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posted by [identity profile] fluffyrichard.livejournal.com at 07:20pm on 09/10/2009
I tend to reduce temperature by 10C for most things, and by 20C for pastry / bread items, and in addition reduce the time by around 20%. I don't cook things (ie, meat) where it's a disaster if it's not properly cooked though, but my problem is more normally not burning the food.
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