Vermont Casting VC500 user manual Cooking Time Chart, Beef, Poultry, Fish & Seafood

Cooking Time Chart

	Weight/	Cooking	Cooking Time
Type of Food	Thickness	Temperature
Beef		400–450°F.	Rare: 4–7 min.
Burgers	1 inch
			Medium: 7–10 min.
Roasts			Well Done: 10–12 min.
		350°
Blade, Sirloin Tip			Rare: 18–20 min./lb.
			Medium: 20–25 min./lb.
Steaks			Well Done: 25–30 min./lb.
			Rare: 4–7 min.
Porterhouse, Rib,	1 inch	Maximum (To sear)
Ribeye, Sirloin,		400–450°F. (To finish)	Medium: 7–10 min.
T-Bone			Well Done: 10–12 min.
Filet Mignon	2 inches	Maximum (To sear)	Rare: 15–17 min.
		400–450°F. (To finish)	Medium: 17–19 min.
			Well Done: 19–22 min.
Poultry		325–350°F.	30–45 min.
Chicken, Parts
Chicken, Whole	3–4 lb.	325–350°F.	20 min./lb.
Chicken Breasts,	1–2 lb.	325–350°F.	12–15 min.
Boneless
Cornish Hens	1–11/2lb.	325–350°F.	45–60 min.
Duck	4–5 lb.	325–350°F.	18–20 min./lb.
Turkey	13–25 lb.	325–350°F.	20 min./lb.
Fish & Seafood
Fish
Fillets	1–11/2inch	400–450°F.	10–15 min.
Steaks	1–2 lb.	325–350°F.	20–30 min.
Whole Fish	2–4 lb.	325–350°F.	30–50 min.
Seafood		400–450°F.	15 min.
Lobster	11/2–2 lb.
Shrimp	Large	325–350°F.	5–6 min.

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