Wolf Cooking Guide
31
wolfappliance.com
Convection Roasting Guide
FOOD
RACK POSITION
CONVECTION SETTING
END TEMP / CARVING TEMP
BEEF
Meatloaf,
2–3 lbs
(.9–1.4 kg)
3
325°F
(165°C)
for 50–60 min
140°F
(60°C)
/ 150°F
(65°C)
Med
160°F
(70°C)
/ 170°F
(75°C)
Well
Roast,
3–5 lbs
(1.4–2.3 kg)
3
325°F
(165°C)
for 20–25 min/lb*
135°F
(60°C)
/ 145°F
(65°C)
Rare
140°F
(60°C)
/ 150°F
(65°C)
Med
160°F
(70°C)
/ 170°F
(75°C)
Well
Tenderloin,
2–3 lbs
(.9–1.4 kg)
3
325°F
(165°C)
for 18–20 min/lb*
135°F
(60°C)
/ 145°F
(65°C)
Rare
140°F
(60°C)
/ 150°F
(65°C)
Med
160°F
(70°C)
/ 170°F
(75°C)
Well
LAMB
Leg or shoulder,
rare
3
325°F
(165°C)
for 20–25 min/lb*
135°F
(60°C)
/ 145°F
(65°C)
Med
PORK
Roast,
3–5 lbs
(1.4–2.3 kg)
3
325°F
(165°C)
for 20–25 min/lb*
155°F
(70°C)
/ 160°F
(70°C)
Well
Bacon,
1 lb
(.5 kg)
4
325°F
(165°C)
for 10–14 min
POULTRY
Chicken,
3–5 lbs
(1.4–2.3 kg)
3
325°F
(165°C)
for 23–25 min/lb*
Breast, 165°F
(75°C)
Well
Thigh, 175°F
(80°C)
Well
Cornish hens
3
325°F
(165°C)
for 30–36 min/lb*
Duck or goose
3
325°F
(165°C)
for 18–20 min/lb*
Turkey,
12–20 lbs
(5.4–9.1 kg)
3
325°F
(165°C)
for 11 min/lb*
unstuffed
*Min/lb indicates specified cook time per pound or .45 kg. This chart is a guide; recipe or package directions should take precedence.
Summary of Contents for R484CG
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