Vermont Castings Signature VCS5008 Series User Manual page 23

Type of Food
Pork
Chops
Ham
Steak
Whole ham
Ribs
Back, Side
Roasts
Butt, Loin,
Shoulder
Tenderloin
Sausage
Lamb
Chops
Loin, Rib,
Shoulder
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.
Page 16
Cooking Time Chart
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.
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.
1–1¹⁄₂ 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.
50004581