Grill Cooking Chart - Thermador PRG304EG Care And Use Manual

PRG Professional Ranges Care and Use
FOOD
MEATS
Beef
Hamburgers
Steaks
Rib, Club,
Tenderloin,
Porterhouse,
T-Bone,
Sirloin
Rare
(140˚F)
Medium
(160˚F)
Well-Done
(170˚F)
Lamb
Chops &
Steaks
Rare 1 inch
(140˚F)
Medium
(160˚F)
Well-Done
(170˚F)
Pork
Chops
Ribs
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Grill Cooking Chart

WEIGHT OR CONTROL
THICKNESS SETTING
1/2 to 3/4 inch Medium
High
1 inch High
1-1/2 inches
1 inch Medium to
1-1/2 inches High
1 inch Medium
1-1/2 inches Medium
High 12 to 15 minutes
1-1/2 inches High
1 inch Medium to
1-1/2 inches High
1 inch Medium
1/2 inch Medium
1 inch Medium
Medium
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TOTAL SUGGESTED
COOKING TIME
14 to 18 minutes
12 to 15 minutes
10 to 14 minutes
13 to 18 minutes
14 to 22 minutes
18 to 27 minutes
22 to 32 minutes
27 to 37 minutes
14 to 18 minutes
15 to 20 minutes
18 to 25 minutes
20 to 30 minutes
20 to 40 minutes
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. Dur-
ing last few minutes brush with
barbecue sauce, turn several
times.