Vermont-casting VCS5016 User Manual download pdf (Page 21)

Page 15

Cooking Time Chart

Type of Food

Beef

Poultry

Fish & Seafood

Burgers

Roasts

Blade,

Sirloin Tip

Steaks

Porterhouse,

Rib, Ribeye,

Sirloin, T-Bone

Filet Mignon

Chicken, Parts

Chicken, Whole

Chicken Breasts,

Boneless

Cornish Hens

Duck

Turkey

Fish

Fillets

Steaks

Whole Fish

Seafood

Lobster

Shrimp

Weight/

Thickness

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

Temperature

400–450° F

350°

Maximum (To sear)

400–450° F (To finish)

Maximum (To sear)

400–450° F (To finish)

325–350° F

400–450° F

325–350° F

400–450° F

325–350° F

Approximate

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.

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Vermont-casting VCS5016 User Manual Page 21

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