Grill Cooking Recommendations - Thermador Professional Pro Harmony Serie Guide D'utilisation Et D'entretien

Grill cooking recommendations

IMPORTANT:
• GRILL SHOULD NOT BE OPERATED WITHOUT PROPER VENTILATION.
• Foods with excessive fat or grease should not be prepared on an indoor grill. Grilling foods with high fat content
(certain types of ground beef, sausage, etc) increases the chances of smoke and flames.
Food*
Beef
Hamburgers, ¾'' (2 cm) (medium)
T-Bone steak, 1½'' (4 cm) (medium)
Ribeye or sirloin, 1'' (3 cm) (medium) High
Kebabs, steak (medium)
Pork
Pork chops, ¾'' (2 cm)
Sausages or bratwurst
Hot dogs
Poultry
Legs and thighs
Chicken wings, whole
Chicken breasts, ½'' (1 cm), boneless Med high
Kebabs, chicken
Seafood
Fish steak, 2'' (6 cm)
Fish fillet, ¾'' (2 cm)
Shrimp skewers
Produce
Portobello mushrooms
Bell peppers, quartered
Eggplant, sliced, ½'' (1 cm)
Tomatoes, halves
Pineapple, sliced
Peaches, halves
Other
Hamburger or hot dog buns
Tofu, extra firm, sliced
* Level foods to a uniform thickness to ensure even cooking.
** The values in the settings table should only be regarded as guidelines, since more or less heat may be required
depending on the type and condition of the food.
Cook time
Setting**
(minutes)
High 12 – 14
High 20 – 22
10 – 12
High 24 – 28
High 16 – 20
Med high 16 – 20
High 6 – 8
Med high 34 – 38
Med high 18 – 22
20 – 24
High 30 – 33
Med high 18 – 20
Med high 16 – 20
Med high 10 – 14
High 8 – 10
High 8 – 10
High 8 – 10
High 8 – 10
High 4 – 6
High 4 – 6
Med high 4 – 6
Med high 8 – 12
Notes
Ready to turn once juices appear on the
surface.
Remove excess fat.
Remove excess fat.
Turn occasionally.
Remove excess fat.
Pierce before grilling.
Place on grill horizontally.
Turn occasionally, remove excess skin.
Turn occasionally.
Pound to an even thickness before cooking.
Turn occasionally.
Brush with oil before grilling.
Brush with oil before grilling.
Turn occasionally.
Brush with oil.
Turn occasionally.
Brush lightly with oil.
Brush with oil.
—
—
Brush with butter.
Skewer for easier grilling.
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