Baking Temperature Guide: Best Temperatures for Different Foods

Choosing the right oven temperature is crucial for successful baking and cooking. Different foods require different temperatures to achieve optimal texture, flavor, and doneness. This comprehensive guide covers the best temperatures for various foods, helping you understand when to use low, moderate, or high heat for perfect results every time.

Understanding Temperature Zones

Low Temperatures (250-300°F / 120-150°C / Gas Mark 1-2)

Low temperatures provide gentle, slow cooking ideal for:

• Delicate items that burn easily
• Large cuts that need time to cook through
• Items that benefit from slow, even heating
• Dehydrating and keeping food warm

Moderate Temperatures (325-375°F / 160-190°C / Gas Mark 3-5)

Moderate temperatures are the workhorse of baking:

• Most baked goods require moderate heat
• Provides enough heat to cook through while browning
• Most versatile temperature range
• Prevents burning while ensuring doneness

Hot Temperatures (400-450°F / 200-230°C / Gas Mark 6-8)

Hot temperatures create rapid browning and crispiness:

• Roasting meats and vegetables
• Creating crispy exteriors
• Quick-cooking items
• Pizza and flatbreads

Very Hot Temperatures (475-500°F / 240-260°C / Gas Mark 9)

Maximum heat for specific applications:

• Professional-style pizza
• Broiling
• Very quick roasting
• Creating intense browning

Bread Baking Temperatures

Crusty Breads (400-450°F / 200-230°C / Gas Mark 6-8)

High temperatures create the characteristic crust:

• Sourdough: 450°F (230°C / Gas Mark 8)
• French baguettes: 450-475°F (230-245°C / Gas Mark 8-9)
• Artisan loaves: 425-450°F (220-230°C / Gas Mark 7-8)
• Focaccia: 425°F (220°C / Gas Mark 7)

High heat creates steam, which helps develop crust. Some recipes start hot, then reduce temperature.

Soft Sandwich Breads (350-375°F / 175-190°C / Gas Mark 4-5)

Lower temperatures prevent over-browning:

• White bread: 350°F (175°C / Gas Mark 4)
• Whole wheat: 375°F (190°C / Gas Mark 5)
• Dinner rolls: 375°F (190°C / Gas Mark 5)
• Brioche: 350°F (175°C / Gas Mark 4)

These breads need thorough cooking without excessive browning.

Quick Breads (350-375°F / 175-190°C / Gas Mark 4-5)

Moderate temperatures ensure even cooking:

• Banana bread: 350°F (175°C / Gas Mark 4)
• Zucchini bread: 350°F (175°C / Gas Mark 4)
• Cornbread: 375-400°F (190-200°C / Gas Mark 5-6)
• Muffins: 375-400°F (190-200°C / Gas Mark 5-6)

Quick breads contain more moisture and need moderate heat to cook through.

Cake Baking Temperatures

Layer Cakes (325-350°F / 160-175°C / Gas Mark 3-4)

Lower temperatures prevent doming and ensure even cooking:

• Vanilla cake: 350°F (175°C / Gas Mark 4)
• Chocolate cake: 350°F (175°C / Gas Mark 4)
• Yellow cake: 350°F (175°C / Gas Mark 4)
• White cake: 325-350°F (160-175°C / Gas Mark 3-4)

Lower temperatures allow cakes to rise evenly without excessive browning.

Dense Cakes (300-325°F / 150-160°C / Gas Mark 2-3)

Very low temperatures for dense, moist cakes:

• Cheesecake: 300-325°F (150-160°C / Gas Mark 2-3)
• Flourless chocolate cake: 325°F (160°C / Gas Mark 3)
• Pound cake: 325°F (160°C / Gas Mark 3)

These cakes need gentle heat to avoid cracking and ensure even cooking.

Sheet Cakes (350-375°F / 175-190°C / Gas Mark 4-5)

Moderate temperatures work well for large, thin cakes:

• Sheet cake: 350°F (175°C / Gas Mark 4)
• Cupcakes: 350-375°F (175-190°C / Gas Mark 4-5)

Larger surface area can handle slightly higher temperatures.

