Wolf M Serie Guide D'utilisation Et D'entretien page 19

C OO KI N G G UI DE
Wolf Cooking Guide
FOO D
PO R K
Chops, steaks ( 1 / " thick)
2
Slow roast
Ribs
Tenderloin
Ham steak ( 1 / " thick)
2
Ham steak (1" thick)
Ham, whole
LA M B
Chops, steaks ( 3 / " thick)
4
Leg
Veal roast
Crown rack
P IZZ A
Calzones
Homemade
French bread pizza
FI S H
Fillet (under 1" thick)
Fillet (over 1" thick)
V E G E TA BL ES
Potatoes, sweet potatoes
Mixed vegetables
O T H ER
Meatloaf
Sausage, bratwurst (fresh)
Nachos
Quiche
One dish meals
Consuming raw or undercooked meats, poultry, seafood, shellfish or eggs may increase your risk of foodborne illness.
M O DE O V E N T E M P
Broil High
Conv Roast 350°F
(175°C)
Bake 300°F
(150°C)
Bake 300°F
(150°C)
Conv Roast 400°F
(205°C)
Broil High
Broil High
Bake 335°F
(170°C)
Broil High
Conv Roast 425°F /
(220°C)
325°F
(165°C)
Conv Roast 300°F
(150°C)
Conv Roast 325°F
(165°C)
Stone 375°F
(190°C)
Stone 450°F
(230°C)
Broil Med
Broil Med
Conv Roast 375°F
(190°C)
Bake 350°F
(175°C)
Conv Roast 400°F
(205°C)
Roast 425°F /
(220°C)
325°F
(165°C)
Broil Med
Broil Low
Bake 350°F
(175°C)
Bake 350°F
(175°C)
RA C K T I M E PR O B E T E M P
5 5–10 min
3 10–15 min
2
3
3 15–20 min/lb Rare 130°F
5 5–10 min
5 10–15 min
2 10–15 min/lb 160°F
5 5–10 min
2 see note 145°F
2 30–35 min/lb 140°F
2 15–20 min/lb 145°F
1 10–15 min
1 5–15 min
5 10–15 min
5 10–20 min
5 15–25 min
3 45–60 min
4 10–20 min
2 see note 165°F
5 10–15 min
3 15–20 min
3 40–50 min
3 45–60 min 175°F
N O T E S
Turn over halfway through broiling.
Place in covered dish, liquid
height of the meat.
Place in foil packets or covered
dish, liquid 1 / the height of the
4
meat.
(55°C)
Turn over halfway through broiling.
Turn over halfway through broiling.
Cover and rest 15 min.
(70°C)
Turn over halfway through broiling.
Roast for 30 min at 425°F, reduce
(65°C)
temp to 325°F and cook to desired
internal temp.
(60°C)
(65°C)
Roast for 20 min at 425°F, reduce
(75°C)
temp to 325°F and cook to desired
internal temp.
Turn over halfway through broiling.
(80°C)
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