 112.8°C).
Human body temperature is 98.6°F = exactly 37°C — because 37°C was the precisely measured Celsius value and then converted back to Fahrenheit, giving the oddly specific 98.6. In Celsius, normal body temp is simply a round number: 37.