Lynx L54 (2010), L42 (2010), L36 (2010), L30 (2010), L27 (2010) Owner’s Manual

PROFESSJOJ'-JAL GRILLS

A MESSAGE TO OUR CUSTOMERS...

ou've just joined the world of Lynx

cooks ... a discriminating collection of
amateur and professional chefs that take
outdoor cooking to a new level.

Your grill has been designed and built
with meticulous attention to detail and it

offers some unique and powerful
features. You can achieve maximum

performance and enjoyment of these
features only by carefully reading the Use
& Care manual ... before your first cook-out.

iiiix

It includes important safety tips, great hints for better

griJl!ng and some delectable recipes for you to try.
You JJwant to keep it handy for easy reference.

Also, we enjoy hearing from our customers. We like to
hear about your successes but also about any
difficulties you are having. Please feel free to contact

us with any questions or problems, or just to share ........

a new redp.e You never know, your redpe could
end up in our next printing of this manual! Please
include the model number of your grill in your
correspondence.

With the proper use and care this product wiJJ
provide years of trouble-free service.

Should your Lynx grill change ownership, please

make sure that the new owner receives this manual.

Thanks again for your purchase. Enjoy!

PROFESSIONAL GRILLS PROFESSIONAL GRILLS

READ THIS MANUAL CAREFULLY and completely before using your grill to reduce the risk of:

1) Fire

2) Burn hazard, personal injury or property damage

3) Ruined steaks or other unpleasant cooking experiences

4) Unapproved installation or servicing.

THIS PRODUCT IS DESIGNED FOR OUTDOOR USE ONLY. Improper installation, adjustment,
alteration, service or maintenance can cause property damage, injury or death.

Read this manual thoroughly before installation, use, or servicing of this product.

OOOO_.>OOOOOOOOOO<>OOOOOOOOO/OOOOOOOOOOOC>

DANGER

IF YOU SMELL GAS:

1) Shut off all gas supply lines to the grill.

2) Extinguish any open flames.

3) Carefully open lid. Remember, it may be
extremely hot!

4) If odor continues, keep everyone away

from the grill and immediately call your

gas supplier or your fire department.

WARNING

1) DONOTstoreorusegasolineorother
flammablevaporsandliquidsinthe
vicinityofthisoranyotherappliance.

2) AnLPcylindernotconnectedforuse
shallnotbestoredinthevicinityofthis

oranyotherappliance.

c_o_.>OooOOOOO_ooOOoo_oOOOo<>OooOOOOO_ooOo_

DANGER

S'IL Y A UNE ODEUR DE GAZ:

1) Coupez I'admission de gaz de I'appariel.

2) Eteindre toute flamme hue.

3) Ouvrir le couvercle.

4) Si I'odeur persiste, _loignez-vous de
I'appareil et appelez imm_diatement
le fournisseur de gaz ou le service

d'incendie.

WARNING

1) Ne pas entreposer ni utiliser de I'essence
nid autres vap,eurs ou liquides inflam-

mables clans le voisinage de I'appareil,
ni de tout autre appaAn LP cylinder not

connected for use shall not be stored in
the vicnity of this or any other appliance.

2) Une bouteille de propane qui n est pas
raccord@e en vue de son utiJisation, ne

dolt pas _tre entrepos@e dans le voisin-
age de cet appareiJ ou de tout autre
appareil.

O_C_OOOOO_OOOOOOO_ ..... OOOOOOO_

WARNING! CALIFORNIA PROPOSITION 65

1) The burning of gas cooking fuel generates some bymproducts which are on the list of sub-

stances which are known by the State of California to cause cancer or reproductive harm.

2) California law requires businesses to warn customers of potential exposure to such substanc-
es. To minimize exposure to the substances, always operate this unit accordin 9 to the use
and care instructions found in this manual. Be certain to provide adequate ventilation when
cooking.

3) California Proposition 65 lists "Silica, crystalline" which is used in one of the components of

the IR burner, as an agent known to the state of California to cause cancer.

3

PROFESSIONAL GRILLS

WARNING

1) Never use dented, rusty or damaged propane cylinders. NEVER store additional or empty
propane cylinders in the grill cabinet or in the vicinity of this or any other appliance. Do not

store propane cylinders indoors or on their sides.

