Vermont Casting VM448, VM658, VM508 user manual Cooking, Thickness Temperature Pork, Sausage, Lamb

			Cooking Time Chart
Type of Food	Weight/	Cooking	Cooking Time
	Thickness	Temperature
Pork
Chops	1 inch	400–450° F.	25–30 min.
Ham
Steak	1 inch	400–450° F.	12–15 min.
Whole ham	12–14 lb.	325–350° F.	Medium: 20–25 min./lb.
	Bone in		Well Done: 25–30 min./lb.
	4–5 lb.	325–350° F.	50–60 min.
	Boneless
Ribs
Back, Side	5–6 lb.	325–350° F.	Medium: 25–27 min./lb.
Roasts			Well Done: 27–30 min./lb.
Butt, Loin,	3–5 lb.	325–350° F.	1–1¹⁄₂hrs.
Shoulder
Tenderloin		375–400° F.	Medium: 30–35 min./lb.
			Well Done: 35–40 min./lb.
Sausage	—	325–350° F.	12–20 min.
Lamb
Chops
Loin, Rib,	1 inch	400–450° F.	Rare: 7–9 min
Shoulder			Medium: 10–13 min.
			Well Done: 14–17 min.
Roast
Crown Roast	2–4 lb.	325–350° F.	40–45 min./lb.
Leg	5–9 lb.	325–350° F.	30–35 min./lb.

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