User and Care Guide

Food Rack(s) Mode Oven Temp. Time Probe Temp. Notes
Slow roast 2 Bake 300°F (150°C)
Place in covered
dish, liquid 1/4 the
height of the meat.
Ribs 3 Bake 300°F (150°C)
Place in foil packets
or covered dish,
liquid 1/4 the height
of the meat.
Tenderloin 3
Conv
Roast
400°F (205°C) 15–20 min/lb.
Rare 130°F
(55°C)
Ham steak (1/2"
thick)
5 Broil High 5–10 min
Turn over halfway
through broiling.
Ham steak (1" thick) 5 Broil High 10–15 min
Turn over halfway
through broiling.
Ham, whole 2 Bake 335°F (170°C) 10–15 min/lb. 160°F (70°C)
Cover and rest 15
min.
Lamb
Chops, steaks (3/4"
thick)
5 Broil High 5–10 min
Turn over halfway
through broiling.
Leg 2
Conv
Roast
425°F (220°C) /
325°F (165°C)
see note 145°F (65°C)
Roast for 30 min at
425°F, reduce temp
to 325°F and cook
to desired internal
temp.
Veal roast 2
Conv
Roast
300°F (150°C) 30–35 min/lb. 140°F (60°C)
Crown rack 2
Conv
Roast
325°F (165°C) 15–20 min/lb. 145°F (65°C)
Pizza Calzones 1 Stone 375°F (190°C) 10–15 min
Homemade 1 Stone 450°F (230°C) 5–15 min
French bread pizza 5 Broil Med 10–15 min
Fish Fillet (under 1" thick) 5 Broil Med 10–20 min
Fillet (over 1" thick) 5
Conv
Roast
375°F (190°C) 15–25 min
Vegetables
Potatoes, sweet
potatoes
3 Bake 350°F (175°C) 45–60 min
Mixed vegetables 4
Conv
Roast
400°F (205°C) 10–20 min
Other Meatloaf 2 Roast
425°F (220°C) /
325°F (165°C)
see note 165°F (75°C)
Roast for 20 min at
425°F, reduce temp
to 325°F and cook
to desired internal
temp.
Cooking Guide
Wolf Cooking Guide
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English