Wolf Cooking Guide 31
wolfappliance.com
Convection Roasting Guide
FOOD RACK POSITION CONVECTION SETTING END TEMP / CARVING TEMP
BEEF
Meatloaf, 2–3 lbs (.9–1.4kg) 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 (1.4–2.3kg) 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 (1.4–2.3kg) 3 325°F (165°C) for 20–25 min/lb* 155°F (70°C) / 160°F (70°C) Well
Bacon, 1lb(.5 kg) 4 325°F(165°C) for 10–14 min
POULTRY
Chicken, 3–5 lbs (1.4–2.3kg) 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.