425°F = 220°C Oven (200°C Fan / Gas Mark 7)
425°F equals 220°C on a standard oven dial (exact 218.3°C), 200°C (400°F) in a fan-assisted convection oven, and UK Gas Mark 7, providing hot domestic oven heat ideal for flaky buttermilk biscuits and high-heat roasted vegetables.
425°F is 218°C (set oven dial to 220°C). This intense heat turns butter water pockets into steam instantly, producing towering flaky layers in biscuits and quick-baking scones.
Oven Thermal Zone Spectrum425°F • Gas Mark 7 • Hot
Slow / Low225–300°F • GM ½–2
Moderate Bake325–375°F • GM 3–5
Hot Roast400–450°F • GM 6–8
Pizza / Broil475°F+ • GM 9–10
Conventional °F
425°F
Exact: 425°F
Conventional °C
220°C
Exact: 218.3°C
Convection / Fan
200°C Fan
400°F (−25°F)
UK Gas Mark
Gas Mark 7
Hot
International Oven Dial & UK Gas Mark Reference
| Static °F | Static °C | Fan °C | Gas Mark | Heat Zone |
|---|---|---|---|---|
| 225°F | 110°C | 90°C Fan | Gas Mark ¼ | Very Cool / Drying & Meringues |
| 250°F | 120°C | 100°C Fan | Gas Mark ½ | Very Slow / Slow Braising |
| 275°F | 140°C | 120°C Fan | Gas Mark 1 | Slow / Custards & Rich Fruitcakes |
| 300°F | 150°C | 130°C Fan | Gas Mark 2 | Slow–Moderate / Casseroles & Shortbread |
| 325°F | 165°C | 145°C Fan | Gas Mark 3 | Moderate / Cheesecakes & Loaf Cakes |
| 350°F | 180°C | 160°C Fan | Gas Mark 4 | Moderate / Everyday Baking, Cookies & Layer Cakes |
| 375°F | 190°C | 170°C Fan | Gas Mark 5 | Moderately Hot / Pies, Muffins & Roasting |
| 400°F | 200°C | 180°C Fan | Gas Mark 6 | Hot / Crispy Roasting, Puff Pastry & Scones |
| 425°F | 220°C | 200°C Fan | Gas Mark 7 | Hot / Artisan Bread, Roasted Veg & Yorkshire Pudding |
| 450°F | 230°C | 210°C Fan | Gas Mark 8 | Very Hot / Hearth Loaves & High-Heat Roasting |
| 475°F | 245°C | 225°C Fan | Gas Mark 9 | Very Hot / Dutch-Oven Sourdough & Skillet Sear |
| 500°F | 260°C | 240°C Fan | Gas Mark 10 | Extremely Hot / Pizza Stone & Flatbreads |
Frequently Asked Questions
What is 425°F in Celsius? ▾
425°F equals 218.3°C, rounded to 220°C (or 200°C fan-forced) and corresponds to UK Gas Mark 7.
What makes 425°F great for biscuits and pastry? ▾
The rapid blast of heat vaporizes cold butter moisture before fats completely melt, creating crisp structural pockets that yield dramatic height and flaky layers.