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US
CA
Cooking guidelines
Shelf
Oven
Temp °F
Oven
Temp °C
Probe
Temp °F
Probe
Temp °C
Time (mins
per lb/
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*
Rare 4 425 225 120-130 49-54
7½ per
1”/2.5 cm
thickness
CONV BAKE
Medium rare 4 425 225 130-140 54-60
9 per 1”/2.5
cm thickness
CONV BAKE
*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.