diff --git a/book/baking/baking.tex b/book/baking/baking.tex
index 8aabac8..1ce82d1 100644
--- a/book/baking/baking.tex
+++ b/book/baking/baking.tex
@@ -62,7 +62,7 @@ full acidity? What if you were to just completely get rid of the acetic
 acid? How would the taste change?
 
 \begin{figure}[!htb]
-  \includegraphics[width=\textwidth]{baking-experiment-temperatures.png}
+  \input{plots/fig-temperature-surface.tex}
   \caption[Surface temperature for different steaming methods]{This
       chart shows how surface temperatures change using different steaming
       methods. In this case I~used a Dutch oven and an apple as dough
diff --git a/book/troubleshooting/crumb-structures.tex b/book/troubleshooting/crumb-structures.tex
index 8fad248..ecb5097 100644
--- a/book/troubleshooting/crumb-structures.tex
+++ b/book/troubleshooting/crumb-structures.tex
@@ -325,7 +325,7 @@ the surface of the apple a lot quicker. When replicating this with a bread dough
 I~would achieve less oven spring.
 
 \begin{figure}[ht]
-  \includegraphics[width=\textwidth]{apple-experiment-surface-temperatures}
+  \input{plots/fig-temperature-surface.tex}
   \caption[Surface temperature versus steaming technique]{A chart showing how
       the temperature of the apple's surface changes with different
       steaming techniques.}%
@@ -333,7 +333,7 @@ I~would achieve less oven spring.
 \end{figure}
 
 \begin{figure}[ht]
-  \includegraphics[width=\textwidth]{apple-experiment-ambient-temperatures}
+  \input{plots/fig-temperature-ambient.tex}
   \caption[Dutch Oven temperature versus steaming technique]{This figure shows
       how the ambient temperatures inside of the Dutch oven change depending
       on the steaming technique that is used.}%