I think any cookbook that predates the electrical oven, or at least its popularity, will do. Also, many old cookbooks tend to be generally vague on such details

I think any cookbook that predates the electrical oven, or at least its popularity, will do. Also, many old cookbooks tend to be generally vague on such details (I am thinking of Escoffier, for example). From what I have seen, algorithmic-like precision in recipes is more common in recent cookbooks than in old ones.