Lynx Professional Grills L27PSFR-2, L54PSFR-1, L54PSR-1, L36PSR-1, L36PSFR-1, L30PSFR-1, L42R-1 He ro

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 prope operation.

he ro

burner, first mount the skewered food item on the grill then follow the rotisserie lighting procedure. (See I nd EX: rotisserie b urner, lighting” for

further details.)

o nce 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 will 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, call for service.

(see indeX: “ o btaining service from lynx” for further details.)

uisine apart by cooking

ver wood fires. i mparting a

elicate hint of wood smoke nhances food, raising your

ulinary skills to the next level.

ow you can impart that same ulinary touch using the Lynx

accessory. e smoker x will rest ectly on the ll frame, neath the in racks.

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 will 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

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.

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