Vermont Casting VCS6006 G, VCS50 6 user manual Sausage

Cooking Time Chart

	Weight/	Cooking	Approximate
Type of Food	Thickness	Temperature	Cooking Time
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.
			Well Done: 27–30 min./lb.
Roasts
Butt, Loin,	3–5 lb.	325–350° F	1–11/2 hrs.
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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