Recommended Temperatures And Times For Roasting; Cooking Hints; Suggested Cooking Guidelines - Wolf WKG ML-126620 Owner's Manual

RECOMMENDED TEMPERATURES AND TIMES FOR ROASTING

Meat roasting is most satisfactory at temperatures of 225 – 325 F
and ham; 325 F
(162 C)
A pan, approximately 12" x 20" x 1"
This water supplies humidity to reduce shrinkage. Water should be added if necessary during roasting.
Roasting pans should be no deeper than necessary to hold drippings, usually 2 – 2
Cooking time and shrinkage may vary with roasting temperature, cut, grade of meat, and degree of
doneness. Smaller cuts will generally show greater time savings than larger cuts at a given
temperature.
PRODUCT
Standing Rib Roast — Oven Ready
Rolled Rib Roasts — 20 to 22 lb. (9.1 to 10 kg)
Veal Roast — 15 lb. (6.8 kg)
Turkeys — 15 to 20 lb. (6.8 to 9.1 kg)
Meat Loaf — 8 to 10 lb. (3.6 to 4.5 kg)

COOKING HINTS

Forced air convection cooking is faster than conventional oven cooking, and therefore, overcooking
is more common. Do not cook products faster than is practical for the best results. Since forced
convection supplies heat to the surface of the product, the thicker or more massive a product is for its
type, the longer it will take to absorb enough heat to cook.
The oven will cook or bake full or partial loads at standard recipe temperatures. As with any oven, you
may wish to use a temperature of up to 25 F
product result that you prefer.
Once established, convection oven Time and Temperature settings should be noted on your recipe.

SUGGESTED COOKING GUIDELINES

Recommended temperatures, times, and number of racks are intended as a guide only. Adjustments
must be made to compensate for variations in recipes, ingredients, preparation, and personal
preference in product appearance.
The oven does not require special recipes. Excellent results can be obtained from any good
commercial recipe with reduced cooking times.
for fresh pork as recommended by USDA and American Meat Institute.
(30.4 x 50.8 x 2.5 cm)
ROASTING TEMPERATURE CHART
(107 – 162 C)
, full of water may be placed in the oven bottom.
TEMP
F ( C)
250 (121)
275 (135)
300 (148)
300 (148)
350 (176)
higher or lower than the recipe, for the particular
(14 C )
– 18 –
for beef, lamb, poultry,
1
⁄ "
(5.1 – 6.4 cm)
2
APPROXIMATE TIMES
3 to 4 Hrs. — Rare
1
4 to 4 ⁄ Hrs. — Med.
2
4 Hrs. — Med.
3 Hrs. — Med. Well
3 Hrs.
45 to 60 Minutes
.