Vermont Castings VC50 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/
Cooking
Thickness Temperature
1 inch
400-450 F.
1 inch
400-450 F.
12-14 lbs. 325 –350 F.
Bone in
4-5 lbs.
325 –350 F.
Boneless
5-6 lbs. 325-350 F.
3-5lbs.
325-350 F.
375-400 F.
1 inch
400-450 F.
2 _-4 lbs.
325-350 F.
5-9 lbs.
325-350 F.
Page 18
Cooking Time Chart
Cooking Time
25-30 min.
12-15 min.
Medium: 20-25 min./lb.
Well Done: 25-30min./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.