Part 8 of my Baking Basics series: Here’s how to convert temperatures you see in recipes from Fahrenheit to Celsius (or vice versa) – we talk about the formula and math, as well as a quick tip using your thermometer!
Just like I couldn’t possibly explain why the United States doesn’t use metric measurements for ingredients, we also don’t use Celsius temperature scale.
I can’t tell you how many times I’ve been in conversation with someone, not realizing their not American, and heard them say something like, “It was so hot! I think it was 32 degrees that day” to which I stare blankly wondering why they would think snow was hot.
Ding ding ding! It’s because they’re talking about 32 degrees Celsius. [facepalm]
I know non-US readers must get frustrated reading my recipes in Fahrenheit, so I wanted to shed a little light on the conversion formula and provide some of the most frequently used temperatures in an easy to reference chart.
The formula for converting from Fahrenheit to Celsius
The temperature conversion from Fahrenheit to Celsius isn’t as difficult as you might think!
(°F − 32) × 5 / 9 = °C
I know, I know – math. But here’s the conversion to celsius spelled out in steps:
- Subtract 32 from the °F temperature
- Multiply this number by 5
- Divide that number by 9
Example:
(350°F − 32) × 5 / 9 = 176°C
Conversely, if you are looking to convert from Celsius to Fahrenheit:
(°C × 9 / 5) + 32 = °F
Frequently used temperature conversions
| Fahrenheit (°F) | Celsius (°C) |
| 300°F | 149°C |
| 325°F | 163°C |
| 350°F | 177°C |
| 375°F | 191°C |
| 400°F | 204°C |
| 425°F | 218°C |
| 450°F | 232°C |
Converting Fahrenheit to Celsius without math
Don’t want to do the math while you’re in the midst of trying to cook something that requires a digital thermometer? Check the different settings on your model – it might have a button to change your readings from Fahrenheit to Celsius in an instant. Boom! No math necessary.
That button is one of the many things I adore about my Thermoworks ChefAlarm (aff link).
I hope this helps! Are there any questions about this topic that I didn’t answer? Let me know in the comments below.
Other content in the Baking Basics series:
- How to Make Shredded Chicken
- 25+ Holiday Baking Tips
- How to Store Fresh Fruit
- Introducing the Baking Basics Series
- How to Store Common Baking Ingredients
- Shelf Life of Common Baking Ingredients
- How to Measure Ingredients for Baking
- Baking Pan Conversions Made Easy
- Volume Conversions for Baking Recipe Ingredients
- How to Calibrate Your Oven for Better Baking Results
- How to Clean Your Silicone Mats
- How to Convert Temperatures from Fahrenheit to Celsius
- What Room Temperature Butter Means (and why it’s important)
- Flour 101: How to Use Different Types of Flour
- How to Make Muffin Liners Out of Parchment Paper
- Why You Mix Dry and Wet Ingredients Separately
- How to Make Cake Flour
- How to Ship Cookies in the Mail
- Sprinkles 101: The different types of sprinkles and how to use them
- How to Make Buttermilk
- What is “stress baking”?
Let us know what you think!