Wolf ICBIR36550/S/T Guide D'utilisation Et D'entretien page 12

Cooking Guide
Wolf Cooking Guide
FOOD RACK(S) MODE
BREADS
Biscuits 1 Roast
2 Convection
3 Convection
Cinnamon rolls 1 Bake
2 Convection
3 Convection
Garlic bread 1 Broil
Muffins 1 Bake
2 Convection
3 Convection
Quick breads 1 Bake
Toast 1 Broil
Yeast bread (loaf pan) 1 Bake
Yeast bread (no pan) 1 Stone
Yeast rolls 1 Convection
2 Convection
3 Convection
CAKES
Angel food cake
1 Bake
Bundt or pound cake 1 Bake
Cupcakes 1 Bake
2 Convection
3 Convection
Mixes or from scratch 1 Bake
2 Convection
3 Convection
COOKIES
Cookies or bars 1 Bake
2 Convection
3 Convection
PIES
Cream puffs 1 Convection
Double-crust or streusel topped 1 Bake
Lemon meringue 1 Broil
Pie crust (empty) 1 Bake
Puff pastry 1 Bake
2 Convection
3 Convection
Pumpkin or custard 1 Bake
Consuming raw or undercooked meats, poultry, seafood, shellfish, or eggs may increase your risk of foodborne illness.
12 | English
OVEN TEMP POSITION TIME NOTES
400°F 3 5–10 min
(205°C)
425°F 2, 5 5–10 min
(220°C)
425°F 1, 3, 5 5–10 min
(220°C)
350°F 3 20–25 min
(175°C)
325°F (165°C) 2, 5 20–25 min
325°F 1, 3, 5 20–25 min
(165°C)
Med 5
400°F 3 15–20 min
(205°C)
375°F 2, 5 10–15 min
(190°C)
375°F 1, 3, 5 10–15 min
(190°C)
350°F 3 40–50 min
(175°C)
High 5
350°F 3 20–45 min
(175°C)
450°F 1 15–45 min
(230°C)
375°F 3 10–20 min
(190°C)
375°F 2, 5 10–20 min
(190°C)
375°F 1, 3, 5 10–20 min
(190°C)
350°F (175°C) 1 35–45 min
350°F 3 40–50 min
(175°C)
350°F 3 20–25 min
(175°C)
325°F 2, 5 15–25 min
(165°C)
325°F (165°C) 1, 3, 5 15–25 min
350°F 3 20–30 min
(175°C)
325°F 2, 5 20–30 min
(165°C)
325°F (165°C) 1, 3, 5 20–30 min
350°F 3 10–25 min
(175°C)
325°F 2, 5 10–25 min
(165°C)
325°F (165°C) 1, 3, 5 10–25 min
400°F 3 20–30 min
(205°C)
375°F 3 40–45 min
(190°C)
Low 3 10–15 min
425°F 3 10–15 min
(220°C)
400°F 3 10–15 min
(205°C)
375°F (190°C) 2, 5 10–15 min
375°F 1, 3, 5 10–15 min
(190°C)
425°F / 3 see note Bake for 15 min at 425°F, reduce
(220°C)
325°F temp to 325°F, and bake until pie is
(165°C)
set, 45–60 min.
FOOD MODE OVEN TEMP
BEEF
Chuck roast Conv Roast 325°F
(165°C)
Roast 350°F
(175°C)
Ground patties Broil High
Prime rib Roast 450°F
(230°C)
225°F
(105°C)
Roast Roast 425°F
(220°C)
325°F (165°C)
Slow roast Bake 300°F (150°C)
Steaks (< 1" thick) Broil High
Steaks (> 1" thick) Broil High
Tenderloin Conv Roast 450°F
(230°C)
POULTRY
Chicken, bone-in Conv Roast 325°F
(165°C)
Chicken boneless breast Broil Med
(flattened to 1/2" thick) Conv Roast 350°F
(175°C)
Chicken quarters, thighs Broil Med
Roast 350°F
(175°C)
Conv Roast 325°F
(165°C)
Bake 350°F
(175°C)
Chicken, whole Conv Roast 325°F
(165°C)
Cornish hen Conv Roast 325°F
(165°C)
Roast 350°F
(175°C)
Duck Conv Roast 325°F (165°C)
Goose Conv Roast 325°F
(165°C)
Turkey breast, whole Conv Roast 325°F
(165°C)
Roast 350°F
(175°C)
Turkey pieces Conv Roast 325°F
(165°C)
Roast 350°F
(175°C)
Turkey, whole (brined) Bake 350°F
(175°C)
Turkey, whole Conv Roast 325°F (165°C)
Roast 325°F
(165°C)
Consuming raw or undercooked meats, poultry, seafood, shellfish, or eggs may increase your risk of foodborne illness.
RACK TIME PROBE TEMP NOTES
3 20–25 min/lb Med 150°F Place in dish with liquid 1/2 the
(65°C)
height of the meat.
3 20–25 min/lb Med 150°F
(65°C)
5 10–15 min Turn over at 7 min.
/ 2 see note Rare 130°F No preheat required. Roast for
(55°C)
30 min at 450°F, reduce temp to
225°F, and cook to desired
internal temp.
/ 2 see note Rare 135°F Roast for 30 min at 425°F, reduce
(60°C)
temp to 325°F, and cook to
desired internal temp.
2 Place in covered dish with liquid
1/4 the height of the meat.
5 10–15 min Turn over at 6 min.
5 10–20 min Turn over at 8 min.
3 10–20 min/lb Rare 130°F
(55°C)
5 20–25 min Thigh 180°F
(80°C)
5 10–15 min Turn over halfway through broiling.
3 15–20 min Breast 165°F
(75°C)
5 20–25 min Turn over halfway through broiling.
3 30–40 min Thigh 180°F
(80°C)
3 30–40 min Thigh 180°F
(80°C)
3 30–40 min Thigh 180°F
(80°C)
2 10–20 min/lb Thigh 180°F
(80°C)
3 1 hour Thigh 180°F
(80°C)
3 1 hour Thigh 180°F
(80°C)
2 15–20 min/lb Thigh 180°F (80°C)
2 15–20 min/lb Thigh 180°F
(80°C)
2 15–20 min Breast 165°F
(75°C)
2 15–20 min Breast 165°F
(75°C)
3 30–40 min Thigh 180°F
(80°C)
3 30–40 min Thigh 180°F
(80°C)
1 10–15 min/lb Thigh 180°F
(80°C)
1 10–15 min/lb Thigh 180°F (80°C)
1 10–15 min/lb Thigh 180°F
(80°C)