Vermont Casting VC500 user manual Pork, 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.
				Well Done: 27–30 min./lb.
Roasts
Butt, Loin, Shoulder	3–5 lb.	325–350°F.		1–11/2hrs.
Tenderloin		375–400°F.		Medium: 30–35 min./lb.
		325–350°F.		Well Done: 35–40 min./lb.
Sausage	—			12–20 min.
Lamb
Chops				Rare: 7–9 min
Loin, Rib, Shoulder	1 inch	400–450°F.		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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