GBBO's Most Used Temperatures
180°C
350°F
Most common
200°C
400°F
Breads
160°C
325°F
Fan oven
220°C
425°F
Pastry
🎪 Complete GBBO Temperature Conversion Table
| Celsius | Fahrenheit | Gas Mark | GBBO Uses | Judge's Favorite |
|---|---|---|---|---|
| 140°C | 275°F | 1 | Meringues | Mary |
| 150°C | 300°F | 2 | Slow bakes | Prue |
| 160°C | 325°F | 3 | Fan oven standard | Both |
| 180°C | 350°F | 4 | Signature bakes | Everyone |
| 190°C | 375°F | 5 | Biscuits | Paul |
| 200°C | 400°F | 6 | Bread, pastry | Paul |
| 220°C | 425°F | 7 | Puff pastry | Paul |
| 240°C | 475°F | 9 | Pizza | Paul |
🏆 Temperature by Challenge Type
Signature Bakes
- Victoria Sponge 180°C (350°F)
- Chocolate Cake 180°C (350°F)
- Fruit Cake 150°C (300°F)
- Swiss Roll 200°C (400°F)
Technical Challenges
- Croissants 200°C (400°F)
- Éclairs 220°C (425°F)
- Focaccia 220°C (425°F)
- Macarons 160°C (325°F)
Showstoppers
- Croquembouche 200°C (400°F)
- Gingerbread House 180°C (350°F)
- Wedding Cake 160°C (325°F)
- Pie Sculpture 180°C (350°F)
⚡ Critical US Oven Adjustments for GBBO Success
The Tent Timing Difference
UK tents have powerful ovens with even heat.
- • Add 10-15% to all baking times
- • Rotate halfway through (US ovens have hot spots)
- • Check 5 min early (US ovens vary wildly)
The Proving Drawer Problem
GBBO tent is 75-80°F. US homes average 68°F.
- • Oven light trick: Creates 80°F environment
- • Proof setting: Often too hot, check first
- • Add 30-45 min to prove times in winter
🧁 Judge's Secret Temperature Tips
Paul's "Tap Test" Temperature
Bread is done when internal temp reaches 190°F (88°C), not just by time.
Mary's "Shrinking Away" Rule
Cakes at 180°C/350°F are done when they shrink from pan sides slightly.
Prue's "Wobble Not Jiggle"
Custards at 150°C/300°F should wobble in center, not jiggle.
Why GBBO Recipes Fail in US Ovens
Soggy Bottom Syndrome
Cause: US ovens have weaker bottom heat
Fix: Start on lowest rack, preheat pizza stone
Pale Bakes
Cause: US ovens less powerful
Fix: Add 25°F or finish under broiler
Uneven Browning
Cause: US ovens have hot spots
Fix: Rotate every 15 minutes
Dense Texture
Cause: Different flour/butter
Fix: Reduce flour by 2 tbsp per cup