Fisher and Paykel BI603MDE1.5 User Guide - Page 31

Shelf, Temp °F, Temp °C, Probe, Time mins, per lb, Function, Turkey, Venison

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Page 31 highlights

Turkey 8-15 lb/~3.5-7kg - unstuffed 8-15 lb/~3.5-7kg - stuffed 16-24 lb/~7-10kg - unstuffed 16-24 lb/~7-10kg - stuffed Pork Boneless roast Oven Oven Probe Shelf Temp °F Temp °C Temp °F Probe Temp °C Time (mins per lb/ Best 450 g) Function 2 325 160 170 75 2 325 160 170 75 1 325 160 170 75 1 325 160 170 75 12-15 15-20 10-15 15-20 TRUE AERO TRUE AERO TRUE AERO TRUE AERO 3 325 160 160-175 71-79 30-45 AERO BAKE Venison* Rare Medium rare 4 425 4 425 7½ per 225 120-130 49-54 1"/2.5 cm AERO BAKE thickness 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. Cooking guidelines 29 US CA

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29
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.