DCS WOU-130 Cooking guidelines, Oven, Probe, per lb, Best, Shelf, Temp F, Temp C, 450 g, Function

						Time (mins
		Oven	Oven	Probe	Probe	per lb/	Best
	Shelf	Temp °F	Temp °C	Temp °F	Temp °C	450 g)	Function
Turkey
8-15 lb/~3.5-7kg - unstuffed	2	325	160	170	75	12-15	TRUE AERO
8-15 lb/~3.5-7kg - stuffed	2	325	160	170	75	15-20	TRUE AERO
16-24 lb/~7-10kg - unstuffed	1	325	160	170	75	10-15	TRUE AERO
16-24 lb/~7-10kg - stuffed	1	325	160	170	75	15-20	TRUE AERO
Pork
Boneless roast	3	325	160	160-175	71-79	30-45	AERO BAKE
Venison*
						7½ per
Rare	4	425	225	120-130	49-54	1”/2.5 cm	AERO BAKE
						thickness
Medium rare	4	425	225	130-140	54-60	9 per 1”/2.5	AERO BAKE
						cm thickness

*Brown in an oiled skillet or frying pan on high heat prior to roasting. The internal temperature of venison rises more on standing due to the high cooking temperature, therefore the suggested probe settings are lower than other rare or medium rare meats.

Cooking guidelines

29 US CA