Oven Settings

Roasting is one of the preferred methods for cooking meat and that involves a good knowledge of the cut and of the oven. Oven settings can be confusing between different scales. Find below the guidelines for the right oven temperatures.

This chart is only a guide. The last column shows the nearest temperature equivalent to the gas numbers, but most ovens give temperatures in units of 25˚ F, 10˚ C or 20˚ C to make the setting easier. The first scale of settings - cool, moderate, hot - are the popular terms used in the UK. The second scale in brackets - slow, moderate, hot - are the popular in the US. In most European countries, a mixture of both is used - very cool, cool, moderate, hot, very hot - but the temperature intervals are approximately the same.

Oven settings for conventional ovens Fahrenheit Celsius
very cool (very slow) 225˚ to 250˚ 120˚ to 140˚
cool (slow) 275˚ to 300˚ 140˚ to 160˚
moderate 325˚ to 350˚ 160˚ to 180˚
fairly hot (hot) 375˚ to 400˚ 180˚ to 200˚
hot (very hot) 425˚ to 450˚ 200˚ to 220˚
very hot (extremely hot) 475˚ to 500˚ 250˚

Fan assisted ovens take less time to cook because of the hot air circulation and they usually need a lower temperature, a approximately 20% less (approximately 20° F to 40° F, or 10° C to 20° C, less)