Thermador CGB36RU Manual Do Utilizador

Page 16

Grilling Chart

•

Knobs have HIGH, MEDIUM and LOW setting for flame adjustment.

•

Heat settings indicated above are approximate.

* •

Grilling time based on heating two adjacent burners with food placed on grate between
burners (Direct).

•

Timings are affected by weather conditions.

Ground Beef Patties

3/4" thick

Direct

Med Hi

No pink color

10 - 15 min. total

Roasts:

Rib Eye,  Sirloin

4 to 6 lbs

Indirect

Med/0/Med

140

°

 Med Rare

15 - 20 min. per lb.

150

°

 Med

20 - 25 min. per lb.

Tri Tip

2" thick

Indirect

Med/0/Med

Medium Rare

25 - 35 min. total

Steaks:

Porterhouse, Rib,

1" thick

135

°

 Rare

T-Bone, Top  Loin

Direct

Med Hi

150

°

 Medium

8 - 12 min. total

Porterhouse, Rib,

1-1/2" thick

Direct

Med Hi

135

°

 Rare

14 - 18 min. total

T-Bone Top  Loin

150

°

 Medium

Top Round or

1-1/2" to 2"

Direct

Med

135

°

 Rare

14 - 18 min. total

London Broil

thick

150

°

 Medium

18 - 22 min. total

Flank

3/4" to 1" thick

Direct

Med

140

°

 Med Rare

10 - 15 min. total

150

°

 Medium

15 - 20 min. total

Chops

1-1/4" - 1-1/2"

Indirect

Med/0/Med

160

°

 Well Done

35 - 40 min. total

Ribs

2 1/2 to 4 Ibs.

Indirect

Med/0/Med

Well Done

1 to 1-1/2 hours total

Roasts, boneless

Top Loin - Single

2 to 4 lbs.

Direct

Med

160

°

 Well Done

30 min. total

Roasts, boneless

Double Loin (tied)

3 to 5 lbs .

Indirect

Med/0/Med

160

°

 Well Done

2 – 3 hours total

Ham Steak

1" thick

Direct

Med

165º Well Done

16 - 18 min. total