Vermont Casting VC400, VC200 user manual Cooking Time Chart, Weight, Type of Food

Cooking Time Chart

	Weight/	Cooking	Cooking Time
Type of Food	Thickness	Temperature
Beef		400-450° F.	Rare: 4-7min.
Burgers	1 inch
			Medium: 7-10 min.
Roasts			Well Done:10-12 min.
		350°
Blade, Sirloin Tip			Rare: 18-20min./lb.
			Medium: 20-25 min./lb.
Steaks			Well Done: 25-30 min./lb.
			Rare: 4-7min.
Porterhouse, Rib,	1 inch	Maximum (To sear)
Ribeye, Sirloin,		°	Medium: 7-10 min.
		400-450 F. (To finish)	Well Done: 10-12 min.
T-Bone
Filet Mignon	2 inches	Maximum (To sear)	Rare: 15-17 min.
		°	Medium: 17-19 min.
		400-450 F. (To finish)	Well Done: 19-22 min.
Poultry		325 –350° F.	30-45 min.
Chicken, Parts
Chicken, Whole	3 –4 lbs.	325 –350° F.	20 min./lb.
Chicken Breasts,	1-2 lbs.	°	12-15 min.
Boneless		325 –350 F.
Cornish Hens	1–1-1/2 lbs.	325 –350° F.	45-60 min.
Duck	4 –5 lbs.	325 –350° F.	18-20 min./lb.
Turkey	13 –25 lbs.	325 –350° F.	20 min./lb.
Fish & Seafood
Fish
Fillets	1-1-1/2 inch	°	10-15 min.
		400-450 F.
Steaks	1 -2 lbs.	325-350° F.	20-30 min.
Whole Fish	2 -4 lbs.	325-350° F.	30-50 min.
Seafood		400-450° F.	15 min.
Lobster	1-1/2-2 lbs.
		325-350° F.
Shrimp	Large		5-6 min.

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