Since my aim is to provide recipes that flow well, I try to keep the instructions very straightforward. Therefore, I have only included one oven temperature in my instructions and that’s for fan ovens. Those of you who don’t have a fan oven, hopefully you’ll find this conversion table useful!
Fan
Conventional
Fahrenheit
Gas mark
Description
80
100
225
1/4
Very slow
100
120
250
1/2
Very slow
120
140
275
1
Slow
130
150
300
2
Slow
150
170
325
3
Moderate
160
180
350
4
Moderate
170
190
375
5
Moderately hot
180
200
400
6
Moderately hot
200
220
425
7
Hot
210
230
450
8
Hot
220
240
475
9
Very hot
Notes:
- Most recipes start by saying to preheat the oven. I never start with that as I think it’s a waste of energy, and more importantly, money! Since most modern ovens only take about 10 minutes to heat up to the right temperature, I think it makes more sense to turn the oven on before the food is almost ready to go in. So if applicable, you’ll find a little highlighted bit on my recipes saying when to turn the oven to avoid dead oven time! 🙂
- When it comes to preheating the oven, it’s very important for some dishes as they need a certain level of heat right from the start. These are for example bread, cakes and egg dishes. Also, putting foods into preheated oven helps keeping the total cooking time more accurate. However, preheating the oven isn’t always necessary. For example, slow-bake foods like casseroles and roasts can go into cold oven because the gradual temperature change won’t affect how they cook (although remember to adjust the total cooking time)