The Universal Fan Oven Rule
Reduce any conventional temperature by this amount for fan ovens
Or use our instant converter:
🔥 Conventional/Static Oven
- • Heat from top/bottom elements only
- • Natural convection (slow air movement)
- • Hot and cold spots exist
- • Moisture stays in oven longer
- • Takes longer to reach temperature
💨 Fan/Convection Oven
- ✓ Fan circulates hot air continuously
- ✓ Even heat distribution throughout
- ✓ 25% more efficient heat transfer
- ✓ Removes moisture faster (crispier results)
- ✓ Cooks food 25% faster at same temp
🔬 The Science: Moving air transfers heat more efficiently than still air (like wind chill but in reverse). This means 160°C in a fan oven delivers the same cooking power as 180°C in a conventional oven.
Complete Fan Oven Conversion Chart
| Fahrenheit | Celsius | Gas Mark | FAN OVEN °C | FAN OVEN °F | Best For | Popularity |
|---|---|---|---|---|---|---|
| 250°F | 120°C | ½ | 100°C | 210°F | Meringues, drying |
|
| 275°F | 140°C | 1 | 120°C | 250°F | Slow roasting |
|
| 300°F | 150°C | 2 | 130°C | 265°F | Cheesecakes |
|
| 325°F | 165°C | 3 | 145°C | 295°F | Gentle baking |
|
| 350°F ⭐ | 180°C | 4 | 160°C | 325°F | Most cakes & cookies |
|
| 375°F | 190°C | 5 | 170°C | 340°F | Cookies, pastries |
|
| 400°F | 200°C | 6 | 180°C | 350°F | Bread, roasting |
|
| 425°F | 220°C | 7 | 200°C | 390°F | Puff pastry, Yorkshire pudding |
|
| 450°F | 230°C | 8 | 210°C | 410°F | Pizza, focaccia |
|
| 475°F | 240°C | 9 | 220°C | 430°F | Artisan breads |
|
📊 Usage Note: 350°F (180°C → 160°C fan) accounts for over 40% of all baking recipes. The -20°C/-25°F rule works for 95% of temperatures. For very low temps (below 150°C/300°F), reduce by only 10°C/15°F.
🔥 Everything Browns Too Quickly
Cause: Didn't reduce temperature for fan oven
Solution: Always subtract 20°C/25°F from conventional recipes
Example: Recipe says 180°C? Use 160°C in fan oven
⏱️ Food Cooks Too Fast
Cause: Reduced both temperature AND time
Solution: Only reduce temperature, keep original cooking time
Start checking 5-10 minutes early, but don't reduce time upfront
🍰 Cakes Crack on Top
Cause: Temperature still too high even after reduction
Solution: Try reducing by 25°C instead of 20°C
Some fan ovens run hotter - use an oven thermometer to check
💨 Dry Baked Goods
Cause: Fan removes moisture faster
Solution: Cover with foil halfway through or add a water pan
Fan ovens are great for crispy, not so much for moist
Quick Reference: Most Searched Conversions
350°F to Fan Oven
Most common US baking temp. Used for cakes, cookies, casseroles.
Learn more about 350°F →375°F to Fan Oven
Perfect for cookies with crispy edges, roasted vegetables.
400°F to Fan Oven
Bread baking, pizza, roasted meats. High heat for browning.
Gas Mark 6 to Fan
200°C conventional → 180°C fan. Common for bread and roasts.
220°C to Fan Oven
High heat for puff pastry, Yorkshire puddings, pizza.
Interactive Fan Oven Converter
Enter any temperature to get the fan oven equivalent instantly
Frequently Asked Questions
What is the fan oven conversion rule?
Reduce conventional temperatures by 20°C (or 25°F) for fan ovens. This rule works for 95% of recipes. For very low temperatures (below 150°C/300°F), reduce by only 10°C/15°F. The fan circulates hot air, making heat transfer 25% more efficient.
What is 350°F in a fan oven?
350°F in a fan oven should be set to 325°F (or 160°C). This is the most common temperature conversion, as 350°F is used in the majority of American baking recipes. The 25°F reduction ensures your cakes and cookies bake evenly without over-browning.
Do I need to adjust cooking time for fan ovens?
Generally, keep the original cooking time but check 5-10 minutes early. While fan ovens cook more efficiently, reducing temperature usually compensates for this. Don't reduce both temperature AND time, or your food may be undercooked. Start checking for doneness about 10% earlier than the recipe states.
What's the difference between fan and convection ovens?
They're the same thing! "Fan oven" is the British/European term, while "convection oven" is the American term. Both refer to ovens with a fan that circulates hot air for more even cooking. Some ovens labeled "true convection" or "European convection" have an additional heating element around the fan.
Can I use fan oven settings for all recipes?
Most recipes work well in fan ovens, but there are exceptions. Delicate items like soufflés, custards, and cheesecakes may not fare well with circulating air. For these, use conventional settings if available. Breads and pastries, however, often benefit from fan circulation as it creates crispier crusts.
Related Temperature Tools:
General Conversions:
Temperature Guides:
Baking Adjustments:
💨 Master Fan Oven Cooking!
Remember the golden rule: -20°C / -25°F for fan ovens. Never let temperature confusion ruin your bakes again!