Use & Care Guide

Food Rack(s) Mode Oven Temp. Time Position Notes
Pumpkin or
custard
1 Bake 325°F (165°C) <see note> 3
Bake for 15 min at
425°F, reduce
temp to 325°F,
and bake until pie
is set, 45–60 min.
Pie crust (empty) 1 Bake 425°F (220°C) 10-15 min 3
Puff pastry 1 Bake 400°F (205°C) 10-15 min 3
2 Convection 375°F (190°C) 10-15 min 2,5
3 Convection 375°F (190°C) 10-15 min 1,3,5
Cream puffs 1 Convection 400°F (205°C) 20-30 min 3
NOTE: Consuming raw or undercooked meats, poultry, seafood, shellfish or eggs may increase your risk of foodborne
illness.
Food Rack(s) Mode Oven Temp. Time Probe Temp. Notes
Beef Ground patties 5 Broil High 10–15 min Turn over at 7 min.
Steaks (under 1"
thick)
5 Broil High 10–15 min Turn over at 6 min.
Steaks (1–3" thick) 5 Broil High 10–20 min Turn over at 8 min.
Chuck roast 3
Conv
Roast
325°F (165°C) 20–25 min/lb.
Med 150°F
(65°C)
Place in dish, liquid
1/2 the height of the
meat.
3 Roast 350°F (175°C) 20–25 min/lb.
Med 150°F
(65°C)
Roast 2 Roast
425°F (220°C) /
325°F (165°C)
see note
Rare 135°F
(60°C)
Roast for 30 min at
425°F, reduce temp
to 325°F and cook
to desired internal
temp.
Slow roast 2 Bake 300°F (150°C)
Place in covered
dish, liquid 1/4 the
height of the meat.
Prime rib 2 Roast
450°F (230°C) /
225°F (105°C)
see note
Rare 130°F
(55°C)
No preheat
required. Roast for
30 min at 450°F,
reduce temp to
225°F and cook to
desired internal
temp.
Tenderloin 3
Conv
Roast
450°F (230°C) 10–20 min/lb.
Rare 130°F
(55°C)
Poultry Chicken, bone-in 5
Conv
Roast
325°F (165°C) 20–25 min
Thigh 180°F
(80°C)
Cooking Guide
Wolf Cooking Guide
wolfappliance.com
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