Wolfgang Puck BRON0118 manual Cooking Guide, Baking Guide

Cooking Guide

	Meat	Weight(lbs.)	Temperature*	Min./lb.
BEEF	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 A M B	Leg	5-8	350˚	25
	Shoulder, boneless	3-4	350˚	25
P O R 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
SMOKED	Ham, bone in,	10-15	325˚	20-25
P O R K	shankless
	Ham, boneless	8-12	325˚	15-20
	Ham, fully cooked	5-10	325˚	13-28
VEAL	Loin	4-6	325˚	30-35
	Shoulder	3-5	325˚	30-35
POULTRY	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

*always preheat prior to cooking

Baking Guide

Food	Temperature*	Minutes
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

*always preheat prior to baking

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