2) Children should NEVER BE LEFT ALONE or unattended in an area where a grill is located.

Place your grill well away from areas where children play. Do not store items that may interest
children in or around the grill, in the cart, or in the masonry enclosure.

3) NEVER move the grill when hot. When in use, portions of the grill are hot enough to cause
severe burns.

4) Always maintain the required clearances from combustibles as detailed. The grill is designed

for outdoor use only. NEVER use in a garage, building, shed, breezeway, or other enclosed

area. Do not use this grill under any overhead combustible construction.

5) Gas grills are not designed or certified for and are not to be installed in or on recreational

vehicles, portable trailers, boats or any other moving installation.

6) ALWAYS have an ABC Fire Extinguisher accessible -- never attempt to extinguish a grease

fire with water or other liquids.

7} STORING YOUR GRILL:Store your grill in a well-ventilated area. If stored indoors, detach

and leave LP. cylinder outdoors in a well-ventilated area away from heat and away from

where children may tamper with it

8) Keep any electrica/supply cord and the fuel supply hose away from any heated surfaces.
Electrical cords should be placed away from walkways to avoid tripping hazard.

9) Do not repair or replace any part of the grill unless specifically recommended in this manual.
Other service should be performed by a qualified technician.

10) If the grill is installed by a professional installer or technician, be sure that he/she shows you
where your gas supply shut-off is located. All gas lines must have a shut-off that is readily and

easily accessible. If you smell gas, check for gas leaks immediately. Check only with a soap
and water solution. (See iNDEX: Leak Testing for further details.) Never check for gas leaks with an

open flame.

11) Inspect the LP gas supply hose prior to each use of the grill. If there is evidence of excessive

abrasion or wear, or the hose is cut, it must be replaced before using the grill

12) Never remove the grounding prong from the plug or use this product with an ungrounded,

2-prong adapter.

13) This manual must remain with the product owner for future reference.

This product complies with ANSI standard Z21.58-2007/CSA 1.6-2007 and has been tested and
approved by Intertek.

To obtain replacement parts or service contact:

Lynx Professional Grills
5895 Rickenbacker

Commerce, CA 90040

888-879-2322

4

PROFESSIONAL GRILLS

TABLE OF CONTENTS

A Message to our Customers; ...,.;. .................................................................................... 2

USE &

" ..... .:............................................................................................ 12

U,s_r_g"7 he f roSear BUrr_er........................................................................................... 13

O_irzg The Rotisserie Burrzer ........................................................................................... 14

&Sir_gThe Smoker Box ................................................................................................... 15

Cleaning Your I,ynx Grill ................................................................................................. 16

_oubleshooting Your I,ynx Grill ................................................................................... 19

Poter_ti(d Problems ......................................................................................................... 19

How 7b Obtair_ Service From Lyr_x .................................................................................. 22

The Lyr_x Story ............................................................................................................. 22

Warranty .......................................................................................................................... 23

INSTALLATION GUIDELINES ...................................................... 25

Bef'ore You Start ............................................................................................................... 27

[/shipmer_t arrives (t(_maged .......................................................................................... 27

Unpacking and Assembly ................................................................................................ 30

Electrical Connections ..................................................................................................... 31

Gas Connections ................................................................................................ _:...... , ,°,:32

Wiring Schematics ................................................................. :'-"u'; .........

L27 Non-Rotisserie Grill

L27 & L30 rotisserie Grill ..................................................

L36 & L42 rotisserie Grill ..................................................

L54 rotisserie Grill ............................................................

2010 Lynx Professional Grills Exploded Parts View ...............

2010 Lynx Professional Grills Parts list ..................................

5

PROFESSIONAL GRILLS

This use & care manual covers the Lynx gd[[ models listed below.
Some features and options wi[[ vary based upon the mode[ that you purchased.

