Wolf R482CF Use & Care Information Manual page 31

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 OA S T I N G G U I D E
Food Rack Position
B E E F
Meatloaf, 2–3 lbs
(.9–1.4 kg)
Roast, 3–5 lbs
(1.4–2.3 kg)
Tenderloin, 2–3 lbs
(.9–1.4 kg)
L A M B
Leg or shoulder
P O R K
Roast, 3–5 lbs
(1.4–2.3 kg)
Bacon, 1 lb (.5 kg)
P O U LT RY
Chicken, 3–5 lbs
(1.4–2.3 kg)
Cornish hens
Duck or goose
Turkey, 12–20 lbs
(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.
Dimensions in parentheses are in
millimeters unless otherwise specified.
Convection Setting
3 325˚F (165˚C) for 50–60 min
3 325˚F (165˚C) for 20–25 min/lb*
3 325˚F (165˚C) for 18–20 min/lb*
3 325˚F (165˚C) for 20–25 min/lb*
3 325˚F (165˚C) for 20–25 min/lb*
4 325˚F (165˚C) for 10–14 min
3 325˚F (165˚C) for 23–25 min/lb*
3 325˚F (165˚C) for 30–36 min/lb*
3 325˚F (165˚C) for 18–20 min/lb*
3 325˚F (165˚C) for 11 min/lb*
Doneness Temperature
(End Temp / Carving Temp)
140˚F (60˚C) / 150˚F (65˚C) Med
160˚F (70˚C) / 170˚F (75˚C) Well
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
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
135˚F (60˚C) / 145˚F (65˚C) Med Rare
155˚F (70˚C) / 160˚F (70˚C) Well
Breast, 165˚F (75˚C) Well
Thigh, 175˚F (80˚C) Well
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