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