Grill Cooking Chart - Thermador PDR304 Care And Use Manual

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SECT I ON FOU R:
GRILL COOKIN G CH ART
Food
MEAT S
Beef
H amburgers
Steaks
Rib, Club,
Tenderloin,
Porterhouse,
T-Bone,
Sirloin
Rare
(140ºF)
Medium
(160º F)
W ell-D one
(170º F)
Lamb
Chops &
Steaks
Rare
(140ºF)
Medium
(160ºF)
W ell-D one
(170ºF)
Pork
Chops
Ribs
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USIN G TH E CO O KTO P
W eight or
T hickness
1/2 to 3/4 inch
(13 mm to 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)
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Control Total Suggested
Setting Cooking T ime
Medium 14 to 18 minutes
H igh 12 to 15 minutes
H igh 10 to 14 minutes
H igh 13 to 18 minutes
Medium to 14 to 22 minutes
H igh 18 to 27 minutes
Medium 22 to 32 minutes
Medium 27 to 37 minutes
H igh 12 to 15 minutes
H igh 14 to 18 minutes
Medium to 15 to 20 minutes
H igh 18 to 25 minutes
Medium 20 to 30 minutes
Medium 20 to 40 minutes
Medium 35 to 60 minutes
Medium 45 to 60 minutes
Chart continued, please see next page
Page 22
Special Instructions
and T ips
Grill, turning once when
J uices rise to the surface.
D o 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.
D uring last few minutes
brush with barbecue sauce,
turn several times.