The temperature of 232°C is equivalent to 450°F, a common setting for baking in many recipes. This temperature is often used for roasting meats, baking bread, and cooking various dishes that require a crispy exterior while maintaining moisture inside. At 232°C, the Maillard reaction occurs, which is a chemical reaction between amino acids and reducing sugars that gives browned food its distinctive flavor. This temperature is also significant in industrial processes, such as the production of certain materials and chemicals, where precise heat control is essential for quality and safety.