In steeping,you can get away with using more water,since you're just rinsing the sugars out of the grains. 150-165F for 30 minutes works fine.
Mashing must be more precise. 1-1.5 quarts of water per pound of grain must be used. 150-156F or so mash temp generally for 1 hour.
For 5lbs of grains,I use 2 gallons of water to mash at 152-154F on average.
Then sparge with 1.5 gallons of water at 165-168F. This gives 3.5 gallons in a 5 gallon BK/MT. I get better results sparging to boil volume rather then just adding water to bring it up to volume.
Not to mention,paint strainer bags are way better than the muslin ones given with PM kits. The pain strainer bags can be rolled over the lip of the kettle to allow the grains to be stirred when added to break up dough balls & get them evenly wetted. This gives higher efficiency,& thus higher OG into the range specified by kit or recipe.
Everything works if ya let it-Roady(meatloaf)