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PRG Professional Ranges Care and Use
Page 21
FOOD WEIGHT OR CONTROL TOTAL SUGGESTED SPECIAL INSTRUCTIONS
THICKNESS SETTING COOKING TIME and TIPS
Pork
Chops 1/2 inch Medium 20 to 40 minutes
1 inch Medium 35 to 60 minutes
Ribs Medium 45 to 60 minutes
Section Four: Using the Cooktop
Grill, turning occasionally. Dur-
ing last few minutes brush with
barbecue sauce, turn several
times.
Remove excess fat from edge.
Slash remaining fat
at 2-inch intervals. Grill, turning
once. Cook well done.
Remove excess fat from edge.
Slash remaining fat
at 2-inch intervals. Grill, turning
once.
Remove excess fat from edge.
Slash remaining fat
at 2-inch intervals. Grill,
turning once.
Grill, turning once when juices
rise to the surface.
Do not leave hamburgers
unattended since a flare-up
could occur quickly.
Lamb
Chops &
Steaks
Rare 1 inch High
12 to 15 minutes
(140˚F) 1-1/2 inches High 14 to 18 minutes
Medium 1 inch Medium to 15 to 20 minutes
(160˚F) 1-1/2 inches High 18 to 25 minutes
Well-Done 1 inch Medium 20 to 30 minutes
(170˚F)
MEATS
Beef
Hamburgers 1/2 to 3/4 inch Medium 14 to 18 minutes
High 12 to 15 minutes
Steaks
Rib, Club,
Tenderloin,
Porterhouse,
T-Bone,
Sirloin
Rare 1 inch High 10 to 14 minutes
(140˚F) 1-1/2 inches 13 to 18 minutes
Medium 1 inch Medium to 14 to 22 minutes
(160˚F) 1-1/2 inches High 18 to 27 minutes
Well-Done 1 inch Medium 22 to 32 minutes
(170˚F) 1-1/2 inches Medium 27 to 37 minutes
Grill Cooking Chart