All criteria, namely, desirability, odor, flavor, crispness and chewability indicated that optimal temperature of cooking was 150° to 160°C. (302° to 320° F.) and that 130°C. (266°F.) was too low.

You need not go if you don't want to.

That may be a difficult concept for a theatremaker to grasp, but all the unpaid bloggers who write reviews for the love of it demonstrate it to be the case.

I took three weeks' holiday.