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Temperatures vary for cooking different types of foods because there is a chemical reaction (as in the sugar and starches in bread), or in order to break down muscle fibers in meat. Breads and pies, in general, are baked at around 400 degrees. Roasts and chicken are cooked at lower temperatures for longer, which makes the meat more tender for digestion. A good resource can be found if you search for Your Mother was a Chemist.

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8y ago

To make different items cook better

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Q: Why are different temperatures used for cooking?
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