I run at 180 more often than any other temp and go from there. Sometimes I'll drop to 175 or go up to 190.
Been meaning to stick my meat probe thermometer in there to check accuracy.
I press for a long time though too. 300-420 seconds. At around 250 seconds the flow slows then stops but I let it stay in there longer just to try and suck it dry.
I probably could do something with the pucks after, especially from the large bags. Tried repressing it but get only maybe 5% yields there and it's not worth wasting another bag on it. Best use would be edibles but I don't make edibles so my used up pucks just go to compost so I'm trying to drain them like a vampire on the first squish before that happens