180°C is 356°F, Gas Mark 4, and 160°C fan/convection. This is a Moderate Oven — and the single most-used baking temperature in the world. The default in virtually every British, Australian, and European recipe, covering cakes, biscuits, roast chicken, bread rolls, brownies, and more. It sits between the US standards of 350°F (177°C) and 375°F (190°C) — closer to 350°F.
CELSIUS
180°C
conventional
FAHRENHEIT
356°F
between 350°F & 375°F
GAS MARK
Gas 4
most-used gas setting
FAN / CONVECT
160°C
−20°C from conv.
💡 Fan/convection oven: set to 160°C — the most-used fan setting in the world. Fan-assisted: 170°C.
⚠ 180°C ≠ 375°F. 180°C = 356°F — closer to 350°F (177°C). If a US recipe says 375°F, use 190°C not 180°C.
180°C is where the Maillard reaction operates at full effectiveness for most baked goods — producing consistent golden-brown colour, flavour development, and a set crumb. It is the temperature at which butter cakes, sponges, biscuits, and bread rolls all behave predictably. The wide variety of recipes using 180°C is a testament to how well this temperature works across different batters and doughs.
RECIPE TIMING GUIDE AT 180°C
Sponge cake (20cm round)
25–30 min
Springy, skewer clean, golden top. Standard for most UK/AU sponge recipes.
Brownies (20cm tin)
22–28 min
Set edges, fudgy wobble in centre. Cool completely before cutting.
Roast chicken (1.5kg)
80–90 min
Internal 75°C+. Rest 15 min tented in foil. Skin golden and crisp.
Bread rolls (60g each)
15–18 min
Golden, hollow when tapped on base. Brush with egg wash for shine.
Muffins (standard 12-hole)
18–22 min
Risen dome, skewer clean, golden top.
Flapjacks / oat bars
18–22 min
Golden brown, still soft in tin. Firm to a chewy bar as they cool.
Digestive-style biscuits
12–15 min
Golden brown, not dark. Cool on rack — crisp as they cool.
Roast vegetables (chunked)
30–40 min
Caramelised edges, tender inside. Toss in oil, do not crowd the tin.
New York cheesecake (23cm)
50–60 min
No water bath needed. Slight wobble. Cool in switched-off oven 1 hour.
Apple crumble
35–45 min
Bubbling fruit, golden crumble. Loosely cover if top browns too fast.
Times are approximate. Oven calibration varies — always test for doneness.
180°C
Conventional (fan off)
Standard setting. The most common baking temperature in UK, Australian, and European recipes. What virtually every recipe means when it says 180°C.
160°C
Fan / Convection
Reduce by 20°C. 160°C fan is the workhorse fan setting — used in the vast majority of fan-oven recipes. Cooks 15–25% faster than conventional.
170°C
Fan-assisted (partial fan)
Reduce by 10°C. More even than conventional, similar speed. Very common in modern built-in ovens.
Gas 4
Gas Mark
Gas Mark 4 = 180°C. This is the most-used gas mark setting for everyday baking — cakes, biscuits, roast chicken.
Baking oven
AGA / Rayburn
The baking oven (170–190°C) at its midpoint. Roasting oven is too hot for most cakes — use the baking oven with the cold plain shelf above.
350°F
177°C · 3°C below 180°C
US everyday baking standard — cakes, cookies, quick breads
→ Use 180°C — negligible difference
356°F
180°C · ← this page
UK / AU / EU standard — cakes, biscuits, roast chicken, bread rolls
→ 180°C is your baseline
375°F
190°C · 10°C above 180°C
US moderate-hot — puff pastry, roast potatoes, quiche
→ Use 190°C — do NOT use 180°C
Meringues / pavlova
180°C is too hot — browns and cracks the shell. Use 120–160°C instead.
Delicate cheesecakes
Cracks without a water bath at 180°C. Use 160°C with a bain-marie.
Puff pastry
Needs 190–200°C to generate steam rapidly and separate layers.
Crusty bread loaves
Needs 200–220°C for oven spring and a hard crust.
Pizza
Needs maximum oven heat (220°C+) for blistered crust.
Crème brûlée / custard
Over-cooks at 180°C — eggs scramble. Use 150–160°C water bath.
Oven runs hot
Fix: Set dial to 163–168°C
Oven runs cool
Fix: Set dial to 193–198°C
Oven accurate
Fix: Use 180°C as written
Best fix: An oven thermometer (£5–10 / $8–15). Preheat 20 minutes, read true temperature, note the offset, apply every time. Most ovens are 10–30°C off — at 180°C this matters.
| °C | °F | Gas Mark | Fan °C | Oven type | Best for |
|---|---|---|---|---|---|
| 160°C | 320°F | Gas 3 | 140°C | Very Slow | Meringues, cheesecakes, custards |
| 170°C | 338°F | Gas 3–4 | 150°C | Slow | Victoria sponge, banana bread |
| 175°C | 347°F | Gas 4 | 155°C | Slow-Moderate | Cookies, sheet cakes, US 350°F |
| 180°C | 356°F | Gas 4 | 160°C | Moderate | Cakes, brownies, roast chicken, bread rolls |
| 190°C | 374°F | Gas 5 | 170°C | Mod. Hot | Puff pastry, roast potatoes, quiche |
| 200°C | 392°F | Gas 6 | 180°C | Hot | Bread, roast beef, jacket potatoes |
| 210°C | 410°F | Gas 6–7 | 190°C | Very Hot | Pizza, crusty artisan bread |
| 220°C | 428°F | Gas 7 | 200°C | Very Hot | Yorkshire pudding, pork crackling |
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180°C = 356°F = Gas Mark 4 = 160°C fan · Moderate Oven · World's most-used baking temperature · NOT the same as 375°F (that is 190°C) · Preheat 15+ minutes