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