{"id":148,"date":"2012-05-17T20:14:00","date_gmt":"2012-05-17T08:14:00","guid":{"rendered":"https:\/\/shadowfoot.com\/recipe\/?p=148"},"modified":"2025-01-26T14:17:21","modified_gmt":"2025-01-26T01:17:21","slug":"oven_temperatures","status":"publish","type":"page","link":"https:\/\/shadowfoot.com\/recipe\/oven_temperatures\/","title":{"rendered":"Oven Temperatures"},"content":{"rendered":"
\"Oven<\/figure>\n\n\n

Cooking with old recipes often means encountering terms like “moderate oven” or “slow oven.” This page provides a quick reference guide for converting these traditional oven temperatures into modern Celsius and Fahrenheit equivalents.<\/p>\n\n\n\n\n\n\n\n

<\/a>Whether baking a family classic or exploring a vintage cookbook, this table ensures your oven settings match the recipe\u2019s intent, helping you recreate dishes just as they were meant to be enjoyed.<\/p>\n\n\n\n

Description<\/th>Fahrenheit<\/th>Celsius<\/th>Use<\/th><\/tr><\/thead>
Cool oven<\/td>200\u00b0F<\/td>90\u00b0C<\/td>Slow cooking, drying out food, or delicate items like meringues.<\/td><\/tr>
Very Slow oven<\/td>200\u2013<\/strong>250\u00b0F<\/td>90\u2013<\/strong><\/strong>120\u00b0C<\/td>Long, gentle cooking for delicate dishes like custards or low-and-slow roasts.<\/td><\/tr>
Slow oven<\/td>300\u2013<\/strong>325\u00b0F<\/td>150\u2013<\/strong>160\u00b0C<\/td>Pastries or slow-cooked stews and casseroles.<\/td><\/tr>
Moderately Slow<\/td>325\u2013<\/strong>350\u00b0F<\/td>160\u2013<\/strong>180\u00b0C<\/td>Sponges, cakes, or cooking poultry and pork for tenderness.<\/td><\/tr>
Moderate oven<\/td>350\u2013<\/strong>375\u00b0F<\/td>180\u2013<\/strong>190\u00b0C<\/td>General baking (biscuits, muffins, cakes) and roasting vegetables.<\/td><\/tr>
Moderately Hot<\/td>375\u2013<\/strong>400\u00b0F<\/td>190\u2013<\/strong>200\u00b0C<\/td>Roasting meats for a good sear or baking bread with a crusty finish.<\/td><\/tr>
Hot oven<\/td>400\u2013<\/strong>450\u00b0F<\/td>200\u2013<\/strong>230\u00b0C<\/td>Pizza, roasting, or quick-cooking dishes which require a high heat.<\/td><\/tr>
Very Hot oven<\/td>450\u2013<\/strong>500\u00b0F<\/td>230\u2013<\/strong>260\u00b0C<\/td>Browning or flash-cooking foods like tandoori or naan bread.<\/td><\/tr>
Fast oven<\/td>500\u00b0F+<\/td>260\u00b0C+<\/td>Specialised baking, such as puff pastry.<\/td><\/tr><\/tbody><\/table><\/figure>\n\n\n\n

All ovens are different, and this should be used as a guide toward adapting older recipes for your kitchen. <\/p>\n\n\n\n

Recommendation: Use an oven thermometer to help understand the oven you’re using.<\/p>\n\n\n\n

<\/p>\n","protected":false},"excerpt":{"rendered":"

Cooking with old recipes often means encountering terms like “moderate oven” or “slow oven.” This page provides a quick reference guide for converting these traditional oven temperatures into modern Celsius and Fahrenheit equivalents.<\/p>\n","protected":false},"author":1,"featured_media":623,"parent":0,"menu_order":10,"comment_status":"closed","ping_status":"closed","template":"wp-custom-template-pages-wide","meta":{"footnotes":""},"class_list":["post-148","page","type-page","status-publish","has-post-thumbnail","hentry"],"jetpack_sharing_enabled":true,"jetpack-related-posts":[{"id":640,"url":"https:\/\/shadowfoot.com\/recipe\/substitutions\/flour-substitution\/","url_meta":{"origin":148,"position":0},"title":"Flour Substitution","author":"Brian","date":"25 January 2025","format":false,"excerpt":"Flour is a fundamental ingredient in many recipes, but sometimes, you may need to make substitutions. Whether you're out of a particular type of flour, need to adjust a recipe for dietary needs, or want a specific texture or flavour, knowing how to substitute flour effectively can be a game-changer.\u2026","rel":"","context":"Similar post","block_context":{"text":"Similar post","link":""},"img":{"alt_text":"","src":"","width":0,"height":0},"classes":[]}],"_links":{"self":[{"href":"https:\/\/shadowfoot.com\/recipe\/wp-json\/wp\/v2\/pages\/148","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/shadowfoot.com\/recipe\/wp-json\/wp\/v2\/pages"}],"about":[{"href":"https:\/\/shadowfoot.com\/recipe\/wp-json\/wp\/v2\/types\/page"}],"author":[{"embeddable":true,"href":"https:\/\/shadowfoot.com\/recipe\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/shadowfoot.com\/recipe\/wp-json\/wp\/v2\/comments?post=148"}],"version-history":[{"count":8,"href":"https:\/\/shadowfoot.com\/recipe\/wp-json\/wp\/v2\/pages\/148\/revisions"}],"predecessor-version":[{"id":637,"href":"https:\/\/shadowfoot.com\/recipe\/wp-json\/wp\/v2\/pages\/148\/revisions\/637"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/shadowfoot.com\/recipe\/wp-json\/wp\/v2\/media\/623"}],"wp:attachment":[{"href":"https:\/\/shadowfoot.com\/recipe\/wp-json\/wp\/v2\/media?parent=148"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}