325°F to 450°F in Celsius: Full Oven Temperature Chart
Here are the equivalents for the most common American oven temperatures, converted and rounded for practical use:
- 325°F = 163°C
- 375°F = 191°C
- 400°F = 204°C
- 425°F = 218°C
- 450°F = 232°C
The formula behind these numbers
Every value comes from the same formula: subtract 32, multiply by 5, divide by 9. For example, for 425°F:
(425 − 32) × 5 ÷ 9 = 218.3°C, rounded to 218°C
As with 350°F, home ovens vary by ±10°C from one unit to the next, so rounding to the nearest degree won't change how anything actually bakes.
What each range is good for
- 325°F (163°C) — slow, gentle baking, ideal for a cheesecake or a roast you want to cook evenly without drying it out.
- 375°F (191°C) — a notch above 350°F, often used for muffins or cookies that need a bit more color.
- 400°F (204°C) — the go-to temperature for roasting vegetables, baking a pie crust, or searing chicken pieces.
- 425°F (218°C) — for caramelizing roasted vegetables or puffing up pastry dough, which needs a blast of heat to rise properly.
- 450°F (232°C) — high heat, reserved for pizza, crusty bread, or anything that needs a well-colored crust in a short time.
The less common settings: 250°F, 275°F, 300°F, 475°F, 500°F
The main chart covers the temperatures you run into most often, but some recipes fall outside that range. With the same formula:
- 250°F = 121°C — drying, meringues, very slow-cooked meat
- 275°F = 135°C — low and slow, like a pulled pork
- 300°F = 149°C — cheesecake without a water bath, meatloaf
- 475°F = 246°C — pizza on a stone, country loaf
- 500°F = 260°C — the maximum on most home ovens, for a very fast pizza crust
Above 500°F, a recipe is usually talking about the broiler, which has no fixed temperature: it's the top element at full power.
The other way around: a recipe in °C with an oven in °F
If you have an American oven graded in Fahrenheit and a French or Québécois recipe in Celsius, the formula flips: multiply by 9, divide by 5, add 32. The values you'll see most often in metric recipes:
- 160°C = 320°F (set to 325°F)
- 180°C = 356°F (set to 350°F)
- 200°C = 392°F (set to 400°F)
- 220°C = 428°F (set to 425°F)
- 240°C = 464°F (set to 450°F or 475°F)
Fahrenheit ovens adjust in 25°F steps: simply pick the nearest setting — a few degrees' difference is absorbed by the oven's natural margin.
A trick for remembering without the chart
Each 25°F increment adds roughly 14°C — a handy reference if your recipe lists a value not in the chart above, like 340°F or 410°F. For a fast estimate without a calculator, you can also subtract 30 from the Fahrenheit number and divide by two: the result isn't perfectly accurate, but it's close enough to get your bearings before checking the precise figure.
A recipe with multiple temperatures
Some recipes change temperature partway through baking — for example, starting at 425°F, then dropping to 350°F after 15 minutes to finish cooking without scorching the top. Convert each stage separately using the same formula or chart above; never average two Fahrenheit temperatures before converting, since the result would be wrong.
Trust the visual cues, not just the timer
The baking time listed in a recipe assumes an oven calibrated like the tester's — which is almost never exactly true of yours. Use the converted temperature as your starting point, but also rely on the classic signs: a knife tip that comes out clean for a cake, golden color for cookies, a hollow sound when tapped for bread. These visual and tactile cues stay more reliable than any conversion number, however precise.
What about the French thermostat scale?
If your oven is graded in thermostat numbers (1 to 10) rather than °C or °F, check our dedicated correspondence chart — thermostat 6, for example, is roughly equivalent to 350°F, one of the most common settings for cakes and cookies.
Also keep in mind that rack position affects baking just as much as the temperature itself: a rack set too high brings food closer to the top element and speeds up browning, no matter what the dial says.
Temperatures are only part of converting a recipe: the complete conversion chart also brings together volumes, weights, and the densities of common ingredients.