Cookie Baking Temperatures

Most Cookies (350-375°F / 175-190°C / Gas Mark 4-5)

Standard cookie temperature:

• Chocolate chip: 375°F (190°C / Gas Mark 5)
• Sugar cookies: 350°F (175°C / Gas Mark 4)
• Oatmeal: 350°F (175°C / Gas Mark 4)
• Peanut butter: 375°F (190°C / Gas Mark 5)

Moderate heat ensures cookies spread properly and cook through without burning.

Crispy Cookies (375-400°F / 190-200°C / Gas Mark 5-6)

Higher temperatures for crispy results:

• Thin and crispy: 375-400°F (190-200°C / Gas Mark 5-6)
• Shortbread: 325°F (160°C / Gas Mark 3) - lower for tender texture
• Biscotti: 350°F (175°C / Gas Mark 4), then 300°F (150°C) for second bake

Delicate Cookies (325-350°F / 160-175°C / Gas Mark 3-4)

Lower temperatures prevent over-browning:

• Macarons: 300°F (150°C / Gas Mark 2)
• Meringues: 200-225°F (95-110°C) - very low, long time
• Lace cookies: 350°F (175°C / Gas Mark 4)

Pastry Baking Temperatures

Pie Crusts (400-425°F / 200-220°C / Gas Mark 6-7)

High initial heat sets the crust:

• Fruit pies: Start at 425°F (220°C / Gas Mark 7), reduce to 350°F (175°C / Gas Mark 4)
• Custard pies: 400°F (200°C / Gas Mark 6), then reduce to 350°F (175°C / Gas Mark 4)
• Pre-baked shells: 425°F (220°C / Gas Mark 7)

Puff Pastry (400-425°F / 200-220°C / Gas Mark 6-7)

High heat creates steam for rising:

• Puff pastry: 400-425°F (200-220°C / Gas Mark 6-7)
• Croissants: 375-400°F (190-200°C / Gas Mark 5-6)

Phyllo Dough (350-375°F / 175-190°C / Gas Mark 4-5)

Moderate heat prevents burning:

• Baklava: 350°F (175°C / Gas Mark 4)
• Spanakopita: 375°F (190°C / Gas Mark 5)

Roasting Temperatures

Poultry (375-425°F / 190-220°C / Gas Mark 5-7)

Higher temperatures for crispy skin:

• Whole chicken: 400-425°F (200-220°C / Gas Mark 6-7)
• Turkey: 325°F (160°C / Gas Mark 3) for large birds
• Chicken pieces: 400-425°F (200-220°C / Gas Mark 6-7)
• Duck: 375°F (190°C / Gas Mark 5)

Beef Roasts (300-325°F / 150-160°C / Gas Mark 2-3)

Low temperatures for tender results:

• Prime rib: 325°F (160°C / Gas Mark 3)
• Beef tenderloin: 425°F (220°C / Gas Mark 7) for searing, then 325°F (160°C / Gas Mark 3)
• Pot roast: 300-325°F (150-160°C / Gas Mark 2-3)

Pork (350-400°F / 175-200°C / Gas Mark 4-6)

Moderate to hot temperatures:

• Pork loin: 375-400°F (190-200°C / Gas Mark 5-6)
• Pork shoulder: 300-325°F (150-160°C / Gas Mark 2-3)
• Pork chops: 400°F (200°C / Gas Mark 6)

Lamb (325-400°F / 160-200°C / Gas Mark 3-6)

Varies by cut:

• Leg of lamb: 325°F (160°C / Gas Mark 3)
• Rack of lamb: 400-425°F (200-220°C / Gas Mark 6-7)
• Lamb chops: 400°F (200°C / Gas Mark 6)

Vegetable Roasting Temperatures

Root Vegetables (400-425°F / 200-220°C / Gas Mark 6-7)

High heat for caramelization:

• Potatoes: 400-425°F (200-220°C / Gas Mark 6-7)
• Carrots: 400°F (200°C / Gas Mark 6)
• Parsnips: 400°F (200°C / Gas Mark 6)
• Beets: 400°F (200°C / Gas Mark 6)

