Wolf Cooking Guide

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Convection Roasting Guide

FOOD

RACK POSITION

CONVECTION SETTING

END TEMP / CARVING TEMP

 

 

 

 

BEEF

 

 

 

Meatloaf, 2–3 lbs (.9–1.4 kg)

3

325°F (165°C) for 50–60 min

140°F (60°C) / 150°F (65°C) Med

 

 

 

160°F (70°C) / 170°F (75°C) Well

Roast, 3–5 lbs (1.4–2.3 kg)

3

325°F (165°C) for 20–25 min/lb*

135°F (60°C) / 145°F (65°C) Rare

 

 

 

140°F (60°C) / 150°F (65°C) Med

 

 

 

160°F (70°C) / 170°F (75°C) Well

Tenderloin, 2–3 lbs (.9–1.4 kg)

3

325°F (165°C) for 18–20 min/lb*

135°F (60°C) / 145°F (65°C) Rare

 

 

 

140°F (60°C) / 150°F (65°C) Med

 

 

 

160°F (70°C) / 170°F (75°C) Well

 

 

 

 

LAMB

 

 

 

Leg or shoulder, rare

3

325°F (165°C) for 20–25 min/lb*

135°F (60°C) / 145°F (65°C) Med

 

 

 

 

PORK

 

 

 

Roast, 3–5 lbs (1.4–2.3 kg)

3

325°F (165°C) for 20–25 min/lb*

155°F (70°C) / 160°F (70°C) Well

Bacon, 1 lb (.5 kg)

4

325°F (165°C) for 10–14 min

 

 

 

 

 

POULTRY

 

 

 

Chicken, 3–5 lbs (1.4–2.3 kg)

3

325°F (165°C) for 23–25 min/lb*

Breast, 165°F (75°C) Well

 

 

 

Thigh, 175°F (80°C) Well

Cornish hens

3

325°F (165°C) for 30–36 min/lb*

 

Duck or goose

3

325°F (165°C) for 18–20 min/lb*

 

Turkey, 12–20 lbs (5.4–9.1 kg)

3

325°F (165°C) for 11 min/lb*

 

unstuffed

 

 

 

 

 

 

 

*Min/lb indicates specified cook time per pound or .45 kg. This chart is a guide; recipe or package directions should take precedence.

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Wolf Appliance Company Range manual Convection Roasting Guide, Pork

Range specifications

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