Kitchen safety: hobs, ovens and temperatures
Works in the UK and the US. This version uses UK words and measures (hob, grams, gas marks); the US version uses stove, cups and °F. · US version of this page
Using the hob and oven safely, oven temperatures, storing food at the right temperature and planning your cooking time.
Hob and oven safety
- Turn saucepan handles inwards, away from the edge.
- Use dry oven gloves – a damp cloth lets heat through.
- Tilt lids away from you so steam goes the other way.
- Never leave hot oil. If a pan catches fire, never throw water on it and never move the pan: an adult turns off the heat if it is safe to do so, and everyone gets out and calls 999.
Oven temperatures
| Gas mark | °C | °C fan | °F |
|---|---|---|---|
| 1 | 140 | 120 | 275 |
| 2 | 150 | 130 | 300 |
| 3 | 170 | 150 | 325 |
| 4 | 180 | 160 | 350 |
| 5 | 190 | 170 | 375 |
| 6 | 200 | 180 | 400 |
| 7 | 220 | 200 | 425 |
| 8 | 230 | 210 | 450 |
| 9 | 240 | 220 | 475 |
Use the oven temperature converter for any other setting.
Lesson and quiz
Step by step: a quick safety check, questions marked by Classfern, timers for each cooking step, then an honest look at how it went – a teacher or parent judges the cooking, and learners rate their own work. Photos of the finished dish stay at home.
Use the code your teacher gave you – never your name. Progress is kept on this device.
Put it into practice
- Rainbow fruit cupsA no-cook pudding of fruit in rainbow layers with yoghurt – perfect for first knife skills.
- Overnight oatsA no-cook breakfast you make the night before: weigh, measure, grate and mix.
- Fresh tomato salsaA bright, no-cook dip that teaches dicing, the bridge hold and the claw grip.
- HummusA smooth chickpea dip – and a real example of an allergen (sesame in tahini).