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Cooking time chart – Vermont Casting CF9030 User Manual

Page 22

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Type of Food

Beef
Burgers

Roasts
Blade, Sirloin Tip

Steaks
Porterhouse, Rib,
Ribeye, Sirloin,
T-Bone

Filet Mignon

Poultry

Chicken, Parts

Chicken, Whole

Chicken Breasts,
Boneless

Cornish Hens

Duck

Turkey

Weight/

Thickness

1 inch

1 inch

2 inches

3–4 lb.

1–2 lb.

1–1

1

/

2

lb.

4–5 lb.

13–25 lb.

Cooking Time

Rare: 4–7 min.

Medium: 7–10 min.

Well Done: 10–12 min.

Rare: 18–20 min./lb.

Medium: 20–25 min./lb.

Well Done: 25–30 min./lb.

Rare: 4–7 min.

Medium: 7–10 min.

Well Done: 10–12 min.

Rare: 15–17 min.

Medium: 17–19 min.

Well Done: 19–22 min.

30–45 min.

20 min./lb.

12–15 min.

45–60 min.

18–20 min./lb.

20 min./lb.

Cooking

Temperature

400–450

°

F.

350

°

Maximum (To sear)

400–450

°

F. (To finish)

Maximum (To sear)

400–450

°

F. (To finish)

325–350

°

F.

325–350

°

F.

325–350

°

F.

325–350

°

F.

325–350

°

F.

325–350

°

F.

Fish & Seafood
Fish
Fillets
Steaks
Whole Fish

Seafood
Lobster
Shrimp

400–450

°

F.

325–350

°

F.

325–350

°

F.

400–450

°

F.

325–350

°

F.

1–1

1

/

2

inch

1–2 lb.
2–4 lb.

1

1

/

2

–2 lb.

Large

10–15 min.

20–30 min.
30–50 min.

15 min.

5–6 min.

Cooking Time Chart

Page 16

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