i've done both ground and strips of meat for jerky and personally wouldn't want it over 160 degrees; having said that, 200 degrees isn't too far out of line but i would think of this as an ultimate maximum for the reasons you mentioned - you're not trying to cook the meat, only dry it.
also, keep in mind that nearly all jerky is already cured, unless you are simply drying raw meat. this means that in a sense, it is already "cooked" as far as bacteria are concerned. the plains indians made jerky simply by cutting thin strips and letting it hang in the hot prairie wind. it has been enar a hundred here and windy the last few days and i can attest to the fact that it wouldn't take long to make jerky from that.
my advice would be to disregard the instructions, which were probably written by a lawyer or a liability insurance risk manager, and set your heat to anywhere between 140 and 160 degrees.