Vermont Casting VCS5016, VCS6006, VCS5006BI, VCS3506, VCS3006, VCS4106 Cooking Time Chart, Beef

Cooking Time Chart

	Weight/	Cooking	Approximate
Type of Food	Thickness	Temperature	Cooking Time
Beef
Burgers	1 inch	400–450° F	Rare: 4–7 min.
			Medium: 7–10 min.
			Well Done: 10–12 min.
Roasts
Blade,		350°	Rare: 18–20 min./lb.
Sirloin Tip			Medium: 20–25 min./lb.
			Well Done: 25–30 min./lb.
Steaks
Porterhouse,	1 inch	Maximum (To sear)	Rare: 4–7 min.
Rib, Ribeye,		400–450° F (To finish)	Medium: 7–10 min.
Sirloin, 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
Chicken, Parts		325–350° F	30–45 min.
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	1–11/2 lb.	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	1–11/2 inch	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
Lobster	11/2–2 lb.	400–450° F	15 min.
Shrimp	Large	325–350° F	5–6 min.

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