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Vermont Casting VCS5005/5010 ユーザーズマニュアル

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    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
Weight/
Thickness
1 inch
1 inch
2 inches
3–4 lb.
 1–2 lb.
1–1
1
/
2
 lb.
4–5 lb.
13–25 lb.
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.
      
Cooking 
Temperature
400–450° F.
350°
Maximum   (To sear)
400–450° F. (To finish)
Maximum   (To sear)
400–450° F. (To finish)
325–350° F.
325–350° F.
325–350° F.
325–350° F.
325–350° F.
325–350° F.
Fish & Seafood
   Fish
      Fillets
      Steaks
      Whole Fish
   Seafood
     Lobster
     Shrimp
400–450° F.
325–350° F.
325–350° F.
400–450° F.
325–350° F.
1–1
1
/
2
 inch
1–2 lb.
2–4 lb.
1
1
/
2
–2 lb.
Large
10–15 min.
20–30 min.
30–50 min.
15 min.
5–6 min.
Page 15
Cooking Time Chart