What is 200 in the Oven? Understanding Oven Temperatures and Cooking Tips

When you set your oven to 200, it usually means 200 degrees Celsius. That’s about 392 degrees Fahrenheit in a conventional oven—a pretty standard setting for baking and roasting all sorts of things.

Knowing this makes it a lot easier to follow recipes, especially when they bounce between Celsius and Fahrenheit.

If you’ve got a convection or fan oven, you can usually drop the temperature to around 180 degrees Celsius. The fan moves hot air around, so food cooks faster and more evenly.

It’s a small detail, but it really helps you tweak cooking times and temps for better results.

Whether you’re baking bread or roasting veggies, understanding what “200” means on your oven dial keeps things on track. For more details on conversions, you can check out this oven temperature conversion information.

Meaning of 200 in the Oven

When you see “200” on a recipe or oven dial, it’s pointing to the temperature for baking or roasting. But what exactly does that mean?

It really depends on how your oven measures heat, where you live, and the kind of oven you’re using.

Interpreting Oven Temperature Settings

On most ovens, “200” usually means 200 degrees Celsius or Fahrenheit. Oven dials aren’t always super precise, though.

A dial marked “200” generally aims for that temperature, but it can swing a bit higher or lower.

If you’re baking, 200°C is a pretty common temp for roasting veggies or baking certain breads. People usually call it “moderately hot.”

It’s important to double-check which scale your oven uses, or you might end up burning or undercooking your food.

Difference Between Celsius and Fahrenheit

200 degrees Celsius is way hotter than 200 degrees Fahrenheit.

• 200°C is about 392°F
• 200°F is only about 93°C, which is really just low heat—think slow-cooking or keeping things warm

Most ovens outside the U.S. use Celsius. American ovens tend to stick with Fahrenheit.

If a recipe just says “200,” you’ll want to figure out which one they mean. Otherwise, it’s easy to mess up a dish.

Regional Oven Mark Conventions

Some countries use “oven marks” instead of degrees. For example, in the UK, mark 6 usually means about 200°C or 400°F.

These oven marks make things simpler, but if your recipe or oven has numbers, you’ll want to translate them or check your oven’s manual.

For more on oven temp conversions and adjustments, check out Matthews Cotswold Flour’s oven temperature conversion table.

Using 200 Degrees in Cooking

At 200 degrees Fahrenheit, you’re working with a low, gentle heat. That’s perfect for certain cooking techniques—slow-cooking, for example.

This temp lets you cook food slowly, holding onto moisture and texture. You don’t have to worry so much about burning or drying things out.

Common Recipes for 200 Degrees

You’ll often see 200 degrees used for slow-cooking meats like brisket, ribs, or pork shoulder. It gives tough fibers time to break down without overcooking the outside.

It’s also a good pick for dehydrating fruits or making yogurt, when you need steady, low heat.

Certain casseroles and egg-based dishes like quiche benefit from this too. At 200 degrees, you avoid bubbling over or cracking.

Roasting root vegetables—carrots, beets, all those—at this temp helps them soften gently and keeps their sweetness intact.

Cooking Results at 200 Degrees

When you use 200 degrees, heat moves slowly through your food. That gives you more control over how done things get, especially with big or tough cuts.

You’ll usually end up with tender, juicy results and less risk of burning.

The slow pace helps keep moisture in and cuts down on shrinkage. Proteins and fibers relax over time, instead of seizing up.

Just keep in mind, cooking at 200 degrees takes longer. You might have to add 25% or more to your usual cooking time compared to 300–350 degrees.

Baking and Roasting Guidelines

When you bake or roast at 200 degrees, you get low, steady heat. It won’t brown your food fast.

That’s actually great for delicate things—think custards, soufflés, or cheesecakes. Slow setting really matters for those.

Grab a thermometer when roasting. It’s honestly the best way to avoid overcooking or ending up with raw spots, since the heat’s so gentle.

Try covered pans or a sheet of foil if you’re roasting at 200 degrees. It helps keep moisture in, which is especially handy for meats and veggies.

If you need to convert oven temperatures, check out this oven temperature conversion guide. It’s way easier than guessing.