this post was submitted on 30 Jun 2026
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Mildly Infuriating
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What oven only goes to 200C? I live in Canada (where we use C for everything except cooking, which we use F for) and pretty much everything I cook in the oven is at 218C or above. 200C isn’t even hot enough to bake frozen French fries properly without drying them out.
Most common oven temperatures:
325°F/160°C, 350°F/175°C, 375°F/190°C, 400°F/205°C, 425°F/220°C
So functional range of temps for most baking is 160-220°C with 175°C being the most common for most standard dinner recipes. Every non-commercial oven I’ve ever used defaults to 350/175 unless you set it otherwise, and I’ve used a lot of ovens. Commercial ovens are a bit different, most don’t have a default or if they do they have memory built in to default to your last temp used, but in my experience the most common temp for commercial baking is more often 375/190.
Though obviously individual recipes vary, that’s just averages across the many recipes I’ve made in both home kitchens and commercial kitchens. I’ve used 425/220 many, many times, as have I used 325/160 many, many times. I’ve also used outside that range but it’s far rarer. That’s mostly for specialized techniques or a very specific ingredient, or slow cooking and broiling obviously.
My oven goes to 500F/260C. The previous one I had went to 550F/288C, but it didn’t have convection (unlike my current one).
I actually use 500/260 on my oven quite frequently, using the “convection roast” feature. It’s excellent for roasting veggies and reheating pizza!
Cheap ones and airfryers. Normal cooking temperatures are 170-200, I only go above that for pizzas. No idea what you do with 218, I would only expect burnt ousides and gooey uncooked insides.
Never cook frozen French fries or fish sticks or chicken fingers in your oven? They pretty much always recommend 450F/232C