Vermont Casting VM600, VM750, VM450, VM400 Cooking Time Chart, Beef, Poultry, Fish & Seafood

			Cooking Time Chart
Type of Food	Weight/	Cooking		Cooking Time
	Thickness	Temperature
Beef				Rare: 4–7 min.
Burgers	1 inch	400–450°F.
				Medium: 7–10 min.
Roasts				Well Done: 10–12 min.
Blade, Sirloin Tip		350°		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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