Temperature Converter

Temperature Reference Guide

Conversion Formulas

°C to °F: multiply by 9/5, then add 32. °F to °C: subtract 32, then multiply by 5/9. °C to K: add 273.15. K to °C: subtract 273.15. Quick mental check: 0°C = 32°F, 100°C = 212°F, 37°C (body temp) = 98.6°F.

Cooking Temperatures

Fridge: 3–5°C. Freezer: −18°C. Low oven: 150°C (300°F). Moderate: 180°C (350°F). Hot: 220°C (425°F). Boiling water: 100°C (212°F). Deep frying: 170–190°C. Caramel: 170°C. Sugar syrup stages range from 112°C (soft ball) to 154°C (hard crack).

Scientific Reference Points

Absolute zero: −273.15°C (0 K). Liquid nitrogen: −196°C. Dry ice: −78.5°C. Human body: 37°C. Surface of Sun: ~5,500°C. These reference temperatures help contextualise unusual readings.