Thermador PDR48 Manual Do Utilizador
Page 22
GRILL COOKING CHART
Food
Weight or
Control
Total Suggested
Special Instructions
Thickness
Setting
Cooking Time
and Tips
MEATS
Beef
Hamburgers
Hamburgers
1/2 to 3/4 inch
Medium
14 to 18 minutes
Grill, turning once when
(13 mm to 19 mm)
Juices rise to the surface.
High
12 to 15 minutes
Do not leave hamburgers
unattended since a flare
up can occur quickly.
unattended since a flare
up can occur quickly.
Steaks
Rib, Club,
Tenderloin,
Porterhouse,
T-Bone,
Sirloin
Tenderloin,
Porterhouse,
T-Bone,
Sirloin
Rare
1" (25 mm)
High
10 to 14 minutes
Remove excess fat from
(140ºF)
1-1/2" (38 mm)
High
13 to 18 minutes
edge. Slash remaining fat
at 2-inch (51 mm) intervals.
Grill, turning once.
at 2-inch (51 mm) intervals.
Grill, turning once.
Medium
1" (25 mm)
Medium to
14 to 22 minutes
(160º F)
1-1/2" (38 mm)
High
18 to 27 minutes
Well-Done
1" (25 mm)
Medium
22 to 32 minutes
(170º F)
1-1/2" (38 mm)
Medium
27 to 37 minutes
Lamb
Chops &
Steaks
Steaks
Rare
1" (25 mm)
High
12 to 15 minutes
Remove excess fat from
(140ºF)
1-1/2" (38 mm)
High
14 to 18 minutes
edge. Slash remaining fat
at 2-inch (51 mm) intervals.
Grill, turning once.
at 2-inch (51 mm) intervals.
Grill, turning once.
Medium
1" (25 mm)
Medium to
15 to 20 minutes
(160ºF)
1-1/2" (38 mm)
High
18 to 25 minutes
Well-Done
1" (25 mm)
Medium
20 to 30 minutes
(170ºF)
Pork
Chops
1/2" (13 mm)
Medium
20 to 40 minutes
Remove excess fat from
1" (25 mm)
Medium
35 to 60 minutes
edge. Slash remaining fat
at 2-inch (51 mm) intervals.
Grill, turning once.
Cook well done.
at 2-inch (51 mm) intervals.
Grill, turning once.
Cook well done.
Ribs
Medium
45 to 60 minutes
Grill, turning occasionally.
During last few minutes
brush with barbecue sauce,
turn several times.
During last few minutes
brush with barbecue sauce,
turn several times.
Chart continued, please see next page
SECTION FOUR: USING THE COOKTOP