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Thermador
®
Professional
®
Indoor GrillCare and Use Manual
Grilling Recommendations
8
T
HICKNESS/ BURNER INTERNAL DONENESS APPROXIMATE
FOOD ITEM WEIGHT SETTING OR TEMPERATURE (ºF) GRILLING TIME
BEEF
Ground Beef Patties
4 oz.-
1
/2"
thick MED No pink color 10 to 15 minutes
Roast, Tri Tip 2" thick MED HI 140º Rare 50 to 60 minutes
145º Medium Rare
Steaks
Ribeye 1" thick HI 140º Rare 12 to 15 minutes
145º Medium Rare 15 to 18 minutes
Ribeye 1
-1
/2" thick HI 140º Rare 20 to 25 minutes
145º Medium Rare 25 to 30 minutes
New York Strip 1" thick HI 140º Rare 20 to 24 minutes
145º Medium Rare 24 to 27 minutes
New York Strip 1
--1
/2" thick HI 140º Rare 27 to 30 minutes
145º Medium Rare 30 to 33 minutes
T-Bone 1" thick HI 140º Rare 18 to 20 minutes
145º Medium Rare 20 to 22 minutes
T-Bone 1
-1
/2" thick HI 140º Rare 30 to 33 minutes
145º Medium Rare 33 to 35 minutes
Tenderloin 1
-1
/2" thick HI 140º Rare 18 to 25 minutes
145º Medium Rare
Flank
1
/2" to 1" thick HI 140º Rare 20 to 25 minutes
145º Medium Rare
PORK
Boneless Chops 1" thick HI 160º Well Done 25 to 28 minutes
Rib Chops 1
-1
/2" thick HI 160º Well Done 25 to 30 minutes
Whole Tenderloin 1 lb. HI 160º Well Done 28 to 35 minutes
Spareribs 4 lb. LO 160º Well Done 2
-1
/2 to 3 hours
Baby Back Ribs 2 lbs. LO 160º Well Done 2
-1
/2 to 3 hours
Ham Slice 1" thick HI 160º Well Done 20 to 25 minutes
Smoked Kielbasa 1" diameter HI 160º Well Done 17 to 19 minutes
Fresh Bratwurst 1" diameter HI 160º Well Done 23 to 25 minutes
Measuring Heat Settings:
Knobs have HI and LO setting for flame adjustment.
Heat settings indicated below are approximate.
For best results, keep hood fan speed on low.