Wolf SO30-2U/S manual Cooking Guide, Meats

Wolf Cooking Guide 35

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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, 11/2" (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.