LY__L MOE_ELS

BUILT-IN
L27-2

L27 R-2
L27 PS R-2

L3OR-I
L3OPSR-1

L36R-1
L36PSR-1

L42R-1
L42PSR-1

L54PSR-1

FREESTANDING
L27 F-2

L27 FR-2
L27PSFR-2

L3OFR-I
L3OPSFR-I

L36PSFR-1

L42PSFR-1

L54PSFR-1

6

PROFESSHONAL GRHLLS

IMPORTANT SAFETY PRECAUTIONS

PLEASE REVIEW THESE iMPORTANT SAFETY PRECAUTIONS
BEFORE YOU USE YOUR GRmLL

1) NEVER LEAVE THE GRmLL UNATTENDED WHmLE COOKING.

2) Ensure all tie-down wires have been removed from the burners.

3) Always use caution when operating the grill in a windy area. (See UNDEX: "Grilling in Windy Condi-
tions" for further details.)

4) Avoid wearing loose-fitting garments or long sleeves while grilling. They could ignite.

5) Never touch the grill racks, hood or immediate surrounding metal surfaces with your bare hands
while grilling.

6) Use an insulated glove or mitt when opening and operating the grill. Always open the grill lid

slowly to allow heat and smoke to escape before fully opening.

7) The grill hood must be fully opened while lighting the grill. Releasing fuel into a closed grill
before lighting wiJJnot make it light sooner or more efficiently. It will only risk explosion and
personal injury or death. Never Jean over hot grill surface or look directly into the grill when at-
tempting to light.

8) Do not heat unopened food containers as pressure build-up will cause the container to ex-
plode.

9) Do not use aluminum foil to line grill racks or drip pans. This wiJl alter the airflow or trap exces-
sive heat in the control area and can melt knobs and ignition modules. Such damage is specifi-
cally excluded from your warranty.

10) Never use charcoal or any other solid fuel in the grill.

11) Cooking excessively fatty meats and oils wiJJcause flare ups. Internal fires or damage caused by
them or by the grill being left unattended while cooking are not covered under the terms and
conditions of our warranty.

12) Never grill without the drip pan in place. Always ensure the drip pan is pushed all the way to
the back of the grill. Hot grease can leak downward and produce a fire or explosion.

13) Grease is extremely flammable. Let hot grease cool down before attempting to handle or dis-
pose of it. The drip tray should be cleaned of grease on a regular basis.

14) Do not use the grill unless a leak check has been performed on aJJgas connections. (SeeUNDEX:

"Leak Test Procedure" for further details.)

15) Never operate the grill while under the influence of alcohol or drugs.

16) Do not Jean on side shelves and never place a load weighing more than 25 pounds on a side
shelf.

17) If any burner does not light or goes out during operation, turn off aJJgas control knobs, open
the hood and wait five (5) minutes before attempting to redight.

PROFESSIONAL GRILLS

18) Portable LP cylinders: Always shut off the main valve on the LP cylinder after each use.

19) Spiders and insects like to nest in the burners, venturis, valves and orifices of a grill, disrupting
the gas flow. This very dangerous condition can cause a fire behind the control panel, damag-

ing the grill and risking personal injury. If your grill has been unused for a long time, !,nspect

and dean the burners, venturis, valves and orifices. (See UNDEX: Cleaning the Brass Burner for further

details.)

o RI I[N GIN NDY COND IT][ O N S

\v ,° ...........

Outdoor grills create more
heat than interior kitchen

ranges. That's how they sear
andgrill steaks and other

foods.

These high-performance
burners require a constant,
steady supply of fresh air to

mix with the fuel. Your Lynx
9rill pulls air in through the

tront and vents hot gases out
through the rear.

Using. your grill in windy
conditions may disrupt the

front-to-back air flow. If, while

rilling with all burners on

igh and the hood closed,

you notice that the tempera-
ture gauge fails to rise ... be

careful. If wind has kept hot
gases from exiting the rear

of the grill the control panel
and knobs may have become

extremely hot.

Fi

can disrupt proper exhaust.

g

Your Lynx grill features an
exclusive, patent-pending

Heat Stabilizer that will deflect
wind and, in most cases,
prevent this situation.

But there are a few things you
can do to further prevent the
possibility of improper heat
buildup:

I_ On breezy days, be

careful not to leave the front
hood clown for more than 15
minutes when the burners are

on high. (Never leave the grill

unattended when in operation)

I_ If you suspect the grill is

overheating, using an oven
mitt, open the front hood.
Then adjust the burner control
knob to a lower setting.

