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Thermador Professional
®
Indoor GrillCare and Use Manual
Grilling Chart
THICKNESS/ BURNER INTERNAL DONENESS APPROXIMATE
FOOD ITEM WEIGHT SETTING OR TEMPERATURE (ºF) GRILLING TIME
Page 9
POULTRY
Chicken
Boneless Breasts 4-6 oz. Hi 160º or until the 15-20 minutes
juices run clear
Bone-in Pieces 2
-1
/2" - 3
-1
/2" lbs. Medium 160º in breast 20-45 minutes
170º in thigh depending upon
size of piece
Halves 1
-1
/2" - 2 lbs. Medium 160º in breast 1
-1
/4 to 1
-1
/2 hour
each half Low 170º in thigh
Cornish Game Hens
Halves
1
/2" lbs. each half Medium 160º in breast 30 to 45 minutes
170º in thigh
Turkey:
Boneless Breast 2" thick Med Hi 160º 50-60 minutes
Tenderloins
1
/2" lbs. each Medium 160º 35-40 minutes
LAMB
Chops
Loin 1” thick Hi 145º Medium Rare 8-10 minutes
150º Medium 10-12 minutes
FISH
Fillets
1
/2" to 1” thick Hi Flakes with a fork 6-7 minutes per
each
1
/2" of
thickness
Whole 7-10 oz. Hi Flakes with a fork 15-20 minutes
SHELLFISH
Scallops Large Medium Opaque 15-18 minutes
Shrimp Medium Medium Opaque 5-8 minutes
Lobster Tails Medium Hi Opaque 20-25 minutes
FRUIT
Fresh Pineapple Quarters Medium Hi 150º F. Soft and Warm 20-30 minutes
Fresh Pineapple Kabobs Medium Hi 150º F. Soft and Warm 15-20 minutes
VEGETABLES
Asparagus Spears Medium Hi Slightly Limp 5-10 minutes
Bell Peppers Halves Medium Hi Soft 15-20 minutes
Tomatoes Large Slices Medium Hi Warm 5-7 minutes
Yellow Squash
1
/2" slices Medium Hi Soft 15-20 minutes
Zucchini
1
/2" slices Medium Hi Soft 15-20 minutes