Cooking Time Chart - Vermont Castings VCS Series 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
Steaks
Whole Fish
Seafood
Lobster
Shrimp
30005801
Weight/
Thickness
1 inch
--
1 inch Maximum (To sear)
400–450° F. (To finish)
 inches
Maximum (To sear)
400–450° F. (To finish)
3–4 lb.
1– lb.
1–1Z\x lb.
4–5 lb.
13–5 lb.
1–1Z\x inch
1– lb.
–4 lb.
1Z\x– lb.
Large

Cooking Time Chart

Cooking
Temperature
400–450° F.
350°
35–350° F.
35–350° F.
35–350° F.
35–350° F.
35–350° F.
35–350° F.
400–450° F.
35–350° F.
35–350° F.
400–450° F.
35–350° F.
Cooking Time
Rare: 4–7 min.
Medium: 7–10 min.
Well Done: 10–1 min.
Rare: 18–0 min./lb.
Medium: 0–5 min./lb.
Well Done: 5–30 min./lb.
Rare: 4–7 min.
Medium: 7–10 min.
Well Done: 10–1 min.
Rare: 15–17 min.
Medium: 17–19 min.
Well Done: 19– min.
30–45 min.
0 min./lb.
1–15 min.
45–60 min.
18–0 min./lb.
0 min./lb.
10–15 min.
0–30 min.
30–50 min.
15 min.
5–6 min.
3