185°C is 365°F, Gas Mark 5, and 165°C fan/convection. Classified as a Moderate Oven, it is a 5°C step above the ubiquitous 180°C — ideal for enriched doughs (brioche, focaccia, babka), dense fruit cakes, roasted root vegetables, and anything that needs slightly more colour and heat than standard baking temperature. 365°F is not a standard US marking — it sits between 350°F (177°C) and375°F (190°C).
CELSIUS
185°C
conventional
FAHRENHEIT
365°F
between 350–375°F
GAS MARK
Gas 5
UK gas ovens
FAN / CONVECT
165°C
−20°C from conv.
💡 Fan/convection oven: set to 165°C. Fan-assisted: 175°C. Gas Mark 5 — one step above Gas 4 (180°C). 365°F is not a standard US marking: use 185°C for US recipes calling for 350°F (slightly hotter) or 375°F (slightly cooler).
185°C bridges everyday baking (180°C) and moderate-hot roasting (190°C). It is the natural temperature for enriched doughs — the higher sugar content in brioche, focaccia, and babka means they need slightly less heat than lean doughs to avoid burning. It also excels at caramelising root vegetables and finishing dense cakes that need a touch more heat than standard 180°C.
RECIPE TIMING GUIDE AT 185°C
Dense fruit cake (20cm)
75–90 min
Skewer clean. Cover with foil after 45 min to prevent over-browning on top.
Roasted root vegetables
35–45 min
Caramelised edges, tender inside. Toss halfway through.
Focaccia
22–28 min
Golden surface, hollow when tapped. Drizzle with oil just before baking.
Enriched dough rolls (brioche)
16–20 min
Deep golden, fluffy interior. Egg-wash before baking for gloss.
Lemon drizzle loaf
45–55 min
Skewer clean, golden crust. Pour hot drizzle over the hot cake.
Coffee and walnut cake
28–35 min
Springy, golden top. Use two 20cm tins for even layers.
Savoury muffins (cheese/herb)
20–25 min
Golden dome, skewer clean from centre. Do not over-mix the batter.
Slow-roast duck legs
90–120 min
Skin starts crisping at 185°C. Blast at 210°C for final 15 min for crackle.
Parsnips (roasted)
35–45 min
Caramelised and tender. Parboil 5 min first for best results.
Babka / enriched loaf
35–45 min
Deep golden crust. Internal temperature 88°C when done.
Times are approximate. Test for doneness — oven calibration varies.
185°C
Conventional (fan off)
Standard setting. A step above 180°C — useful when 180°C feels too slow for enriched doughs and dense fruit cakes.
165°C
Fan / Convection
Reduce by 20°C. 165°C fan gives good colour on enriched bread without burning the surface before the interior cooks.
175°C
Fan-assisted (partial fan)
Reduce by 10°C. Good all-round setting — similar to conventional 185°C but more even.
Gas 5
Gas Mark
Gas Mark 5 = 185–190°C. The first mark above Gas 4 (180°C). Use for recipes that need slightly more heat than a standard cake.
Baking oven (upper)
AGA / Rayburn
Upper end of the baking oven (170–190°C). Correct position for enriched doughs and dense cakes needing colour.
180°C
356°F · Gas 4
185°C
365°F · Gas 5
190°C
374°F · Gas 5
Oven runs hot
Fix: Set dial to 168–173°C
Oven runs cool
Fix: Set dial to 198–203°C
Oven accurate
Fix: Use 185°C as written
Best fix: An oven thermometer (£5–10 / $8–15). Preheat 20 minutes, read the true temperature, note the offset, and apply every bake.
| °C | °F | Gas Mark | Fan °C | Oven type | Best for |
|---|---|---|---|---|---|
| 170°C | 338°F | Gas 3–4 | 150°C | Slow | Victoria sponge, banana bread |
| 175°C | 347°F | Gas 4 | 155°C | Slow-Mod. | Cookies, cupcakes, US 350°F |
| 180°C | 356°F | Gas 4 | 160°C | Moderate | Cakes, biscuits, roast chicken |
| 185°C | 365°F | Gas 5 | 165°C | Moderate | Enriched doughs, fruit cake, root veg |
| 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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185°C = 365°F = Gas Mark 5 = 165°C fan · Moderate Oven · Best for enriched doughs, fruit cake, root veg · Between US 350°F and 375°F · Preheat 15+ minutes