Baking Conversion Calculator
Convert oven temperatures between Fahrenheit and Celsius, and check pan-size swaps by area ratio before you bake.
This free baking conversion calculator does two jobs: instant oven temperature conversion between °F and °C, and pan-size swaps using batter area ratios. Pick the pan your recipe calls for and the pan you own — if the ratio is near 1.0, swap directly; if not, you will know to adjust.
Oven Temperature
Pan Size Swap
How to use this calculator
- Step 1: For temperature — enter °F or °C (or both) and click Convert.
- Step 2: For pan swaps — pick the pan your recipe calls for and the pan you actually have.
- Step 3: Click Calculate to get the batter area ratio.
- Step 4: Ratio near 1.0 (0.9-1.1): swap directly. Below 0.9: less batter fits — reduce the recipe. Above 1.1: batter is thinner — check doneness early.
The formula
C = (F - 32) x 5/9. Pan ratio = target pan area / recipe pan area (rounds: pi x r^2, rectangles: L x W).
Worked example
350°F converts to 176.7°C. Swapping a 9-inch round recipe (63.6 sq in) into an 8-inch round (50.3 sq in) gives a batter ratio of 0.79 — the batter sits deeper, so expect a longer bake and watch the top.
Frequently Asked Questions
What is 350°F in Celsius?
176.7°C, which most ovens round to 180°C. Common pairs worth memorizing: 325°F = 165°C, 350°F = 177°C, 375°F = 190°C, 400°F = 200°C, 425°F = 220°C, 450°F = 230°C. The formula is C = (F - 32) x 5/9.
Can I use an 8x8 pan instead of a 9-inch round?
Yes — that is one of the safest swaps in baking. A 9-inch round has about 63.6 sq in of area and an 8x8 square has 64 sq in, a ratio of 1.01, so the batter depth is virtually identical and no time adjustment is needed. Going from a 9-inch round to an 8-inch round (ratio 0.79) is a bigger change.
What happens if I use a smaller pan than the recipe calls for?
The batter sits deeper, so it needs more time and the top can burn before the center sets. Reduce the oven temperature by about 25°F and start checking doneness later than the recipe says. Never fill any pan more than two-thirds full — overflowing batter is worse than a slightly longer bake.
Do I need to adjust baking time for a larger pan?
Yes — thinner batter bakes faster. Start checking 5-10 minutes before the recipe time, using the usual doneness cues (toothpick test, spring-back, internal temp). The temperature usually stays the same; only the time shrinks.
Are convection oven temperatures different?
Generally reduce the recipe temperature by 25°F when using convection (fan) mode, since the circulating air browns and cooks faster. Some ovens do this automatically with a convection-convert setting. Baking times also drop slightly — check early the first time you convert a recipe.