Cooking Guide; Baking Guide - Wolfgang Puck Bistro BRON0118 User Manual

Cooking Guide

M M e e a a t t
B B E E E E F F Standing Rib
Sirloin Tip
Tenderloin
Pot Roast
L L A A M M B B Leg
Shoulder, boneless
Loin Roast
P P O O R R K K
Rolled Shoulder
Chops
Country-Style Ribs
Ham, bone in,
S S M M O O K K E E D D
P P O O R R K K shankless
Ham, boneless
Ham, fully cooked
Loin
V V E E A A L L
Shoulder
P P O O U U L L T T R R Y Y Chicken, whole
Chicken, whole
Chicken, pieces
Cornish Hens (4)
Duck
Turkey, prebasted
Turkey, prebasted
Turkey, fresh
*always preheat prior to cooking
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* *
W W e e i i g g h h t t ( ( l l b b s s . . ) ) T T e e m m p p e e r r a a t t u u r r e e M M i i n n . . / / l l b b . .
4-6 325˚ 20-25
3-5 350˚ 20-25
3 1 - 4 450˚ 8-12
/
2
4-6 300˚ 30-40
5-8 350˚ 25
3-4 350˚ 25
3-5 350˚ 25-30
4-6 350˚ 35-40
4-5 325˚ 15-20
8-10 450˚ to brown
10-15 325˚ 20-25
8-12 325˚ 15-20
5-10 325˚ 13-28
4-6 325˚ 30-35
3-5 325˚ 30-35
3 1 - 5 350˚ 15-17
/
2
6-8 350˚ 18-20
6-8 350˚ 8-10
3 1 - 4 1 400˚ 15-20
/ /
2 2
4-5 425˚ 20-25
10-14 375˚ 12-17
14-22 375˚ 13-18
10-14 350˚ 15-20

Baking Guide

F F o o o o d d T T e e m m p p e e r r a a t t u u r r e e
Baked Potatoes 350-400˚
Sweet Potatoes 350-400˚
Scalloped Potatoes
Winter Squash
Baked Apples
Muffins
Quick Bread 375°
Yeast Bread
Yeast Rolls
Brownies
Cookies
Cupcakes
Bundt Cake
Pound Cake
Sheet Cake
Cheesecake
Custard Pie
Fruit Pie
Pastry Shell
Pizza (9-inch)
*always preheat prior to baking
* * M M i i n n u u t t e e s s
50-60
55-65
350˚ 75-90
400˚ 45-60
350˚ 35-45
425˚ 15-20
65-75
400˚ 40-45
400˚ 18-20
350˚ 25-30
350˚ 11-13
350˚ 20-25
350˚ 50-60
350˚ 50-60
350˚ 40-45
325˚ 50-60
350˚ 50-60
425˚ 45-50
425˚ 10-13
425˚ 20-25
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