Install your grill with a

wind break behind it.

1_ Orient the grill so prevail-

ing winds are not blowing into

the rear of the grill.

Please Note: Any damage
caused from use in windy

conditions, such as melted
knobs or igniter wires, or

control panel discolor-

ation from heat buildup,

is excluded from warranty
coverage.

<_>OO_JOOO<)OO<>OOO_O<>OOO_O<>OOO_X)OOOOO<'X>OO

8

USING YOUR GRILL

PROFESSIONAL GRILLS

rilling requires high heat

for searing and low, con-

trolled heat for slow cooking.
Thinner cuts of food are often

cooked at a "HI" heat setting
with the lid open.

On the other hand, large,
thick pieces of meat or
poultry are often first seared
at the k/gk setting and then
grilled at a/owersett/'ng ...

Depending on the model you chose, your Lynx grill may be equipped with up to three different
burner types. The operation of each type varies, so it is important to understand all three.

Main Brass Burner

B urn e r

This heavy-duty, infrared burner

durable brass burner
is the standard main }ity infrared

burner found under

the briquette trays, foods and sealing

sometimes with the lid closed

... achieving the best results

in the middle of the food
without burning the outside.

Some foods are cooked using
direct heat and some using

indirect heat.
Your Lynx grill features a

variety of professional-level
burners and tools for meeting
the wide variety of cooking

ProSear TM

This advanced

)rovides high-

searing

in flavor.

challenges. We wiJJ reveal
how these features work for

you. So please read and
enjoy!

Rotisserie Burner

This adjustable infrared burner spans the

back of the cooking area and provides
consistent heat for slow rotisserie cooking,

BEFORE YOUR FIRST
USE

There are a few must-check
safety precautions to consider

before you use your grill.

Please be sure that:

[] All packing materials and
tie-down wires have been

removed from the burners.

]mg removed?

PRE,GR I CHECKL'IST

[] You have fuel connected.

(See INDEX: "Gas Requirements"

for further details.)

[] You have electric
connected. (See iNDEX: "Electric

Requirements" for further details.)

[] Aqualified plumber has
performed a leak test on all
the fittings that supply fuel to
your grill.

IF YOUR GRILL DOES
NOT LIGHT IN 4 TO 5

SECONDS you may need
to purge the line. (See

iNDEX: "Purging the Gas Line"

for further details.)

AT EACH NEW SEASON

t the start of each new

grilling season you should
remove the grilling racks and
briquette trays and check the

burners, venturis, orifices and
valves for obstructions.

Spiders and insects often nest
in these areas of the grill and

can disrupt air flow, causing
damage to the grill and

personal injury.

Also, check all hoses and

fittings for damage, abrasion,
wear and tear.

9

PROFESSIONAL GRILLS

BEFORE EA 04

USE

Before any use, always make

sure that:

[] ... you do not smell gas
before you light the grill. If
you do smell gas, shut every-

thing off and have a qualified
plumber check for leaks.

[] ...YOU NEVER LEAVE THE
GRILL UNATTENDED WHILE
COOKING.

[] ... the cooking area is free
and clear of any combustibles,
besides your food, that might
ignite.

[] ... the control knobs turn
freely.

[] ... if you are using a
portable propane cylinder, it is

securely connected and leak
tested. (See INDEX: "Cylinder

Retention Instructions" for details.)

[] ... you know where the
main gas supply shut-off is

located

[] ... the burners are seated
properly in the grill with

mounting legs in the slots.

firmly on the frame with their mount:

in9 !egs inserte d into the frame slots.

[]
strongly or blowing on the

back of grill.

WARNING

1) Never attempt to light a burner if you smell gas.

2) Always keep the lid open (side-burner lids must be com-
pletely removed) when lighting your grill.

3) Releasing fuel into a closed grill before lighting will in-
crease the risk of explosion, property damage, personal
injury or death.

4) Keep your face and body as far from the grill as possible

when lighting. Any time a burner ctoesn t light within 5

seconds, turn off the control, wait 5 minutes for gas to dis-
sipate, and repeat the lighting procedure.

