I don't oven-bake (I'm an outdoor cooking buff), but before attempting some dutch oven baking a while back, my research took me to a few sites which mentioned temps for breads as well as cakes, with little mention of time, except as an expected ciooking time. It's been a several months since I was studying that info, but, 190-200* seems like the range they were mentioning...just depended on the type of product. I can't remember what it was for now, but one called for a temp of 180 or 185*...was an odd-ball...maybe corn-bread.
Crap, I gotta dig that info up again, cuz now I'm curious. That's the thing about DO cooking...every time you cook in one, the conditions will be a bit different, so you gotta play it by ear in order to be able to compensate for the variables.
Anyway, from all that I gathered on the temp method for baking, it would seem at least as important for baking as for smoking most meats in order to get a consistent product, especially when you consider all the variables that can effect cooking. Relative humidity and elevation above sea-level, along with the type/brand of cooking equipment being among the most important. If you think about it this way, if someone who develops a recipe and procedure for a particularly sensitive product, the temps should be included because they may reside in a low-elevation, high-humidity climate. If their instructions only listed times and cooking chamber temp, someone using the same tried and true recipe in an arid climate at 6-8,000 ft elevation (or higher) won't get the same resulting end product.
If temps are mentioned in the method/procedure, stick with what worked for who ever wrote it. Then, your chances for success will be improved.
I gotta get into baking more, myself...every time I read on the subject here on the forums, something different comes up.
Good thread, btw...carry-on...