The Centigrade Scale: A Trusted Friend in the Kitchen
Still calling it Centigrade? You're in good company! While officially renamed to Celsius in 1948, many experienced bakers learned their craft with Centigrade and Gas Marks. If you're using grandmother's handwritten recipes, translating old cookbooks, or simply prefer the traditional terminology, this converter honours that tradition while helping you navigate modern recipes.
The term "Centigrade" literally means "hundred steps" (centi=100, grade=steps) between water's freezing and boiling points. Anders Celsius would be proud you remember! Whether you're working with a treasured family recipe book, cooking on an AGA, or simply learned to bake when Centigrade was the standard, we understand that tradition matters in baking.
📚 Historical Note:
The numbers haven't changed—180° Centigrade equals exactly 180° Celsius. Only the name evolved. So Nan's recipes are still perfectly accurate!
Traditional Baking Temperature Guide
The way we learned it, the way it still works:
Classic British Baking Temperatures
| Gas Mark | Centigrade | Fahrenheit | Traditional Description | Classic Bakes |
|---|---|---|---|---|
| ¼ | 110°C | 225°F | Very Cool/Very Slow | Meringues (Mum's special) |
| ½ | 120°C | 250°F | Very Cool/Very Slow | Drying fruit, slow meringues |
| 1 | 140°C | 275°F | Cool/Slow | Rich fruit cake (Christmas) |
| 2 | 150°C | 300°F | Cool/Slow | Custards, milk puddings |
| 3 | 165-170°C | 325°F | Warm/Moderate | Madeira cake, simnel cake |
| 4 ⭐ | 180°C | 350°F | Moderate | Victoria sponge (the standard!) |
| 5 | 190°C | 375°F | Moderately Hot | Shortbread, biscuits |
| 6 | 200°C | 400°F | Hot | Bread rolls, scones |
| 7 | 220°C | 425°F | Hot | Puff pastry, Yorkshire pudding |
| 8 | 230°C | 450°F | Very Hot | Crusty bread, pizza (modern) |
| 9 | 240°C | 475°F | Very Hot | Restaurant pizza ovens |
| 10 | 250°C | 500°F | Extremely Hot | Naan bread, specialty baking |
🇬🇧 Traditional Wisdom:
"My Nan always said: 'Gas 4 for cakes, Gas 6 for bread, and if you smell burning, you've gone too high!' She never owned a thermometer and never had a failure."
Time-Tested Temperature Wisdom
Before digital thermometers and smart ovens, bakers had ingenious ways to gauge temperature:
The Paper Test
Place a piece of white paper in the oven:
- • Pale brown in 5 min = 150°C (300°F)
- • Golden in 5 min = 180°C (350°F)
- • Dark brown in 5 min = 200°C (400°F)
- • Brown in 3 min = 220°C (425°F)
Still used by professional bakers to check hot spots!
The Hand Test
Hold hand in oven centre (carefully!):
- • 8-10 seconds = Low (140°C)
- • 6-7 seconds = Moderate (180°C)
- • 3-4 seconds = Hot (200°C)
- • Less than 3 = Very Hot (220°C+)
⚠️ Nan's hands were tougher—be careful!
The Flour Test
Sprinkle a tablespoon of plain flour on a baking tray:
- • Turns golden in 5 minutes = 180°C (Gas 4)
- • Turns golden in 3 minutes = 200°C (Gas 6)
- • Immediate browning = Too hot, turn it down!
- • No change after 10 minutes = Too cool
AGA & Rayburn Temperature Guide
The heart of the traditional British kitchen deserves special attention:
Traditional Cast Iron Cooker Settings
Classic AGA Ovens:
- Roasting Oven: 240-260°C (475-500°F)
- Baking Oven: 190-200°C (375-400°F)
- Simmering Oven: 115-125°C (240-260°F)
- Warming Oven: 70-80°C (160-175°F)
Traditional Techniques:
- • 4-tier cooking: Move down as items brown
- • Cold shelf trick: Prevents top burning
- • Floor baking: For crispy bottoms
- • Grid shelf positions matter!
The AGA Ballet:
Start in roasting, move to baking, finish in simmering. This traditional dance creates perfect bakes every time—no temperature dials needed!
