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Lynx Professional Grills 42" Free Standing Grill L42PSR-1 User Manual

Page 15

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15

Slide the pointed end of the

skewer into the motor and rest

Slide the pointed end of the

Slide the pointed end of the

the other end on the rollers on

the other side of the grill.

The notched

portion of the

skewer must

portion of the

portion of the

rest on the

rollers for proper

operation.

the rotisserie b

To light the rotisserie infrared

burner, first mount the

To light the rotisserie infrared

To light the rotisserie infrared

skewered food item on the

grill then follow the rotisserie

lighting procedure.

(See IndEX:

lighting procedure.

lighting procedure.

r

lighting procedure.

lighting procedure.

otisserie

lighting procedure.

lighting procedure.

b

lighting procedure.

lighting procedure.

urner, l

lighting procedure.

lighting procedure.

ighting” for

lighting procedure.

lighting procedure.

further details.)

once lit, the rotisserie burner

should reach cooking tem-

peratures in about 1 minute.

It will glow evenly across its

peratures in about 1 minute.

peratures in about 1 minute.

surface in about 5 minutes.

It will glow evenly across its

It will glow evenly across its

noTe: The grill thermom-

eter should not be used

for rotisserie cooking. It is

not designed to read direct

infrared heat.

not designed to read direct

not designed to read direct

If the burner will not stay lit

when you release the control

knob, re-light it and hold the

control knob in for at least 60

knob, re-light it and hold the

knob, re-light it and hold the

seconds to allow the thermo-

couple to heat up.
If, after holding the control

knob in for at least 60

If, after holding the control

If, after holding the control

seconds, the burner still will

not stay lit when releasing the

control knob, call for service.

not stay lit when releasing the

not stay lit when releasing the

(see indeX: “obtaining service

from lynx” for further details.)

ll

P

wide set their restaurant

cuisine apart by cooking

over wood fir

cuisine apart by cooking

cuisine apart by cooking

es. imparting a

delicate hint of wood smoke

mparting a

mparting a

enhances food, raising your

culinary skills to the next level.
now you can impart that same

culinary touch using the Lynx

ow you can impart that same

ow you can impart that same

smoker/steamer accessory.

The smoker

box will rest

directly on the

grill frame,

directly on the

directly on the

beneath the

main racks.

Wood chips
There are many wood chips

available and selection is

There are many wood chips

There are many wood chips

based on personal taste. The

most common woods used

based on personal taste. The

based on personal taste. The

are mesquite or hickory.
Soak the chips in water for

at least 30 minutes before

Soak the chips in water for

Soak the chips in water for

putting them on the slotted

rack in the box. That will slow

putting them on the slotted

putting them on the slotted

their burning and provide

more smoke.

their burning and provide

their burning and provide

Extended cooking times,

such as with large roasts, may

require adding wood chips

and water to the box several

require adding wood chips

require adding wood chips

times. Try to limit the number

of times you open the hood,

times. Try to limit the number

times. Try to limit the number

as each opening can add as

of times you open the hood,

of times you open the hood,

much as 15 minutes to the

as each opening can add as

as each opening can add as

cooking time.
Use high heat to start the

chips smoking, then reduce

the heat to prevent them from

chips smoking, then reduce

chips smoking, then reduce

drying out and flaming up.

the heat to prevent them from

the heat to prevent them from

The smoker box can also

filling it with water instead

of wood. Whether smoking

filling it with water instead

filling it with water instead

or steaming though, keep

the hood closed as much

or steaming though, keep

or steaming though, keep

as possible to maximize the

effect.

as possible to maximize the

as possible to maximize the

A high quality meat thermom-

eter is a good thing to have

A high quality meat thermom

A high quality meat thermom

when smoking your foods

eter is a good thing to have

eter is a good thing to have

because cooking times can

vary greatly from one food to

because cooking times can

because cooking times can

the next and from one day to

vary greatly from one food to

vary greatly from one food 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.

Use sturdy, properly insulated

Use sturdy, properly insulated