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