Wolf R484CG User Manual download pdf (Page 31)

Dimensions in parentheses are in

millimeters unless otherwise specified.

oneness Temperature

Food Rack Position Convection Setting (End Temp / Carving Temp)

B E E F

Meatloaf,

2–3 lbs 3 325˚F (165˚C) for 50–60 min 140˚F (60˚C) / 150˚F (65˚C) Med

(

.9–1.4 kg) 160˚F (70˚C) / 170˚F (75˚C) Well

Roast,

3–5 lbs 3 325˚F (165˚C) for 20–25 min/lb* 135˚F (60˚C) / 145˚F (65˚C) Rare

(1.4–2.3 kg) 140˚F (60˚C) / 150˚F (65˚C) Med

60˚F (70˚C) / 170˚F (75˚C) Well

Tenderloin,

2–3 lbs 3 325˚F (165˚C) for 18–20 min/lb* 135˚F (60˚C) / 145˚F (65˚C) Rare

(.9–1.4 kg) 140˚F (60˚C) / 150˚F (65˚C) Med

60˚F (70˚C) / 170˚F (75˚C) Well

A M B

Leg or shoulder

3 325˚F (165˚C) for 20–25 min/lb* 135˚F (60˚C) / 145˚F (65˚C) Med Rare

P O R K

Roast,

3–5 lbs 3 325˚F (165˚C) for 20–25 min/lb* 155˚F (70˚C) / 160˚F (70˚C) Well

(1.4–2.3 kg)

Bacon,

1 lb (.5 kg) 4 325˚F (165˚C) for 10–14 min

P O U LT RY

Chicken,

3–5 lbs 3 325˚F (165˚C) for 23–25 min/lb* Breast, 165˚F (75˚C) Well

(1.4–2.3 kg) 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 3 325˚F (165˚C) for 11 min/lb*

(5.4–9.1 kg), unstuffed

*Min/lb indicates specified cook time per pound or .45 kg. This chart is a guide; recipe or package directions should take precedence.

W O L F C O O K I N G G U I D E

W O L F C O N V E C T I O N R O A S T I N G G U I D E

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Wolf R484CG User Manual Page 31