Vermont Casting VCS4106 - Manual (Page 22)

Page 16
Cooking Time Chart
Type of Food
Pork
Sausage
Lamb
Chops
Ham
Steak
Whole ham
Ribs
Back, Side
Roasts
Butt, Loin,
Shoulder
Tenderloin
Chops
Loin, Rib,
Shoulder
Roast
Crown Roast
Leg
Weight/
Thickness
1 inch
1 inch
12–14 lb.
Bone in
4–5 lb.
Boneless
5–6 lb.
3–5 lb.
—
1 inch
2–4 lb.
5–9 lb.
Cooking
Temperature
400–450° F
400–450° F
325–350° F
325–350° F
325–350° F
325–350° F
375–400° F
325–350° F
400–450° F
325–350° F
325–350° F
Approximate
Cooking Time
25–30 min.
12–15 min.
Medium: 20–25 min./lb.
Well Done: 25–30 min./lb.
50–60 min.
Medium: 25–27 min./lb.
Well Done: 27–30 min./lb.
1–11/2 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.