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