Cooking Time Chart - Vermont Castings VM400 User Manual

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 1–1
Steaks
Whole Fish
Seafood
Lobster
Shrimp
Weight/ Cooking
Temperature
Thickness
1 inch 400–450° F.
350°
Maximum (To sear)
1 inch
400–450° F. (To finish)
Maximum (To sear)
2 inches
400–450° F. (To finish)
325–350° F.
325–350° F.
3–4 lb.
325–350° F.
1–2 lb.
1
325–350° F.
1–1 / lb.
2
4–5 lb. 325–350° F.
325–350° F.
13–25 lb.
1
/ inch
400–450° F.
2
1–2 lb.
325–350° F.
2–4 lb. 325–350° F.
400–450° F.
1
1 / –2 lb.
2
325–350° F.
Large
Page 15

Cooking Time Chart

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.