Grill Cooking Chart - Thermador PRG304 PRG364GL Care And Use Manual

PRG Professional Ranges Care and Use
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

Grill Cooking Chart

CONTROL
SETTING
Medium
High
High
Medium to
High
Medium
Medium
12 to 15 minutes
High
Medium to
High
Medium
Medium
Medium
Medium
Page 21
Section Four: Using the Cooktop
TOTAL SUGGESTED
COOKING TIME
Grill, turning once when juices
14 to 18 minutes
rise to the surface.
Do not leave hamburgers
12 to 15 minutes
unattended since a flare-up
could occur quickly.
10 to 14 minutes
Remove excess fat from edge.
13 to 18 minutes
Slash remaining fat
at 2-inch intervals. Grill,
14 to 22 minutes
turning once.
18 to 27 minutes
22 to 32 minutes
27 to 37 minutes
Remove excess fat from edge.
14 to 18 minutes
Slash remaining fat
at 2-inch intervals. Grill, turning
15 to 20 minutes
once.
18 to 25 minutes
20 to 30 minutes
Remove excess fat from edge.
20 to 40 minutes
Slash remaining fat
35 to 60 minutes
at 2-inch intervals. Grill, turning
once. Cook well done.
Grill, turning occasionally. Dur-
45 to 60 minutes
ing last few minutes brush with
barbecue sauce, turn several
times.
SPECIAL INSTRUCTIONS
and TIPS