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Wolf Cooking Guide 36
Cooking Guide
ENTREES AND MISC
FOOD COOKING MODE OVEN TEMPERATURE RACK POSITION COOKING TIME
ENTREES
C
alzone Bake Stone 400°F
(205°C) 1
9–10 min
Quiche Bake (convection not advised) 375°F
(190°C) 4 40–50 min
Soufflé Bake 375°F (
190°C)
4 35–40 min
PIZZA
F
rozen Bake Stone 400°F
(205°C) 1
8–14 min
Homemade Bake Stone 450°F (
230°C)
1 10–13 min
SEAFOOD
Fillet,
1
/2" (13) thick Broil Med (2) 6 5–7 min
Fillet, 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
Winter squash Bake 375°F (190°C) 3 50–55 min
OTHER
Baked Alaska Broil Low (3) 4 5–7 min
French bread pizza Broil Med (2) 5 2–3 min
Garlic bread, 1"
(25) thick Broil or Conv Broil Med (2) 5 3–3
1
/2 min
Toast,
1
/2" (13) thick Broil Med (2) 6 2 min
Probe cannot be used in broil or convection broil modes, use a meat thermometer to check internal temperature. This chart is a guide; recipe
or package directions should take precedence.