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Cooking time chart – Vermont Casting VCS3008B Series User Manual

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50004581

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

Fish & Seafood
Fish
Fillets
Steaks
Whole Fish
Seafood
Lobster
Shrimp

Weight/

Thickness

1 inch

--

1 inch

2 inches

3–4 lb.

1–2 lb.

1–1¹⁄₂ lb.

4–5 lb.

13–25 lb.

1–1¹⁄₂ inch

1–2 lb.
2–4 lb.

1¹⁄₂–2 lb.

Large

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.

10–15 min.

20–30 min.
30–50 min.

15 min.

5–6 min.

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.

400–450° F.
325–350° F.
325–350° F.

400–450° F.
325–350° F.

Page 15

Cooking Time Chart

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