Lynx L700PS Use & Care Manual
SEDONA CARE & USE/INSTALLATION
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7
Grilling requires high heat for searing and low, controlled
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
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
high
setting and then grilled at a
lower
setting
... 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.
some using indirect heat.
Your grill features a variety of professional-level burners and
tools for meeting the wide variety of cooking challenges.
We will reveal how these features work for you. So please
read and enjoy!
tools for meeting the wide variety of cooking challenges.
We will reveal how these features work for you. So please
read and enjoy!
Main Stainless
Steel Burner
The durable
stainless steel
burner is the
standard main
burner found
under the
briquette tray.
Steel Burner
The durable
stainless steel
burner is the
standard main
burner found
under the
briquette tray.
ProSear™ Burner
This advanced
infrared burner
provides high-
intensity infrared
heat for searing
foods and sealing in
flavor, and can also
be turned down for
slower cooking.
This advanced
infrared burner
provides high-
intensity infrared
heat for searing
foods and sealing in
flavor, and can also
be turned down for
slower cooking.
Rotisserie Burner
(optional)
This infrared burner spans the
back of the cooking area and
provides consistent heat for
rotisserie cooking.
(optional)
This infrared burner spans the
back of the cooking area and
provides consistent heat for
rotisserie cooking.
USING YOUR GRILL
PRE-GRILL CHECKLIST
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-downs have been removed
before you use your grill. Please be sure that:
• All packing materials and tie-downs have been removed
from the burners. (See INDEX: “Unpacking and Assem-
bly” for further details.)
bly” for further details.)
• You have fuel connected. (See INDEX: “Gas Require-
ments” for further details.)
• You have electrical connected and/or fresh batteries.
(See INDEX: “Electric Requirements” for further details.)
• A qualified 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.)
you may need to purge the line. (See INDEX: “Purging the
Gas Line” for further details.)
AT EACH NEW SEASON
At the start of each new grilling season you should remove
the grilling racks and check the burners, venturis, orifices
and valves for obstructions.
the grilling racks 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.
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.
wear and tear.
Depending on the model you chose, your 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.
of each type varies, so it is important to understand all three.