Converting Grandma's Recipe Notes
Decoding the charming but cryptic temperature instructions from old recipe books and handwritten cards:
Reading Old Recipe Clues
| If Grandma Wrote... | She Meant... | Modern Setting |
|---|---|---|
| "Very slow oven" | 120-140°C | 250-275°F / Gas ½-1 |
| "Slow oven" | 150°C | 300°F / Gas 2 |
| "Moderate oven" | 180°C | 350°F / Gas 4 |
| "Fairly hot oven" | 190°C | 375°F / Gas 5 |
| "Hot oven" | 200°C | 400°F / Gas 6 |
| "Very hot oven" | 220°C | 425°F / Gas 7 |
| "Quick oven" | 230°C | 450°F / Gas 8 |
Old Timing References Decoded:
- • "Time for a cup of tea" = 10-15 minutes
- • "While you prepare lunch" = 30-45 minutes
- • "Morning until noon" = 3-4 hours (rich fruit cake)
- • "Until a skewer comes out clean" = Still the best test!
- • "Until golden on top" = Usually 20-30 minutes at moderate
- • "Until well risen" = Double in size, regardless of time
Commonwealth Baking Traditions
Centigrade remains alive and well across the Commonwealth, each region adding its own twist:
Indian Baking
Still using Centigrade widely
- • Pressure cooker cakes: No temp needed!
- • Tandoor: 480°C (900°F)
- • OTG settings: Often in Centigrade
- • Microwave convection: °C standard
Australian Baking
Celsius but remembers Centigrade
- • Fan-forced standard: -20°C always
- • Lamingtons: 180°C conventional
- • ANZAC biscuits: 160°C (chewy)
- • Pavlova: 150°C then 120°C
South African Baking
Mixed terminology heritage
- • Melktert: 150°C for silky custard
- • Koeksisters: Oil at 190°C exactly
- • Beskuit: 100°C for drying
- • Boerewors rolls: 180°C
New Zealand Baking
Celsius official, Centigrade understood
- • Afghan biscuits: 180°C
- • Hokey pokey: Hard crack (150°C)
- • Cheese rolls: 200°C
- • Louise cake: 180°C
Canadian Baking
Bilingual temperature heritage
- • Butter tarts: 200°C (400°F)
- • Nanaimo bars: No bake!
- • Tourtière: 190°C (375°F)
- • Both scales on ovens
Hong Kong Baking
British heritage, Asian innovation
- • Pineapple bun: 180°C
- • Egg tarts: 200°C
- • Swiss roll: 170°C
- • Both °C and Gas Marks used
Traditional Conversion Methods
The elegant ways our predecessors managed temperature conversion:
Conversion Techniques from the Past
The Poetic Method
"Thirty-two you must subtract,
Five-ninths multiply - that's a fact!
For reverse, you multiply by nine,
Divide by five, add thirty-two - divine!"
Taught in British schools until the 1970s!
The Traditional Approximation
Centigrade to Fahrenheit:
Double it, subtract 10%, add 32
Example: 180°C → 360 - 36 + 32 = 356°F ✓
Quick Kitchen Method:
°C × 2 + 30 = °F (close enough!)
180°C × 2 + 30 = 390°F (actual: 356°F)
The Engineering Method (for precision):
°F = (°C × 9/5) + 32
°C = (°F - 32) × 5/9
When Grandad's engineering textbook meets Grandma's kitchen!
Traditional British Bakes at Classic Temperatures
Time-Honoured Recipes and Their Proper Temperatures
🍰 Victoria Sponge
Gas Mark 4 / 180°C / 350°F
- • Two 8" tins, 20-25 minutes
- • Middle shelf essential
- • Equal weights tradition
"The benchmark of British baking"
🎂 Christmas Cake
Gas Mark 1 / 140°C / 275°F
- • 3-4 hours for 9" cake
- • Brown paper collar vital
- • Water bath prevents drying
"Low and slow, fed with brandy"
🍪 Shortbread
Gas Mark 3 / 170°C / 325°F
- • 30-40 minutes until pale
- • Never let it brown!
- • Score while warm
"Scottish perfection"
🥧 Yorkshire Pudding
Gas Mark 7 / 220°C / 425°F
- • Oil must be smoking
- • Never open door!
