Wolf E SERIES SO30-2U/S - 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.