I use the oven probe. I cook steak to 100 or 105, then sear the outside in a pan after. I cook chicken and pork to 165 or 175. The oven is 275 for steak and 350-400 for everything else. It's the internal temperature of the meat that matters, not really the temperature of the oven, at least to some measure. I mean you don't want the oven to be 500. By having the oven at 115, it's just taking really long. Kinda like using a crockpot, only it's your oven.
Female, 5'3", 50, Max squat: 202.5lbs. Max deadlift: 225 x 3.