Thermador PD36 Care And Use Manual page 24

Section Four: USING THE COOKTOP
Cooking
Food Control Special Instructions
Setting and Tips
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
(140°F)
Medium
(16°F)
Well-Done
(170°F)
Pork
Chops
Ribs
Weight or
Thickness
1/2 to 3/4 inch MED
(13 mm to 19 ram)
HI
1" (25 mm) HJ
1-1/2" (38 ram) Hi
1" (25 mm)
1-1/2" (38 ram)
1" (25 mm) MED
1-1/2" (38 ram) MED
1" (25 mm) HJ
1-1/2" (38 mm) Hi
1" (25 mm)
1-1/2" (38 ram)
1" (25 mm) MED
1/2" (13 mm) MED
1" (25 mm) MED
Recomm!
Total Suggested
Cooking Time
14 to 18 minutes
12 to 15 minutes
10 to 14 minutes
13to 18 minutes
MED to 14 to 22 minutes
Hi 18 to 27 minutes
22 to 32 minutes
27 to 37 minutes
MED to
Hi
MED
12 to 15 minutes
14to 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
Grill, turning once when
juices rise to the surface.
Do not leave hamburgers
unattended since a flare
up can occur quickly.
Remove excess fat from
edge. Slash remaining fat
at 2zinch (51 mm) intervals.
Grill, turning once.
Remove excess fat from
edge. Slash remaining fat
at 2zinch (51 mm) intervals.
Grill, turning once.
Remove excess fat from
edge. Slash remaining fat
at 2-inch (51 mm) intervals.
Grill, turning once.
Cook well done.
Grill, turning occasionally.
During last few minutes
brush with barbecue sauce,
turn several times.
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