160°C = 320°F
🇪🇺
European
Standard temp
🇺🇸
American
320°F exactly
💨
140°C Fan
Convection
🔥
Gas Mark 3
UK ovens
Why European Recipes Love 160°C
🌍 The European Baking Standard
160°C is to European baking what 350°F is to American baking - the go-to temperature. But here's the catch: 160°C = 320°F, not 350°F!
Common in European Recipes:
- • Victoria sponge cakes
- • British biscuits (cookies)
- • German Kuchen
- • French madeleines
- • Scandinavian cookies
Why This Temperature:
- ✓ Gentler than US standards
- ✓ Perfect for delicate cakes
- ✓ Prevents over-browning
- ✓ Longer, moister bakes
- ✓ Even rise and texture
⚠️ The 160°C vs 350°F Confusion
❌ Common Mistake
Many assume European 160°C = American 350°F
Reality Check:
- • 160°C = 320°F (30°F cooler!)
- • 180°C = 350°F (the actual equivalent)
- • This difference matters significantly
✅ Correct Conversions
European Recipes at 160°C: Conversion Guide
| Recipe Type | Time at 160°C | US Equivalent | Adjustment Notes |
|---|---|---|---|
| Victoria Sponge | 20-25 min | 320°F | Or use 350°F for 18-20 min |
| British Scones | 12-15 min | 320°F | Many US recipes use 425°F |
| Madeleines | 10-12 min | 320°F | Traditional French method |
| Christmas Cake | 2-3 hours | 320°F | Low and slow is key |
| German Stollen | 45-50 min | 320°F | Dense dough needs gentle heat |
European Fan Oven Settings
🌪️ Fan/Convection Oven Conversions
European Convention:
- Conventional: 160°C (320°F)
- Fan/Convection: 140°C (285°F)
- Reduction: Always minus 20°C
American Convention:
- Regular: 320°F (160°C)
- Convection: 300°F (150°C)
- Reduction: Minus 25°F
💡 Pro Tip: European recipes often specify fan oven temps separately. Look for "160°C/140°C fan" notation.
Adapting European 160°C Recipes for US Ovens
Option 1: Keep Temperature
Use 320°F as specified
- ✓ Authentic results
- ✓ Moister cakes
- ✓ Less risk of burning
- ⚠️ Takes 10-15% longer
Option 2: Americanize
Bump up to 350°F
- ✓ Faster baking
- ✓ More browning
- ✓ Familiar timing
- ⚠️ Watch for over-browning
Quick Reference: Common European Temperatures
Low Heat
Medium Heat
High Heat
160°C Conversion Questions
Should I use 320°F or round up to 325°F?
320°F is the exact conversion and works perfectly. However, since many US ovens have 25°F increments, using 325°F is fine - just reduce baking time by 2-3 minutes. The 5°F difference is negligible.
Why do British recipes use lower temperatures?
European baking tradition favors gentler heat for more even baking and moister results. Also, many European ovens are smaller with heating elements closer to food, so lower temps prevent burning.
My European recipe failed at 320°F - why?
Check if the recipe specified "fan oven" temperature. European recipes often give both: "160°C/140°C fan". If you used 160°C thinking it was for conventional oven but it was actually the fan setting, your 320°F was too low. Try 350°F next time.