Thermador PSC366 manual Grill Cooking Chart, Food, Weight or, Control, Total Suggested, Setting

Section Four: Using the Cooktop

GRILL COOKING CHART

Food	Weight or	Control	Total Suggested	Special Instructions
	Thickness	Setting	Cooking Time	and Tips
MEATS
Beef
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.
Steaks
Rib, Club,
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.
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
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.
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.
Ribs		Medium	45 to 60 minutes	Grill, turning occasionally.
				During last few minutes
				brush with barbecue sauce,
				turn several times.

Chart continued, please see next page

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