Every oven with an electric display has 350 as the standard starting temperature. And so many recipes, especially baked goods, call for baking at 350. Is this arbitrary, or is there a reason for it? If arbitrary, where did it come from?
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Long story short when your cooking something what you’re really doing is causing certain chemical reactions to occur in the food. You need a high enough temperature to allow those reactions to occur, but low enough that other competing reactions which harm taste and can even cause carcinogens to form don’t occur. The 350-450 degree range is basically the sweet spot for that.
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