ELECTRIC IGNITION

efore proceeding, make
sureyou have completed

the Before Each Use"

checklist.
Follow these steps to light any

of the burners on your grill:
First, make

sure all burner
control knobs
are set to OFR

Push and hold

in for 2 seconds,

allowing the igniter to heat

up. Then rotate the knob to
"LITE". After ignition, set

the knob to the desired heat

setting.

FOR THE ROTISSERIE
BURNER:

a thermocouple sensor with a
safety valve that automatically
shuts off the flow of gas if the
burner goes out. (See INDEX:
"Windy Conditions" for tips on how

to prevent burner blow out)

To light the rotisserie burner,
push and hold the control

knob in for 2 seconds and

then turn the knob to the

"LITE" position.

After ignition CONTINUE

HOLDING THE CONTROL
KNOB IN for 30 to 60

seconds. During this time the
thermocouple will heat up and
the safety valve will remain

open.

If you release the control knob
before the thermocouple has
heated up, the safety valve
will shut off the flow of gas to

the rotisserie burner and you

will have to re-light the burner.

:ures

10

PROFESSIONAL GRILLS

WARNING: PROPANE

Extremely cold temperatures
may cause your ProSear TM
burner to light/hs/b/e the

burner instead of out-

s/de. Once lit, if you hear a
'whooshing' sound, imme-

diately turn the burner knob
off to extinguish the flame
and then immediately re-

light the burner.

MANUAL LIGHTING

f a burner doesn't light after

several attempts, it can be
match lit using the lighting rod
stored in the drip tray.

Match-lighting your grill is
done in one of three ways,
depending upon which
burners are being lit.

First, make sure you've
returned all of the control

knobs to the OFF position
and have allowed 5 minutes

for any accumulated gas to
dissipate before attempting to

match light a burner.

Using the lighting rod, place a
lit match infront of the manual

lighting tube for the burner

you wish to light. (See photo)

Push and turn the correspond-
ing burner control knob to

"LITE". If the burner doesn't
light within 5 seconds turn the

knob off and wait 5 minutes
before attempting to light it

again. Once [it, gas will stop
flowing through the manual

lighting tube.
RIGHT-MOST MAIN BURNER

The right-most main burner,
does not feature a manual

lighting tube.

To match-light this burner, use
the lighting rod to insert a lit
match through the cooking
grate into the front slot of the
briquette tray for that burner.

ProSear TM BURNER
The ProSear TM burner, does

not feature a manual lighting

tube.

To match-light this burner, use

the lighting rod to insert a lit

match through the cooking
grate and through the protec-

tive screen.

ing burner control knob to

"LITE". If the burner doesn't

ht within 5 seconds turn the

off and wait 5 minutes

before attempting to light it

again.

MANUAL LIGHTING TUBE
Your grill features individual

manual lighting tubes for all
main burners except for the
right-most main burners.

ing burner control knob to
"LITE". If the burner doesn't

light within 5 seconds turn the

knob off and wait 5 minutes
before attempting to light it

11

PROFESSIONAL GRILLS

re-heating your grill every

time you use it is extremely
important. Pre-heating allows
the briquettes to properly
heat up, providing more even
and more consistent cooking

resu Its.

Pre-heat your grill by igniting

all main burners, including the

ProSear TM burner, and setting

them to "HI".
Then close the hood and

allow the grill to heat for 10
to 15 minutes. Once you've
reached your desired pre-

heat temperature, turn off
the burners that you won t be

using to cook your food.

WARNING!

DO NOT LEAVE THE

GRILL UNATTENDED
DURING THE PREHEAT
CYCLE OR AT ANY

TIME WHILE THE GRILL

IS IN USE.
PREHEATING FOR

MORE THAN 15 MIN-
UTES MAY OVERHEAT

THE GRILL, CAUSING

DAMAGE TO THE
GRILL.

>O_O#

TYPES OF COOKING

he main brass burners and

the ProSear TM burner in

your Lynx grill are capable
of creating a range of heat

intensities. By varying the
heat output, the number of
burners used and the position
of the hood, you can create

either direct or indirect heat
or a combination of both and

develop a wide variety of
succulent recipes. There are
two basic types of grilling in
an outdoor grill... D_?ectHeat

and/nc//?ect Heat

DIRECT HEAT

Direct heat cooking occurs
when foods are placed
directly over the heat source.

