Thermador PRG366EG User Manual - Page 24

Grill Cooking Recommendations

Get Thermador PRG366EG PDF manuals and user guides View all Thermador PRG366EG manuals
Add to My Manuals
Save this manual to your list of manuals

Page 24 highlights

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

  • 1
  • 2
  • 3
  • 4
  • 5
  • 6
  • 7
  • 8
  • 9
  • 10
  • 11
  • 12
  • 13
  • 14
  • 15
  • 16
  • 17
  • 18
  • 19
  • 20
  • 21
  • 22
  • 23
  • 24
  • 25
  • 26
  • 27
  • 28
  • 29
  • 30
  • 31
  • 32
  • 33
  • 34
  • 35
  • 36
  • 37
  • 38
  • 39
  • 40
  • 41
  • 42
  • 43
  • 44
  • 45
  • 46
  • 47
  • 48
  • 49
  • 50
  • 51
  • 52
  • 53
  • 54
  • 55
  • 56
  • 57
  • 58
  • 59
  • 60
  • 61
  • 62
  • 63
  • 64
  • 65
  • 66
  • 67
  • 68
  • 69
  • 70
  • 71
  • 72
  • 73
  • 74
  • 75
  • 76
  • 77
  • 78
  • 79
  • 80
  • 81
  • 82
  • 83
  • 84
  • 85
  • 86
  • 87
  • 88
  • 89
  • 90
  • 91
  • 92
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
(160
°
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