Wolfgang Puck ESSENTIAL WPEPO1002 Series, Use & Care Manual

Page: 12 / 16

22 23
Cooking Chart (cont.) Cooking Chart
450
450
450
450
450
450
450
450
450
450
450
450
450
450
450
450
450
375
450
325
325
325
350
450
450
450
350
350
350
350
350
350
350
350
350
325
325
325
325
325
325
325
400
325
450
325
325
325
350
325
400
400
35 min
37 min
40 min
20 min
25 min
9 min
10 min
31 min
35 min
46 min
49 min
45 min
45 min
60 min
78 min
81 min
90 min
2hrs 30min
10 min
50 min
55 min
60 min
3 hrs
35 min
7 min
9 min
165
165
165
165
165
165
165
165
165
165
165
165
165
145
145
145
145
145
145
145
145
145
145
145
As Desired
As Desired
2 hrs
2 to 2 hrs 15min
2 to 2 hrs 15min
1 hr
1 hr
30-40 min
40-45 min
45 min
50 min
2hrs 30min
2hrs 45min to 3 hrs
1 hr 40 min
2 hrs 20 min
1 hr 30 min
2 hrs 30 min
3 hrs 30 min
2 hrs 30 min
3 hrs 30 min
15 min
1 hr 10 min
1 hr 55 min
2 hrs 40 min
3.5-4 hrs
1 hr 15 min
10-12 min
18-20 min
Chicken (Whole)
Chicken (Whole)
Chicken (Whole)
Chicken - 8pc Barbecue
Chicken - Butterflied
Chicken Breast, Boneless
Chicken Breast, Boneless
Chicken Parts (Legs, Thighs)
Chicken Parts (Legs, Thighs)
Turkey, Unstuffed
Turkey, Unstuffed
Turkey Breast
Turkey Breast
Roast Beef (Eye Round)
Roast Beef (Eye Round)
Roast Beef (Eye Round)
Prime Rib
Braised Beef
Ribeye Steak
Pork Roast (Shoulder)
Pork Roast (Shoulder)
Pork Roast (Shoulder)
Fresh Ham (Shank)
Pork Loin
Salmon Filet
Salmon Filet
¹
¹
¹
¹
Type Weight
PRESSURE
MODE
US-FDA
RECOMMENDED
STANDARD
MODE
Rack Temp
(F)
Temp
(F)
Time Time Internal Temp
(F)
3-4 lbs
5-6 lbs
7-8 lbs
3-4 lbs
4 lbs
< 1 lb
1-2 lbs
3 lbs
5 lbs
6-8 lbs
9-10 lbs
4-5 lbs
6-7 lbs
2-3 lbs
4-5 lbs
6-7 lbs
6.5 lbs
4-5 lbs
10-12 oz
2-3 lbs
4-5 lbs
6-7 lbs
10-11 lbs
4-5 lbs
< 1 lb
1-2 lbs
Middle
Middle
Bottom
Middle
Middle
Middle
Middle
Middle
Middle
Bottom
Bottom
Middle
Middle
Bottom
Bottom
Bottom
Bottom
Middle
Upper
Middle
Middle
Middle
Bottom
Middle
Middle
Middle
According to the US FDA cook pork, roasts, and chops to 145°F as measured with a food thermometer before removing meat from the heat source, with a three-minute
rest time before carving or consuming. This will result in a product that is both safe and at its best quality - juicy and tender. Visit www.foodsafety.gov for more tips.
¹
¹
POULTRY
BEEF
PORK
FISH