This form of heat is known as

"radiant" heat because the
heat radiates directly from the

source to the food.

Direct heat is a must when
you want to sear the outside

of your food to seal in flavor.

Lynx main brass burners
provide the heat necessary to

sear foods and seal in flavor.

INDIRECT HEAT

Indirect heat cooking occurs
when the food is not close to

the heat source. Heat reaches
the food via air movement

within the cooking area. This
form of heat is known as "con-

vection" heat.

Indirect, or "convection"
cooking is achieved byplacing

the food on one side of the
grill and igniting burners on

the other side. You leave the
burner below the food "OFF".

You should keep the hood

closed as much as possible
during this type of cooking to

maintain even heat around the

food. You regulate the heat

by adjusting the burner, using

the hood thermometer to

monitor the temperature.

12

7 USING PROSEAR BURNER

PROFESSIONAL GRILLS

_rofessional

resta urant

:hefs have

,s relied

of heat

red
heat ... to create a higher
searing temperature than

what standard burners can
achieve. So Lynx provides the

ProSear TM infrared burner.

Infrared burners work by
focusing the gas flame
through a ceramic element
filled with tiny holes.

These

holes

focus

the

flame

on the

surface

of the

element, creating an intense
heat much higher than that

of a standard brass burner. It
allows you to sear your food

more quickly while leaving the
inside rare, if desired.

The ProSear TM burner, with
its advanced components,

requires particular attention to
lighting, usage and cleaning
guidelines. Refer to UNDEX:

"Pro-Sear TM''for further details..
PREHEATING THE ProSear TM

BURNER
Always preheat the entire grill

before cooking to achieve
consistent, successful results.

(See UNDEX: "Preheating" for further
details.)

If the grill is already hot from

cooking you should still pre-
heat the ProSear TM burner for

2-3 minutes, or until it glows

red.
Never place food over a

ProSear TM burner before it is

fully pre-heated because food
particles and grease dripping

onto a cold ProSear TM burner
can clog the tiny ports and

damage the burner.

For the same reason you

should minimize watereSpills

on the ProSear TM burn

and should not use water to

control flare-ups. Take special
care to minimize dropping
any liquids on the ProSear TM
burner while cleaning the
cooking grids.

HOW TO SEAR

earing locks in flavor and

ju!ces while allowing the

food s outer surface to absorb
smoke and food-born aromas

produced when drippings are
vaporized by the burner.

The result is a restaurant-style
finish ... crisp, flavorful outside
with a tender, juicy inside.

While the brass burners in
your grill are capable of

producing searing heat, the

ProSear TM infrared burner is

specifically designed for this
purpose.

SAFETY PRECAUTIONS

nx grill cooking grids are

eavy duty'. Dropping them

on the ProSear TM burner will
damage the burner. Such

damage is not covered by
the product warranty and will

cause a fire, burns or other
personal injury.

ProSear TM CLEANING
It's easy to keep your

ProSear TM burner operating

at peak performance. Just

run it on "HI" with the hood

open for 5 minutes after each
use to burn away any food
particles or drippings.

Any ash accumulation on
the burner surface can be

removed with a light brush

(like a paint brush) or vacuum

... BUT WAIT UNTIL THE
BURNER IS COOL!

Be sure to put the protec i
tive screen back in place
after cleaning. It will prevent
damage to the ceramic

element that could occur
from falling food or other

items.

13

PROFESSIONAL GRILLS

J_ i!i!ii!i!i!i_i'_!i'__

otisserie cooking provides

an even delivery of heat to
your foods. It has no equal.
The constant rotation not only

cooks

USING THE ROTISSEPdE _RNER

foods

evenly, it al._
bastes. As juices rise to the
surface of the food, they
naturally flow around it as it
rotates. And, by moving the

burner out from beneath the
food, you avoid scorching

flare-ups.

Vo u r

will

l: more

juicier vv slow-

roasted on a Lynx's rotisserie.
The Lynx rotisserie system

consists of four main parts, the
motor, the skewer, the forks
and the infrared burner.

