DCS WODU30, WOUD230, WOU130, WOSU30 manual Cooking guidelines 29 US

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

CA

Cooking guidelines 29 US