I would say it depends totally on you grain bill.
Depending on the type of grains, and the #lbs, style of beer you will get very different answers.
Generic answer, 150F mash, 185F first infusion, 187F second. But who knows what works for. (Or what evil lurks in the hearts of men). Sorry could not help myself.
I do think that getting beersmith, selecting your mash equipment, doing a few test to determine your grain absorption, dead space, preheating requirements while teach you what you need to know for partial then AG.
Brewing software will help you with the math, (trust me, I know I need it.)
Once you know you efficiency, it also help greatly in adjusting recipes to fit you, but I'm on my 7th AG and still do not have consistency, but I'm still doing a 1999 because I hit >75% on my last two batches.