Vermont Casting VCS4005 - Manual (Page 22)

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.
Type of Food
Pork
Chops
Ham
Steak
Whole ham
Ribs
Back, Side
Roasts
Butt, Loin, Shoul-
der
Tenderloin
Sausage
Lamb
Chops
Loin, Rib, Shoul-
der
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 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.
1–1 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 16
Cooking Time Chart