What Oven Temperature Should I Use? A Guide to Perfect Cooking and Baking Temperatures

Deciding what oven temperature to use can feel confusing since it really depends on what you’re making. A good rule of thumb? Go with 350°F for most baking and roasting—it’s the sweet spot for even heat and a reasonable cooking speed.

That temperature covers you for cakes, casseroles, and a lot of meats.

If you want food to cook faster or get a crispier outside, bump it up to somewhere between 375°F and 400°F. When you’re after slow, even cooking—think roasts or delicate bakes—drop it to around 325°F.

Getting comfortable with these basic ranges helps you avoid burning dinner or pulling out raw cake. Once you get the hang of it, you can adjust based on the recipe or just your own taste. If you want to nerd out on temps, here’s a handy oven temperature guide.

How to Choose the Right Oven Temperature

Picking the right oven temperature totally depends on what you’re cooking, and how you want to cook it. You’ve got to match the temp to your food—whether you’re baking, roasting, or broiling—and maybe tweak things for your oven.

Temperature Guidelines for Baking

Most cakes, cookies, and sweet stuff turn out best at 350°F (180°C). That’s the classic because it bakes things through without burning the edges.

If you’re impatient or want a crispier bite, try 375°F to 400°F (190-200°C) for cookies or thin cakes.

For delicate bakes like cheesecakes or custards, stick with 325°F (160°C). High heat can make them crack or dry out.

Even a 10-20°F shift can change how your bake looks and feels, so don’t be afraid to experiment a little.

Temperature Recommendations for Roasting and Broiling

Roasting veggies, meats, or nuts? Crank it up to 400°F to 450°F (200-230°C). That higher heat gives you that tasty browned outside.

With thick cuts of meat, you can start at 450°F for a quick sear, then drop the temp to finish roasting.

Broiling is a whole different game—it uses super high heat (500°F or more) from above. It’s perfect for melting cheese or crisping up the top, but you’ve got to keep an eye on it or things burn fast.

Adjusting for Convection vs Conventional Ovens

Convection ovens blow hot air around, so things cook faster and more evenly.

If you use convection, lower the temp by about 25°F (15°C) compared to a regular oven. That way, you don’t end up with overdone food.

So if a recipe says 350°F, go with 325°F on convection.

Convection’s awesome for roasting and for bakes that need even browning, like cookies or veggies.

But for things like soufflés or really delicate bakes, stick with the regular setting. Convection can dry them out.

Want a more detailed breakdown? Here’s a solid oven temperature conversion table.

Factors That Influence Oven Temperature Selection

The right oven temperature really comes down to what your recipe says and what you’re making. Both those things affect how fast your food cooks and whether it turns out the way you want.

You’ve got to juggle heat, moisture, and time to get it just right.

Recipe Instructions and Variations

Let’s be honest: the recipe is your first guide. Most recipes spell out a temperature because different foods need different heat to cook properly.

If a recipe asks for 350°F (about 175°C), stick pretty close to that—unless you know your oven runs hot or cold. Ovens aren’t all created equal, so you might need to adjust by about 25°F (15°C) here or there.

Sometimes recipes give you options, like baking at a higher temp for a shorter time or lower for longer. That’s all about what kind of texture you want—crispy outside, soft inside, you name it.

Keep an eye out for visual clues like browning and moisture, not just the clock.

Type of Food or Dish

The kind of food you’re cooking totally changes what oven temperature you should use.

• Meats do best at medium to high heat (325°F to 400°F). That way, you get a nice brown crust while the inside stays juicy.
• Baked goods like cakes and cookies need a moderate oven, usually 325°F to 375°F. This keeps the outside from burning before the middle is done.
• Vegetables? Crank it up. Roasting them at around 400°F brings out the caramelized, toasty goodness.

Moist foods need lower temps so they don’t dry out. But if you’re dealing with something dense or thick, bump up the heat to make sure the center cooks through.

Honestly, it’s all about paying attention to the size and how much moisture your food has. If you want to get nerdy about it, check out this oven temperature guide.