Wolf cooking guide, Cooking guide – Wolf E SERIES SO30-2U/S User Manual
Page 35
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Wolf Cooking Guide
35
Cooking Guide
MEATS
FOOD
COOKING MODE
OVEN TEMP
RACK
COOKING TIME
INTERNAL TEMP
BEEF
Chuck roast
, 2–4 lbs
(.9–1.8 kg)
Conv Roast
325°F
(165°C)
3
20–25 min/lb
Med 160°F
(70°C)
Ground, patties
Broil
High (1)
6
10–12 min
Med 150°F
(65°C)
Rib roast, 4–6 lbs
(1.8–2.7 kg)
Conv Roast
325°F
(165°C)
3
25–30 min/lb
Rare 140°F
(60°C)
Sirloin rump roast,
4–6 lbs
(1.8–2.7 kg)
Conv Roast
325°F
(165°C)
3
30–35 min/lb
Rare 140°F
(60°C)
Sirloin tip roast, 3–5 lbs
(1.3–2.3 kg)
Conv Roast
325°F
(165°C)
3
30–35 min/lb
Rare 140°F
(60°C)
Steaks, 1
1
/
2
"
(38)
thick
Conv Broil
High (1)
5
20–25 min
Rare 140°F
(60°C)
Steaks, 1"
(25)
thick
Broil
High (1)
5
12–15 min
Rare 140°F
(60°C)
Tenderloin, 2–3 lbs
(.9–1.3 kg)
Conv Roast
325°F
(165°C)
3
20–25 min/lb
Rare 140°F
(60°C)
POULTRY
Chicken, bone-in breasts
Conv Broil
Med (2)
5
20–25 min
Well 170°F
(75°C)
Chicken, boneless breasts
Broil
Med (2)
6
10–15 min
Well 170°F
(75°C)
Chicken, quarters
Conv Broil
Med (2)
5
30–35 min
180°F
(80°C)
in thigh
Chicken, thighs
Conv Broil
Med (2)
5
20–25 min
Well 180°F
(80°C)
Chicken, whole
Conv Roast
325°F
(165°C)
3
18–20 min/lb
180°F
(80°C)
in thigh
Turkey breast, whole
Conv Roast
300°F
(150°C)
2
12–15 min/lb
170°F
(75°C)
in breast
Turkey, pieces
Conv Broil
Med (2)
4
40–45 min
180°F
(80°C)
in thigh
Turkey, whole
Conv Roast
325°F
(165°C)
1
11–14 min/lb
180°F
(80°C)
in thigh
Cornish game hens
Conv Roast
325°F
(165°C)
3
28–33 min
180°F
(80°C)
in thigh
Cornish game hens
Roast
350°F
(175°C)
3
28–33 min
180°F
(80°C)
in thigh
Duck, 5–7 lbs
(2.3–3.2 kg)
Conv Roast
325°F
(165°C)
3
18–20 min/lb
180°F
(80°C)
in thigh
Goose, 8–10 lbs
(3.6–4.5 kg)
Conv Roast
325°F
(165°C)
2
18–20 min/lb
180°F
(80°C)
in thigh
PORK
Chops, 1"
(25)
thick
Broil
Med (2)
6
10–15 min
Med 160°F
(70°C)
Loin, 3–4 lbs
(1.3–1.8 kg)
Conv Roast
325°F
(165°C)
3
18–22 min/lb
Med 160°F
(70°C)
Steak, 1"
(25)
thick
Broil
Med (2)
5
25–30 min
Med 160°F
(70°C)
Ham,
1
/
2
"
(13)
thick
Broil
High (1)
6
6–8 min
140°F
(60°C)
Ham, 1"
(25)
thick
Broil
High (1)
6
10–12 min
140°F
(60°C)
LAMB
Chops,
3
/
4
"
(19)
thick
Broil
High (1)
5
8–10 min
Med Rare 145°F
(65°C)
Chops,
3
/
4
"
(19)
thick
Broil
High (1)
5
11–12 min
Med 160°F
(70°C)
Leg, 4–6 lbs
(1.8–2.7 kg)
Conv Roast
325°F
(165°C)
3
20–25 min/lb
Med Rare 145°F
(65°C)
Crown rack
Conv Roast
325°F
(165°C)
1
15–18 min/lb
Med Rare 145°F
(65°C)
OTHER
Veal roast, 2–3 lbs
(.9–1.4 kg)
Conv Roast
300°F
(150°C)
3
30–35 min/lb
Med Rare 140°F
(60°C)
Meat loaf
Conv Roast
325°F
(165°C)
3
50–60 min
160°F
(70°C)
Sausage
Broil
Med (2)
5
8–10 min
Med 160°F
(70°C)
*Min/lb indicates specified cook time per pound or .45 kg. Probe cannot be used in broil or convection broil modes, use a meat thermometer
to check internal temperature. This chart is a guide; recipe or package directions should take precedence.