Thermador CGB48RSBU User Manual
Page 17
Grilling Chart
THICKNESS/
GRILL
BURNER
INTERNAL DONENESS
APPROXIMATE
FOOD ITEM
WEIGHT
METHOD
SETTING OR TEMPERATURE (ºF)
GRILLING TIME
CHICKEN:
Breasts, boneless
pounded to 3/4
Direct
Medium
Juices run clear
8 - 12 min. total
inch thick
Pieces
2 - 3 lbs.
Direct
Med Low
170
°
- breast
25 - 45 min. total
180
°
- thigh
Halves
1 1/2 - 2 Ibs.
Direct
Med Low
170
°
- breast
35 - 60 min. total
each half
180
°
- thigh
Whole
2 - 3 pounds
Indirect
Med /0/ Med
170
°
- breast
50 min. - 1-1/4 hrs. total
3 - 5 pounds
180
°
- thigh
1 - 1-1/2 hrs. total
CORNISH GAME
170
°
- breast
HENS:
Halved
Direct
Medium
180
°
- thigh
35 - 50 min. total
Whole
Indirect
Med/0/Med
Juices run clear
45 - 60 min. Total
TURKEY, whole:
10 - 13 pounds
Indirect
Med/0/Med
170
°
- breast
11 - 13 minutes
180
°
- thigh
per lb.
Breast, half
2 - 3 pounds
Indirect
Med/0/Med
170
°
- breast
18 - 22 minutes
Breast, whole
5 - 8 pounds
Indirect
Med/0/Med
170
°
- breast
16 - 19 minutes
per lb.
LAMB:
Chops
(Loin, Rib, Sirloin)
1" thick
Direct
Med
145
°
- Med Rare
10 - 14 min. total
160
°
- Medium
14 - 16 min. total
Chops
(Loin, Rib, Sirloin)
2" thick
Direct
Medium
145
°
- Med Rare
13 - 16 min. Total
160
°
- Medium
15 - 19 min. Total
FISH:
Fillets, Steaks,
1/2" - 1-1/2"
Direct
Medium
Flakes with a fork.
4 - 6 minutes per
Chunks
each 1/2" of fish
Whole
More than 1 lb.
Direct
Medium
Flakes with a fork.
10 - 15 min. per
inch thick
SHELLFISH:
Scallops
Direct
Med Hi
Opaque
4 - 8 min. with
hood up
Shrimp
Direct
Med Hi
Opaque
4 - 8 min. with
hood up