User Guide

31
Dimensions in parentheses are in
millimeters unless otherwise specified.
Doneness Temperature
Food Rack Position Convection Setting (End Temp / Carving Temp)
BEEF
Meatloaf, 2–3 lbs 3 325˚F (165˚C) for 50–60 min 140˚F (60˚C) / 150˚F (65˚C) Med
(.9–1.4 kg) 160˚F (70˚C) / 170˚F (75˚C) Well
Roast, 3–5 lbs 3 325˚F (165˚C) for 20–25 min/lb* 135˚F (60˚C) / 145˚F (65˚C) Rare
(1.4–2.3 kg) 140˚F (60˚C) / 150˚F (65˚C) Med
160˚F (70˚C) / 170˚F (75˚C) Well
T
enderloin,
2
–3 lbs 3 325˚F (165˚C) for 18–20 min/lb* 135˚F (60˚C) / 145˚F (65˚C) Rare
(
.9–1.4 kg) 140˚F (60˚C) / 150˚F (65˚C) Med
1
60˚F (70˚C) / 170˚F (75˚C) Well
LAMB
Leg or shoulder 3 325˚F (165˚C) for 20–25 min/lb* 135˚F (60˚C) / 145˚F (65˚C) Med Rare
PORK
Roast, 3–5 lbs 3 325˚F (165˚C) for 20–25 min/lb* 155˚F (70˚C) / 160˚F (70˚C) Well
(1.4–2.3 kg)
Bacon, 1 lb (.5 kg) 4 325˚F (165˚C) for 10–14 min
POULTRY
Chicken, 3–5 lbs 3 325˚F (165˚C) for 23–25 min/lb* Breast, 165˚F (75˚C) Well
(1.4–2.3 kg) 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 3 325˚F (165˚C) for 11 min/lb*
(5.4–9.1 kg), unstuffed
*Min/lb indicates specified cook time per pound or .45 kg. This chart is a guide; recipe or package directions should take precedence.
WOLF COOKING GUIDE
WOLF CONVECTION ROASTING GUIDE