The Motor

Install the moto

into one of the slo]
here. Use the

top slot for small
foods or fast

cooking and the
lower slot for

large foods and
slower cooking.

it

]OWn

Plug the motor power cord
into the motor and into the

front lel Your grill
must be ed into an AC

power supp rotisserie
to work.

Place a basting pan in the grill
to prevent food accumulations
on the briquettes and burners.

But BE SURE YOU REMOVE IT
before using any of the other

burners.
The location of the rotisserie

burner makes it more suscep-
tible to strong wind conditions
(more so than the main grill

burners).

For this reason it features a
safety valve that automatically

closes any time the rotisserie
burner is not properly lit ...

like if it were to extinguish

in windy conditions; During
windy conditions, its best to

keep the lid closed and to pe-

riodically check the burner.
The Skewer & Forks

The rotisserie can handle large
food items. You should

prepare any item and first
mount it on the skewer.

Swing the warming rack up
and out of the way. It will rest

in place.

Then mount the skewer on the
grill before lighting the rotis-

serie infrared burner. Lighting

the burner first could result

in burning your hands while
trying to mount the skewer on
the grill.

It's okay to remove the grill

racks and even the briquette
trays to make room for large

foods on the skewer.

To load the skewer, slide one

of the forks onto the skewer.

Push the skewer through the

center of the food, then slide
the second fork onto the

skewer. Center the food to be

cooked on the skewer then

push the forks firmly together.

Tighten the thumb screws (use

pliers if You should

wrap any loose, gling

pieces of food (like wings) with

butchers string (never use

nylon or plastic string).
With the food secured to the

skewer slowly roll the skewer

in the palms of your hands to

check for balance. It should

rotate smoothly. If you find it

has a heavy side, adiust where
the skewer pierces the meat.

An unbalanced skewer will

cause uneven rotation and

uneven cooking. It's normal
for the skewer to flex with

large foods.

14

Slide the pointed end of the
skewer into the motor and rest

the other end on the rollers on
the other side of the grill.

The notched
portion of the

skewer must
rest on the

rollers for proper
operation.

The Rotisserie Burner

To light the rotisserie infrared
burner, first mount the
skewered food item on the

jgrill then follow the rotisserie

!ghting procedure. (See UNDEX:

Rotisserie Burner, Lighting for

further details.)

Once lit, the rotisserie burner
should reach cooking tem-
peratures in about 1 minute.

it will glow evenly across its

surface in about 5 minutes.

NOTE: The grill thermom-

eter should not be used
for rotisserie cooking. It is

not designed to read direct
infrared heat.

if the burner wiJJ not stay lit
when you release the control
knob, re-light it and hold the

control knob in for at least 60
seconds to allow the thermo-

couple to heat up.

If, after holding the control
knob in for at least 60

seconds, the burner still will
not stay lit when releasing the

control knob, caJJ for service.

(See UNDEX: "Obtaining service
from Lynx" for further details.)

rofessional chef's far and

wide set their restaurant

cuisine apart by cooking
over wood fires, imparting a

delicate hint of wood smoke
enhances food, raising your

culinary skills to the next level.

Now you can impart that same
culinary touch using the Lynx
smoker/steamer accessory.

The smoker

will rest

:Jy on the

teneath the

in racks,

Wood Chips
There are many wood chips

available and selection is
based on personal taste. The

most common woods used
are mesquite or hickory,

Soak the chips in water for
at least 30 minutes before

putting them on the slotted

rack in the box, That wiJJ slow
their burning and provide

more smoke,

Extended cooking times,
such as with large roasts, may

require adding wood chips
and water to the box several

times. Try to limit the number
of times you open the hood,
as each opening can add as

much as 15 minutes to the
cooking time.

Use high heat to start the
chips smoking, then reduce
the heat to prevent them from
drying out and flaming up.

The smoker box can also

PROFESSmONAL GRmLLS

double as a steamer box,
filling it with water instead

of wood. Whether smoking
or steaming though, keep

the hood closed as much

as possible to maximize the
effect.

A high quality meat thermom-

eter is a good thing to have
when smoking your foods
because cooking times can
vary greatly from one food to

the next and from one day to
the next.

CAUTION:

Handle the smoker box with

care. The cover becomes
extremely hot when in use.

Use sturdy, properly" insulated

gloves or dry pot holders.

15