Cooking Time Chart - Vermont Castings VCS Series User Manual

Cooking Time Chart

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
4
Weight/
Thickness
1 inch
(.5 cm)
--
1 inch
Maximum (To sear)
(.5 cm)
400 - 450°F (To finish)
 inches Maximum (To sear)
(5 cm)
400 - 450°F (To finish)
3 - 4 lbs
(1.4 - 1.8 kg)
1 -  lbs
(453 - 907 g)
1 - 1Z\x lbs
(453 - 608 g)
4 - 5 lbs
(1.8 - .3 kg)
13 - 5 lbs
(6 - 11 kg)
1 - 1Z\x inches
(.5 - 3.8 cm)
1 -  lbs
(453 907 g)
 - 4 lbs
(907 g - 1.9 kg)
1Z\x -  lbs
(680 - 907 g)
Large
Cooking
Temperature
400 - 450°F
(04 - 3°C)
350°F
(180°C)
(04 - 3°C)
(04 - 3°C)
35 - 350°F
(160 - 175°C)
400 - 450°F
(04 - 3°C)
35 - 350°F
(160 - 175°C)
35 - 350°F
(160 - 175°C)
400 - 450°F
(04 - 3°C)
35 - 350°F
(160 - 175°C)
Cooking Time
Rare: 4 - 7 min.
Medium: 7 - 10 min.
Well Done: 10 - 1 min.
Rare: 18 - 0 min./lb
(40 - 44 min./kg)
Medium: 0 - 5 min./lb
(44 - 55 min./kg)
Well Done: 5 - 30 min./lb
(55 - 66 min./kg)
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 (44 min./kg)
1 -15 min.
45 - 60 min.
18 - 0 min./lb
(40 - 44 min./kg)
0 min./lb (44 min./kg)
10 - 15 min.
0 - 30 min.
30 - 50 min.
15 min.
5 - 6 min.
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