Wolf M Serie Guide D'utilisation Et D'entretien page 18

C OO KI N G G UI DE
Wolf Cooking Guide
FOO D
BEE F
Ground patties
Steaks (under 1" thick)
Steaks (1–3" thick)
Chuck roast
Roast
Slow roast
Prime rib
Tenderloin
P O U LT RY
Chicken, bone-in
Chicken, whole
Turkey, whole (brined)
Turkey, whole
Duck
Goose
Cornish hen
Chicken quarters, thighs
Turkey pieces
Chicken boneless breast
(flattened to 1 / " thick)
2
Turkey breast, whole
Consuming raw or undercooked meats, poultry, seafood, shellfish or eggs may increase your risk of foodborne illness.
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M O DE O V E N T E M P
Broil High
Broil High
Broil High
Conv Roast 325°F
(165°C)
Roast 350°F
(175°C)
Roast 425°F /
(220°C)
325°F
(165°C)
Bake 300°F
(150°C)
Roast 450°F /
(230°C)
225°F
(105°C)
Conv Roast 450°F
(230°C)
Conv Roast 325°F
(165°C)
Conv Roast 325°F
(165°C)
Bake 350°F
(175°C)
Conv Roast 325°F
(165°C)
Roast 325°F
(165°C)
Conv Roast 325°F
(165°C)
Conv Roast 325°F
(165°C)
Conv Roast 325°F
(165°C)
Roast 350°F
(175°C)
Broil Med
Roast 350°F
(175°C)
Conv Roast 325°F
(165°C)
Bake 350°F
(175°C)
Conv Roast 325°F
(165°C)
Roast 350°F
(175°C)
Broil Med
Conv Roast 350°F
(175°C)
Conv Roast 325°F
(165°C)
Roast 350°F
(175°C)
RA C K T I M E PR O B E T E M P
5 10–15 min
5 10–15 min
5 10–20 min
3 20–25 min/lb Med 150°F
3 20–25 min/lb Med 150°F
2 see note Rare 135°F
2
2 see note Rare 130°F
3 10–20 min/lb Rare 130°F
5 20–25 min Thigh 180°F
2 10–20 min/lb Thigh 180°F
1 10–15 min/lb Thigh 180°F
1 10–15 min/lb Thigh 180°F
1 10–15 min/lb Thigh 180°F
2 15–20 min/lb Thigh 180°F
2 15–20 min/lb Thigh 180°F
3 1 hour Thigh 180°F
3 1 hour Thigh 180°F
5 20–25 min
3 30–40 min Thigh 180°F
3 30–40 min Thigh 180°F
3 30–40 min Thigh 180°F
3 30–40 min Thigh 180°F
3 30–40 min Thigh 180°F
5 10–15 min
3 15–20 min Breast 165°F
2 15–20 min Breast 165°F
2 15–20 min Breast 165°F
N O T E S
Turn over at 7 min.
Turn over at 6 min.
Turn over at 8 min.
Place in dish, liquid 1 /
(65°C)
2
of the meat.
(65°C)
Roast for 30 min at 425°F, reduce
(60°C)
temp to 325°F and cook to desired
internal temp.
Place in covered dish, liquid
height of the meat.
No preheat required. Roast for
(55°C)
30 min at 450°F, reduce temp to
225°F and cook to desired internal
temp.
(55°C)
(80°C)
(80°C)
(80°C)
(80°C)
(80°C)
(80°C)
(80°C)
(80°C)
(80°C)
Turn over halfway through broiling.
(80°C)
(80°C)
(80°C)
(80°C)
(80°C)
Turn over halfway through broiling.
(75°C)
(75°C)
(75°C)
the height
1 / the
4