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Wolf Cooking Guide 31
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Convection Roasting Guide
F
OOD 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
1
40°F
(
60°C)
/
150°F
(
65°C)
M
ed
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.