The reason why it's difficult to find a translation/conversion table is because these terms predate standardized measurements.
This is the French equivalent of the English term "slow" oven. Both originate from an era before thermostatically controlled gas and electric appliances (which is most of human history). Remember that a hundred years ago, the typical home cook was shoving logs into their stove/oven periodically to attempt to maintain a reasonably steady temperature.
For the French, a common set of terms from hottest to coolest would be:
Four très chaud > four gai > four moyen (or modéré) > four douce
This is really up to the interpretation of the individual cook based on how they cook and how their oven works.
However, I see the rough equivalents as:
Four très chaud: : 425 °F and above Four gai: 375-400 °F Four moyen (or modéré): 325-350 °F Four douce: 275-300 °F
and use those as starting points for setting the thermostat (I know my entry-level oven is actually very accurate).
Note that French ovens for a while used a Thermostat scale from 1-10 before introducing degree measurements on the dial. Unsurprisingly, Th. 5 is equivalent to 180 °C (355 °F).
Anyhow, I think the 275-300 °F range for a braised meat stew is right. The goal is to perform a slow cook to break down the collagens in the meat. (I would personally lean toward 250-275 °F.)
Hugely appreciated, 702 551! This covers the ground for us entirely. Not only are we ok (though perhaps should lower the temp a bit more at this point) but also you've given us a sensible conversion table and your reasons for it so we won't ever have to ask about this again! Heartfelt thanks!
Toni P - could you please copy and paste the French directions you are using? “douce” usually means something like soft or sweet, but it will be clearer from context.
Thanks, Nancy. We're cooking a "backe offe" mixed meat stew. We know what French means in general, but in this recipe it's used for the oven temperature. I don't know what range that would cover. I couldn't find that out anyplace at all though I googled with several differently phrased questions. We can cook it for more than 3 hours if need be, but right now it's set AT 300 degrees and we'll drop it to 275 later.
6 Comments
This is the French equivalent of the English term "slow" oven. Both originate from an era before thermostatically controlled gas and electric appliances (which is most of human history). Remember that a hundred years ago, the typical home cook was shoving logs into their stove/oven periodically to attempt to maintain a reasonably steady temperature.
For the French, a common set of terms from hottest to coolest would be:
Four très chaud > four gai > four moyen (or modéré) > four douce
This is really up to the interpretation of the individual cook based on how they cook and how their oven works.
However, I see the rough equivalents as:
Four très chaud: : 425 °F and above
Four gai: 375-400 °F
Four moyen (or modéré): 325-350 °F
Four douce: 275-300 °F
and use those as starting points for setting the thermostat (I know my entry-level oven is actually very accurate).
Note that French ovens for a while used a Thermostat scale from 1-10 before introducing degree measurements on the dial. Unsurprisingly, Th. 5 is equivalent to 180 °C (355 °F).
Anyhow, I think the 275-300 °F range for a braised meat stew is right. The goal is to perform a slow cook to break down the collagens in the meat. (I would personally lean toward 250-275 °F.)
Best of luck.
“douce” usually means something like soft or sweet, but it will be clearer from context.
702551 has answered before I got back to you and I agree.