What Is 180 C in the Oven? Understanding Temperature Conversion and Cooking Tips

When a recipe says to set your oven to 180°C, it’s pointing to a temperature most folks use for baking and roasting. 180°C is about 350°F—a middle-of-the-road heat that cooks food evenly without burning it.

This temperature works for all sorts of dishes: cakes, casseroles, roasted veggies, you name it.

If you’re using a fan or convection oven, you’ll probably want to drop the temperature a bit. Fan ovens usually cook things faster, so setting it to around 160-170°C helps keep food from drying out or overcooking.

That simple tweak can make a difference in your results.

For more about how to handle fan ovens, here’s a handy explanation: converting Celsius fan oven to Fahrenheit.

Understanding 180°C in the Oven

So, what’s the deal with 180°C in your oven? Knowing this number helps you bake and cook with a bit more confidence.

It’s got a specific Fahrenheit equivalent, ovens have their quirks, and this setting pops up in loads of recipes.

Temperature Conversion to Fahrenheit

180°C comes out to about 356°F. Most people just say 350°F—it’s close enough and easier to remember.

Want to do the math?
°F = (°C × 9/5) + 32.
So, (180 × 9/5) + 32 = 356°F.

Ovens usually call 180°C or 350°F a moderate temperature. You’ll see it in recipes for cakes, cookies, and casseroles all the time.

If your oven only has Fahrenheit, set it near 350°F when you see 180°C in a recipe. For fan or convection ovens, knock off about 20°C (roughly 36°F) since the fan spreads heat more evenly.

How Ovens Measure and Maintain Temperature

Your oven relies on a thermostat to keep the heat steady. It heats up to your number, then cycles the heating element on and off to hold that temperature.

Traditional ovens send heat from the bottom (sometimes the top, too). The heat moves by radiation and convection.

Fan ovens use a circulation fan, blowing that warm air around so food cooks more evenly.

Oven temperature isn’t always spot-on. If you want to be sure your oven really hits 180°C, pop an oven thermometer inside.

That small step can help you dodge undercooked or overdone food.

Common Baking and Cooking Uses for 180°C

180°C is the go-to for lots of moderate cooking jobs. You’ll use it for most cakes, muffins, and quick breads—basically, anything you want to bake through without burning the outside.

It’s great for roasting veggies or smaller cuts of meat, too. The heat gets all the way in without drying things out too quickly.

Casseroles and gratins? Yup, 180°C is just right for melting cheese and cooking layers evenly.

Some classic uses for 180°C:

• Cakes and cookies
• Roasting vegetables
• Baking casseroles
• Cooking poultry pieces gently

It’s a forgiving temperature, letting you control how things cook without rushing or scorching your food.

Want more oven setting tips? Here’s a helpful oven temperature guide.

Adjusting Recipes for Different Oven Temperatures

Switching oven types or temperatures can really change how your food cooks. If you understand how to tweak things, you’ll avoid burnt edges or gooey middles.

Adapting from Fan-Forced to Conventional Oven

Fan-forced ovens use a fan to move hot air, so food cooks faster and more evenly at lower temperatures.

If a recipe calls for 180°C in a fan-forced oven, bump it up to about 200°C for a regular oven.

Conventional ovens heat by radiation, without the breeze from a fan. That means cooking takes a bit longer.

Keep an eye on your food and use a timer, but don’t be afraid to trust your instincts—sometimes, you just know when it’s done.

Tips for Accurate Oven Temperature Control

Oven temperatures rarely match what you see on the dial. I always keep an oven thermometer handy to check the real temperature.

This lets you tweak the settings and skip the guesswork. Honestly, it’s a small step that saves a lot of frustration.

Make sure you preheat the oven completely before sliding in your dish. If you keep opening the oven door, heat escapes fast—sometimes dropping by 25-50°F (about 15-25°C).

Try to position the rack in the middle unless your recipe insists otherwise. That way, you’ll get better heat distribution.

For slow roasting or baking, I like using lower temperatures, around 180°C. It helps the heat move through evenly and keeps the outside from burning.

Get a feel for your oven and adjust temperature or time when needed. Every oven acts a little differently, so don’t be afraid to experiment.

You can find more tips on adjusting cooking times and temperatures at Stonesoup’s guide.