Wolf L Series SO30F User Manual page 36

W O L F C O O K I N G G U I D E
W O L F C O O K I N G G U I D E
Food
M E AT S
Meat Loaf
Pork
Chops, 1" (25) thick
Loin, 3–4 lbs (1.3–1.8 kg)
Steak, 1" (25) thick
Sausage
Turkey
Breast, whole
Pieces
Whole
Veal Roast, 2–3 lbs (.9–1.4 kg)
S E A F O O D
1
/ " (13) thick
2
1" (25) thick
Red Snapper
1
Salmon, / " (13) thick
2
1
Swordfish, 1 / " (38) thick
2
V E G E TA B L E S
Potatoes
Sweet Potatoes
Winter Squash
OT H E R
French Bread Pizza
Garlic Bread, 1" (25) thick
1
Toast, / " (13) thick
2
This chart is a guide; recipe or package directions should take precedence. *Min/lb indicates specified cook time per pound or .45 kg.
**Probe cannot be used in this cooking mode, use a meat thermometer to check internal temperature.
36
Cooking Cooking
Mode Temperature
Conv Roast 325˚F (165˚C)
Broil** Med (2)
Conv Roast 325˚F (165˚C)
Broil** Med (2)
Broil** Med (2)
Conv Roast 300˚F (150˚C)
Conv Broil** Med (2)
Conv Roast 325˚F (165˚C)
Conv Roast 300˚F (150˚C)
Broil** Med (2)
Conv Broil** Med (2)
Broil** Med (2)
Broil** Med (2)
Broil** Med (2)
Bake 400˚F (205˚C)
Bake 400˚F (205˚C)
Convection 350˚F (175˚C)
Bake 375˚F (190˚C)
Broil** Med (2)
Broil** Med (2)
Conv Broil** Med (2)
Broil** Med (2)
Rack Position(s) Total
30" Oven 36" Oven Time*
3 2 50–60 min
6 5 10–15 min
3 2 18–22 min/lb
5 4 25–30 min
5 4 8–10 min
2 1 12–15 min/lb
4 3 40–45 min
1 1 11–14 min/lb
3 2 30–35 min/lb Med Rare, 140˚F (60˚C)
6 5 5–7 min
6 5 12–17 min
6 5 5–7 min
6 5 12–15 min
6 5 10–12 min
3 2 45–60 min
3 2 40–50 min
3 2 40–45 min
3 2 50–55 min
5 4 2–3 min
1
5 4 3–3 /
2
1
5 4 3–3 /
2
6 5 2 min
Internal
Temperature
160˚F (70˚C)
Med, 160˚F (70˚C)
Med, 160˚F (70˚C)
Med, 160˚F (70˚C)
Med, 160˚F (70˚C)
170˚F (75˚C) in breast
180˚F (80˚C) in thigh
180˚F (80˚C) in thigh
min
min