200f

200F is a temperature designation on the Fahrenheit scale, equal to 93.3 degrees Celsius. It is encountered in cooking, manufacturing, and research as a moderate, non‑boiling heat level. In domestic kitchens, 200F is a common setting for slow roasting, warming leftovers, or proofing dough, since it keeps foods warm without actively cooking. Because it is below the boiling point of water, liquids at 200F do not boil but may simmer slowly if agitated.

In industrial and laboratory contexts, 200F is used to describe heat exposures and process controls. Some materials, coatings, and fabrics have service or storage temperature ranges that include around 90–95°C, and equipment may be rated for continuous operation near 200F. When used in heat treatment, the duration of exposure at 200F is often combined with time to achieve the desired effect, such as drying, curing, or pasteurization-like steps, while avoiding damage from higher temperatures.

Safety considerations include the risk of burns from contact with surfaces at 200F and the potential for heat-induced degradation of heat-sensitive materials. It is not the same as boiling or sterilization temperatures used in canning or autoclaving, which operate at higher temperatures or pressures.

Beyond being solely a temperature, "200F" may appear as a model or product code in product names, or as a creative title, but in technical contexts it primarily signifies the 200-degree Fahrenheit temperature.