Vermont Casting VC50 - Manual (Page 22)

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 lbs.
1-2 lbs.
1–1-1/2 lbs.
4 –5 lbs.
13 –25 lbs.
Cooking Time
Rare: 4-7min.
Medium: 7-10 min.
Well Done:10-12 min.
Rare: 18-20min./lb.
Medium: 20-25 min./lb.
Well Done: 25-30 min./lb.
Rare: 4-7min.
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
°
550-600
°
F. (To sear)
400-450
°
F. (To finish)
550-600
°
F. (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 lbs.
2 -4 lbs.
1-1/2-2 lbs.
Large
10-15 min.
20-30 min.
30-50 min.
15 min.
5-6 min.
Cooking Time Chart
Page 17