Baking Temperature Chart

Typical oven temperatures for everything you bake — cakes, cookies, breads, pies, pastry and pizza — in °F, °C and gas mark, plus internal temperatures that tell you when it is done.

Oven temperatures for baking

Item	Oven °F	Oven °C	Gas mark
Meringues	200–225	95–110	¼
Cheesecake (water bath)	300–325	150–165	2–3
Butter cakes, layer cakes	325–350	165–175	3–4
Brownies	350	175	4
Cookies	350–375	175–190	4–5
Muffins, quick breads	375–400	190–200	5–6
Enriched bread (brioche, rolls)	350–375	175–190	4–5
Pie (fruit)	375–425	190–220	5–7
Puff pastry, croissants	400–425	200–220	6–7
Lean bread (baguette, sourdough)	425–475	220–245	7–9
Pizza (home oven)	475–550	245–290	9+

Internal temperatures for doneness

Item	Done at
Lean bread	200–210 °F (93–99 °C)
Enriched bread	190–195 °F (88–91 °C)
Cake	200–210 °F (93–99 °C)
Cheesecake (center)	145–150 °F (63–66 °C)
Custard / pumpkin pie	170–175 °F (77–79 °C)

Notes

Most recipes assume a conventional oven; for a fan (convection) oven, reduce the temperature by about 25 °F (15–20 °C). An oven thermometer is worth having — many ovens run 25 °F hot or cold. 350 °F (175–180 °C) is the most common baking temperature because it browns sugars and proteins without burning the outside before the middle sets.

Frequently asked questions

Why do so many recipes bake at 350 °F?

It is hot enough for browning (Maillard reaction and caramelization) but gentle enough to cook the center before the edges burn.

What temperature should cookies bake at?

Usually 350–375 °F (175–190 °C).

What temperature is bread done inside?

About 190 °F for soft enriched bread and 200–210 °F for crusty lean bread.

Should I lower the temperature for a dark pan?

Yes — reduce by about 25 °F, as dark pans absorb more heat.