Thermador Pro-Grand PD36 - Manuel (Page 24)

22
Food Weight or Control Total Suggested Special Instructions
Thickness Setting Cooking Time and Tips
MEATS
Beef
Hamburgers
1/2 to 3/4 inch MED 14 to 18 minutes Grill, turning once when
(13 mm to 19 mm) juices rise to the surface.
HI 12 to 15 minutes Do not leave hamburgers
unattended since a flare
up can occur quickly.
Steaks
Rib, Club,
Tenderloin,
Porterhouse,
T-Bone,
Sirloin
Rare 1" (25 mm) HI 10 to 14 minutes Remove excess fat from
(140 ° F) 1-1/2" (38 mm) HI 13 to 18 minutes edge. Slash remaining fat
at 2-inch (51 mm) intervals.
Grill, turning once.
Medium 1" (25 mm) MED to 14 to 22 minutes
(160 ° F) 1-1/2" (38 mm) HI 18 to 27 minutes
Well-Done 1" (25 mm) MED 22 to 32 minutes
(170 ° F) 1-1/2" (38 mm) MED 27 to 37 minutes
Lamb
Chops &
Steaks
Rare 1" (25 mm) HI 12 to 15 minutes Remove excess fat from
(140 ° F) 1-1/2" (38 mm) HI 14 to 18 minutes edge. Slash remaining fat
at 2-inch (51 mm) intervals.
Grill, turning once.
Medium 1" (25 mm) MED to 15 to 20 minutes
(16 ° F) 1-1/2" (38 mm) HI 18 to 25 minutes
Well-Done 1" (25 mm) MED 20 to 30 minutes
(170 ° F)
Pork
Chops 1/2" (13 mm) MED 20 to 40 minutes Remove excess fat from
1" (25 mm) MED 35 to 60 minutes edge. Slash remaining fat
at 2-inch (51 mm) intervals.
Grill, turning once.
Cook well done.
Ribs MED 45 to 60 minutes Grill, turning occasionally.
During last few minutes
brush with barbecue sauce,
turn several times.
Section Four: USING THE COOKTOP
Grill Cooking Recommendations