Vermont Casting VC500 사용자 설명서
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.
Type of Food
Pork
Chops
Ham
Steak
Steak
Whole ham
Ribs
Back, Side
Back, Side
Roasts
Butt, Loin, Shoulder
Butt, Loin, Shoulder
Tenderloin
Sausage
Lamb
Chops
Loin, Rib, Shoulder
Roast
Crown Roast
Leg
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.
5–9 lb.
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.
1–1
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.
30–35 min./lb.
Cooking Time Chart
Page 17