170°C = 340°F
The "Gentle Bake" temperature for moisture retention
10°C cooler than standard = significantly more moisture retained
170°C in Different Oven Types
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Fan/Convection
300°F (-20°C always)
Conventional
340°F (no change)
Gas Oven
Between marks
AGA
4th runner
💡 Pro Tip
Start at 170°C for 5 minutes, then drop to 160°C. This gives initial rise without moisture loss - a technique from French pastry schools!
What to Bake at 170°C (340°F)
🌟 PERFECT at 170°C
Cheesecakes
No cracks, silky smooth, professional finish
Time: 45-60 min
Pound Cakes & Loaf Cakes
Dense, moist, perfect crumb
Time: 50-70 min
French Macarons
No hollow shells, perfect feet
Time: 12-14 min
Butter Cakes
Ultra-moist, tender crumb
Time: 30-35 min
Christmas Fruit Cakes
Even baking, no burnt fruits
Time: 2-3 hours
❌ Keep at 180°C
Cookies
Need higher heat for crispy edges
Quick Breads (Biscuits/Scones)
Require heat shock for rise
Pizza & Flatbreads
Need 200°C+ for proper crust
Puff Pastry
Won't puff properly at low temp
🎯 Timing Adjustments from 180°C Recipes
Add Extra Time:
- • Cupcakes (20 min) → 22-23 min
- • Layer cakes (25 min) → 28-30 min
- • Loaf cakes (45 min) → 50-55 min
- • Cheesecake (40 min) → 45-50 min
Visual Cues at 170°C:
- ✓ Edges pull away from pan
- ✓ Center springs back gently
- ✓ Surface looks set, not wet
- ✓ Color: pale gold, not brown
- ✓ Toothpick: few moist crumbs OK
🏅 Professional Technique
The "170-150 Method" used by professional bakers:
- 1. Start at 170°C for first 1/3 of baking time
- 2. Reduce to 150°C for remaining 2/3
- 3. Result: Perfect rise + maximum moisture
- 4. Works for: pound cakes, madeira, fruit cakes
170°C vs 180°C: Key Differences
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| Aspect | 170°C (340°F) | 180°C (350°F) | Winner |
|---|---|---|---|
| Moisture Retention | Significantly higher | Standard | ✅ 170°C |
| Baking Time | +10-15% longer | Standard time | ⏰ Depends |
| Best For | Delicate bakes, cheesecakes | General baking | ✅ 170°C for moisture |
💡 Key takeaway: 170°C trades slightly longer time for much better moisture retention
Quick Celsius to Fahrenheit Conversions
| Celsius | Fahrenheit | Common Use |
|---|---|---|
| 160°C | 320°F | Slow baking, meringues |
| 165°C | 330°F | Very gentle baking |
| 170°C | 340°F | Gentle bake, moisture retention |
| 175°C | 350°F | Slightly warmer option |
| 180°C | 360°F | Standard baking temperature |
Frequently Asked Questions
What is 170 Celsius in Fahrenheit?
170 degrees Celsius equals 338 degrees Fahrenheit, commonly rounded to 340°F. This is 10°C cooler than the standard 180°C (350°F) and is preferred for moist cakes, cheesecakes, and delicate bakes.
Why do bakers use 170°C instead of 180°C?
170°C (340°F) retains significantly more moisture than 180°C, prevents doming in cakes, eliminates cracks in cheesecakes, and extends shelf life from 3-4 days to 5-7 days (when stored properly). Professional bakers call it the "gentle bake" temperature.
How much longer should I bake at 170°C compared to 180°C?
Add 10-15% more time when baking at 170°C. For example: cupcakes need 2-3 extra minutes, layer cakes need 3-5 extra minutes, and loaf cakes need 5-10 extra minutes. Always check for doneness using visual cues.
Should I use 170°C in a fan oven?
In a fan/convection oven, reduce 170°C to 150°C (300°F). Fan ovens circulate heat more efficiently, so you always need to reduce the temperature by 20°C from conventional oven settings.
What bakes best at 170°C?
170°C is perfect for cheesecakes (no cracks), pound cakes (ultra-moist), French macarons (no hollows), butter cakes (tender crumb), and fruit cakes (even baking). Avoid using 170°C for cookies, biscuits, or pastries that need higher heat.
Problem: My cakes always dome!
Solution: 170°C prevents rapid edge-setting that causes doming. The gentler heat allows the entire cake to rise evenly, resulting in perfectly flat tops ideal for layer cakes.
Problem: My cheesecake always cracks!
Solution: Gentle 170°C means gradual protein setting, which prevents the surface tension that causes cracks. This is the professional secret for silky-smooth cheesecake tops.
Problem: My cake is dry after one day!
Solution: Lower temperature preserves moisture for 5+ days. At 170°C, water evaporates more slowly, keeping your baked goods fresher longer when stored in an airtight container.
Benefits of 170°C Baking
Better Moisture
Lower temp means slower evaporation. Your cakes stay moist for days, not hours.
Flat Cake Tops
Gentle heat results in even rising. No more trimming for layer cakes!
No Cracks
Perfect for cheesecakes, pound cakes, and delicate sponges.
🧪 The Science: Why 170°C Works (Click to expand)
🧪 Protein Setting
Eggs coagulate: 60-85°C
Gluten sets: 75-85°C
→ Already complete at 170°C!
💧 Moisture Physics
Water evaporates: 100°C
At 170°C: Gentle evaporation
At 180°C: Rapid moisture loss
→ 10°C makes a big difference!
🍮 Sugar Chemistry
Caramelization: Starts at 160°C
At 170°C: Slow, controlled
→ Flavor without drying!
Professional Bakers' Preference
"I often bake at 170°C rather than 180°C. That 10 degrees makes the difference between a cake that's merely good and one that's sublime. It's my approach for that almost-fudgy texture everyone asks about."
- Professional baker's insight
Chocolate Cakes
Stay fudgy for days
Lemon Drizzle
More syrup absorption
Coffee Cakes
No bitter burnt notes
Essential Baking Converters
🌡️ Temperature Tools
- Celsius to Fahrenheit Calculator - Universal converter
- 180°C to Fahrenheit - Standard baking temperature
- 160°C to Fahrenheit - Even gentler option
- Gas Mark 4 Guide - For Gas Mark ovens
- Gas Mark Calculator - Convert any temperature
🧁 Perfect for 170°C Recipes
- Nigella's Chocolate Cakes - Often uses 170°C
- Great British Bake Off Guide - Competition temperatures
🎯 Remember: 170°C (340°F) = The professional's choice for moisture
Just 10°C cooler, but significantly better results for delicate bakes!