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Cooking Guide
Wolf Cooking Guide
FOOD
BEEF
Ground patties
Steaks (under 1" thick)
Steaks (1–3" thick)
Chuck roast Conv Roast
Roast
Slow roast
Prime rib
Tenderloin
Conv Roast
POULTRY
Chicken, bone-in
Conv Roast
Chicken, whole Conv Roast
Turkey, whole (brined)
Turkey, whole Conv Roast
Duck Conv Roast
Goose Conv Roast
Cornish hen Conv Roast
Chicken quarters, thighs
Conv Roast
Turkey pieces Conv Roast
Chicken boneless breast
(flattened to 1/2" thick) Conv Roast
Turkey breast, whole Conv Roast
Consuming raw or undercooked meats, poultry, seafood, shellfish, or eggs may increase your risk of foodborne illness.
MODE OVEN TEMP RACK
Broil High
Broil High
Broil High
325°F
(165°C)
Roast 350°F
(175°C)
Roast 425°F /
(220°C)
325°F
(165°C)
Bake 300°F
(150°C)
Roast 450°F /
(230°C)
225°F
(105°C)
450°F
(230°C)
325°F
(165°C)
325°F
(165°C)
Bake 350°F
(175°C)
325°F
(165°C)
Roast 325°F
(165°C)
325°F
(165°C)
325°F
(165°C)
325°F
(165°C)
Roast 350°F
(175°C)
Broil Med
Roast 350°F
(175°C)
325°F
(165°C)
Bake 350°F
(175°C)
325°F
(165°C)
Roast 350°F
(175°C)
Broil Med
350°F
(175°C)
325°F
(165°C)
Roast 350°F
(175°C)
TIME PROBE TEMP
5 10–15 min
5 10–15 min
5 10–20 min
3 20–25 min/lb Med 150°F
3 20–25 min/lb Med 150°F
2 see note Rare 135°F
2
2 see note Rare 130°F
3 10–20 min/lb Rare 130°F
5 20–25 min Thigh 180°F
2 10–20 min/lb Thigh 180°F
1 10–15 min/lb Thigh 180°F
1 10–15 min/lb Thigh 180°F
1 10–15 min/lb Thigh 180°F
2 15–20 min/lb Thigh 180°F
2 15–20 min/lb Thigh 180°F
3 1 hour Thigh 180°F
3 1 hour Thigh 180°F
5 20–25 min
3 30–40 min Thigh 180°F
3 30–40 min Thigh 180°F
3 30–40 min Thigh 180°F
3 30–40 min Thigh 180°F
3 30–40 min Thigh 180°F
5 10–15 min
3 15–20 min Breast 165°F
2 15–20 min Breast 165°F
2 15–20 min Breast 165°F
NOTES
Turn over at 7 min.
Turn over at 6 min.
Turn over at 8 min.
Place in dish with liquid 1/2 the
(65°C)
height of the meat.
(65°C)
Roast for 30 min at 425°F, reduce
(60°C)
temp to 325°F, and cook to
desired internal temp.
Place in covered dish with liquid
1/4 the height of the meat.
No preheat required. Roast for
(55°C)
30 min at 450°F, reduce temp to
225°F, and cook to desired
internal temp.
(55°C)
(80°C)
(80°C)
(80°C)
(80°C)
(80°C)
(80°C)
(80°C)
(80°C)
(80°C)
Turn over halfway through broiling.
(80°C)
(80°C)
(80°C)
(80°C)
(80°C)
Turn over halfway through broiling.
(75°C)
(75°C)
(75°C)
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