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Cooking Guide
Wolf Cooking Guide
FOOD
PORK
Chops, steaks (1/2" thick)
Ham steak (< 1" thick)
Ham steak (> 1" thick)
Ham, whole
Ribs
Slow roast
Tenderloin
LAMB
Chops, steaks (3/4" thick)
Crown rack
Leg
Veal roast
FISH
Fillet (< 1" thick)
Fillet (> 1" thick)
PIZZA
Calzones
French bread pizza
Homemade pizza
VEGETABLES
Mixed vegetables
Potatoes, sweet potatoes
OTHER
Meatloaf
Nachos
One dish meals
Quiche
Sausage, bratwurst (fresh)
Consuming raw or undercooked meats, poultry, seafood, shellfish, or eggs may increase your risk of foodborne illness.
MODE
OVEN TEMP
Broil
High
Conv Roast
350°F
(175°C)
Broil
High
Broil
High
Bake
335°F
(170°C)
Bake
300°F
(150°C)
Bake
300°F
(150°C)
Conv Roast
400°F
(205°C)
Broil
High
Conv Roast
325°F
(165°C)
Conv Roast
425°F
/
(220°C)
325°F
(165°C)
Conv Roast
300°F
(150°C)
Broil
Med
Conv Roast
375°F
(190°C)
Stone
375°F
(190°C)
Broil
Med
Stone
450°F
(230°C)
Conv Roast
400°F
(205°C)
Bake
350°F
(175°C)
Roast
425°F
/
(220°C)
325°F
(165°C)
Broil
Low
Bake
350°F
(175°C)
Bake
350°F
(175°C)
Broil
Med
RACK
TIME
PROBE TEMP
5
5–10 min
3
10–15 min
5
5–10 min
5
10–15 min
2
10–15 min/lb
160°F
3
2
3
15–20 min/lb
Rare 130°F
5
5–10 min
2
15–20 min/lb
145°F
2
see note
145°F
2
30–35 min/lb
140°F
5
10–20 min
5
15–25 min
1
10–15 min
5
10–15 min
1
5–15 min
4
10–20 min
3
45–60 min
2
see note
165°F
3
15–20 min
3
45–60 min
175°F
3
40–50 min
5
10–15 min
NOTES
Turn over halfway through broiling.
Turn over halfway through broiling.
Turn over halfway through broiling.
Cover and rest 15 min.
(70°C)
Place in foil packets or covered
dish with liquid 1/4 the height of
the meat.
Place in covered dish with liquid
1/4 the height of the meat.
(55°C)
Turn over halfway through broiling.
(65°C)
Roast for 30 min at 425°F, reduce
(65°C)
temp to 325°F, and cook to
desired internal temp.
(60°C)
Roast for 20 min at 425°F, reduce
(75°C)
temp to 325°F, and cook to
desired internal temp.
(80°C)
Turn over halfway through broiling.
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