- • 20-25 minutes
"The Sunday roast essential"
🧁 Rock Cakes
Gas Mark 6 / 200°C / 400°F
- • 15-20 minutes
- • Rough texture intended
- • Wartime favourite
"Rationing-era treasure"
🍞 Cottage Loaf
Gas Mark 8 / 230°C / 450°F
- • 30-35 minutes
- • Steam for crust
- • Tap test for doneness
"Traditional British bread"
Vintage Oven Guide
Working with heritage ovens and traditional equipment:
Classic British Cookers and Their Quirks
🔥 Traditional Gas Ovens
- Belling: Runs 10°C hot, rotate halfway
- New World: Bottom heat fierce, use middle shelf
- Parkinson Cowan: Reliable but slow to heat
- Main: Even heat, trust the dial
⚡ Classic Electric Ovens
- Creda: Accurate temperatures
- Tricity: Top element strong
- Belling: Fan models run hot
- Hotpoint: Slow but steady
🏺 Solid Fuel Ranges
Temperature depends on fuel and damper settings:
- • Coal: Steady heat, 180-220°C range
- • Wood: Variable, needs constant attention
- • Anthracite: Best for overnight cooking
- • Coke: Hot and consistent
Frequently Asked Questions (Traditional Bakers Edition)
Q: Is Centigrade different from Celsius?
A: Not at all! The numbers are identical—only the name changed in 1948 to honour Anders Celsius. Your grandmother's recipes using Centigrade are perfectly accurate. 180°C = 180° Centigrade exactly.
Q: My 1960s cookbook only has Gas Marks. Help!
A: Gas Mark 4 (180°C/350°F) is your friend—it's the standard "moderate" oven. Most cakes and biscuits use Gas 4-6. Remember: each Gas Mark represents about 25°F or 15°C increase.
Q: Do old Centigrade thermometers still work?
A: Absolutely! The scale hasn't changed, so vintage thermometers are perfectly functional. In fact, old mercury thermometers are often more accurate than modern digital ones—just handle with care.
Q: Why did they change from Centigrade to Celsius?
A: The 1948 General Conference on Weights and Measures renamed it to honour Anders Celsius and avoid confusion with the angular measurement "grade." The British officially switched in the 1960s, but many continued using Centigrade for decades.
Q: My AGA doesn't have temperature settings. How do I convert?
A: AGAs work differently—use oven positions rather than temperature changes. Roasting oven = Gas 7-8, Baking oven = Gas 4-5, Simmering oven = Gas 1-2. Move between ovens as needed rather than adjusting temperature.
Preserving Baking Heritage
Why Traditional Temperature Knowledge Matters
In our rush toward digital precision and smart ovens, we risk losing the intuitive understanding our grandmothers possessed. They didn't need apps or calculators—they knew that a "moderate oven" meant Gas Mark 4, that shortbread should never brown, and that you could test heat with your hand or a piece of paper.
This knowledge, passed down through generations, represents more than nostalgia. It's practical wisdom that still works. When your digital thermometer fails or you're faced with an unfamiliar oven, these traditional techniques become invaluable. They connect us to bakers who created masterpieces without modern conveniences.
Whether you're preserving family recipes, cooking on an AGA, or simply appreciate the elegance of traditional methods, understanding Centigrade and its companion measurements keeps this culinary heritage alive. Every time you convert "180° Centigrade" from Nan's recipe card, you're not just following instructions—you're continuing a tradition.
Your Heritage Toolkit:
- ✓ This converter for precise translations
- ✓ Gas Mark knowledge for British recipes
- ✓ Traditional tests for oven temperature
- ✓ Understanding of old recipe terminology
- ✓ Appreciation for time-tested methods
Essential Resources for Traditional Bakers
Continue your journey through traditional baking with these carefully selected tools:
🌡️ Temperature Tools
⚖️ Traditional Measurements
🍰 Classic British Recipes
🥧 Heritage Baking
Keep the Tradition Alive
Whether you're working from a treasured family recipe book, maintaining an AGA, or simply appreciate the elegance of traditional terminology, this converter bridges past and present. Centigrade may be officially retired, but in kitchens around the world, it lives on in the careful notes of recipe cards and the memories of perfect bakes.
A Final Thought:
Every number you convert carries history. That "180° Centigrade" in your grandmother's handwriting represents not just a temperature, but generations of knowledge, countless Sunday roasts, and the simple joy of sharing something homemade. Use this tool not just to convert numbers, but to preserve traditions.
🌹 "The secret ingredient is always love—but getting the temperature right certainly helps!" - Every grandmother, ever