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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
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*
Rare 4 425 225 120-130 49-54
7½ per
1”/2.5 cm
thickness
AERO BAKE
Medium rare 4 425 225 130-140 54-60
9 per 1”/2.5
cm thickness
AERO 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.