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Thermador PRG366 Manual Do Utilizador

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PRG Professional Ranges Care and Use
Page 21
FOOD
WEIGHT OR
CONTROL
TOTAL SUGGESTED
SPECIAL INSTRUCTIONS
THICKNESS
SETTING
COOKING TIME
and TIPS
Pork
Chops
1/2 inch
Medium
20 to 40 minutes
1 inch
Medium
35 to 60 minutes
Ribs
Medium
45 to 60 minutes
Section Four: Using the Cooktop
Grill, turning occasionally. Dur-
ing last few minutes brush with
barbecue sauce, turn several
times.
Remove excess fat from edge.
Slash remaining fat
at 2-inch intervals. Grill, turning
once. Cook well done.
Remove excess fat from edge.
Slash remaining fat
at 2-inch intervals. Grill, turning
once.
Remove excess fat from edge.
Slash remaining fat
at 2-inch intervals. Grill,
turning once.
Grill, turning once when juices
rise to the surface.
Do not leave hamburgers
unattended since a flare-up
could occur quickly.
Lamb
Chops &
Steaks
Rare 1 inch
High
12 to 15 minutes
(140˚F)
1-1/2 inches
High
14 to 18 minutes
Medium
1 inch
Medium to
15 to 20 minutes
(160˚F)
1-1/2 inches
High
18 to 25 minutes
Well-Done
1 inch
Medium
20 to 30 minutes
(170˚F)
MEATS
Beef
Hamburgers
1/2 to 3/4 inch
Medium
14 to 18 minutes
High
12 to 15 minutes
Steaks
Rib, Club,
Tenderloin,
Porterhouse,
T-Bone,
Sirloin
Rare
1 inch
High
10 to 14 minutes
(140˚F)
1-1/2 inches
13 to 18 minutes
Medium
1 inch
Medium to
14 to 22 minutes
    (160˚F)
1-1/2 inches
High
18 to 27 minutes
    Well-Done
1 inch
Medium
22 to 32 minutes
    (170˚F)
1-1/2 inches
Medium
27 to 37 minutes
Grill Cooking Chart