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I believe Jim Davis taught us an electric oven in self-cleaning mode has been measured at over 1,500 ppm depending upon how much of what crap it's cooking off. Remember, oxidation of the deposits equates to a non-aerated luminous flame- no pre-mixing of air with fuel. There's no catastrophic combustor to reburn the fumes. Ovens are often low in ambient O2. All you need to to drop down around 18 % or less and you're knocking on the CO door.
The ANSI max. allowable CO on a gas oven is 800ppm. They figure you won't cook that turkey more than 3 hrs. and at 0.35 ACH, the entire volume of any house is supposed to flush out according to ANSI 62.2. Therefore, theoretically, that amt. of CO 'should' dilute out to negligible levels. Of course, there is no consideration for walls, floor plan, ventilation, foot traffic, competing air sources, depressurization, etc.

All my ranges since I first took the NCI course about 20+yrs ago were gas and they typically ran btw 200-400 ppm. I kept them clean and set up but you won't know unless you run combustion analysis. Or, trust it's just the L-tryptophan in the turkey making you sleepy.

The again, I don't take chances- I have a dual sensor ionization and photoelectric smoke alarm in the dining room for a cooking timer and a Jiffy Pop container on the wall over the door as the fire alarm.

And low level CO monitors on every floor level within 15lf of bedrooms.