Thermador Professional PRO-GRAND PD304 Care And Use Manual page 24

Section Four: USING THE COOKTOP
Grill Cooking Recommendations
Food Weight or Control Total Suggested Special Instructions
Thickness Setting Cooking Time 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
1/2 to 3/4 inch
(13 mmto 19 mm)
1" (25 mm)
1-1/2" (38 mm)
1" (25 mm)
1-1/2" (38 mm)
1" (25 mm)
1-1/2" (38 mm)
1" (25 mm)
1-1/2" (38 mm)
1" (25 mm)
1-1/2" (38 mm)
1" (25 mm)
1/2" (13 mm)
1" (25 mm)
MED
HI
HI
HI
MED to
HI
MED
MED
HI
HI
MED to
HI
MED
MED
MED
MED
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
12 to 15 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 Ribs
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 2-inch (51 mm) intervals.
Grill, turning once.
Remove excess fat from
edge. Slash remaining fat
at 2-inch (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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