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Cooking Cooking Rack Total Internal
Food Mode Temperature Position Time* Temperature
MEATS
Meat Loaf
Conv Roast 325˚F (165˚C) 3 50–60 min 160˚F (70˚C)
Pork
Chops, 1" (25) thick Broil** Med (2) 6 10–15 min Med, 160˚F (70˚C)
Loin, 3–4 lbs (1.3–1.8 kg) Conv Roast 325˚F (165˚C) 3 18–22 min/lb Med,160˚F (70˚C)
Steak, 1" (25) thick Broil** Med (2) 5 25–30 min Med, 160˚F (70˚C)
S
ausage
B
roil** Med (2) 5 8–10 min Med, 160˚F (70˚C)
Turkey
Breast, whole Conv Roast 300˚F (150˚C) 2 12–15 min/lb 170˚F (75˚C) in breast
Pieces Conv Broil** Med (2) 4 40–45 min 180˚F (80˚C) in thigh
Whole Conv Roast 325˚F (165˚C) 1 11–14 min/lb 180˚F (80˚C) in thigh
Veal Roast
, 2–3 lbs (.9–1.4 kg) Conv Roast 300˚F (150˚C) 3 30–35 min/lb Med Rare, 140˚F (60˚C)
SEAFOOD
1
/2" (13) thick Broil** Med (2) 6 5–7 min
1" (25) thick Conv Broil** Med (2) 6 12–17 min
Red Snapper Broil** Med (2) 6 5–7 min
Salmon,
1
/2" (13) thick Broil** Med (2) 6 12–15 min
Swordfish, 1
1
/2" (38) thick Broil** Med (2) 6 10–12 min
VEGETABLES
Potatoes Bake 400˚F (205˚C) 3 45–60 min
Sweet Potatoes Bake 400˚F (205˚C) 3 40–50 min
Winter Squash Convection 350˚F (175˚C) 3 40–45 min
Bake 375˚F (190˚C) 3 50–55 min
OTHER
Fr
ench Br
ead Pizza
Br
oil**
Med (2) 5 2–3 min
Garlic Bread, 1" (25) thick Broil** Med (2) 5 3–3
1
/2 min
Conv Br
oil**
Med (2) 5 3–3
1
/2 min
T
oast,
1
/2" (13) thick
Broil** Med (2) 6 2 min
This chart is a guide; recipe or package directions should take precedence. *Min/lb indicates specified cook time per pound or .45 kg.
**Probe cannot be used in this cooking mode, use a meat thermometer to check internal temperature.
WOLF COOKING GUIDE
WOLF COOKING GUIDE