At what temperature, in degrees Celsius, must the inside of a toaster get to brown bread?

To brown bread effectively in a toaster, it needs to reach a temperature that allows the Maillard reaction to occur, along with caramelization. The Maillard reaction starts at approximately 140 degrees Celsius and intensifies as the temperature increases. This reaction is essential for developing the characteristic brown color and flavor associated with toasted bread.

At 154 degrees Celsius, the toaster's interior temperature is sufficient for both the Maillard reaction and caramelization to take place, resulting in nicely browned bread. This temperature strikes a balance between achieving the desired browning and avoiding burning, which can happen at higher temperatures.

The other options either fall below this temperature or exceed it without being necessary for simply browning bread. While temperatures above 154°C can also effectively toast bread, they may not be required for the task at hand. Thus, 154 degrees Celsius is recognized as the optimal temperature for browning bread in a toaster.