Common baking temperatures at a glance
Most baking happens between 325°F and 425°F. 325°F / 165°C / gas 3 suits dense cakes and cheesecakes that need gentle heat. 350°F / 175°C / gas 4 is the universal default for cookies, cakes and quick breads. 375–400°F / 190–200°C / gas 5–6 gives pastries and pies color and lift. 425–475°F / 220–245°C / gas 7–9 is bread territory, where a hot start drives oven spring.
Gas marks, still common in UK recipes, step in 25°F increments: gas mark 4 equals 350°F, and each mark up or down adds or subtracts 25°F.
One honest tip: most home ovens are miscalibrated by 15–25°F. A $10 oven thermometer will tell you what your oven actually does — often the single best explanation for chronically overbaked or underbaked results.