← Back to Tools
Temperature Converter
Convert between Fahrenheit, Celsius, and gas marks for perfect baking results
=
=
Common Pastry Temperatures
| Application | Celsius | Fahrenheit | Gas Mark |
|---|---|---|---|
| Macarons, delicate items | 150°C | 300°F | 2 |
| Meringues, drying | 160°C | 320°F | 3 |
| Custards, gentle baking | 170°C | 338°F | 3-4 |
| Croissants, viennoiserie | 180°C | 350°F | 4 |
| Tart shells, cakes | 190°C | 375°F | 5 |
| Choux pastry, puff pastry initial | 200°C | 400°F | 6 |
| High heat, initial browning | 220°C | 425°F | 7 |
| Very high heat, bread | 240°C | 465°F | 9 |
Temperature Tips
- Oven calibration: Use an oven thermometer to verify your oven's accuracy—many run hot or cold.
- Preheating: Always fully preheat before baking. Most ovens need 20-30 minutes to stabilize.
- Hot spots: Rotate pans halfway through baking to ensure even browning.
- Fan/convection: Reduce temperature by 20°C (or 25°F) when using convection settings.
- Tempering chocolate: Precise temperature control is essential—use a thermometer, not conversions.