Use and Care Guide

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Wolf Outdoor Grilling Guide 19
INTERNAL TEMPERATURE
DONENESS INTERNAL TEMP
BEEF, LAMB AND VEAL
Rare 140°F
(60°C)
Medium Rare 145°F (
65°C)
Medium 160°F (70°C)
Well Done 170°F (75°C)
PORK
Well Done 170°F (75°C)
POULTRY
Well Done Breast 170°F
(75°C)
Well Done Thigh 180°F (80°C)
Well Done Stuffing 165°F (75°C)
Internal Temperature
T
he internal temperatures shown in the chart below are
USDA recommended carving temperatures.
Outdoor Grilling Guide
T
he outdoor grilling guide on the following pages provides
the suggested grilling time and flame setting for a variety
of foods. Consult an outdoor grilling cookbook for more
specific times and handling of various foods. For more
outdoor grilling recipes and ideas, visit wolfappliance.com.
GENERAL GRILLING
Preheat grill burners for 10 minutes on the desired heat
setting. To sear foods, preheat the infrared sear burner on
HI for 10 minutes. Sear meat up to two minutes on each
side, then move food to the grilling area, turning food
halfway through cooking time. Cook to the desired
temperature or doneness.
ROTISSERIE
Preheat the infrared rotisserie for 10 minutes on the
desired heat setting. Heat from the rotisserie comes only
from the back of the grill. Additional indirect heat from the
far right burner, on LO, may be used to speed up cooking
time.
SMOKE ENHANCED
Use the smoker box (provided) to smoke enhance foods.
Refer to page 12 for instructions on using the smoker box.
For a more smoke enhanced flavor, keep the grill tempera-
ture between 200°F
(95°C) and 250°F (120°C) to slow cook
the food and do not overfill the smoker box with wood
chips. For a less smoke enhanced flavor, place the food
above the smoker box on the warming rack. Timing for
food on the warming rack will be longer.
HOOD THERMOMETER TEMPERATURE
SETTING TEMPERATURE
DIRECT HEAT
LO 200–250°F
(95–120°C)
MED 325–375°F (165–190°C)
HI 400–450°F (205–230°C)
INDIRECT HEAT
MED 300–325°F
(150–165°C)
HI 375–400°F (190–205°C)
Grill Temperature