User Guide

15
WOLF GRILLING GUIDE
POULTRY Thickness/Weight Heat Setting Internal Temp. Timing Comments
Chicken, bone-in HIGH 170˚F (75˚C) 30–35 min
b
reasts
Chicken, bone-in HIGH 180˚F (80˚C) 30–35 min Begin with skin side up.
legs and thighs
Chicken breasts, 4 oz (.1 kg) each HIGH 170˚F (75˚C) 13–15 min Pound with a meat tenderizer,
b
oneless, skinless
1
/2"
(13) thick until even in thickness.
Cornish hens, 1
1
/2 lbs (.7 kg) HIGH 180˚F (80˚C) 25–30 min
halved to 2 lbs (.9 kg)
VEGETABLES
Bell peppers, HIGH 15–18 min
whole
Bell peppers, HIGH 7–9 min
halved or quartered
Mushrooms, HIGH 10–12 min Brush lightly with oil.
portobello
Onions, sliced HIGH 6–8 min
Kabobs 1
1
/4" (32) cubes HIGH 180˚F (80˚C) 16–18 min When grilling, make sure meat
(any meat with reaches minimum internal
vegetables) temperature.
BREADS
Buns, LOW 3–4 min Burns easily, watch carefully.
hot dog or hamburger
Texas toast LOW 5–6 min Burns easily, watch carefully.
Dimensions in parentheses are in
millimeters unless otherwise specified.