Vermont Casting VCS3008 Series - Manual (Page 22)

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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
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