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220 °F to °C

220 °F = 104.4444 °C
°F
To
— °C

Step-by-Step: 220 °F to °C

  1. Start with 220 °F
  2. Subtract 32: 220 - 32 = 188
  3. Multiply by 5/9: 188 x 5/9 = 104.4444 °C

220°F (104.4°C) is a low-to-moderate oven temperature. Ideal for slow-roasting meats until tender and pull-apart. Also used for dehydrating foods, melting chocolate, warming plates, and keeping dishes hot. Many slow-cooker recipes adapt well to the oven at this temperature.

Did You Know?

Chefs use 220°F (104.4°C) for reverse-searing: cook low and slow first, then finish with a high-heat sear for a perfect crust.

Nearby Conversions

°F°C
180 °F82.2222 °C
190 °F87.7778 °C
200 °F93.3333 °C
210 °F98.8889 °C
212 °F100 °C
220 °F104.4444 °C
230 °F110 °C
240 °F115.5556 °C
250 °F121.1111 °C
275 °F135 °C
300 °F148.8889 °C

Related Conversions

200 °F to °C 210 °F to °C 212 °F to °C 230 °F to °C 240 °F to °C 250 °F to °C

FAQ

Slow-roast meats, dehydrate foods, melt chocolate, warm plates at 220°F (104.4°C).

Yes, 220°F is low. Standard baking starts around 325–350°F.