Vermont Casting VC200 - Manual (Page 24)

Cooking
Temperature
400-450
°
F.
400-450
°
F.
325 –350
°
F.
325 –350
°
F.
325-350
°
F.
325-350
°
F.
375-400
°
F.
400-450
°
F.
325-350
°
F.
325-350
°
F.
Type of Food
Pork
Chops
Ham
Steak
Whole ham
Ribs
Back, Side
Roasts
Butt, Loin, Shoulder
Tenderloin
Sausage
Lamb
Chops
Loin, Rib, Shoulder
Roast
Crown Roast
Leg
Weight/
Thickness
1 inch
1 inch
12-14 lbs.
Bone in
4-5 lbs.
Boneless
5-6 lbs.
3-5lbs.
1 inch
2 _-4 lbs.
5-9 lbs.
Cooking Time
25-30 min.
12-15 min.
Medium: 20-25 min./lb.
Well Done: 25-30min./lb.
50-60 min.
Medium: 25-27 min./lb.
Well Done: 27-30 min./lb.
1-1-1/2 hrs.
Medium: 30-35 min./lb.
Well Done: 35-40 min./lb.
12-20 min.
Rare: 7-9 min
Medium: 10-13 min.
Well Done: 14-17 min.
40-45 min./lb.
30-35 min./lb.
Page 18
Cooking Time Chart