You find temperatures that precise when they're for equipment that can hit it: a sous vide steak at 56º C is different from a sous vide steak at 58º C. It jus

You find temperatures that precise when they're for equipment that can hit it: a sous vide steak at 56º C is different from a sous vide steak at 58º C. It just makes no sense for an oven, which is a pretty blunt instrument.