^Yes, that's a great reference. I recently brewed with two batches of home roasted grain. The first endured a light toast of about 300F for 15 minutes. The second was a much deeper brown malt profile, 400F for 45 minutes.
Definitely heed the advice to let these roasted grains rest for a few weeks (not days) before brewing with them. I can attest from the two batches I used that this is very true. My lightly toasted batch was used the next day in an English pale ale. The resulting beer has a lingering burnt character that is starting to mellow with time, but which doesn't belong in the beer. Conversely, the second batch - brown malt - was rested in a plastic bag for just over a month. It helped produce a smooth, rich porter. Big difference!