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Well the, here's a question: foods wouldn't have on them "Cook at 177º for 25-30 minutes or until golden brown". That would be kinda like getting a Hot Pocket and it says "Microwave for 83 seconds." So they probably round up to, say, 180º. Which, of course, is hotter, and will cause the food to dry out more. So, the question is, why is sycamore such a big asshole?
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