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Cooking time chart, Type of food, Weight/ thickness – Vermont Casting VCS4005 User Manual

Page 21: Cooking time, Cooking temperature

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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.

Page 15

Cooking Time Chart

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