Vermont Casting VC50, VC75 user manual 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 lbs.	325 –350°F.				Medium: 20-25 min./lb.
	Bone in					Well Done: 25-30min./lb.
	4-5 lbs.	325 –350°F.				50-60 min.
	Boneless
Ribs
Back, Side	5-6 lbs.	325-350°F.				Medium: 25-27 min./lb.
						Well Done: 27-30 min./lb.
Roasts
Butt, Loin, Shoulder	3-5lbs.	325-350°F.				1-1-1/2 hrs.
Tenderloin		375-400°F.				Medium: 30-35 min./lb.
						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 lbs.	325-350	°	F.		40-45 min./lb.
			°			30-35 min./lb.
Leg	5-9 lbs.	325-350		F.

Page 18