160°C is 320°F, Gas Mark 3, and 140°C fan/convection. Classified as a Very Slow / Cool Oven, it is the go-to temperature for delicate egg-set dishes, meringues, slow-roasted meat, and anything that needs gentle, even heat without browning.
CELSIUS
160°C
conventional
FAHRENHEIT
320°F
US standard
GAS MARK
Gas 3
UK gas ovens
FAN / CONVECT
140°C
−20°C from conv.
💡 Fan/convection oven: set to 140°C (20°C less than conventional). If your oven has a fan-assisted mode (partial fan), use 150°C.
160°C is the ideal temperature for anything that needs to set gently without browning. The Maillard reaction (browning) starts around 140–150°C but is minimal at 160°C — making this perfect for pale, delicate bakes. Sugar caramelisation begins right at 160°C, so meringues pick up the faintest cream colour without going golden.
RECIPE TIMING GUIDE AT 160°C
Cheesecake (20cm tin)
55–70 min
Water bath. Centre barely wobbles when gently shaken.
Crème brûlée (ramekin)
35–45 min
Water bath. Set around edges, slight jiggle in centre.
Custard tart (small)
25–30 min
Pale gold pastry, set but not puffed custard.
Meringues (60g each)
90–120 min
Leave in switched-off oven to cool for 1 hour.
Pavlova base (25cm)
75–90 min
Crisp shell, marshmallow centre. Cool in oven, door ajar.
Shortbread fingers
20–25 min
Pale gold edges only — no browning on surface.
Slow-roast cherry tomatoes
90–120 min
Concentrated, jammy, caramelised edges.
Garlic confit
45–60 min
Submerged in oil. Cloves soft, spreadable, not browned.
Leg of lamb (slow roast)
3–4 hours
Fall-apart tender. Add stock, cover tight with foil.
Whole poached chicken
90–120 min
Oven poaching at 160°C gives incredibly moist meat.
Times are approximate. Always check doneness — oven calibration varies. Use an oven thermometer for precision.
160°C
Conventional (fan off)
Standard setting. Heat from top and bottom elements. May have hot spots — rotate halfway.
140°C
Fan / Convection
Reduce by 20°C. Fan circulates air for even heat. Faster than conventional — check 10 min early.
150°C
Fan-assisted (not full fan)
Partial fan. Reduce by 10°C. Common in modern ovens labelled "fan-assisted".
Gas 3
Gas Mark
Equivalent setting. Gas ovens are often more humid — good for slow-roasting, may need longer for meringues.
Simmering oven
AGA / Rayburn
The simmering oven runs at approximately 120–170°C. Use for slow-cooked dishes and meringues.
Maillard Reaction
Starts ~140°CThe browning reaction between amino acids and sugars. Minimal at 160°C — so foods stay pale. Good for shortbread, meringue, and cheesecake tops.
Sugar Caramelisation
Sucrose: 160°CSucrose begins caramelising at exactly 160°C. Meringues baked at this temperature get the faintest ivory tint — any higher and they colour too fast.
Egg Protein Setting
70–85°C internalEggs set well below 160°C. The oven heat penetrates slowly — centre of a cheesecake reaches ~68–70°C while the oven is at 160°C.
Moisture Evaporation
From 100°CWater evaporates steadily at 160°C. For meringues this is ideal — moisture escapes slowly, drying the structure without causing rapid steam bursts that crack the shell.
Fat Behaviour
Melts at 32–50°CButter melts and coats flour proteins at low oven temps. At 160°C, fat distributes evenly before the structure sets — key for shortbread's crumbly texture.
Collagen Conversion
From ~70°CSlow-roasting meat at 160°C converts tough collagen to gelatin over several hours, creating fall-apart tender results without the meat drying out.
Most domestic ovens are 10–30°C off from the dial setting. At 160°C — a precise temperature for delicate bakes — this matters more than at 200°C for roasting. If your meringues brown, your cheesecakes crack, or your shortbread colours too fast, your oven almost certainly runs hot.
Oven runs hot
Fix: Set dial to 145–150°C instead of 160°C
Oven runs cool
Fix: Set dial to 170–175°C instead of 160°C
Oven is accurate
Fix: Use 160°C as stated. You have a well-calibrated oven.
Best solution: Buy an oven thermometer (£5–10 / $8–15). Place it on the centre rack, preheat for 20 minutes, and compare with the dial. Note the offset and adjust every time you bake.
| °C | °F | Gas Mark | Fan °C | Oven type | Best for |
|---|---|---|---|---|---|
| 160°C | 320°F | Gas 3 | 140°C | Very Slow / Cool | Meringues, cheesecakes, custards |
| 170°C | 338°F | Gas 3–4 | 150°C | Slow | Victoria sponge, banana bread |
| 180°C | 356°F | Gas 4 | 160°C | Moderate | Cakes, brownies, roast chicken |
| 190°C | 374°F | Gas 5 | 170°C | Mod. Hot | Puff pastry, roast potatoes |
| 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 bread |
| 220°C | 428°F | Gas 7 | 200°C | Very Hot | Yorkshire pudding, pork crackling |
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160°C = 320°F = Gas Mark 3 = 140°C fan/convection · Very Slow / Cool Oven · Fan ovens: −20°C · Always preheat 15+ minutes