+1 for single step mash.
Presumably you are talking about mash temps, right? The "average" starting point is 152. If you are going for a sweeter, fuller beer, then use a slightly higher temp eg 154. If you are going for a drier, crisper beer, use a slightly lower temp eg 150. For a first brew, I'd plan on 152. That way, you can miss a little in either direction and still be in a good range.