- Vermont Castings USER'S MANUAL Gas Barbecue Grill VCS3008 Series, VCS3008BI Series, VCS4008 Series, VCS5008 Series, VCS5008BI

50004581
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
Weight/
Thickness
1 inch
--
1 inch
2 inches
3–4 lb.
1–2 lb.
1–1¹⁄₂ lb.
4–5 lb.
13–25 lb.
1–1¹⁄₂ inch
1–2 lb.
2–4 lb.
1¹⁄₂–2 lb.
Large
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.
10 – 15 min.
20–30 min.
30–50 min.
15 min.
5–6 min.
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.
400–450 ° F.
325–350 ° F.
325–350 ° F.
400–450 ° F.
325–350 ° F.
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Cooking Time Chart