Wolfgang Puck BRON0118 - Manual (Page 6)

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F Fo oo od d T T e e m m p p e e rr a a tt u u rr e e * * M M ii n n u u tt e e s s
Baked Potatoes 350-400˚ 50-60
Sweet Potatoes 350-400˚ 55-65
Scalloped Potatoes 350˚ 75-90
Winter Squash 400˚ 45-60
Baked Apples 350˚ 35-45
Muffins 425˚ 15-20
Quick Bread 375° 65-75
Yeast Bread 400˚ 40-45
Yeast Rolls 400˚ 18-20
Brownies 350˚ 25-30
Cookies 350˚ 11-13
Cupcakes 350˚ 20-25
Bundt Cake 350˚ 50-60
Pound Cake 350˚ 50-60
Sheet Cake 350˚ 40-45
Cheesecake 325˚ 50-60
Custard Pie 350˚ 50-60
Fruit Pie 425˚ 45-50
Pastry Shell 425˚ 10-13
Pizza (9-inch) 425˚ 20-25
Baking Guide
*always preheat prior to baking
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M M e e a a tt W We eiig gh htt((llb bs s..)) T Te em mp pe erra attu urre e * * M Miin n../ /llb b..
B B E E E E F F Standing Rib 4-6 325˚ 20-25
Sirloin Tip 3-5 350˚ 20-25
Tenderloin 3 1 /
2
- 4 450˚ 8-12
Pot Roast 4-6 300˚ 30-40
L L A A M M B B Leg 5-8 350˚ 25
Shoulder, boneless 3-4 350˚ 25
P P O O R R K K Loin Roast 3-5 350˚ 25-30
Rolled Shoulder 4-6 350˚ 35-40
Chops 4-5 325˚ 15-20
Country-Style Ribs 8-10 450˚ to brown
S S M M O O K K E E D D Ham, bone in, 10-15 325˚ 20-25
P P O O R R K K shankless
Ham, boneless 8-12 325˚ 15-20
Ham, fully cooked 5-10 325˚ 13-28
V V E E A A L L Loin 4-6 325˚ 30-35
Shoulder 3-5 325˚ 30-35
P P O O U U L L T T R R Y Y Chicken, whole 3 1 /
2
- 5 350˚ 15-17
Chicken, whole 6-8 350˚ 18-20
Chicken, pieces 6-8 350˚ 8-10
Cornish Hens (4) 3 1 /
2
- 4 1 /
2
400˚ 15-20
Duck 4-5 425˚ 20-25
Turkey, prebasted 10-14 375˚ 12-17
Turkey, prebasted 14-22 375˚ 13-18
Turkey, fresh 10-14 350˚ 15-20
Cooking Guide
*always preheat prior to cooking