Thermador CGB30RCULP, CGB48RSBU, CGB48RU, CGB36RU manual Using the Chart, Grill, Food Item

Grilling Chart

	THICKNESS/	GRILL	BURNER	INTERNAL DONENESS	APPROXIMATE
FOOD ITEM	WEIGHT	METHOD	SETTING	OR TEMPERATURE (ºF)	GRILLING TIME*
BEEF:
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
PORK:
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				160° Well Done
Top Loin - Single	2 to 4 lbs.	Direct	Med		30 min. total
Roasts, boneless				160° Well Done
Double Loin (tied)	3 to 5 lbs .	Indirect	Med/0/Med		2 – 3 hours total
Ham Steak	1" thick	Direct	Med	165º Well Done	16 - 18 min. total

USING THE 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.

Page 16