If you’ve wanted to try a wartime recipe, you may have felt confused by how hot the oven needs to be. Today we are told the actual temperature, in the old days you would have known how hot an oven needed to be when told ‘a moderate oven’ or ‘a hot oven.’ Such terms are rather alien today. An explanation of this can be found in Marguerite Patten’s book ‘Victory Cookbook.’ Here she gives a simplified understanding of those oven temperatures with today’s equivalent.
A very cool oven: 90-120°C, 200-250°F, Gas Mark 0-½
A cool oven: 140-150°C, 275-300°F, Gas Mark 1-2
A very moderate oven: 160°C, 325°F, Gas Mark 3
A moderate oven: 180°C, 350°F, Gas Mark 4
A moderately hot oven: 190-200°C, 375-400°F, Gas Mark 5-6
A hot oven: 220°C, 425°F, Gas Mark 7
A very hot oven: 230-240°C, 450-475°F, Gas Mark 8-9