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Oven Temperatures
Please be sure your oven is calibrated so that when you set it for 350F. it registers 350F, the same for C. on an oven thermometer. Also is your oven level from side to side, front to front and back to back? And remember to preheat the oven for at ltast 20 minutes prior to baking or roasting!
A recipe says to set the oven temperature to gas mark #3 and you have no idea on what that means? Oven temperatures may be listed in Celsius, not Fahrenheit or even as a Gas Mark setting. Different countries have different settings on ovens, the Gas Mark is a temperature scale that was used on gas ovens and ranges in the United Kingdom, Ireland and several Commonwealth of Nations countries primarily in the later part of the twentieth century. Many traditional recipes from these countries still exist, so it's important to know about the temperature conversions.
The US and a few other small countries use Fahrenheit.
Ovens that use
Celsius are more common in Europe,
most of Asia, and Australia.
Oven temperature using Gas Mark
was
primarily used in the UK, Ireland, and some Commonwealth countries.
The most common roasting temperature is 350F. This is for chicken, beef, pork, lamb and other roasts 4 to 18 pounds. Four pounds and less, like a Cornish Hen, a small chicken, pork tenderloin, a rack of lamb or a Chateaubriand---increase the temperature to 400 F. Large roasts over 20 pounds, like a big turkey, a whole fresh ham or large prime rib, then go with a lower heat---325 F.
Most cookies should be baked at 375 F, loaves of bread at 400 F. Pizza is baked at 500+ F. Some breads and other recipes will start off at a high temperature and after a period of time, be set lower. Baking Russet (Idaho) Potatoes for 1 hour at 400 F. has been a standard for a long time For very large potatoes, perhaps 1 hour at 425 F. might be a good thing.
Most Common Oven Temperatures are in "PALE YELLOW"
|
US |
Celsius |
Mark |
To Cook What? |
|
225 F |
110 C |
mark-1/4 |
Baked Meringue, Oven Dried Tomatoes |
|
250 F |
130 C |
mark-1/2 |
Drying Sliced Bread for Bread Crumbs |
|
275 F |
140 C |
mark-1 |
Slow Roasting Duck for 7 Hours |
|
300 F |
150 C |
mark-2 |
Steamship Round, Fresh Ham (Pork Leg) |
|
325 F |
170 C |
mark-3 |
Large Roasts, a 22 pound Turkey |
|
350 F |
180 C |
mark-4 |
Chickens, Beef, Pork, Lamb, other Roasts 4 to 18 pounds. Lasagna, Casseroles |
|
375 F |
190 C |
mark-5 |
Cookies, Cakes, Pies, Muffins |
|
400 F |
200 C |
mark-6 |
Cornish Hen, Small Chicken, Pork Tenderloin, Rack of Lamb, Tri-Tip, Chateaubriand |
|
425 F |
220 C |
mark-7 |
Biscuits, Larger Size Baking Potatoes, Pastries |
|
450 F |
230 C |
mark-8 |
Toasting Croutons, Baking Fish |
|
475 F |
240 C |
mark-9 |
Roasting Vegetables, Sliced Onions, Asparagus, Zuchini, Mushrooms |
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