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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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