Cruciferous Vegetables (400-425°F / 200-220°C / Gas Mark 6-7)

High heat creates crispy edges:

• Broccoli: 400-425°F (200-220°C / Gas Mark 6-7)
• Cauliflower: 400-425°F (200-220°C / Gas Mark 6-7)
• Brussels sprouts: 400-425°F (200-220°C / Gas Mark 6-7)

Tender Vegetables (375-400°F / 190-200°C / Gas Mark 5-6)

Moderate heat prevents burning:

• Asparagus: 400°F (200°C / Gas Mark 6)
• Green beans: 400°F (200°C / Gas Mark 6)
• Zucchini: 400-425°F (200-220°C / Gas Mark 6-7)

Soft Vegetables (350-375°F / 175-190°C / Gas Mark 4-5)

Lower temperatures for delicate items:

• Tomatoes: 350-375°F (175-190°C / Gas Mark 4-5)
• Mushrooms: 400°F (200°C / Gas Mark 6)

Pizza and Flatbread Temperatures

Home Oven Pizza (450-500°F / 230-260°C / Gas Mark 8-9)

Maximum home oven temperature:

• Thin crust: 475-500°F (245-260°C / Gas Mark 9)
• Thick crust: 450°F (230°C / Gas Mark 8)
• Flatbread: 450-475°F (230-245°C / Gas Mark 8-9)

Frozen Pizza (400-425°F / 200-220°C / Gas Mark 6-7)

Follow package instructions, typically:

• Frozen pizza: 400-425°F (200-220°C / Gas Mark 6-7)

Casseroles and One-Pot Meals

Casseroles (350-375°F / 175-190°C / Gas Mark 4-5)

Moderate temperatures for even cooking:

• Most casseroles: 350-375°F (175-190°C / Gas Mark 4-5)
• Lasagna: 375°F (190°C / Gas Mark 5)
• Baked pasta: 375°F (190°C / Gas Mark 5)

Using Our Oven Temperature Converter

Our Oven Temperature Converter helps you convert temperatures between Fahrenheit, Celsius, and Gas Mark. When following recipes:

1. Check recipe temperature: Note the temperature and scale
2. Convert if needed: Use our converter to match your oven's scale
3. Verify with thermometer: Always check actual oven temperature
4. Adjust as needed: Factor in your oven's specific quirks

Temperature Adjustment Tips

For Convection Ovens

Reduce temperature by 25°F (15°C) or reduce cooking time by 10-15%. Convection ovens cook faster and more evenly.

For High Altitude

Above 3,000 feet, increase temperature by 25°F (15°C) to compensate for lower boiling points and faster evaporation.

For Dark Pans

Reduce temperature by 25°F (15°C). Dark pans absorb more heat and cook faster.

For Glass Pans

Reduce temperature by 25°F (15°C). Glass conducts heat differently than metal.

Frequently Asked Questions

Q: Can I use the same temperature for all baked goods?

No, different foods require different temperatures. Use this guide or recipe instructions for best results.

Q: What if my recipe doesn't specify a temperature?

Use moderate heat (350°F/175°C/Gas Mark 4) as a starting point, or look for similar recipes for guidance.

Q: Should I preheat the oven?

Yes, always preheat. Most recipes assume the oven is already at temperature when food goes in.

Q: Can I open the oven door while baking?

Minimize door opening. Each opening drops temperature 25-50°F (15-30°C) and can affect results.

Q: What if my food is cooking too fast or slow?

Adjust temperature in 25°F (15°C) increments. If food browns too quickly, reduce temperature. If it takes too long, increase temperature.

Conclusion

Understanding the right temperatures for different foods is fundamental to successful baking and cooking. Use this guide as a reference, and remember to use our Oven Temperature Converter when working with recipes from different regions. Always verify temperatures with an oven thermometer for best results.

For more detailed guidance, explore our guides on understanding oven temperature settings and oven temperature accuracy.

Sources

• King Arthur Baking – Comprehensive baking temperature guidelines
• USDA Food Safety – Safe cooking temperatures for different foods