Grill Cooking Chart - Thermador PRDS304 Care & Use Manual

GRILL COOKING CHART

FOOD WEIGHT OR
THICKNESS
MEATS
Beef
Hamburgers
1/2 to 3/4 inch
Steaks
Rib, Club,
Tenderloin,
Porterhouse,
T-Bone,
Sirloin
Rare 1 inch
(140˚F) 1-1/2 inches
Medium 1 inch
(160˚F) 1-1/2 inches
Well-Done 1 inch
(170˚F) 1-1/2 inches
Lamb
Chops &
Steaks
Rare 1 inch High
(140˚F) 1-1/2 inches
Medium 1 inch
(160˚F) 1-1/2 inches
Well-Done 1 inch
(170˚F)
Pork
Chops
1/2 inch
1 inch
Ribs
Medium
CONTROL TOTAL SUGGESTED
SETTING COOKING TIME
Medium 14 to 18 minutes
High 12 to 15 minutes
High 10 to 14 minutes
High 13 to 18 minutes
Medium to 14 to 22 minutes
High 18 to 27 minutes
Medium 22 to 32 minutes
Medium 27 to 37 minutes
12 to 15 minutes
High 14 to 18 minutes
Medium to 15 to 20 minutes
High 18 to 25 minutes
Medium 20 to 30 minutes
Medium 20 to 40 minutes
Medium 35 to 60 minutes
45 to 60 minutes
Page 21
SECTION FOUR: USING THE COOKTOP
SPECIAL INSTRUCTIONS
and TIPS
Grill, turning once when juices
rise to the surface. Do not
leave hamburgers unattended
since a flare-up could occur
quickly.
Remove excess fat from edge.
Slash remaining fat at 2-inch
intervals. Grill, turning once.
Remove excess fat from edge.
Slash remaining fat at 2-inch
intervals. Grill, turning once.
Remove excess fat from edge.
Slash remaining fat at 2-inch
intervals. Grill, turning once.
Cook well done.
Grill, turning occasionally.
During last few minutes brush
with barbecue sauce, turn sev-
eral times.